{"id":91419,"date":"2023-01-06T10:30:36","date_gmt":"2023-01-06T15:30:36","guid":{"rendered":"https:\/\/www.ludwig-van.com\/toronto\/?p=91419"},"modified":"2023-01-06T10:30:36","modified_gmt":"2023-01-06T15:30:36","slug":"interview-susan-platts-mezzo-soprano-dessert-chef","status":"publish","type":"post","link":"https:\/\/www.ludwig-van.com\/toronto\/2023\/01\/06\/interview-susan-platts-mezzo-soprano-dessert-chef\/","title":{"rendered":"INTERVIEW | Susan Platts: Mezzo-Soprano And Dessert Chef"},"content":{"rendered":"<figure id=\"attachment_91425\" aria-describedby=\"caption-attachment-91425\" style=\"width: 1200px\" class=\"wp-caption aligncenter\"><img decoding=\"async\" loading=\"lazy\" class=\"size-full wp-image-91425\" src=\"https:\/\/www.ludwig-van.com\/toronto\/wp-content\/uploads\/sites\/2\/2023\/01\/Susan-Platts-INTERVIEW.jpg\" alt=\"Mezzo-soprano Susan Platts sings a composition by Howard Shore with the Toronto Symphony Orchestra and conductor Peter Oundjian at Roy Thomson Hall in 2018 (Photo courtesy of the artist)\" width=\"1200\" height=\"628\" \/><figcaption id=\"caption-attachment-91425\" class=\"wp-caption-text\">Mezzo-soprano Susan Platts sings a composition by Howard Shore with the Toronto Symphony Orchestra and conductor Peter Oundjian at Roy Thomson Hall in 2018 (Photo courtesy of the artist)<\/figcaption><\/figure>\n<p>Canadian mezzo-soprano Susan Platts, 49, will be giving her first post-pandemic performance in Toronto with the TSO in Mozart\u2019s beloved <em>Requiem<\/em> (Jan. 11 to 15).\u00a0She is part of a very high-powered cast that includes Jane Archibald, soprano, Isaiah Bell, tenor and Kevin Deas, bass-baritone, under the helm of British conductor Michael Francis.<\/p>\n<p>You can, however, also find Platts on Amazon where her new cookbook, cleverly called <em>Aria Ready For Dessert?<\/em> is on sale.<\/p>\n<p>So how does a mezzo-soprano with a 25-year distinguished career come to write a cookbook?<\/p>\n<p>For that answer, Platts and I connected by Zoom to talk about both her career and baking, and it turns out that both involve interesting stories. When we spoke, the singer was visiting family in Victoria, her home town. She currently lives in Evanston, Illinois, outside Chicago, with husband Neil Kimel, second horn with the Lyric Opera Orchestra.<\/p>\n<h3>The Career<\/h3>\n<p><strong>Do you come from a musical family?<\/strong><\/p>\n<p>My parents, who are from Manchester, loved English folk music, and they loved to sing. My father played the guitar, banjo and mandolin by ear, while my mother was also self-taught on guitar and piano.<\/p>\n<p><strong>Yet you were never sent for music lessons.<\/strong><\/p>\n<p>That\u2019s right. I always thought I\u2019d go into the visual arts. I was particularly interested in graphic arts. It was my Grade 11 choir teacher who first noticed that I had a nice voice. That\u2019s when I started to study singing privately.<\/p>\n<p><strong>The usual route to a career for a classical singer is music at university followed by opera school, but that\u2019s not your story.<\/strong><\/p>\n<p>Because I started late, I felt I didn\u2019t have enough of a music education to go to university, so my career was forged by private studies in voice, piano and music history. I spent two summers at Mozarteum University in Salzburg, and they were inspiring times. You could see concerts by Bryn Terfel and Teresa Berganza, who, by the way, wore sneakers under her gown!<\/p>\n<p><strong>You had some high-powered mentors like Christa Ludwig and Jessye Norman. How did that come to be?<\/strong><\/p>\n<p>In the case of Christa, my mother helped. She\u2019s a librarian and researcher extraordinaire, and can find anything. She discovered who Christa\u2019s London agent was, so I sent tapes and a letter asking to study with her. Six months later, I got a fax that said she was willing to take me.<\/p>\n<p><strong>And Jessye?<\/strong><\/p>\n<p>I got to Jessye through the Rolex Arts Initiative, which pairs young artists with a mentor. Four applicants were sent to Jesse and she chose me. I spent a year with her, and stayed close with her until her death. She\u2019d even come to my concerts. In fact, her support was incredible.<\/p>\n<div class=\"jetpack-video-wrapper\"><span class=\"embed-youtube\" style=\"text-align:center; display: block;\"><iframe loading=\"lazy\" class=\"youtube-player\" width=\"640\" height=\"360\" src=\"https:\/\/www.youtube.com\/embed\/Lonqnnf-w28?version=3&#038;rel=1&#038;showsearch=0&#038;showinfo=1&#038;iv_load_policy=1&#038;fs=1&#038;hl=en-US&#038;autohide=2&#038;wmode=transparent\" allowfullscreen=\"true\" style=\"border:0;\" sandbox=\"allow-scripts allow-same-origin allow-popups allow-presentation\"><\/iframe><\/span><\/div>\n<p><strong>Legendary broadcaster and choir master Howard Dyck was also instrumental in your career, was he not?<\/strong><\/p>\n<p>My mother used her research skills again to get a contact for Howard, and he asked for a tape. He was very enthusiastic about my voice and used me a lot as a soloist with his various choirs. He also gave a tape to conductor Helmut Rilling, and through that I got an agent. In those days, someone could tell an agent about an artist and you\u2019d end up on the roster.<\/p>\n<p><strong>Unlike most classical singers, you don\u2019t really have an opera career. You seemed to be anchored in the concert circuit, where you are particularly known as a Mahler specialist.<\/strong><\/p>\n<p>I have done some opera, and I enjoyed it, but I have to feel that I can fit the music emotionally and vocally. Because I have a rich sound, that means that Mahler and Brahms are in my comfort zone. There is, however, some mezzo stuff that I can\u2019t sing, like Messiah. The coloratura of Bach is in my comfort zone, because it is a tad higher than Handel, where my voice sets at the passagio. I do a lot of Bach, but Romantic music is really my thing, both oratorio and symphonic. I\u2019m kept very busy with a concert career, and it also means shorter periods of time away from home. If Mahler had written operas, I\u2019d sing opera.<\/p>\n<p><strong>Mahler is 80% of your career. What is it about his music that is so appealing?<\/strong><\/p>\n<p>Mahler is life. You feel that when you are inside his music. Some people think that Mahler is depressing, but for me, he faces emotion head on. No matter where you are in your life\u2019s journey, you can relate to Mahler, particularly, the older one gets. I was meant to sing him, and my love for his music just keeps growing. Besides, every conductor is different so the piece is always new.<\/p>\n<p><strong>Since Mahler is such a part of your life, does he figure into your baking?<\/strong><\/p>\n<p>When I was studying in Salzburg, I fell in love with the confection known as Bachw\u00fcrfel. Because you can only get them in Austria, I was determined to learn how to make them. Since Mahler loved jam \u2014 he\u2019d have a different kind every day of the week \u2014 I put a layer of jam into the Bachw\u00fcrfel to turn it into the Mahler W\u00fcrfel. So you see, I can work Mahler into anything.<\/p>\n<p>Susan Platts sings Mahler&#8217;s <em>Lieder eines fahrenden Gesellen<\/em> No. 1 with the Orquesta Filarm\u00f3nica de Bogot\u00e1 and Carlos Miguel Prieto, conductor, in 2018.<\/p>\n<div class=\"jetpack-video-wrapper\"><span class=\"embed-youtube\" style=\"text-align:center; display: block;\"><iframe loading=\"lazy\" class=\"youtube-player\" width=\"640\" height=\"360\" src=\"https:\/\/www.youtube.com\/embed\/__1lhyO2AR0?version=3&#038;rel=1&#038;showsearch=0&#038;showinfo=1&#038;iv_load_policy=1&#038;fs=1&#038;hl=en-US&#038;autohide=2&#038;wmode=transparent\" allowfullscreen=\"true\" style=\"border:0;\" sandbox=\"allow-scripts allow-same-origin allow-popups allow-presentation\"><\/iframe><\/span><\/div>\n<h3>The Cookbook<\/h3>\n<p><strong>Were you always interested in baking?<\/strong><\/p>\n<p>I\u2019ve always loved baking and cooking. It is also related to my interest in the visual arts. It\u2019s like painting to me \u2014 the art of making beautiful and tasty things. I\u2019ve always been able to make up recipes, or modify other ones. I am also good at tasting something, and then recreating it. I love a good challenge.<\/p>\n<p><strong>Can you give me some examples of your creative baking?<\/strong><\/p>\n<p>For example, in a sushi restaurant, I tasted coffee jello, and I figured out how to make it. My matcha mint cake cookies are inspired by a matcha mint tea latte that I had in South Africa. Or, I combined the recipes for custard creams and Jammie dodgers, to make custard dodgers. That\u2019s my motto. Find recipes you like and make them your own, although, I still have bakes that don\u2019t turn out.<\/p>\n<p><strong>You seem particularly interested in British desserts.<\/strong><\/p>\n<p>I was born in Britain. My family immigrated when I was two. When I was little, I had my own little pots and pans, and I\u2019d help out my mother, who was a very good baker and cook. We\u2019d make things like scones, sticky toffee pudding and Bakewell tarts, so that\u2019s why there are traditional recipes in the cookbook, with my own twist, of course. There are a few apple desserts because I spent part of the lockdown at my Dad\u2019s house in Victoria, and he had apple trees.<\/p>\n<figure id=\"attachment_91426\" aria-describedby=\"caption-attachment-91426\" style=\"width: 1200px\" class=\"wp-caption aligncenter\"><img decoding=\"async\" loading=\"lazy\" class=\"size-full wp-image-91426\" src=\"https:\/\/www.ludwig-van.com\/toronto\/wp-content\/uploads\/sites\/2\/2023\/01\/Susan-Platts-and-cookbook.jpg\" alt=\"Susan Platts and cookbook (Photo courtesy of the artist)\" width=\"1200\" height=\"628\" \/><figcaption id=\"caption-attachment-91426\" class=\"wp-caption-text\">Susan Platts and cookbook (Photo courtesy of the artist)<\/figcaption><\/figure>\n<p><strong>Did you really at one time audition for &#8216;The Great American Baking Show&#8217;?<\/strong><\/p>\n<p>I did, and I made it to the final 19. I was flown to Los Angeles where there was a live bake with tastings. You had to come with two of your own cakes and a recipe for bread. It was pretty intense. I was told I should apply again, but I didn\u2019t bother.<\/p>\n<p><strong>How did the cookbook come about?<\/strong><\/p>\n<p>Both my sister and my husband suggested that I do one during the pandemic, because my singing contracts were cancelled, and I was facing empty days. The recipes are ones that I have gathered over my lifetime. I\u2019m an eclectic collector, but they are all pretty straightforward. You don\u2019t have to be a good cook. For example, I\u2019m not going to win awards from Italy for my tiramisu, but it\u2019s easy.<\/p>\n<p><strong>Sugar, or lack thereof, is at the heart of the desserts in the cookbook.<\/strong><\/p>\n<p>About 12 years ago, my mother had cancer, and getting her to eat nutritionally became a passion project for me and my sister Ruth. We did a lot of research and discovered the theory that refined sugar can feed cancer cells. The first thing was cutting sugar, and compensating by upping the vanilla content, without compromising the sweetness or integrity of the dessert. So the recipes were born out of wanting less sugar, but, of course, people can add more sugar if the dessert is not sweet enough for them. And, mom is still with us, and my sister and I are still careful about what we put in our bodies.<\/p>\n<p><strong>Your recipes are set up differently than other cookbooks.<\/strong><\/p>\n<p>Absolutely. I hate having to scroll up and down between the ingredient volumes and the method. That\u2019s why I include all the volumes in the ingredient list, and repeat the volumes in the method.<\/p>\n<p><strong>Who came up with the clever title &#8216;Aria You Ready For Dessert&#8217;?<\/strong><\/p>\n<p>My sister. We had all kinds of suggestions but that was the best<\/p>\n<p><strong>You also suggest musical pairings, which I find delightful. The music can be played while baking, or when serving the dessert.<\/strong><\/p>\n<p>My husband dived down the rabbit hole to do the research. Every recipe has a pairing. For example, blueberry crumble bars are paired with Grieg\u2019s <em>Blabaeret<\/em> (which means blueberry in Norwegian). Apple tart, of course, gets Rossini\u2019s <em>William Tell Overture<\/em>.<\/p>\n<p><strong>You self-published the book?<\/strong><\/p>\n<p>Yes. It\u2019s a passion project, and I\u2019m proud of it. It represents me, and my two worlds coming together. I printed 200 copies and they are almost all gone, so people are buying it.<\/p>\n<p><strong>I think your Tips and Bits section is terrific. I found a lot in there that is really helpful, like how to bring eggs and butter to room temperature.<\/strong><\/p>\n<p>I thought it would be good to include truths that I have learned over the years.<\/p>\n<p><strong>Tell me about your website <a href=\"https:\/\/www.bakingbitsandbobs.com\/\" target=\"_blank\" rel=\"noopener\">www.bakingbitsandbobs.com<\/a>.<\/strong><\/p>\n<p>It\u2019s a continuation of the cookbook. It\u2019s a food blog that allows me to continue my passion for baking and all things British.<\/p>\n<p><strong>The photographs in the book are absolutely gorgeous. Your husband, Neil Kimel, did a great job.<\/strong><\/p>\n<p>And just think. He took all the pictures on an iPhone!<\/p>\n<h3 class=\"western\"><em><b>#LUDWIGVAN<\/b><\/em><\/h3>\n<p class=\"western\"><em>Get the daily arts news straight to your inbox.<\/em><\/p>\n<h3 class=\"western\"><em>Sign up for the Ludwig van Daily \u2014 classical music and opera in five minutes or less <\/em><a href=\"https:\/\/ludwig-van.us9.list-manage.com\/subscribe?u=4f785cb3f9058f2393ccad035&amp;id=57cdb68eac\" target=\"_blank\" rel=\"noopener\"><em>HERE<\/em><\/a>.<\/h3>\n","protected":false},"excerpt":{"rendered":"<p>Canadian mezzo-soprano Susan Platts will be in Toronto with the TSO in Mozart\u2019s beloved Requiem, but you can also find her (and her cookbook) on Amazon.<\/p>\n","protected":false},"author":73,"featured_media":91425,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"jetpack_post_was_ever_published":false},"categories":[40430,4967,29,43],"tags":[1500,3191],"yst_prominent_words":[7138,32361,14729,12163,6616,12857,14728,27589],"acf":[],"jetpack_featured_media_url":"https:\/\/www.ludwig-van.com\/toronto\/wp-content\/uploads\/sites\/2\/2023\/01\/Susan-Platts-INTERVIEW.jpg","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p9bakr-nMv","amp_enabled":true,"_links":{"self":[{"href":"https:\/\/www.ludwig-van.com\/toronto\/wp-json\/wp\/v2\/posts\/91419"}],"collection":[{"href":"https:\/\/www.ludwig-van.com\/toronto\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.ludwig-van.com\/toronto\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.ludwig-van.com\/toronto\/wp-json\/wp\/v2\/users\/73"}],"replies":[{"embeddable":true,"href":"https:\/\/www.ludwig-van.com\/toronto\/wp-json\/wp\/v2\/comments?post=91419"}],"version-history":[{"count":4,"href":"https:\/\/www.ludwig-van.com\/toronto\/wp-json\/wp\/v2\/posts\/91419\/revisions"}],"predecessor-version":[{"id":91427,"href":"https:\/\/www.ludwig-van.com\/toronto\/wp-json\/wp\/v2\/posts\/91419\/revisions\/91427"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.ludwig-van.com\/toronto\/wp-json\/wp\/v2\/media\/91425"}],"wp:attachment":[{"href":"https:\/\/www.ludwig-van.com\/toronto\/wp-json\/wp\/v2\/media?parent=91419"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.ludwig-van.com\/toronto\/wp-json\/wp\/v2\/categories?post=91419"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.ludwig-van.com\/toronto\/wp-json\/wp\/v2\/tags?post=91419"},{"taxonomy":"yst_prominent_words","embeddable":true,"href":"https:\/\/www.ludwig-van.com\/toronto\/wp-json\/wp\/v2\/yst_prominent_words?post=91419"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}