The sounds of Paolo Michelini

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This is my favourite Artist of Sound and Music. Words are not enough to say the things one can feel and perceive from the dimensions of sound thats why it has its own communication.

My dyslexic mind went a bit on a journey and here is a freestyle caption of the kind of investigation I found myself on after hearing the sounds of Paolo Michelini…

Everything is vibration so on a scale of the absolute all has the same nature however we separate and categorise vibrations when in fact one could harmonise all this as a conscious choice in your life without prejudice. If we all did an experiment and everyone start meditating on sounds in your life – that potentially could shift a lot of things in a very significant way. Perhaps more sensitivity in general about sounds in life would make some sounds just less desirable to make helping to create a better environment for all beings.

It seems everything has a sound and fundamentally this is vibrational. That could be interesting to explore.

Imagine all the sound of suffering that we blank out of our consciousness….if we really listen to that with full consciousness and awareness then we do not want to create this!

Paolo Michelini’s sounds for sure is inspiring me to listen more closely and with more sensitivity to everything including myself. It inspires me to find positive rhythms in my work and life layered with different impressions through sound vibration naturally accruing around me in the hear and now.

I was inspired to start a whole trail of thought experience because as you can see in the videos how he hears nature which is so incredibly beautiful sensitive elegant creative and fascinating.Perhaps I will try to hear sounds in a totally different way now.

In Kundalini or many spiritual practitioners globally have mantras which are vibration and sound which is healing and purifying so you start vibrating more positive and balance the damage of the world and beings.

Mantras vibrates on a powerful basis and I heard from high masters in Tibet that they only hear mantra all the time- everything is a mantra there is no good and bad all is one.

Not only mantras do this but the way we speak, sing and many other ways also can help heal and balance.

I think it could be good to discipline yourself on this. Your sound and vibration can definitely hurt and injure another.

I always say it is not what you looking at it is what you see and now I want to investigate and meditate the same principle with all sounds on a much more conscious level.

As a chef we have so many sounds and it is never consciously worked with. In Mugaritz and El Bulli there was experiments with  Music and food finding a dimension of were those creative energies meet and transform into music. I never exactly liked those expressions because it seemed very abstract and further away from the actual life in the kitchen and what that could creatively mean.

Imagine being in a kitchen with many people all with a different energy and state of minds and sometimes you try to tune in to everyone but if the person dont want to then that is how it is and instead of suffering it is important to know you can’t change what is happening but you can choose how you experience this.

Perhaps in communication If I could hear the sound rather then interpretate the meaning of the words and feelings?

I have a little mantra it is called “cancel clear delete” so when ever now someone comes at me with a seemingly negatieve vibration and instead of reacting back with more negativity I just do my cancel clear delete and give back a compassionate sound.

I dont need to carry that energy with me for the rest of the day or life. Listening to positive sounds will help clear that energy.

Sound is in the hear and now so by becoming conscious of this that is when you start hearing the music of what ever situation you are at that moment – right?

I am getting all sorts of inspirational thoughts now from just having listened to Paolo Michelini’s music…….

However it would be fascinating if in a kitchen like Mugaritz -in the kitchen itself for the sounds become not a separate by product of your activity of the day that you slip in and out of but becomes a sensorial part of how you work on a daily basis and surely all the sounds we make infiltrate the food  and everyones experience itself.

I don’t believe we taste with out month, hear with the ears and so on. For sure we separate these experiences for some strange reason however when things gel overlay in its wholeness everything has more volumen.

I dont know much about Paolo Michelini apart that he is from Italy and makes incredibly beautiful sounds so unfortunatly I cant write about him very much except to share my impressions and feelings of what his music inspired me to experience.

As the homeless chef of course I love going on journeys and this one is a really lovely positive creative one that I wanted to share with everyone else.

Oh and I forget to say that I will buy myself some nice headphones and this is going to be the music I will take with me to San Sebastian and this will help me so much to create beautiful things and help me through all that awaits me there at Mugaritz ūüôā

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You can find his music on: http://hlfmn.bandcamp.com/album/h-lf-m-n

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Mugaritz 2013 Making space and time to be creators

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Every year Mugaritz closes its doors to dedicate space and time to focus on being creators.

It is important to set aside this time, especially for a restaurant like Mugaritz.

To be a creator is not easy in our industry and still the business side is always given the main emphasis, believing that if a restaurant is to creatieve it does not make any money. I dont believe this is true as ideas can be generated to find ways to assist a creative project very well if needed. Ferran has released books, products amongst other things and was able to transform the culinary focus on a global basis.

I always will admire the courage of chefs like Ferra Adria, Andoni Luis Aduriz and other chefs, that have given value and meaning to the creatieve process and work of a chef.

Never being afraid of the unknown, nature,humor, emotions, concepts, poetry, research, design, technology,¬†science, philosophy’s, experimentation and the development of so many new techniques tapping in to the creatieve realms of infinite possibility’s. Always daring to go to new and risky¬†territory’s and dedicated to always bring surprise to everyone each season.

Andoni recentlly spoke about the new season of mugaritz in Eater:

How are you looking at the new season at the restaurant?

“I’m seeing it the same way I do every year: with a lot of respect, doubt, and fear. We’ve got a blank page we need to fill in two months. I think a lot about the fact that we have an identity and that the years are linked, obviously. We like the poetic aspect of cooking, we like evocation, we like bringing people together, and we like austerity. Our dishes are getting more and more austere. They might have complexity behind them, but a lot of these plates have just one or two things on them. They are nude, clean. We’re working on a new dish that is going to be a big surprise.”

He say’s that Mugaritz ¬†dedicated over 12,000 hours to creativity.

Instead of looking out they look within and collaborate with very interesting people. Recently there has been a collaboration with a board game designer.

On my last visit to Mugaritz I spoke to Joserra Calvo explaining how he worked witht he front of house with dancers to create movement through space.

Having trained as a dancer it made complete sense to me and it also resinated with Japanese service elements which are based on minimal and precise gracious and soft movements.

The way you place something or remove from a table is very refined at its best. Mugaritz lends itself perfectly to a abstract dace and food film, showing the creatieve dynamics between the guest, service, chefs and dishes.

Andoni likes his guests to be¬†active participants in the meal. It’s interactive. He wanted to continue to develop the idea that the diners are the accomplices of Mugaritz.

The development and¬†integration¬†of so many elements are considered at Mugaritz which not everyone sees, feels or notices in its entirety. Every guest will perceive things differently according to how¬†receptive¬†the person is to what ever is going on at that moment. This is were the poetic elements of Mugaritz becomes¬†alive and vibrant. Throughout the evening the different¬†experiences¬†create a kind of creatieve¬†symphony¬†leaving¬†one highly¬†charged on creatieve frequency’s that last¬†infinitely¬†long.

A very beautiful and poetic experience!

Pictures from Mugaritz

The love of the Producers

This is were my hart beats, in the land and the people of the land that everyday nurture and craft together with nature that is the miracle that enters the kitchen and with our humility and respect from the hart we work with the elements to create something to reflect the already accuring magic, to extent to the imagination of everyone who is willing but to listen, see, feel and experience.

This is my dream and this is my life. I love Mugaritz for me it is just so astonishing, meaningful and poetic.

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Noma in the 50’s…It looks like spagetti so we call it spoguti……and penicillin pudding or an elm tree on rye

This super funny sketch from the 50’s has a¬†knew-it-all-along effect¬†or¬†creeping determinism of how our food would evolve as in Noma, Mugaritz or Elbulli.¬†

etc. etc there are so many examples I could add to this post , but what I am so¬†fascinated¬†about is the¬†on point¬†humor generated purely from this comedic¬†geniuses¬†imagination in this¬†sketch¬†from¬†the 1950’s about what is really the reality of our¬†gastronomic¬†experience¬†now. I love all this so this post is out of pure love for everyone I mention in this post hope it wil make you smile ¬†ūüôā

Mugaritz… an experience of a life time

Mugaritz is the most emotional culinary experience I ever had since being a child and entering the japanese culture through Toshiro Mifune in 1975.

I found that emotions were not only pouring out of me but everything around me in Mugaritz was pouring into me.

Emotions is something not very popular in most kitchens and a sensitive person like myself often finds it hard as feeling, sensitivity and intelligent-creative thinking  is everything for me.

I was moved for days and still am. I even was crying at the incredible depth of this experience of a lifetime I shared together with Sergio at Mugaritz.

What everyone in Mugaritz achieved is magical and truly, I dream of this, I can feel it and love it.

This is not a review so I will not write what things are as I feel everything stads for itself no descriptions needed, only imagination. You must experience this yourself and for each one it will be different depending on how receptive you are. It is a very personal experience but surely one that is a unique experience of a lifetime.

The pictures dont even tell the story of what I felt as they only show the physical, If I could show the internal experience it would be a story of Ni and Sergio in wonderland were anything is possible with symphonies of pure delight and magic. It would be like entering a very sophisticated abstract painting, a living dimension of art and creativity.

Even the language of this region is magical and poetic.

I just feel forever grateful for this experience of a lifetime that purely gives a wealth of life to many new ideas and feelings about the world we live in.

In the midst of beautiful countryside a house of passion and ideas emerges, welcoming every person unconditionally regardless of status, serving pure creativity on a plate in an environment that is orchestrated in reverse of any principle we normally conceive. This is when you enter into wonderland: