'Teaching classical dance to children' for experienced teachers with Maricelle Peters

This workshop will be given in Dutch

In this workshop, Maricelle will guide you through her book Ballet Recipes. With a generous splash of posture, 500 grams of muscle tension, 4 tablespoons of turnout, 2 teaspoons of weight transfer, a clove of placement, and a pinch of elongation and counterpull, she will prepare and execute various ballet recipes with you. How does it feel to perform a demi-plié, a battement tendu, a turn, and a jump? Just like in cooking, a recipe only succeeds when you use the right ingredients. The same applies to executing a ballet step!

In addition to preparing and performing the various ballet recipes, the workshop will also address how to teach them. How can we, as instructors, ensure that each classical ballet class is an exciting journey of discovery, and that students experience joy and satisfaction every time while maintaining quality?

Why take part in this workshop according to programmer Anne-Lore?

Classical dance is often associated with rigid and strict lessons where creativity and imagination have little place. With her book Ballet Recipes, Maricelle shows how imagination can actually be a tool to help children understand and train their dance technique.

Who is Maricelle Peeters?

Maricelle is a teacher of classical ballet, caractère dance, floor barre, and the author of the book Ballet Recipes She completed her ballet and dance training at the Nel Roos Academy in Amsterdam, the Rotterdam Dance Academy, and the State Choreographers School in Sofia, Bulgaria. She is currently working at Codarts in Rotterdam, where she teaches students aged 10 to 13. Fascinated by the fundamentals of classical ballet technique, the idea arose for her to write a ballet book for classical dancers aged 8 and older.