{"id":3360,"date":"2017-01-17T21:03:02","date_gmt":"2017-01-17T21:03:02","guid":{"rendered":"http:\/\/blog.7doigts.com\/en\/?p=3360"},"modified":"2017-05-31T15:00:36","modified_gmt":"2017-05-31T15:00:36","slug":"10-things-people-should-know-about-cuisine-confessions","status":"publish","type":"post","link":"https:\/\/blog.7doigts.com\/en\/2017\/01\/17\/10-things-people-should-know-about-cuisine-confessions\/","title":{"rendered":"10 Things People Should Know About CUISINE & CONFESSIONS"},"content":{"rendered":"
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\"\"<\/a><\/strong><\/em><\/span><\/p>\n

THE STORIES ARE TRUE<\/strong><\/em><\/span><\/p>\n<\/header>\n

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Cuisine & Confessions<\/em> was built on the real-life personal stories of each cast member. Creation began with extensive story-telling sessions, and directors Shana Carroll and Sebastien Soldevila extracted facts, themes, and images and wove them throughout each act, all based on these real stories.<\/span><\/p>\n

ALL MUSIC IS ORIGINAL<\/em><\/strong><\/span><\/p>\n

The entire soundtrack was created specifically for the show. Notably, New York jazz club owner and pianist Spike Wilner<\/a> came to Montreal for extensive recording sessions, providing a bank of piano music to choose from during creation. (Director S\u00e9bastien Soldevila is also musical director).<\/span><\/p>\n

THE SHOW HAS BEEN PERFORMED IN 7 LANGUAGES<\/em><\/span><\/strong><\/p>\n

Cuisine & Confessions<\/em> has travelled the globe, and always performs the show in the local language. To date, the show has been presented in English, Italian, Spanish, Russian, French, Swedish, and German. (It also helps that the cast, between them, speaks 7 languages)<\/span><\/p>\n

ALL FOOD IS PREPARED LIVE ON STAGE<\/em><\/strong><\/span><\/p>\n

Food preparation begins on stage during the 30-minute pre-show and continues during the performance, often with assistance from audience members. From the moment the house opens through the final bows, food is always cooking \u2013 from an omelet, to vegetable pasta, to the signature banana bread.<\/span><\/p>\n

MONTREAL CHEF ALEX WINNIKI HELPED REFINE RECIPES<\/em><\/span><\/strong><\/p>\n

Not only did Winniki<\/a> help refine the recipes used in the show, he also gave weekly cooking lessons to the original cast, sharing pro tips in chopping, slicing, dicing, and more. Each cast member was given a chef\u2019s knife to practice with at home.<\/span><\/p>\n

THE SET IS INSPIRED BY THE CAST\u2019S HOME KITCHENS<\/em><\/span><\/strong><\/p>\n

To create the set, scenic designer Ana Capellutto had each artist share photos of their childhood kitchens, their current kitchens, and their \u201cdream kitchens,\u201d greatly inspiring the final design. She also asked each performer to bring in a personal item to keep somewhere in the set, to help create this intimate kitchen space. The set continues to tour with these personal items.<\/span><\/p>\n

REFRIGERATOR POSTCARDS ARE REAL<\/em><\/span><\/strong><\/p>\n

The cast has collected postcards from every city they\u2019ve toured and placed them on the set\u2019s refrigerator, making it an ever-evolving set-piece.<\/span><\/p>\n

THEY KEEP A \u201cTO-DO\u201d LIST, TOO<\/em><\/span><\/strong><\/p>\n

Observant theatregoers will see a \u201cto-do list\u201d written out on a chalkboard, much like a grocery list, as part of the kitchen set. This is actually a list of the acts performed in the show, and cast members cross off items as they are completed during each performance.<\/span><\/p>\n

A CHILD\u2019S GAME INSPIRED LYRICS OF FINAL SONG<\/em><\/span><\/strong><\/p>\n

The odd phrase \u201cChop Chop Miam Miam,\u201d came from a tickling game the directors had with their 5-year-old daughter. During the show\u2019s creation, the expression was used as a call and response kind of game, and became the show\u2019s accidental mantra. When the cast turned it into a song, at first it was as a joke \u2013 until everyone decided it was the best way to close the show. The song is also used as a pre-show get-in-the-mood warm-up exercise for the cast.<\/span><\/p>\n

CAST MEMBERS TAKE TURNS WASHING THE<\/strong> DISHES<\/strong><\/em><\/span><\/p>\n

Every family has its own way of sharing responsibilities, and the Cuisine & Confessions<\/em> family is no different. Cooking creates a mess, and at the end of each performance, a different cast member cleans up the dishes in our working on-stage sink, adhering to a scheduled rotation.<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/blockquote>\n","protected":false},"excerpt":{"rendered":"

THE STORIES ARE TRUE Cuisine & Confessions was built on the real-life personal stories of each cast member. Creation began with extensive story-telling sessions, and directors Shana Carroll and Sebastien Soldevila extracted facts, themes, and images and wove them throughout each act, all based on these real stories. ALL MUSIC IS ORIGINAL The entire soundtrack was created specifically for the show. Notably, New York jazz club owner and pianist Spike Wilner came to Montreal for extensive recording sessions, providing a bank of piano music to choose from during creation. (Director S\u00e9bastien Soldevila is also musical director). THE SHOW HAS BEEN PERFORMED IN 7 LANGUAGES Cuisine & Confessions has travelled the globe, and always performs the show in the local language. To date, the show has been presented in English, Italian, Spanish, Russian, French, Swedish, and German. (It also helps that the cast, between them, speaks 7 languages) ALL FOOD IS PREPARED LIVE ON STAGE Food preparation begins on stage during the 30-minute pre-show and continues during the performance, often with assistance from audience members. From the moment the house opens through the final bows, food is always cooking \u2013 from an omelet, to vegetable pasta, to the signature banana bread. MONTREAL CHEF ALEX WINNIKI […]<\/p>\n","protected":false},"author":2,"featured_media":3923,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[166],"tags":[],"class_list":["post-3360","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cuisine-confessions"],"_links":{"self":[{"href":"https:\/\/blog.7doigts.com\/en\/wp-json\/wp\/v2\/posts\/3360","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blog.7doigts.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blog.7doigts.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blog.7doigts.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.7doigts.com\/en\/wp-json\/wp\/v2\/comments?post=3360"}],"version-history":[{"count":6,"href":"https:\/\/blog.7doigts.com\/en\/wp-json\/wp\/v2\/posts\/3360\/revisions"}],"predecessor-version":[{"id":3935,"href":"https:\/\/blog.7doigts.com\/en\/wp-json\/wp\/v2\/posts\/3360\/revisions\/3935"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/blog.7doigts.com\/en\/wp-json\/wp\/v2\/media\/3923"}],"wp:attachment":[{"href":"https:\/\/blog.7doigts.com\/en\/wp-json\/wp\/v2\/media?parent=3360"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.7doigts.com\/en\/wp-json\/wp\/v2\/categories?post=3360"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.7doigts.com\/en\/wp-json\/wp\/v2\/tags?post=3360"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}