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Performing Arts
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Maarten Rischen
Music Pro
Hometown: Zwolle, The Netherlands
Training: MA Contemporary Music, Royal University Groningen
Training: MA Contemporary Music, Royal University Groningen
Occupation: Musician, composer, producer
Time in SZ: 3.5 years
Time in SZ: 3.5 years
Favorite lazy day activity: Reading books and listening to podcasts on a bench in Shenzhen Bay, overlooking the water stretching from Nanshan to Futian.
Maarten Rischen is a multi-instrumentalist and composer/producer working in a myriad of styles and media. He has bounced around K from smelly punk rock stages to the grandeur of the modern dance theatre, and everything in between," according to his personal website, www.maartenrischen.nl. He currently runs a production studio in Futian, and curates the music while leading the house band at The Brew Futian. Always keeping a number of musical irons in the fire, Maarten' s most recent original project, Vivid, features “ the mighty Sovi Wong” , while he plays and loops beats, piano, bass and guitar. Vivid gave regular performances at Bar Ink in OCT Loft this spring and released an EP on NetEase called " Leave the lights onH in May.
Q&A
What are your favorite foods?
B: Being a trained chef in French and Italian cuisines, I am a meat lover with a big tendency for savory meats (think salami, Parma hams and all kinds of raw cheeses) and sweets with a heavy hint of buttery creaminess (certainly including Belgian chocolate, and the fondant version is my favorite treat. I also have a hard time saying no to a good ice cream accompanied by heavy buttery caramel and other such really flavorful pleasures). That being said, I'm fond of slight notes of bitterness (think the bitters in cocktails or the peel of an orange) and the tart feeling of an acetic lemony sourness. The best bribery for me is for sure covered in dark bitter chocolate and stuffed with creamy sourness, like a good lemon cheesecake, though with time and having had to overcome so many health challenges, I've learned to appreciate a healthier variety of the same pleasures. But I still sin every now and again by indulging (once a chef, forever a chef).
What are your favorite foods?
B: Being a trained chef in French and Italian cuisines, I am a meat lover with a big tendency for savory meats (think salami, Parma hams and all kinds of raw cheeses) and sweets with a heavy hint of buttery creaminess (certainly including Belgian chocolate, and the fondant version is my favorite treat. I also have a hard time saying no to a good ice cream accompanied by heavy buttery caramel and other such really flavorful pleasures). That being said, I'm fond of slight notes of bitterness (think the bitters in cocktails or the peel of an orange) and the tart feeling of an acetic lemony sourness. The best bribery for me is for sure covered in dark bitter chocolate and stuffed with creamy sourness, like a good lemon cheesecake, though with time and having had to overcome so many health challenges, I've learned to appreciate a healthier variety of the same pleasures. But I still sin every now and again by indulging (once a chef, forever a chef).
What are your favorite foods?
B: Being a trained chef in French and Italian cuisines, I am a meat lover with a big tendency for savory meats (think salami, Parma hams and all kinds of raw cheeses) and sweets with a heavy hint of buttery creaminess (certainly including Belgian chocolate, and the fondant version is my favorite treat. I also have a hard time saying no to a good ice cream accompanied by heavy buttery caramel and other such really flavorful pleasures). That being said, I'm fond of slight notes of bitterness (think the bitters in cocktails or the peel of an orange) and the tart feeling of an acetic lemony sourness. The best bribery for me is for sure covered in dark bitter chocolate and stuffed with creamy sourness, like a good lemon cheesecake, though with time and having had to overcome so many health challenges, I've learned to appreciate a healthier variety of the same pleasures. But I still sin every now and again by indulging (once a chef, forever a chef).
What are your favorite foods?
B: Being a trained chef in French and Italian cuisines, I am a meat lover with a big tendency for savory meats (think salami, Parma hams and all kinds of raw cheeses) and sweets with a heavy hint of buttery creaminess (certainly including Belgian chocolate, and the fondant version is my favorite treat. I also have a hard time saying no to a good ice cream accompanied by heavy buttery caramel and other such really flavorful pleasures). That being said, I'm fond of slight notes of bitterness (think the bitters in cocktails or the peel of an orange) and the tart feeling of an acetic lemony sourness. The best bribery for me is for sure covered in dark bitter chocolate and stuffed with creamy sourness, like a good lemon cheesecake, though with time and having had to overcome so many health challenges, I've learned to appreciate a healthier variety of the same pleasures. But I still sin every now and again by indulging (once a chef, forever a chef).
What are your favorite foods?
B: Being a trained chef in French and Italian cuisines, I am a meat lover with a big tendency for savory meats (think salami, Parma hams and all kinds of raw cheeses) and sweets with a heavy hint of buttery creaminess (certainly including Belgian chocolate, and the fondant version is my favorite treat. I also have a hard time saying no to a good ice cream accompanied by heavy buttery caramel and other such really flavorful pleasures). That being said, I'm fond of slight notes of bitterness (think the bitters in cocktails or the peel of an orange) and the tart feeling of an acetic lemony sourness. The best bribery for me is for sure covered in dark bitter chocolate and stuffed with creamy sourness, like a good lemon cheesecake, though with time and having had to overcome so many health challenges, I've learned to appreciate a healthier variety of the same pleasures. But I still sin every now and again by indulging (once a chef, forever a chef).
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Performing Arts
Performing Arts
Maarten Rischen
Music Pro
Hometown: Zwolle, The Netherlands
Training: MA Contemporary Music, Royal University Groningen
Training: MA Contemporary Music, Royal University Groningen
Occupation: Musician, composer, producer
Time in SZ: 3.5 years
Time in SZ: 3.5 years
Favorite lazy day activity: Reading books and listening to podcasts on a bench in Shenzhen Bay, overlooking the water stretching from Nanshan to Futian.
Maarten Rischen is a multi-instrumentalist and composer/producer working in a myriad of styles and media. He has bounced around K from smelly punk rock stages to the grandeur of the modern dance theatre, and everything in between," according to his personal website, www.maartenrischen.nl. He currently runs a production studio in Futian, and curates the music while leading the house band at The Brew Futian. Always keeping a number of musical irons in the fire, Maarten' s most recent original project, Vivid, features “ the mighty Sovi Wong” , while he plays and loops beats, piano, bass and guitar. Vivid gave regular performances at Bar Ink in OCT Loft this spring and released an EP on NetEase called " Leave the lights onH in May.
Q&A
What are your favorite foods?
B: Being a trained chef in French and Italian cuisines, I am a meat lover with a big tendency for savory meats (think salami, Parma hams and all kinds of raw cheeses) and sweets with a heavy hint of buttery creaminess (certainly including Belgian chocolate, and the fondant version is my favorite treat. I also have a hard time saying no to a good ice cream accompanied by heavy buttery caramel and other such really flavorful pleasures). That being said, I'm fond of slight notes of bitterness (think the bitters in cocktails or the peel of an orange) and the tart feeling of an acetic lemony sourness. The best bribery for me is for sure covered in dark bitter chocolate and stuffed with creamy sourness, like a good lemon cheesecake, though with time and having had to overcome so many health challenges, I've learned to appreciate a healthier variety of the same pleasures. But I still sin every now and again by indulging (once a chef, forever a chef).
What are your favorite foods?
B: Being a trained chef in French and Italian cuisines, I am a meat lover with a big tendency for savory meats (think salami, Parma hams and all kinds of raw cheeses) and sweets with a heavy hint of buttery creaminess (certainly including Belgian chocolate, and the fondant version is my favorite treat. I also have a hard time saying no to a good ice cream accompanied by heavy buttery caramel and other such really flavorful pleasures). That being said, I'm fond of slight notes of bitterness (think the bitters in cocktails or the peel of an orange) and the tart feeling of an acetic lemony sourness. The best bribery for me is for sure covered in dark bitter chocolate and stuffed with creamy sourness, like a good lemon cheesecake, though with time and having had to overcome so many health challenges, I've learned to appreciate a healthier variety of the same pleasures. But I still sin every now and again by indulging (once a chef, forever a chef).
What are your favorite foods?
B: Being a trained chef in French and Italian cuisines, I am a meat lover with a big tendency for savory meats (think salami, Parma hams and all kinds of raw cheeses) and sweets with a heavy hint of buttery creaminess (certainly including Belgian chocolate, and the fondant version is my favorite treat. I also have a hard time saying no to a good ice cream accompanied by heavy buttery caramel and other such really flavorful pleasures). That being said, I'm fond of slight notes of bitterness (think the bitters in cocktails or the peel of an orange) and the tart feeling of an acetic lemony sourness. The best bribery for me is for sure covered in dark bitter chocolate and stuffed with creamy sourness, like a good lemon cheesecake, though with time and having had to overcome so many health challenges, I've learned to appreciate a healthier variety of the same pleasures. But I still sin every now and again by indulging (once a chef, forever a chef).
What are your favorite foods?
B: Being a trained chef in French and Italian cuisines, I am a meat lover with a big tendency for savory meats (think salami, Parma hams and all kinds of raw cheeses) and sweets with a heavy hint of buttery creaminess (certainly including Belgian chocolate, and the fondant version is my favorite treat. I also have a hard time saying no to a good ice cream accompanied by heavy buttery caramel and other such really flavorful pleasures). That being said, I'm fond of slight notes of bitterness (think the bitters in cocktails or the peel of an orange) and the tart feeling of an acetic lemony sourness. The best bribery for me is for sure covered in dark bitter chocolate and stuffed with creamy sourness, like a good lemon cheesecake, though with time and having had to overcome so many health challenges, I've learned to appreciate a healthier variety of the same pleasures. But I still sin every now and again by indulging (once a chef, forever a chef).
What are your favorite foods?
B: Being a trained chef in French and Italian cuisines, I am a meat lover with a big tendency for savory meats (think salami, Parma hams and all kinds of raw cheeses) and sweets with a heavy hint of buttery creaminess (certainly including Belgian chocolate, and the fondant version is my favorite treat. I also have a hard time saying no to a good ice cream accompanied by heavy buttery caramel and other such really flavorful pleasures). That being said, I'm fond of slight notes of bitterness (think the bitters in cocktails or the peel of an orange) and the tart feeling of an acetic lemony sourness. The best bribery for me is for sure covered in dark bitter chocolate and stuffed with creamy sourness, like a good lemon cheesecake, though with time and having had to overcome so many health challenges, I've learned to appreciate a healthier variety of the same pleasures. But I still sin every now and again by indulging (once a chef, forever a chef).
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