This Cast Cooks, Chops, Cleans... and Dazzles

"A Chorus Line for Foodies" is an apt description of Cuisine & Confessions, a New York premiere by the Montreal-based circus The 7 Fingers (Les 7 Doigts, the company behind the Tony Award- winning Pippin), running April 11 - 16 at NYU Skirball. The show is a feast of circus arts flavored with theatrics mixed with cooking show and a dash of dance, served with side orders of pasta and banana bread and topped with original music. Audiences will get treated to à la carte tastings following the final course.

The Company's awe inspiring acrobats pay homage to the iconic comforts of the kitchen, sharing personal stories, memories and family recipes. The stage becomes a giant kitchen where conversation, tea and Nutella quickly turn into elaborately choreographed family meals. Food, kitchen appliances and recipes combine with elaborate choreography, jaw dropping acrobatics and pulsating music.

Here are ten truths about Cuisine & Confessions:

It's been called A Chorus Line for Foodies

It's a mouth-watering blend of theater with a pinch of circus, mixed with a side of cooking

Something's always cooking

From the moment the house opens to the final bow, there is always something cooking.

All the stories are true

The show was built on real-life personal stories of the cast. 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.

The cast really cooks

There are 3 dishes cooked live on stage: an omelet, banana bread and a pasta dish. The choice of recipes were derived from the real, personal stories of the cast.

The cast really cleans

The cast has to take turns washing the dishes after the show.

It's all original music

The entire soundtrack was created specifically for the show. Notably NY jazz club owner Spike Wilner came to Montreal for extensive recording sessions, providing a bank of piano music to choose from during creation. (Director Sebastien Soldevila was also musical director).

Personal items and photos of cast and creative team make up the set

Set designer Ana Capellutto had each artist and designer bring photos of their childhood kitchens, their current kitchens, and their dream kitchens. These photos inspired 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.

All food prep happens live on stage

Food preparation happens either during preshow (with audience assistance!) or within the performance (also at times with audience assistance!).

The cast learned to chop and dice

Montreal chef Alex Winiki worked with the team to refine the recipes. He also gave weekly cooking lessons to the cast, so in addition to their acrobatic training they had to learn how to chop, slice, dice, and other kitchen skills. Each cast member was given a chef's knife to practice with at home.

It's an international cast

The cast, combined, speaks 7 languages. While touring the show around the world, the show is translated to the local language. They have performed Cuisine & Confessions in 8 different languages.

Tickets

Cuisine & Confessions will play seven performances, as follows: April 11 - 14 at 7:30 pm; April 15 at 2 and 8 pm; and April 16 at 3 pm. Tickets are $45 - $99 and may be purchased online at www.nyuskirball.org or in person at the NYU Skirball Center Box Office: Tuesday-Saturday, 12:00-6:00 P.M. NYU Skirball Center for the Performing Arts is located at 566 LaGuardia Place at Washington Square, New York, New York 10012