This is painstaking and can take weeks and month of daily practice. You familiarize yourself with the basic notes and a few simple chords and begin learning to read music. You may even have second thoughts as to continuing. In the beginning, you will likely feel awkward with the instrument and there will be growing pains as you take direction from your teacher. Learning to play a musical instrument is quite similar to learning our school’s kung fu.
Coincidentally, the original meaning of “kung fu” actually refers to any skill achieved through hard work and practice – not necessarily martial arts. Martial fluency can only be attained through a serious attitude and consistent, hard work and proper instruction. Back then, being able to defend oneself with your bare hands or weapons could mean the difference between life or death. Our school teaches fighting arts that were created by martial geniuses hundreds of years ago – before the advent of firearms. There are many reasons to train, but for most, the ability to defend oneself with a high degree of skill is the most compelling. However, chin na is a very practical aspect of your martial art and the first step to making it work is understanding the concept of “sticky hands”. Successfully applying a chin na technique requires a good deal of time and practice to learn the technique and master the joint locking, footwork, power, weight, etc. The key to “sticky hands” is to smoothly press your opponent’s hand onto your body (wherever you’re being grabbed) and continue to “smoothly” execute your chin na technique. By the time the chin na movement is completed he is wincing in pain and likely begging you to let go. Applying a chin na technique quickly follows “sticky hands” and your aggressor at this point is probably wishing he could get away. Even if they try to escape – it will be too late. The idea is that as soon as someone makes the mistake of grabbing onto you, they’re stuck to you like a fly on a spiderweb typically by your hand(s) pressing their hand to your body. “It really made me realize up close and personal the importance of the March of Dimes and I am thankful for the work they do and the fact that they directly help those that really need it.One very important concept in kung fu, particularly chin na is something called, “sticky hands”. While Chef John started with the Signature Chef event before he even had kids, the importance really hit home when his second child was born with the cord around her neck and had to be in ICU for a week. “I started training in Kung Fu fighting when I was 18 as a way to work out and learn something it helps my concentration and offers a healthy stress release.” He has earned his brown sash and is working on his black sash. He is a trained Kung Fu fighter that can kick over his own head which is impressive given that he is well over six feet. Outside of the kitchen, you probably don’t want to encounter Chef John Van House in a dark alley. Van House is a hunter and his kids love venison, especially the tenderloins. One time he had a table of four men each order his fillet with blue cheese and they loved it so much they came in the next day to split one amongst the four of them before heading to a dinner meeting because they wanted to make sure they “ate something good that night.”Īt home, Van House is catering to his three little girls who are adventurous foodies. The best compliment Chef John could receive about his food is for someone to say “that is the best thing I’ve ever tasted.” Which is something he’s been lucky enough to hear several times. Van House’s current preference is a fillet topped with blue cheese, served with mushrooms and grilled baby leeks. “What that means could be a three-day lesson on genetics, blood lines, feed, medications, stress levels, age of slaughter, age of meat, etc.” In addition to quality meat, what is served with the steak is also important in enhancing the flavor of the meat. For a perfect steak, Van house emphasizes the importance of good quality meat. Van House draws inspiration from all of the places he has been and things that he experiences. The only downside is that people think they are instant experts and they think they know everything.” “It has really opened people’s eyes and has made them more adventurous.
#KUNG FU FIGHTER 2013 TV#
He credits the Food Network and the fact that food and chefs are featured regularly on TV news and lifestyle shows. Van House has noticed that people’s tastes have changed dramatically over the past five years. Chef John Van House of Murray’s Restaurant & Cocktail Lounge