How to feed an Art Trainee by Senah Tuma
We started with soup and we ended up with a gourmet pita station. The lunch room serves us in so many ways - it is a space for scoffing a granola bar, for catch-ups, for recharging and for making a quick (but still very satisfying) coffee.
The 2020 group of trainees have had a unique experience. Our first lunches took place on Zoom; originally meeting online for a two week introduction, we were unsure what it would feel like to meet in person. From video to in person - the lunches have been a point of discussion, and highlight of the days.
There was a level of familiarity on our first day on site. In the background of each video call, we had seen each other's living rooms, home libraries and family photos. What is more intimate than seeing someone's board game collection, or hearing their family members in the distance? On video, breaks began with a flurry towards the kitchen and a panicked muting and turning off our cameras - coming back on camera, hiding a chew or two.
On-site, the rush towards lunch is also present - but now there is a level of communal excitement. Meet anyone interesting invigilating today? Thoughts on the soup? Millie, a trainee and graphic designer, personally favours the spinach daal from week one. As someone who is admittedly addicted to coffee in isolation, my favourite has been the possibilities granted to me by the massive cafetière.
More than anything, the lunches at Bold Tendencies have been a time for discovery, exploration and for friendship. In the trainee group chat our photo is of an individual’s lunch (I won’t name names), a lone dry pita and beige hula hoops. Put quite simply: a personalised feast. Eating together has functioned as a way to get to know each other; a light jib towards meal choices is welcomed. Through these meals, I feel that our group has really connected into a supportive network. A network that will not only help you hack up a focaccia, but also find your voice on site, and find you a disposable raincoat when you’re caught in a storm while invigilating.
I’ve collected quotes from fellow trainees concerning our lunches.
Ellen - a dame with a beautiful mane - says, “The pure joy felt when pleasantly surprised by a toaster and bread a couple weeks in stays with me. Don’t get me wrong - the soup selection was very good, all bases touched, yet new things and carbohydrates are two wonderful things, and to be surprised by both boosted my mood!”
Toby - possibly the friendliest person I’ve ever met - reflects: “I was a recent convert to rye bread, and was absolutely obsessed with having it with salmon and the influx of avocados we had. That was my lunch highlight. I would also like it to be noted that the week we had soup, it was not soup weather appropriate.”
Becca - always classy, and incredibly well spoken - chirps in with a brief, but impactful statement, “Let’s just say salmon day was pretty big for me.”
Ciara - a classic into classics - “Everyone got so excited when it came to lunch. Your standard kids birthday party, packed lunch for a school trip vibes. I want to say that I've never had a better bagel in my whole life. The pure ecstasy of a triple cheese bagel was unparalleled, and adding a quartered tomato for health on the side. And then I love as well, nicking all the cereal bars and munching on them in the afternoon, crisps on my journey home. I didn't expect to have such good food, I'm overwhelmed with how impressive it was.”
Alex - “Eat a tomato like an apple, that’s my tip.”
Emily - ‘Salmon Bagel.’
Leaving the traineeship, I can honestly say I’ll miss the lunches!