[Sca-cooks] 'kitchen fright'?

[AEllin Olafs dotter]

  Many fine actors get stage fright throughout a long and busy career. 
Some only really suffer for opening, some do 8 shows a week... many 
develop rituals to get through it.

But one of the first things they learn is that it evaporates when they 
get on a stage. The first line gets you over the hump - once it is 
delivered, almost everyone is fine. So yes, they learn to be able to 
deliver that line in their sleep... as you can deliver a dayboard. I 
don't know when it evaporates for cooks - when you start actually 
cooking is probably most likely. For actors, it's when they are *doing* 
not just *preparing.*

Oh, yes, can you tell... I do work backstage. With professional actors. 
The costumer is in the dressing room... You learn Care and Feeding - who 
wants to talk, who doesn't, who needs to set out his makeup just so, 
etc. Figure this out for yourself. A cup of tea or glass of water at the 
right moment? Just so you stop a moment - yes, do remember to breathe...

And if I can help - I'll be there! Didn't say earlier, because I wasn't 
sure... that's how my life goes (ask Brighid - I asked to help her once 
and then bailed.)

AEllin

jenne at fiedlerfamily.net wrote:

>Is there a term for that sinking feeling you get soon before an event
>where you're cooking the big meal (other than neurotic panic)? Something
>like stage fright. They say that some serious stage actors still get stage
>fright all through their career. I'm getting kitchen fright... for War
>Camp. Oh My. I'm sure I could run the dayboard in my sleep... but the
>trouble is having to run it when I'm awake and paying attention. :)
>
>Thanks for letting me vent.
>
>BTW, I've submitted my first 'all by myself' feast bid, for an event in
>October. We will see how it goes, whether mine is accepted. :)
>
>-- Pani Jadwiga Zajaczkowa, Knowledge Pika   jenne at fiedlerfamily.net
>"Freedom is expensive, dangerous, unpredictable, and sometimes ugly
>and offensive. At such a high price, no wonder it is sweet."
>-- John N. Barry, _Library Journal_, January 1992
>
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