Transcript
My name is Maegan Woodin, and I’m a professional dancer, choreographer, teacher and student. I have danced for MTV, Diana Ross, Marc Jacobs and have appeared in many music videos. You can find more information about me and my career, as well as photos and videos, at www.dgtnyc.com. I’m going to be talking to you about ballet. A fondu as many of us know it is made by cheese or chocolate which is melted. And the same thing in ballet. A fondu means to melt. So I’m going to take a fondu from first position. And you’re going to bend both of your legs at the same time and straighten them at the same time. That’s important in order to complete the fondu fully, you have to bend and straighten. And so you want to um, when you’re doing a fondu you wanna find that place in between you calf muscle and your ankle. And this is the place that you want to put your toe. And you wanna make sure that you have a nice foot position and that’s not sickled or winged. So you wanna place your foot in that position and bend both legs together and then straighten them. And the same thing talked about in the tondus you wanna make sure that you’re not over crossing in the front or the back and that you’re following your natural turnout line to the side. So I’m going to demonstrate fondu front, side, and back. And I’m going to demonstrate in fifth position which you can either do in fifth or first position. And I’m gonna use my arm to the side and I’m gonna fondu and straiten both legs. Fondu and stretch. Fondu and stretch.
