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Siempre Tango News
Committee Member Profile: Mark Stojani
Posted: 14:56, Sunday 8 October 2006 by Megan Jones
Updated: 14:36, Sunday 8 October 2006 by Megan Jones
Mark is the current Siempre Tango President, and has been on the committee for the past 18 months or so. He was involved with Siempre Tango from its inception however, attending the first classes with Carlo Sansour. Mark recently spent three months living in Buenos Aires, eating warm media lunas, drinking lots of Quilmes, oh, and dancing tango…he also makes great salted olives. He is pictured here with Rachel, dancing at an outdoor milonga in Rome.
- Where were you born?
Adelaide, South Australia. - Favourite colour?
Can’t choose between black, white and teal…ok green then. - Favourite gelati flavour?
Malaga or Zuppa Inglese. (Ed: what the heck is Malaga??). - Current profession/place of work?
Carpenter. - What do you want to be when you grow up?
Singer. - One thing you can’t do without?
My ears. - Who would you most like to sit netx to at a dinner party?
Kate Moss and Helena Christensen…because there would be plenty of room and plenty of left-overs. - How many pairs of tango shoes do you own?
Three pairs of tango shoes…very humble…and tight. - Favourite tango moment?
Carlo asking me to join Siempre Tango…I reckon he begged.Sorry, commenting on this article is closed.
Community discussion on this article
At 08:17 on Monday, 9 October 2006 Ben said:
I don’t think Carlo would agree with that :)At 21:29 on Tuesday, 10 October 2006 Ta said:
It is interesting topic!Thanks Meg!If Mark does not mind, I would like to ask some questions
1. What is your best technique in Tango.
2. When you are teaching people Tango, how do you motivate them?
At 12:45 on Monday, 16 October 2006 Mark said:
1. By “best technique” do you mean my strongest asset? If so then probably the way I interpret the music. If you are talking about the movement side then I think I have been blessed with good balance.2. When teaching,I try to motivate students by trying to be constructive but positive with my feedback. I try and vary the music as much as possible and I’m always trying to motivate myself to bring energy to the class and my dancing. Having said all this I’m still learning.
At 14:06 on Tuesday, 17 October 2006 Mark said:
By the way, Malaga is a flavour similar to Rum and Raisin but with Marsala. Now doesn’t that beat Cibo Roasted Almond hands down???