Some photos of lighting designer/artist Axel Morgenthaler’s light installation at SAT. Congratulations my friend.
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.
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.
A great tajine from Ainad and my breakfast sandwich of champions with my home-made coriander/garlic mayonnaise. More eats are a coming!
Wow what an incredible privilege it was to perform on stage with my best friends here in Montreal! The last couple of weeks were all about learning to cook, eating, drinking, playing/creating/ with amazingly talented people. As this doesn’t happen very often anymore, I can really appreciate the significance of this experience. My friend Sabrina decided to gather a bunch of us to help perform in her show ‘Les Creux d’Un Rêves’ at Theatre LaChapelle after her original production fell through last minute. It was a blast to have had the chance to find ourselves performing with old friends and colleagues once again. We were all very tired as most of us had other obligations such as jobs, school, and other commitments however it was all worthwhile as it truly was a labour of love for all of us. I was reminded about how talented all of my friends really are. It was beautiful to watch, dance and share these precious moments together. Thank you!
Working on a new work with the Collective DeuxplusTrois=Un (Lucie Vigneault, Judith Allen, and Caroline Sirois). We had a informal showing in December 2009 and since then I’ve made some much needed changes. It is now a half hour piece of pure dance. I’m currently working with a score made up of popular music but that may eventually change if we decide to. However, I really am quite attached to the work of Montreal’s Patrick Watson as it seems to fit so well with the dancing. Hopefully we will have a chance to show the work to the general public very soon as it is really good and fun!
This week we got our chef’s uniform and knives. Will be in the kitchen learning French techniques. Super excited! First we begin with stocks.
Cooking and Creating Dances…. I like that combination…
I finished a week long creative intensive on the circus students at l’Ecole de Cirque in Montreal. It was a rock and roll, fast, throw it out there experience with these highly energized physical specimens. Loved their ‘freakishly’ amazing abilities and youthful enthusiasm. My main goal for the week long intensive was to choreograph to popular music and to fuse dance with the circus arts. The 3 works had to be created quickly and for me had to be accessible and well communicated to any type of viewer. My biggest challenge was not the time limitation but the fact that I was working with inexperienced talent in their formative stage as circus performers. I needed to remind myself that they were not professionals nor were they dancers and we were still within an educational institution. My expectations were lowered on their dancing abilities however my demand for hard work were never compromised. With a few exceptions, the maturity level was very high. I generally ignored or did not use those who were not generous or open to working ‘professionally’.
The results were quite fun. Got most of them ‘dancing’ and managed to make some very interesting work with these folks. It was a hard but satisfying exercise for both the creators and the performers. I tried to get them out of their comfort zone by choreographing dance while still respecting and integrating their particular art forms within each of the 3 works. I highly enjoyed the experience at l’Ecole de Cirque as it confirmed that creation with hungry artists is always satisfying. The kids were great and it was a blast to discover other possibilities of moving. It was damn fun and can’t wait to see a copy of the video.