Quote:
Originally Posted by morgrob
None of the earlier replies were negative...it was the ones that started to question the qualifications of the instructor. It was unnecessary and not relevant to the question. He is very knowledgeable and helpful.
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Quote:
Originally Posted by morgrob
I have asked the instructor, but he did not really give me a good answer.
......He has kind of called this a sandwich type tango where the beginning is the same, you add something in the middle and then end all the steps in the same way.....
.......I also asked if this was anything similar to Milonga and stuff, he said no, and he showed how those are danced, which are very different than what we are doing......
......This is more of what he calls a night club style.
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I am sorry to be blunt, but it was quite difficult to get the impression that your instructor is "knowledgable and helpful" from the OP. I don't think that asking for somebodies qualifications is an implied criticism - the way your instructor presents night club style tango is at the least very unorthodox. Tango has a long history of people developing new approaches, new styles, and your teacher is doing something very different from the "mainstream". Now there are excellent teachers and dancers that very different from the mainstram , e.g. El Pulpo, but as we can not see your instructor dance the next thing that is useful to see where his dancing comes from would be to have some idea what his lineage is, where he goes social dancing, where he has performed.
The situation appears to me roughly equivalent to somebody saying "Have you ever heard of otaku japanese cooking? i have a great teacher, and he already demostrated how to make hash browns and easy over eggs, but i have not been able to find other people doing this otaku style japanese cooking?" Now it is obvous that this is not mainstream japanese cooking, but i also know that there is for example excellent japanese french pastry, and and japanese pizza, and they are very distinctive styles (i love japanese pizza btw - shrimp+sweet potatoes+bacon is a perfect combination) so the idea that there is a school of japanese diner food is not completely impossible, but for me to understand better what this is about i would like to hear "the teacher studied for 10 years as an apprentice in xxx diner in tokyo", or developed it after being a chef in a more traditional japanese place, or learned from somebody who had gone either route.
Asking where the material somebody teaches comes from is not an insult - in my professional life the one of the first things people ask for is what my degree is, and where i got it. If i were to teach tango (which i am not really planning to do) i would expect people to ask where i learned, where i dance, who my influences are, and yes, even the dreaded "have you danced in buenos aires" question (i haven't). When i am in a ma class i usually know my teachers lineage at least 3 generations back, or i know their fight record. I am honestly puzzled that you seem to consider the asking for somebodies qualifications to be negative - most people i know tend to preen like peacocks when they get the chance to tell you all about how they have studied with everybody under the sun and how they have headlined dozends of shows.
Gssh