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One World
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Saturday, April 17th Workshops This year we’ve prepared something very special for you! The incomparable Mandi Gould and the talented Peter Vawter and the founder of Swing Beijing, Adam Lee, will be holding a series of workshops on Saturday. Below you can see the tentative class schedule:
Track A is for people who have been dancing for more than one year, and Track B is for dancers with less than a year expriense.
Mandi Gould is passionate about dancing and especially about sharing her love of the dance. As a swing dance specialist, Mandi Gould has been dancing the Lindy Hop since the beginning of 1998. She has had the privilege of teaching with Frankie Manning for three different workshops and with Chazz Young for two. In 2003 she managed two North American tours for the Harlem Hotshots on the West Coast and in the North East. From 2002 to 2004 she assisted as an administrator for the Herräng Dance Camp, was Herräng’s original DJ Coordinator, and organized the Swing Bus in 2004. She has taught dance lessons in Toronto for over ten years as well as having taught across Canada and the United States, Switzerland, Sweden, Russia, China, and most recently in South Korea. Her passion for original swinging jazz is closely tied to her dancing and teaching. Her artistic mandate is to study and promote the culture of the swing era including classic jazz music, history and vintage jazz dances. Though her primary focus is Lindy Hop as a social swing dance, she is also dedicated to performance Lindy Hop, Charleston, Black Bottom and Classic Jazz Dances.
Peter is one of the most musical lindy dancers in the world. His singular position as musician turned dancer has allowed him to capitalize on his vast musical knowledge, and use that as a foundation for what has become his very unique, and effective style of dance. His dancing is so effective, that he has won the American Strictly title which requires impromptu creativity and great musicality, because the dancers aren’t aware of the music selection before they compete. His musicality is also evident in his choreography, in which his blues focus has allowed him to win the American Blues title - twice! His students love his energetic and musicality based approach. Currently living in Osaka, Peter is the resident philanthropist of Mechakucha Swing, donating his time, knowledge, experience, and creativity to help nourish swing in Japan.
Adam Lee lived a total of eight years in Beijing between 2001 and 2009. Shortly after arriving in China, he was disappointed to find no swing and so, like any respectable lindy hopper, he started classes! He founded Swing Beijing and started teaching some of the only swing classes offered in China at the time. He spent the next few years building a dedicated group of diehard dancers and was the lead organizer for the first two international Great Wall Swingout events. Also an accomplished jazz musician, Adam founded the Beijing Big Band along with local trumpeter Joe Lu in 2005, which has since become a fixture of swing in Beijing. In April ’09, Adam left Beijing for a world tour bringing his music and dance along with him. Rounding out his trip, Adam is returning to Beijing the Third International GWSO before he returns to the USA for a Masters in Music Education. He has taught in the USA, Taiwan, Hong Kong, Singapore, Russia, Ireland, UK, Portugal, Vietnam, the Ukraine, Brazil, Argentina and will teach in Japan and Korea before coming back to Beijing. Time: 11.00 - 18.30 (see schedule above)
Beijing Roast Duck Dinner
That said, fear not vegetarian friends, we have a special treat in store for you! Time: 7.30 - 8.30 pm
"Old Hollywood" - Big Band Night
The theme for this night is "Old Hollywood". Dress up as your favorite movie star from the 20s-40s. We have some amazing performances prepared for you this night! Time: 9.00 pm - late
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Mandi Gould
Peter Vawter
Adam Lee
Peking Duck is perhaps the most famous dish in Beijing (hence the name) and has been a perennial favorite since the Yuan Dynasty – that’s about 800 years! Beijing’s duck is prized for its thin, crispy skin with the most authentic versions serving mostly the skin with thin slices of meat, carved right at the table by master chefs, then wrapped in paper thin crepes with a slightly sweet sauce complimented by julienned cucumber and spring onion.
To round of a great day (and work off that rich duck dinner), the 