Tag Archives: cooking

Images from our performance at Ars Electronica Festival 2016 in Linz, Austria

Here are some images of Practices of Everyday Things/Cooking with Navid Navab, Michael Montanaro, and Jèrome Delapièrre on September 8, 2016. We had a very successful run at the largest media arts festival in the world. Thank you for the fun and may we do it many times everywhere soon.

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Remember Not To Forget: Résidence du Création /Creative Residency au Studio 303 Le 13 juillet le 18 juillet 2015.

The creative research is inspired by Hansel and Gretel taking on the ideas of food and memories. We are Inviting guests as participants and as source material. We will be building an installation/performance that brings the guests along a visual, physical, gastronomic or sensorial journey to the past in order to find the present and to understand the future.

Remember Not To Forget
Remember Not To Forget

A little thought for 2011 and beyond

I am back again reflecting about what I want to achieve for the next 40 or could it be 50? years of my life. There are so many possibilities and projects that I still need to see realized. Dance is still a strong and uncanny passion that will never be  abandoned from my being. There is much more that I NEED to say therefore I am planning to get back into the studio very soon. I already have a few projects that are swirling around my head/heart/stomach and loins just waiting to get out. I’ve missed the creative environment in the studio with crazy courageous dancers and collaborators. The craziness in the kitchen is intense and fun however I do miss a certain sense of magic. Still have a deep appreciation and love of cooking but I am looking for ways to balance these two things that I do in my life. I have come to realize that I am able to achieve anything that I want to if it peaks my curiosity to learn. I guess that is the answer…. I need have to have fun, continue to learn, and to make art. BALANCE of the practical and the impractical will always make me happy…. makes sense doesn’t?

Here we go!

The days are counting down. Cooking school is almost over and now I must face what the restaurant world has to offer and what it is that I have to give to the food universe. Even though I am so ready to bolt out of school right now, I know this is only the beginning of my journey. Like many things, being in school is the easy part, the test begins in a month and a half when I will be looking for work in the best kitchens in the city.

Just read an excerpt from Anthony Bourdain’s new book and he said that if you are at least 34 years of age and are thinking of a career in the kitchen…. it would be best to forget about it cause you are just too damn old! Forget about it? Are you kidding me? Holy shit, I’m a decade older than this suggested age limit and I find myself in the middle of embarking into this crazy career. Is he really serious? Am I out of my mind? Am I past my prime to be cooking? Really? Well he must’ve been talking about your average  joes in this world and that my friends, I’m definitely not part of that gang.  Yes of course, I am probably truly out of my mind so… Fuck it – that is my motto.  I’ve started and there is no looking back now! I know that I’m still physically fit enough to work in this demanding environment and I’m creative enough to make great tasting food.  Very passionate, inspired and continually to be motivated to the making and eating of amazingly tasty food. I gather at least that makes me ahead of the curve.

Backyard Summer 2010

Autumn is definitely knocking on the door today. The wind and skies are churning with a mix of chill along with pinches of rain. Very intense and so exciting. It is brewing into something thick and rich. The summer has been incredible here with the sunny hot days and bountiful food and drinks with friends and loved ones.

summer is here montréal

Summer has arrived in my  incredibly wonderful  city of Montreal! Here in the Mile-End Plateau, the council seems to be doing an fantastic job in turning the quartier to an eco-conscious, sustainable, and truly livable paradise. More bike lanes, reduction in traffic, larger sidewalks, green spaces, planting of trees, plant distribution and public farmers markets are progressively brought to our neighbourhood. What is best is that most of my friends live within walking or biking distance… pretty lucky stuff I would say.

I will soon be having a little break from my culinary classes for July. I have to say that I am looking forward to taking some time away from school and the kitchen to rejuvenate myself for the next session. Will be doing a stage at l’Hotel W in August for the Banquet course for two weeks. It will be good to actually work in the field rather than in the class room. This last week at school has been a bit arduous. Everyone seems to be burning out a little and the passion or care by my fellow students and the instructors themselves seems to be wading thin these days.  We are all looking forward to getting away from one another. Visiting my family in Vancouver soon! Can’t wait.

Miss you my amazing friend from Lyon

It has taken me some time before being able to sit down and blog. Due to a recent tragic event, I have not been able to make a clear sense of things. Nothing ever prepares you for senselessness. My very dear  friend Bernard passed away on February 11, 2010… There are things that are so unexpected and inexplicable in life that no form of analysis can ever resolve or answer the many unanswerable questions. All I can say is that Bernard was an amazingly generous, fun, crazy friend. Someone asked me once if the Personal Fitness Course that I took was a waste of time because I didn’t pursue it as a career in it. I replied: Are you kidding me? I might have found the fitness industry boring, insipid and stupid but I made a great lifelong friend from it. Absolutely no regrets as the choices we make often leads to other possibilities and meanings. Making choices informs you on life and if you are lucky, puts you onto the path of meeting the people that might one day be very important to you. Bernard was one of those very important unique people that I have had the privileged to have met and called a friend.

Bernard and his beautiful wife Carolynn were the best Bon vivants and I wanted to emulate their love of eating great food. drinking amazing wine, and traveling the world. Bernard always found a way to laugh at things when it was going bad and there was always the typical French comment attached to it: “C’est Con!” He always made me laugh.

Eating dinner at their place was always an eventful feast with fantastic food and wine. Each meal was more decadent than the other. Delicious Foie Gras, Cassoulet avec Canard, Fresh raw Oysters on a half shell, Saucisse Boudin (only started to enjoy it at Bernard and Carolynn’s), Fondues, Sushi nights are some of the typical meals with copious amounts wine that was enjoyed at Bernard and Carolynn’s. I always ended stomach full and lying on the couch afterwards while they continued to party on. I admired and continue to admire their endurance and great taste for all the good and simple things in life. Damn, if we could have only eaten and drank our way around the world together! Glad we had a chance to attempt to just that one night in Paris where we met up and ate, drank, and walked as much as we could within a 7 hour period.  Didn’t have much time together but boy did we try to fill our stomachs as much as possible with the time that we had together. Man that was so fucking fun and so privileged to have shared it with these two beautiful people. It was extraordinary!

I devote my pursuit in the culinary arts to you Bernard. I will cook with the passion that you have instilled in me to appreciate food, wine, friends, and life to the utmost. Miss you very much my dear friend. Rest In Peace.

You are much loved and appreciated. Your friend, Tony