Dance/Candy

Last night I attended the opening night of the Keila Cordova Dances piece entitled As Big As The World.

It was a wonderful show. Catch it if you can-- it closes this weekend.

For the last three Fringes I've stage managed Keila's productions and they have been some of the most wonderful times of my stage management career. Keila and Andrew are so wonderful, the dancers are sweet and funny and very talented, plus there's always a baby hanging around to play with. It has been the essence of the Fringe Festival for me-- hard work + long hours + great people= a perfect experience. The very beginnings of creation, the birthing of Art.

It was weird to see the show merely from the audience's perspective, but I loved it. A huge thank-you to Keila, Andrew and the dancers for creating such a great work and for all of the wonderful Fringe-y memories of years past.


And in other news...


I started working as the pastry chef's assistant at the Fountain this week. It's totally fucking awesome.

My first day we made simple syrup and berry toppings and apple turnovers and then experimented with honeycomb candy, which was later made into an ice cream. Yesterday we made brownies and hot fudge and absinthe truffles. Yes, you heard right. ABSINTHE TRUFFLES.

I never saw myself interested in pastry/candymaking. But I'm fascinated. I love it. I want to learn everything I can about it. It certainly doesn't hurt that the pastry chef (her name is Davina) is awesome and funny and sweet and a GREAT teacher.

Next week I'm going to learn how to make ice cream. What the WHAT? This is so exciting.

AND on Thursday I made a trip up to New York to pick up my official Natural Gourmet Institute chef jacket, houndstooth pants, aprons and side towels. Plus of course I got some drinking done with Kris, Leah and Kelly. It's going to be a fun year.

It's real, people. It's really happening. So fast. Less than two weeks now.