11 – HWS
Day 11 – May 10, 2009
(above) Sunday 10:00 am…The third and final day of the workshop…
(above) Easing into the morning’s activities, one of the boards is analyzed with mental notes being taken…
(above) Time to get busy…
(above) Eyes on the lines…
(above) Total concentration…
(above) Fin panels are glued up…
(above) This man translated the “How To” into French…Here he adds some notes to further understand the process…
(above) Guess what time it is…???...
(above) You guessed it…The hour plus lunch break…
(above) Freshly fueled by BBQ and some beer or wine, things get moving fast again…
(above) The blending of surfaces is looking great…
(above) Guilhem demonstrates the Master’s touch…
(above) Everyone, myself included, can
learn a lot by simply watching Guilhem…”Flow” is his middle name…
(above) Jeremy (holding the planer) has over 600 boards behind him…Here he gets his hands on a Skil 100 for the first time…
(above) The right tool makes a big
difference…Here you also see the perfect combination of tradition and
contemporary…
(above) Pass #20 of 754…
(above) Half way through, Guilhem explains
water flow and design concepts…Listen and learn…
(above) The fine tuning continues…
(above) 5:00 pm, getting close to
finishing… I get the feeling that these workshop days could have gone on for
five more hours each day and all the participants would have still been forced
out…
(above) The 7’3 is 98% done, just add a tail block and fine sand it…
(above) From the side it has a great foil…Old school all the way…
(above) The Fish stands proud with it’s
bigger brother…
(above) The siblings, all from the same trees…
(above) Everyone has a lot to be proud about…
(above) After we finished, three drawings of names was held and each board was raffled off…
(above) Getting ready to transport it back home…
(above) She has a full day of train travel
to get home…From here to Paris, then a train to
(above) I finally got out of the workshop,
got cleaned up, got Ann, then went five houses up the hill to this restaurant…
(above) This is what a five ‘golden forks’ restaurant looks like…
(above) Guilhelm and his daughter Juiliettte listen to a detailed explanation of what exactly the ingredients are…
(above) I have the beef…I won’t even try to describe how good it is…
(above) Ann had the lamb…
(above) My desert…
(above) …and some sweets with the coffee…Everything is made fresh, made here…
(above) A perfect way to cap off the three fairly intense workshop days…
(above) The chef and owner of what has once been described, by one knowing culinary connoisseur, as “The Waimea Bay of Restaurants”…I just know it’s the best meal I ever had…Thanks to all…
More later …
Paul