The Cirque du Soleil, which presented its show 'Alegría: Once Upon a Time' in València until June 28, relies on a complex culinary infrastructure to feed its artists and technicians. Mia Messier, a kitchen manager with 22 years of experience, is responsible for meeting the nutritional needs of the 200 people who make up this international spectacle.
The dining area, which serves as a social meeting point, consists of five connected trucks. Each day, six different and balanced dishes are designed, combining proteins, carbohydrates, and vegetables, with fixed items like soup, white rice, and vegetables for making salads or sandwiches. The creativity of the chefs is key, adapting menus to the availability of local products from each country and season, taking advantage of the excellent Valencian fruit and vegetables.
The kitchen team, composed of three permanent chefs and ten locally hired cooks, works under Messier's direction. Specific needs of the performers, including allergies and intolerances, are taken into account. Additionally, national holidays are celebrated with themed menus, and the tradition of the 'Spaghetti dinner' is maintained on the last day of each show.
Ghislain Ramage, a circus artist with 16 years of experience, highlights the importance of the kitchen as the "heart of the circus," providing the physical and mental energy necessary for performances. The kitchen not only feeds but also fosters socialization among all staff, from artists to technicians.
The kitchen must be operational from the first day the circus sets up in a city, being one of the first structures to be assembled. While the audience admires the aerial acts, those living inside the circus recognize that the true center of gravity lies in this communal space where nearly 200 people from 27 different countries gather.
