Super Saturday Recipe
Ballet steps are like recipes. That’s right, recipes. All the right
ingredients must be there, in the proper proportions, in the correct order, and
all blended together with an artistic hand.
A recipe worthy of the finest chef in the finest restaurant.
For example, take that coveted series of steps known as 32
fouettés. Here is the recipe: the ability to relevé on one leg thirty-two
times without fatigue or deviation; add
the ability to go from retiré to développé devant accurately, and from there
carry the leg to à la seconde and return to retiré thirty-two times accurately;
the ability to spot and focus effectively and without deviation thirty-two
times. Add a consistent and accurate port
de bras. Blend all ingredients together
and practice frequently. (This recipe doesn’t
even address the smaller elements such as good posture, proper use of the feet,
control of the abdominals and the back, etc.)
You get the idea.
From the Big Blue Book of Ballet Secrets:
Secret #7hh:
“Many steps are like a recipe: all
the right ingredients must be there.”
Link of the Day:
Quote
of the Day:
“Enjoy the little things in life for one
day you’ll look back and realize they were the big things.”
-Kurt Vonnegut
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