Could you first introduce yourself to the reader?
My name is George Egg and I'm a comedian who cooks on stage. I'm performing a brand new show called 'George Egg: DIY Chef' at the Edinburgh Fringe.
How would you describe your show?
Something that blurs the lines between stand-up comedy, illustrated lecture and cookery demonstration. Over the hour I make three (really good) plates of food comprising a breakfast, lunch and dinner, but I don't have any kitchen equipment. It's all done with tools (wallpaper strippers, blow torches, planes, saws, drills etc.). You'll laugh, you'll gasp and you get to eat it at the end.
Why do you want to perform at Edinburgh Festival Fringe?
Because it's the best festival I've ever been to. I brought my first show here two years ago and the success it enjoyed has completely changed my life.
What differentiates it from other festivals?
It's big. I know other festivals are big, but this is really big, and so busy, and so non-stop. And so varied.
Do you think the Fringe has changed over the years? If so, how? Are these changes positive or negative?
Having only been coming since 2015 I really don't know. It's very good so I imagine it must have improved over time.
What first motivated you to enter the industry? Who were your inspirations?
I was in a youth theatre in my teens, and before that I did magic shows at kids' parties. And then I was a street performer, and from that into the stand-up circuit. I don't remember ever feeling especially motivated to do this sort of thing for a living, it just sort of happened.
If you didn't have your current job, what would you probably be doing?
I'd be a chef.
If you could have any job in the world, what would it be?
This one's pretty good actually.
What is your earliest childhood art memory?
We lived in south east London and used to go to workshops at Morley College. They were fascinating and creative and I've fond memories of making masks there.
Do you ever feel any pressure to be a social commentator, or constantly update material to respond to events?
I don't think I know what a social commentator is, so probably not. Or maybe I am one without knowing it. I suppose I do feel a need to alter things relative to what's happening in the world. There was a bit in my show that I cut after the horrific fire in London recently.
Equally, do you think there has been a shift in public sentiment that has affected your work?
I think what I do is so non-political that public sentiment hasn't affected what I do. Oh I don't know. Again, perhaps it has without me realizing.
Describe the last year in 5 words or less?
(five words or fewer that should be) 'busy', 'chaotic', 'fascinating', 'delicious', and after the bit in brackets perhaps 'pedantic'. Editor's note: He's right – I hang my head in shame!
If you could work with anybody, from any point in history, who would you pick and why?
I love Gennaro Contaldo, the Italian chef who often works with Jamie Oliver. He strikes me as creative, funny, warm, genuine and I think he's a natural clown.
Why would a performer opt to do either a ticketed event or participate in the free fringe? What are the benefits and limitations of both?
My only experience has been the ticketed fringe. I'd gladly do the free fringe but the shows I've created are quite tech-heavy and need prop storage and food-stuffs storage and the free fringe just wasn't able to accommodate my needs.
What advice would you give to someone who wants to take a show up to the fringe?
Do it. And embrace everything.
When and where can people see your show?
Gilded Balloon Teviot at 4:15pm every day. Come hungry.
And where can people find, follow and like you online?
- Anarchistcook.info
- Twitter: @georgeegg
- Instagram: georgeegg
George Egg: DIY Chef is performing at The Gilded Balloon at 16:15 on 2nd - 27th (not 14th). For tickets and more information visit the Ed Fringe website.
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