Having formed and maintained a band for the past 5 years that has gigged consistently, put out two and soon to be three albums and an EP, opened for several big name bands, I get asked frequently by people who are trying to either form a band or keep one together for advice. In particular advice on how to deal with a band mates and issues that arise from them or their levels of "commitment" which is a word that gets tossed around A LOT when it comes to bands and music. So that's the topic of this post. What is "commitment" and what does it take for a person to be a contributing functional member of a band.
Well in my opinion the first thing that is involved here is that you have to love to play for the sake of playing. Not for the love of playing shows, hanging out with other musicians, networking, or just sayin you're in a band....you have to love to actually PLAY MUSIC. If you don't love to play your instrument then you have no business being in a band at all. This is the simple root of what we call "commitment". If a person loves to play, they will practice and show up to jam. It's that simple. If you don't love to play enough to want to pick up your instrument and practice at home, work on your parts and advance your skills on a fairly regular basis then don't join a band. If the idea of going to jam with your band doesn't excite you, that is to say that you view jam as a chore or work that "needs to be done" rather than something that you want to do, then you shouldn't join a band.
Practice is the key to being good.....BIG SURPRISE THERE! If a musician doesn't practice on their own their skills will stagnate or even degrade. If a band doesn't get together to jam regularly then they will never get tight. Simple right? Yet bands consistently have issues in this area. People either consistently no show to jam or they don't learn their parts or practice on their own time.
This shines through in both live shows and recording. You can ALWAYS tell the bands that don't jam enough, it just comes across in the live show. There are more than a few bands around that could benefit huge from an extra jam or 2 a week. Furthermore if you don't practice at home and your band goes in the studio to record it will show because you won;t have your parts down. Not everybody nails everything on take 1, but if you are properly practiced up you won't be fighting it at every turn. I've been in the studio with musicians that aren't prepared. Not pretty.
Fact is, I think missing jam is bullshit for the most part. If somebody misses jam regularly, fire them. Simple as that. To me there are only a small handful of reasons not to be there.....work, health, family emergency, you are out of town.....that's about it. Stupid shit like "I'm really tired from work" or "there's a hockey game on tonight" doesn't cut it. If you don't want to jam above all else, and if jamming tunes doesn't motivate you enough to get your lazy ass off the couch post work then you don't have "commitment".
But there is a flip side to this. As a band mate or band leader, you have to have some understanding and patience for those in your band. If your drummer gets called into work and misses a practice, it's not worth crucifying him over. Work pays the bills and chances are your band doesn't, so you cannot expect him to either quit or get fired and risk his livelihood to make it to jam. Shit happens, and everybody's schedule fluctuates. In my band Entropia, 3 of us have really irregular schedules, including myself, but we make it happen. If that means jamming at 10am on a Sunday morning then that's what it means. We get together when we can and we maximize the use of that time. And we don't get super mad at each other when somebody can't be there, cause I trust these guys enough to know that if they can't make it, it's because of something very important or serious.
The other thing you have to do is address issues before they become problems and potentially explosive. I have learned this the hard way. If you have an issue with your band mate, playing or otherwise, you have to take it up with them, and for god sakes act like an adult when you do it. When there's an issue, propose a solution. For example rather than saying "Man that guitar melody over the pre chorus riff really fuckin sucks!" try saying something like "Hey that melody we got in the pre chorus, while it's a good piece I don't think it really fits with the riff and here's why....." then start discussing whether it fits or not and try to come up with a solution. Not only will your band benefit but the music will as well. Being stubborn and not treating people with respect is nothing but counterproductive, and doesn't really show any "commitment" to your band or bandmates. However if something is just that god awful there's nothing wrong with lettin out a good ol sarcastic comment like "that sounds like cats fucking" or something. No need to be a stodgy diplomat all the time.
So this is basically what I'm gonna say to everybody who is trying to find or start a band, and especially to all those who have been in craigslist purgatory for the past 5 or 6 years and can't find or stick to a project (this is what I call the people who canstantly have ads on craislist and/or answer every ad for musicians. I have placed ads on craisglsit for new musicians 4 years apart and gotten the same responses from the same people!). PRACTICE AND SHOW UP TO REHEARSAL! If you don't love to play for the sake of playing then don't. If you aren't willing to take the time to improve your own skills and be able to keep up then sell your gear to someone who will. If you are too lazy to get your ass to jam at least 2-3 times a week then stay the fuck home! And to everybody in bands, respect your brothers and sisters that you rock with, and keep crankin out tunes! The world needs em!
Wednesday, August 10, 2011
Monday, August 01, 2011
Canadian BBQ Championships:
This year I was fortunate enough to be invited along with three of my closest friends to be a judge at the Canadian BBQ Championships in Whistler BC. I have been waiting with almost agonizing anticipation for this event over the last 5 months or so, and not only did it live up to the hype it actually exceeded my expectations in all aspects. What I tasted, learned, experienced, and the overall fun I had was way beyond what I could have hoped for.
We rolled outta the lower mainland early on the Friday so we would have plenty of time to settle in, check out the sights and get to our BBQ judges class we had to attend that day. The hostel we stayed at had a really great diner attached to it called the Southside Diner. They served up some great breakfast and classic diner fare, I highly recommend grabbin a bite there if you are in town or swingin by.
We rocked over to Dusty's Bar And BBQ where the whole event was taking place in Whistler Creekside, cracked a couple beers on the patio and then took the BBQ class, which was easy and pretty informative, but really really really long. Nevertheless we were all certified PNWBA (Pacific Northwest BBQ Association) BBQ Judges.
So needless to say after a 4 hour class we were more than ready to party it up a bit that night. The bar had a really killer Led Zeppelin tribute that night called "Whole Lotta Led", who tore the house down. They played all the hits and a few really obscure tracks. The lead singer was a big bearded viking lookin dude, who we said was like a hydroxycut Byron Stroud from Fear Factory, and he sang exactly like Robert Plant. Rest of this night is a bit of a blur, that involved many pitchers and pints, ridiculous air guitars and actual pro wrestling moves.
Thankfully after some proper precautionary measures and a good nights sleep non of us were feelin the previous evenings festivities too hard in the morning, so it was up and at em for the first series of events to be judged. First up we judged the Burger competition. There were many good burgers and a few disasters. The winning burger was judged at my table, and was done by Bad Ass BBQ headed up by Dave Mackay. He made a beautifully crafted and well thought out burger that was smoked, stuffed with 3 kinds of cheese, mushrooms and spinach, served on a ciabatta style bun with mayo, crispy prosciutto and frizzy onions. It was perfectly cooked and the best burger I have ever eaten in my entire life. As the winning burger it is going on the menu at Dusty's and I feel really sorry for the cooks that have to prepare that one as the words "labour intensive" don't even begin to do it justice. An example of a disastrous burger was one that my friend got which used an apple fritter as the bun. Bizarre to say the least!
(At this point I have to mention that I don't have any pictures of the judging or the winning products because photography wasn't allowed during the judging.)
Next up we judged the King Of The Grill competition. This was an open event where competitors created a BBQ platter for six. Any ingredient was allowed and there were no rules or restrictions. There were some real hilights in this category for me. One was Ron Shewchuck's cedar planked white salmon that had a bourbon maple glaze. This fish was perfectly cooked, and I would have been happy to pay $30 for a piece of that fish in any restaurant. I was amazed that it didn't win. The second place finish was a "Smoked Alaska". Yep, that's right a smoked version of a baked alaska cake, which had maple and smoked bacon ice cream inside of it. Don't ask me how they did it, but they did. The winner of this event was hometown buy BBQ Bob who did a beef tenderloin with lobster and some form of hollandaise. I didn't get to try this one so I can't really comment on it.
After the judging was over we were free to check out what was going on around the event. One thing we made sure we got a piece of was a whole suckling pig that had been smoked and cooked for over 24 hours. The meat was just unbelievable and the crispy skin was like an explosion of smoky flavour in your mouth. Something I want to try to cook for sure one day soon.
That night we had a few more beers (hey it's a BBQ competition, why wouldn't ya?) and turned in early because we had to be up at 8am the next day for the main events....Pulled Pork, Brisket, Chicken, and Rib competitions.
All of the pulled pork were delicious, making it a really hard category to judge. This was the same case with the chickens. We had to judge all categories on 3 criteria....appearance, texture and taste. And for me in the pork and chicken categories all my texture and taste scores were very high and similar, so it came down to small details like how it looked and how they presented it in the box. goes to show that in food it's the little things that seperate good from great and great from perfect.
The brisket competition had much more discrepancy. There were a couple that were outstanding, a lot that were a bit average and a couple that weren't so good. This is due to the higher degree of difficulty in brisket. It's one of the most difficult cuts of meat to cook properly, but when done correctly it's simply magic. The ribs competition had the same thing on a lesser scale. There were two ribs that I judged that were absolutely perfect, and they were actually the two best ribs I have ever had.
After that it was time to head home, which was bittersweet but the overall experience I had there was amazing. One thing I will say though is that I really can't stand Whistler as a town. I said to one of my friends "If there wasn't an awesome BBQ event going on in this town right now I'd be pulling my hair out." It doesn't even seem real, it's like some snobby yuppies fake paradise. Paved hiking trails, people riding mountain bikes around while drinking their nine dollar Starbucks caramel frappulattemochachinos. It's way too white for even me, and I'm white as hell! Why places like that exist and people starve is beyond my comprehension....
Anyways, before i get going on that too much I'll get back on topic. This experience for me as a chef and a lover of great food was really life changing, and I'm not exaggerating one bit. I had an experience I will never forget with great friends, I opened my mind to a type of cuisine I'm only somewhat familiar with, I got educated on many of the finer points of said cuisine, and I've come back extremely inspired and motivated to cook. Not all of the people in this competition are chefs or are trained....but they are extremely creative cooks and they love what they do. And in the end those are two traits that you cannot teach, and are arguably more important qualities in a cook. I highly recommend that you go next year...I know I will be!
This year I was fortunate enough to be invited along with three of my closest friends to be a judge at the Canadian BBQ Championships in Whistler BC. I have been waiting with almost agonizing anticipation for this event over the last 5 months or so, and not only did it live up to the hype it actually exceeded my expectations in all aspects. What I tasted, learned, experienced, and the overall fun I had was way beyond what I could have hoped for.
We rolled outta the lower mainland early on the Friday so we would have plenty of time to settle in, check out the sights and get to our BBQ judges class we had to attend that day. The hostel we stayed at had a really great diner attached to it called the Southside Diner. They served up some great breakfast and classic diner fare, I highly recommend grabbin a bite there if you are in town or swingin by.
We rocked over to Dusty's Bar And BBQ where the whole event was taking place in Whistler Creekside, cracked a couple beers on the patio and then took the BBQ class, which was easy and pretty informative, but really really really long. Nevertheless we were all certified PNWBA (Pacific Northwest BBQ Association) BBQ Judges.
So needless to say after a 4 hour class we were more than ready to party it up a bit that night. The bar had a really killer Led Zeppelin tribute that night called "Whole Lotta Led", who tore the house down. They played all the hits and a few really obscure tracks. The lead singer was a big bearded viking lookin dude, who we said was like a hydroxycut Byron Stroud from Fear Factory, and he sang exactly like Robert Plant. Rest of this night is a bit of a blur, that involved many pitchers and pints, ridiculous air guitars and actual pro wrestling moves.
Thankfully after some proper precautionary measures and a good nights sleep non of us were feelin the previous evenings festivities too hard in the morning, so it was up and at em for the first series of events to be judged. First up we judged the Burger competition. There were many good burgers and a few disasters. The winning burger was judged at my table, and was done by Bad Ass BBQ headed up by Dave Mackay. He made a beautifully crafted and well thought out burger that was smoked, stuffed with 3 kinds of cheese, mushrooms and spinach, served on a ciabatta style bun with mayo, crispy prosciutto and frizzy onions. It was perfectly cooked and the best burger I have ever eaten in my entire life. As the winning burger it is going on the menu at Dusty's and I feel really sorry for the cooks that have to prepare that one as the words "labour intensive" don't even begin to do it justice. An example of a disastrous burger was one that my friend got which used an apple fritter as the bun. Bizarre to say the least!
(At this point I have to mention that I don't have any pictures of the judging or the winning products because photography wasn't allowed during the judging.)
Next up we judged the King Of The Grill competition. This was an open event where competitors created a BBQ platter for six. Any ingredient was allowed and there were no rules or restrictions. There were some real hilights in this category for me. One was Ron Shewchuck's cedar planked white salmon that had a bourbon maple glaze. This fish was perfectly cooked, and I would have been happy to pay $30 for a piece of that fish in any restaurant. I was amazed that it didn't win. The second place finish was a "Smoked Alaska". Yep, that's right a smoked version of a baked alaska cake, which had maple and smoked bacon ice cream inside of it. Don't ask me how they did it, but they did. The winner of this event was hometown buy BBQ Bob who did a beef tenderloin with lobster and some form of hollandaise. I didn't get to try this one so I can't really comment on it.
After the judging was over we were free to check out what was going on around the event. One thing we made sure we got a piece of was a whole suckling pig that had been smoked and cooked for over 24 hours. The meat was just unbelievable and the crispy skin was like an explosion of smoky flavour in your mouth. Something I want to try to cook for sure one day soon.
That night we had a few more beers (hey it's a BBQ competition, why wouldn't ya?) and turned in early because we had to be up at 8am the next day for the main events....Pulled Pork, Brisket, Chicken, and Rib competitions.
All of the pulled pork were delicious, making it a really hard category to judge. This was the same case with the chickens. We had to judge all categories on 3 criteria....appearance, texture and taste. And for me in the pork and chicken categories all my texture and taste scores were very high and similar, so it came down to small details like how it looked and how they presented it in the box. goes to show that in food it's the little things that seperate good from great and great from perfect.
The brisket competition had much more discrepancy. There were a couple that were outstanding, a lot that were a bit average and a couple that weren't so good. This is due to the higher degree of difficulty in brisket. It's one of the most difficult cuts of meat to cook properly, but when done correctly it's simply magic. The ribs competition had the same thing on a lesser scale. There were two ribs that I judged that were absolutely perfect, and they were actually the two best ribs I have ever had.
After that it was time to head home, which was bittersweet but the overall experience I had there was amazing. One thing I will say though is that I really can't stand Whistler as a town. I said to one of my friends "If there wasn't an awesome BBQ event going on in this town right now I'd be pulling my hair out." It doesn't even seem real, it's like some snobby yuppies fake paradise. Paved hiking trails, people riding mountain bikes around while drinking their nine dollar Starbucks caramel frappulattemochachinos. It's way too white for even me, and I'm white as hell! Why places like that exist and people starve is beyond my comprehension....
Anyways, before i get going on that too much I'll get back on topic. This experience for me as a chef and a lover of great food was really life changing, and I'm not exaggerating one bit. I had an experience I will never forget with great friends, I opened my mind to a type of cuisine I'm only somewhat familiar with, I got educated on many of the finer points of said cuisine, and I've come back extremely inspired and motivated to cook. Not all of the people in this competition are chefs or are trained....but they are extremely creative cooks and they love what they do. And in the end those are two traits that you cannot teach, and are arguably more important qualities in a cook. I highly recommend that you go next year...I know I will be!
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