NIDA

II was raised in the Western Suburbs, with both my parents working, I soon found myself working as well afterschool in my adolescent years. At school I excelled at most of my subjects and gainedentry into university to study Software Engineering at UNSW. At university, I was involved in creating a comedy sketchrevue on campus, with a computing and engineering theme. Being directly involved in the show, directing, acting,designing, writing, construction, and tech work, I developed a love for popular theatre. I then taught myself how touse design tools, and film editing to make little shorts, and special effects videos, mainly choreographed kung fuaction sequences. I was also approachedby various coop groups to design sets for musicals, plays, dance shows, and alot of experimental theatre around Sydney.
My creativity is driven by showing audiences, both thespian and general public alike, something new, fresh, and innovative.Something they haven't seen before. Being technically minded, I believe there can be so much more done in terms of showingaudiences live effects, to enhance on stage action. Like magicians and the circus, using technology, and tricks to showa story with alot more "magic" of the theatre.

Very interested in building custom control systems for lights,sound, AV, and set electrics. To enhance live performance, and give this new generation of people who have been broughtup with the marvels of computers and the internet, to have interaction, and something "cool" happen in a artistic, andtechnically brilliant way. Does this mean there should be a new type of technically driven theatre? Is TV, and live musicthe pinnacle of this? When film and TV immortalizes scenes and distributes it cheaply and possibly makes a profit.

I am here at NIDA to basically learn how to learn how things are built, learn carpentry and steel work. So I can become a better set designer, so I can see things through from the bottom up, to be economical with materials and time. I believeI'm economically shrewed, and have the passion drive and ingeniuity to make something

Where am I now? I would say I am enjoying being here at NIDA alot, techniques, and the cross course education is great. Meeting alot of very talented staff members and all who have the respect and mentality for working in the arts. Although I do feel that there is something missing, a real cohesion of the student body, there is no interactions between the respective courses, and it feels like there is a sense of self proprietary that exists with individuals above that of a community level. Being very involved on main campus across the road, I find it quite sad as extroverted, and seemingly socially artistic people do have a veneer of snobbery. It almost feels like high school again, which is quite sad in my regard.

Other than that, Tony is a great teacher, and I have a lot of respect for Nic Day and how he is running the production crafts of the Play Production program, which I find to be the most exciting part to my day, to slave away at something you love doing, working to entertain people.

Student Nutrition

-Nutritionist

-"Metabolism" funky catchword now used by marketing.

-Simple definition
-DIgestion

-Increased levels of amino acids and glucose

-Glucose is food for your brain. Rice Pasta Cerela
-Everyone has different energy needs

-Exercise will increase your body mass which means your metabolism goes up
-Fats have most energy per gram

-Water and alcohol gives you alot of energy
-The infamous food pyramid is replaced by the food PIE!
-Recommended served 5 serves of vegetables of today

-Multivitamids do not work it is the actual composition of the vegetable

-Recommended intake is 1/2 cup cooked, and 1 cup salad.

-2 pieces of Fruit per day
-Great source of carbs is Bread and cereals
-609 serves a day, a serve is 2 slices of bread, 1 bread roll, 1 cup of cooked pasta, 40g of cereal etc.
-Calcium is needed. Fortified Soy
-Daily FoodsBreadMilkMeatFruitVegies and LentilsUse olive Oil
-Garlic Capsules
-Buy Frozen Vegies

-Buy meat and bulk freeze

-CAnned Fish

-No Frills Milk

-Large yogurt Tubs

-Staples: on special, tomatoes, pasta/rice

-PLAN YOUR COOKING