Magazine article Dance Magazine

Foreign Foods

Magazine article Dance Magazine

Foreign Foods

Article excerpt

Dancers finely tune their diets to fuel their bodies. But what happens when you're working overseas?

Jon Bond

Hometown: Orange, California

Current residence: The Hague, Netherlands

Company: Nederlands Dans Theater

Food style: "Ever since I was a kid I've been a garbage disposal: I haven't had to think about my diet. Before moving, I almost always ate out. Now, I try to cook more."

Routine: "I wake up early enough to cook a big breakfast, like eggs, beans, bacon or sausage, toast, avocado, yogurt and granola. At

NDT we only get a 45-minute lunch break, but they have a canteen where you can order sandwiches, lasagna, salads and breakfast all day. But I sometimes sneak out for Thai food or KFC. For dinner, depending on how dead I am, I'll either pick up some Indonesian or go home and cook."

Homesick for: "Can I get some In-N-Out, some Mercer Kitchen, some Popeyes, some real Mexican food, some Dominican food, tres leches, some Roscoe's chicken and waffles, Chipotle and some Levain Bakery, please?!"

Local delights: "Kaasbroodjes (baked cheese pastries) and dinner parties with my colleagues--these kids can cook!"

Chelsea Adomaitis

Hometown Boston, Massachusetts

Current residenct Paris, France Company: Paris Opera Ballet

Food style "I've always loved eating. I try not to get too particular about calories or carbs or any measurement other than how it makes me feel, though I prefer organic."

Allergies abroad "I think the first words I learned in French were "je suis allergique a ..." I know the types of foods here that tend to contain my allergens--soy, nuts, garlic, mustard--so I have a general idea of what to avoid. …

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