Café Verführen: Behind the Kitchen Doors

Café Verführen ran into a few lease problems over the past year (read: trouble getting an appropriate room, due to the shift in hotel), so instead of their usual careful pageantry, the staff scheduled a small panel on Sunday afternoon, a quick chance for them to let their guests take a little peek behind the scenes.

I find it a little bit hard to write about this, a little bit like I might have a hard time talking about Disney’s Backstage Magic tour, or maybe Dining with an Imagineer. On the one hand, as a stubbornly persistent return visitor, I take a certain thrill in knowing the little, less-than-obvious preparations that go into bringing the Café together. On the other, I wonder if a curious newcomer might return next year, knowing that it doesn’t all suddenly crystallize, and for that find it somehow a little less magical.

I did bring along a new friend I met this year, the very pretty Miss Molly mentioned at the page footers for a while now, and she was sufficiently impressed that she says she’d like to visit, if the “leasing issues” get sorted out in time for next year. I’ll send her an invitation to post her thoughts below. Beyond that, though, I’ve thought about it a bit, and just to avoid spoiling things, I think I’m going to avoid telling too much. Let’s just say that I’m still enchanted by what an amazing, beautiful little bit of fan-craft the Café is. Sometimes the most wonderful things are the most fragile, and if the Café comes to an end, I’ll understand…

… but I can’t say I wouldn’t be deeply saddened.

On a happier note, even if we couldn’t actually see the ongoing story play out, it does continue.

The Man and His Wisdom

When I was seven years old, I learned from Clint Eastwood never to put ketchup on a hot dog. It was sound advice, and I’ve never regretted listening to him.

So, on this fundamental, childhood level, invoking little things that changed my life, there’s something fantastic about walking through a bookstore and seeing a book titled Wisdom with the man himself on the cover. I love it. It’s one part photobook, one part essay collection, and I really do think it deserves its title. Neither Morgan Freeman nor Patrick Stewart appears, which does disappoint me a little bit (Stewart may be just a few years on the young end of the project’s scope), but overall I very much enjoyed my time with it, and I’ll be buying a copy soon. The book’s website has a great trailer, which sums up the book better than I could.

Part of Mr. Eastwood’s entry, particularly, caught my attention, so I copied it down to share with you here:

Take your profession seriously; don’t take yourself seriously. Don’t take yourself seriously in the process, because you really only matter to a certain degree in the whole circus out there. If you take yourself seriously you’re not going to be able to move forward and use your best artistic instincts. You’re going to be hampered by always wanting to look in the mirror and see if you have enough tuna oil in your hair or something like that.

I don’t think anyone would regret listening to that, either.

Café Verführen: Because I Believe

Most YaoiCon attendees never visit the third floor of the hotel, unless they have rooms there. I don’t blame them. The con program doesn’t mention the treasure hidden up there. I don’t know whether this is a deliberate snub or one of those complications of printing schedules and hotel management, but it’s a shame either way. The third floor is home to Café Verführen, and I think it’s my favorite event at the con.

Full Disclosure: In the Fan Alley, I wound up exchanging cards with Matta’s real-life alter-ego, and she gave me a button with the Café Verführen logo. I gave her a Tybalt button in return, but take this how you will.

This is a fairly late review, mostly because I kept throwing out my earlier drafts. I don’t like rehashing old reviews, and most of what I said in last year’s writeup still holds true. It seems inadequate, though; there’s something magically captivating about the Café, something hard to pin down and describe. The experience is enchanting, somehow much more than the sum of its parts.

YaoiCon 2008 In Pictures

My YaoiCon attendence tends to be a very organic kind of experience, partly because of my volunteer hours (ten this year, rarely fewer than eight) and partly because I only plan to attend a few events here and there. I like letting things catch my attention. Given that, it’s not surprising that my photos don’t form any kind of coherent narrative.

Rather than try to force them, I thought it would be best to just share them with you all at once. I hope I’ve captured some feeling of the con’s friendly exuberance for you.

A Polished Little Jewel: Café Verführen

Last year, I served in the YaoiCon café. It was a lot of fun, but I think our guests deserved better, and I felt compelled to apologize. senshixdoukeshi linked it over on the YaoiCon forums, where some people thought I was being unreasonable, some were supportive, and more than a few mentioned Café Verführen. I’d heard about it, of course, but I hadn’t actually attended, and I made a point of going this year. I was lucky enough to secure a reservation for one of their Friday-evening sessions.

To visit, I had to leave the frantic, hurried energy of the con; it takes up an inconspicuous, well-furnished suite tucked away on the third floor of the hotel. There was a small line waiting by the door when I arrived, but Café Verführen seats only twenty-two at capacity, which kept the group small and patient. Everyone was seated in short order, more or less on time. I can’t imagine that the two cafés attract substantially different clientele, so I’m left crediting the room’s accoustics for keeping the background noise to a low murmur. The quiet was a very nice touch; even when the evening ran a little behind schedule, the atmosphere stayed relaxed and graciously unhurried.

Having experienced (and enjoyed) the (non-professional) host-café as both server and guest now, I have a hard time expressing how much I admire what Café Verführen has created. Details like that make the difference between a great event and a mediocre one, and the details are where they sweep the field. They’ve created something full of little refinements, tiny considerations of the nuances of their guest experience. Some of them are as simple as sheets of paper; the menus weren’t printed on plain white bond, and they weren’t stack-cut to quarter-sheet. The drinks are served in glass, not Styrofoam. Those sound small, almost inconsequential, and on one level they are, but on another they’re tactile, hardwired directly to the brain, and I felt the difference even through gloves. Those choices have weight, in a very literal way, and even if they weren’t made consciously, weight has meaning; it feels like a natural manifestation of a commitment to do things right.

I felt a sense of pride coming from the staff – not arrogance, just confident, fannish pride, a friendly sort of Look at this wonderful thing we’ve made to share with you – and I think it’s well-justified.