(English is belowed)
最近翻照片翻到了2017年,我最愛的鼓手 Antonio Sánchez 帶著他的樂團 Migration 來台灣 河岸留言 演出,想起了之前我曾經翻譯過他的DVD "Master Series"的一段話,非常感動且給我很大的能量,但之前有被盜過帳號都不見了,於是決定再找出來聽打一次重新翻譯分享給大家。
也再次謝謝 河岸留言可以邀請這麼棒的樂團來台灣!!
如果不知道Antonio Sanchez是誰的,他是Pat Metheny band的鼓手,葛萊美獎得了好幾座,同時已經得了奧斯卡等N個獎項的電影 Birdman 「鳥人」,這部整部電影配樂只有鼓聲,所有鼓也都是他錄的。
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一些來自 Antonio Sanchez 對鼓手們的金玉良言 (出自他的 “Master Series” DVD )
最後一點我想要說的是,許多關於跟音樂以及音樂家共事的態度。
嗯,當我還在成長時,我總是夢想著可以在很棒、高聳、最大的場館,跟著大型樂團,以及最棒的音樂家們一起演出。 這夢想當然很棒,但你總是要從某些名不經傳的小地方當作你的起點。
突然之間,我意識到我正在小酒吧、小俱樂部、或是某家餐館、某個婚禮場演出 — 而且沒有人在專注聽你演奏,那時我覺得很沮喪而且覺得被冒犯了,舉例來說。我以前做很多婚禮場,而且在上面演奏「熱愛105度C的你」(註一) 上百次,演奏時心裡想「我在這邊銃三小?」、「快讓我離開這吧,殺了我吧,我可以演比這個帥一百倍以上的曲目!」於是,我在演奏時只想打卡下班,就沒有把我的專注放在音樂上面。
又或者某天,我在某間小酒吧演出,正在演奏搖擺樂,或者一些我真的很喜歡的音樂風格,但沒有人在注意聽我們演奏,大家都在看大銀幕上的棒球比賽。 我就想說「好吧,反正沒人在聽,我就把我昨天練功的招式都丟進去音樂吧。」而那時我只是胡亂的丟我練過的招式,並沒有在那個音樂裡面,我也沒有在聽其他音樂家演奏了什麼,不過也許其他音樂家有聽到我做的事情。
後來,當我幸運地得到了更多演出機會,而這些場合開始需要更高的難度,我了解到我的專心程度並不足以支撐這些高強度的場合。
舉例來說,當我在九零年代晚期開始跟Niels Pedersen一起做巡迴,那是個非常高強度的演奏,它是個三重奏,每次演出的晚上,我的腦袋好像快爆炸一樣,因為我並不習慣如此需要長時間專注程度的高難度演出,我才了解到我浪費了太多時間以前演奏的時候沒有把專注力放在音樂上。
我覺得,如果你有兩隻手、兩隻腳、而且可以演奏樂器,你已經夠幸運了。而我認為如果你現在正在某間酒吧、某個餐館、或是某個婚禮場作演出,而你可以把每一場演出當作好像是全世界最棒的演出、在最大、最美麗的場館,跟著最棒的音樂家一起演出,那我認為你正走在對的路上。因為你有把你的心放在音樂裡面,而且你給這些音樂跟音樂家他們所渴望的最棒的尊重,那麼我可以向你保證接下來會有很棒的事情降臨在你身上。
這就是我想說的,非常謝謝你們今晚的蒞臨,希望我們下次可以再見。
註一:原文是說演奏「La Mecarena」,90年代的當紅歌曲。這邊為了年輕讀者,使用較貼近現在的105度C的你。
註二:Niels Pedersen 全名是 Niels-Henning Ørsted Pedersen (N.H.O.P.),是從70-90年代活躍的傳奇的低音提琴手,演奏速度可以超級超級快又具備非常豐富的音樂性。
英文原文,因為是用聽打的,也許有少部分錯誤
Recently I found a picture that my favorite drummer
Antonio Sanchez and his band "Migration" touring in Taipei in 2017. And few years ago I've seen his DVD and felt so inspired from these words. I decided to translate it into Chinese to share with other Chinese drummers.
There's maybe little mistakes because English is not my mother language.
---------------------------------
Some wise words from my all-times favorite drummer Antonio Sanchez from his DVD - "Master Series".
And the last things I wanna said, hmm, has a lot to do with attitude to work with music and musicianships. Hmm, When I was growing up, I was always dreaming of playing in a nice, tall, the biggest stadium and the biggest band with the greatest musicians in this world. And that’s great except that we all have to start somewhere. And I, all of a sudden, I was playing in a little bar, or small pub, or some restaurant, or a wedding where nobody was paying an attention. And I really felt depressed and I felt violated. And for example, I’ve been played for a wedding gig, and I would be playing “La Marcaena” for a hundred times , and I would be like “What am I doing here ?”, “Get me out of here, shoot me, this is not for me, I’m so much better than this !”
And I was not putting my heart into it at all. When the next day, I would play in some small bar, I was playing maybe swing or something that I really like, but nobody was paying an attention. Everybody was looking at the screen, the baseball game. And I would be like “Well, nobody is paying an attention, then I just gonna playing practice whatever I was working on yesterday.” And I was NOT in the moment, I was not listening to what the other guys were playing. And maybe the other guys were listening to me.
So, when I luckily started getting better and better opportunities music-wise, and the situations start getting a little more the manling. I realized that I did not have the concentration I took for me to be able to deal with some of the situations. Uh, for example when I started to play with Niels Pedersen in the late 90s, it was a very tense gig , it was just a trio, and every night I would end would headache , because I was not used to have a lot of concentration and focusing that much, for that amount of time.
I realize that I’ve wasted a lot of time not being into the music not putting my heart into it. Because, I mean I really feel like if a, you have two arms, two legs, and you are able to play , you are lucky already. And I think if you are playing in some small restaurant, or wedding, or whatever. You treat that situation like the best gig in the world in the most beautiful opera house or the biggest stadium, and you treat you felt the musicians like the greatest musicians you could play with. I think you are on the right path. You put your heart into it, and you give the music and musicians the respect they deserved. Then I can assure you really good things are gonna happen to you. So that’s it for me, thank you so much for coming, hope see you next time.
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[Books / 書訊] Yann Brys 與 François Perret 主廚出版新書、 Fou de Pâtisserie 食譜書將出中文版 / Chef Yann Brys and François Perret publish their first books, Fou de Pâtisserie book launch traditional Chinese version soon (for English, please click “see more”)
我想法國主廚們跟書商完全沒有要讓消費者喘口氣的意思,11 月好書連發,最近輪到陀飛輪(tourbillon)創始人、擁有法國最佳工藝職人(MOF)頭銜的 Yann Brys 主廚和巴黎麗池酒店 Ritz Paris 的主廚 François Perret 出新書;甜點雜誌 Fou de Pâtisserie 去年出版的同名食譜書也確認即將推出中文版。
Yann Brys 主廚過去的資歷顯赫,他師承 MOF Philippe Urraca、在 FAUCHON 時在有「甜點小王子」之稱的主廚 Sébastien Gaudard Pâtissier 底下工作,接著經歷巴黎數個豪華酒店,包括宮殿級酒店(palace)的 Hotel Le Bristol Paris,然後前往 DALLOYAU。他在 2009 年發展了現在聞名世界的「陀飛輪」擠花手法,2011 年通過一系列的嚴格比賽與鑑定、獲得法國最佳工藝職人的頭銜,並在同年被任命為 Dalloyau 的創意總監。Yann Brys 主廚在這本即將在 11/27 上市的書中分享了以陀飛輪手法裝飾的多種蛋糕、還有其他或經典或創新的精彩作品。
現任 Ritz 酒店甜點主廚的 François Perret 的經歷也不遑多讓,他幾乎在巴黎所有宮殿級酒店都工作過,一開始在 Le Meurice、接著在 Four Seasons Hotel George V Paris,然後在 Hotel Lancaster Paris 擔任甜點主廚。2010 年他協助巴黎香格里拉飯店 Shangri-La Hotel, Paris 開幕,並很快幫後者的 L’Abeille 餐廳取得米其林二星。接著他加入 Ritz,這個歷經四年整修的巴黎傳奇宮殿級酒店在他與主廚 Nicolas Sale Officiel 的協力合作下,一年之後便分別為酒店內的兩個餐廳取得米其林二星(La Table d'Espadon)與一星(Les Jardins d'Espadon),他和 Nicolas Sale 也分別奪下 2017 年由《Le Chef》雜誌頒發的年度甜點主廚與年度主廚獎項。上月 François Perret 主廚再獲肯定,被 Les Grandes Tables du Monde 協會選為「meilluer pâtissier de restaurant du monde」(「全球最佳餐廳甜點主廚」)。如同書名「Instants sucrés au Ritz Paris」指明的,本書是以「Rtiz 的甜點時光」規劃,從早餐、午餐、下午茶、晚餐等都有相應的作品。François 主廚的的知名創作如瑪德蓮蛋糕、蜂蜜等都收錄其中。另外有一個好消息要跟台灣讀者分享,本書的繁體中文版已經被 大境文化&出版菊文化(生活美食地圖) 簽下,大家再稍等一下就能看到囉!
最後則是甜點雜誌 Fou de Pâtisserie 去年十月出版的同名食譜書,近日剛剛發表了德文版,同時也宣布簡體和繁體中文版即將推出。這是一本想要認識法式甜點經典、同時一覽法國主廚們各種精彩重新詮釋版本的讀者們必定要收藏的作品。書中精選了 17 種最經典的法式甜點,如 Baba 巴巴、Opéra 歌劇院蛋糕、Saint-Honoré 聖多諾黑泡芙、Tarte au citron 檸檬塔等,每個主題前先解釋該甜點的起源、並以詳細的步驟圖介紹一個最具代表性的作品,接著介紹該甜點的重要組成元素、然後呈現四五個不同的變化版本(全部由知名主廚提供),最後提供一個能夠使用市售商品與簡便方法,在家快速重現經典的食譜。能夠一次飽覽當代最知名的40 位甜點主廚們的作品、領略法式甜點不斷推陳出新的活力,大概也只有 Fou de Pâtisserie 可以辦到。
以下就請大家點開照片、也開始存錢準備囉😆👇🏻
🔖 延伸閱讀:
甜點食譜書推薦與介紹:#yingsbookreviews
法式甜點經典重生、歷久彌新的秘訣——「重新詮釋」:https://tinyurl.com/y5xenfqz
如何鑑賞 François Perret 主廚的瑪德蓮蛋糕?https://tinyurl.com/y54dacbu
巴黎麗池酒店下午茶體驗:https://tinyurl.com/v4hqj5g
深度專訪 Fou de Pâtisserie 創辦人與總編輯 Julie Mathieu:https://tinyurl.com/vss89b3
*****
This November is marked by beautiful pastry recipe books. If you still remember that we’ve talked about the books of the chef Yann Couvreur, Angelo Musa, and Michelin Guide, now there’re some more! The MOF chef Yann Brys and François Perret, head pastry chef of Ritz Paris are publishing their books this week as well. Moreover, Fou de Pâtisserie has just announced that their great recipe book is going to have its traditional and simplified Chinese versions soon.
Even if you don’t know the chef Yann Brys, you must recognise his world-renowned gesture “tourbillon” still, a technique to pipe cream on a turntable to create a whirl effect. He learnt a wide range of skills from another MOF chef Philippe Urraca, and then worked with Sébastien Gaudard, the “petit prince de la pâtisserie” when he was at Fauchon. He then went through several luxury hotels such as Concorde Lafayette (current Hyatt Regency Paris Étoile) and Hotel Bristol Paris. After that he joined Dalloyau and was named the Creative Director in 2011. He passed through a series of competitions and got his MOF title the same year. In this book “Tourbillon”, the chef shares with us lots of beautiful cakes employing the technique and his other creations as well as the know-how as a Meilleur Ouvrier de France.
Having worked at most of the Parisian palace hotels, François Perret, current chef pâtissier of Ritz Paris also boasts impressive experiences at Le Meurice, George V before he was appointed as the head pastry chef at Hotel Lancaster Paris. He joined Shangri-La Paris in 2010, assisting its opening and contributing to the Michelin two stars gained in two years for L’Abeille, the fine-dining restaurant at the hotel. He then joined Ritz and has been collaborating with the chef Nicolas Sale ever since. The legendary hotel situated on Place Vendôme reopened in 2016 after 4 years of renovation, but the duo has gained the hotel 3 Michelin stars in total in just a year - La Table d’Espadon got two stars and Les Jardin d’Espadon got 1 star in 2017. The both were further awarded as “Pastry chef of the year” and “Chef of the year” by the magazine “Le Chef” in the same year. François was elected as “Best restaurant pastry chef of the world 2019” last month by Grandes Tables du Monde. The book “Instant sucrés au Ritz Paris” presents those sweet moments offered by the hotel, starting from breakfast, wonderful pastries and desserts served in lunch time, tea time, and on dinner tables are all included. The chef’s signature desserts like the entremets Madeleine, Miel, Île flottante are also covered. Good news is that both the English and traditional Chinese version of the book are on their way. English and Chinese-speaking readers will only need to be patient for little while to learn more about the sweet universe of the chef.
Last but not least, the Fou de Pâtisserie book published last October is now having its German version. The traditional and simplified Chinese versions will be available soon, too. Collaborating with 40 great French pastry chefs, this book offers pastry passionates a wonderful opportunity to learn about those great French classics as well as their creative variations. 17 classic like baba au rhum, Opera, Saint-Honoré cakes, etc are presented. Their origins and legends are well explained, followed by a signature recipe illustrated step-by-step and presented by one famous chef, followed by four to five variations with real recipes provided by influential chefs. Then finally an express version using existing products sold in shops or supermarkets is featured. This is a fantastic book to glance through some of the best creations of our time and to learn the spirit of creation.
Click on the following photos to have a closer look!
🔖 You might also be interested:
More book reviews: #yingsbookreviews
Revisiting classics, the fountain-of-youth secret of French pastries: https://tinyurl.com/y5xenfqz
How to appreciate French pastries (with an example of the “Madeleine” of the chef François Perret): https://tinyurl.com/y54dacbu
Tea time at Ritz Paris: https://tinyurl.com/v4hqj5g
Interview with Julie Mathieu, founder and editor in chief of Fou de Pâtisserie: https://tinyurl.com/vss89b3
#yingc #françoisperret #yannbrys #foudepâtisserie
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