The 3rd and last co-creation Lab of ‘Make a Move project’ was hosted between 9th and 18th December 2019 by the University of Arts Târgu-Mureș, Romania, welcoming resident artists and collectives of the project, as well as local Romanian and Hungarian artists (Delia Dușa, Anette Marka, Adél Püspöki, Otília László, Pálffy Zsófia, Miruna Lazăr, Ioan-Antoniu Nica, Aletta Zselyke Kenéz, Răzvan Târnovan, and Irisz Kovacs). Together with the artists, the event included the researchers of the project, Lia Conțiu and Traian Penciuc from the University of Arts Târgu-Mureș and Adina Mocanu from the Institute of the Arts Barcelona, and the external evaluators, Cristina Da Milano and Darko Lukić.

Considering that artists may find it difficult to talk about their artists products, the theme of the 3rd Lab in Targu-Mures was ‘Inside Out – Positioning non-institutionalised theatre practices in a critical journalistic and business context’, where different approaches of ‘translating’ the artistic universe into words were taking into consideration, using tools from the area of theatre criticism, journalism or aesthetics.

The activities of this lab were held in the spaces of Studio 2.1., in the western part of Târgu-Mureș, a professional venue that belongs to the University of Arts, which is mainly used as a performance and rehearsing space for students at the Puppetry studies. Having interculturality as a valuable asset of the city (and of the ‘Make a Move’ project, as well), the Artistic module of the Lab organized in Târgu-Mureș had ‘the added value of interculturality’ as a starting point, therefore focusing on: different artistic practices and approaches, creative processes and methodologies related to collective creation; exchanges of information, skills, and experience between international, local and regional participants on the topic of artistic excellence and audience development; meetings with focus groups, which included students of the university; preparation and development of short-term project ideas with local, regional and international artists; presentations for the local public, the press, opinion-makers, and cultural professionals.

On the first day, 9th December, after a short session of getting to know each other – resident and local artists –, the participants had the opportunity to learn more about the multicultural heritage of Târgu-Mureș and how the Romanian and Hungarian ethnic groups share and collaborate in this space. The city presentations were done by two professionals in the field of communication and performing arts, Angela Precup (cultural journalist) and Patkó Éva (theatre director), representing, at the same time, the two ethnic groups of the city. The afternoon was dedicated to draft planning of a focus group with students of the university, trying to define some ways of involving students, of gathering information via theatrical games, improvisation, open talks, etc. The session was moderated by Patkó Éva, a director with a great experience of working with students.

The next day (10th December) was dedicated to a lecture and workshop led by Raluca Blaga, PhD in theatre and performing arts and university lecturer, who gave practical examples of how contemporary European theatre directors take audience into consideration, besides the regular/traditional performer-audience relationship, while the afternoon session focused on defining some topics of interest for the artists to explore with students. The group decided to have a home, healing, background, otherness and collective memory as exploration topics.

The artists having been divided into groups according to some work methods they were interested in exploring, the 11th of December was a big day for them, as they met students in a focus group session. Working in groups with students proved to be a rich experience for both sides: for some of the groups, deep emotional states were triggered, while others had a lot of fun knowing the clichés and jokes about living among Romanians and Hungarians in Târgu-Mureș.

Other two workshop sessions were led by Angela Precup, press historian and cultural journalist from the Romanian Television, who talked about ways of presenting the artist and the artistic product in today’s very event-crowded environment, while Patkó Éva presented her director’s perspective on the involvement of audience, thinking about the audience not as a passive receiver of a cultural product, but as an active member and a supporter of the artistic community, giving example from Romania, Hungary, and the United States.

After deciding the working groups, methods and some ways their artistic work-in-progress moment would like to take shape (whether as pantomime, as exploration of local lamentations and stories, video story, or as audio installation, as live sound and body movement exploration, and, last but not least, as cooking show), the artists started rehearsing in the spaces of Studio 2.1, preparing the public presentation on the 15th of December. And the big day has come, with students, professors, journalists and local audience, all very curious and traveling from one hall to another to see the work-in-progress moments.
Excellent feedback was provided and future collaboration groups started to take shape, which means that one of the missions of the project was deeply accomplished.

The last days of Lab were dedicated to a Grant Writing boot camp, coordinated by Barbara Rovere, a process of presenting various project funding mechanisms and live writing and correcting of resident artists grant proposals.

Photo credits / New Generation Studio

Romanian apple cake “Prajitura Turnata cu Mere”

Romanian apple cake “Prajitura Turnata cu Mere”

Minor Chefs – the cake

After doing research about different Transylvanian (Romanian and Hungarian) recipes we decided to bake a cake during the performance. It seems like they love cakes here! And the more layers it has, the better.

Here is one of the original recipes for the delicious Romanian apple cake “Prajitura Turnata cu Mere” that we used (for the performance we modified it a little to add it a personal touch):



4 eggs, 300 g sugar, 120 ml oil (or butter), 180 ml milk, 350 g flour, 10 g baking powder, 1 tsp vanilla extract


2 kg apples, 150 g sugar, 1 tsp cinnamon, Plus icing sugar for dusting


  1. Start by grating the apples. If they’re too juicy, strain them a bit.
  2. In a skillet on medium heat, cook the apples with the sugar until the juices are almost evaporated.
  3. Add the cinnamon and leave to cool.
  4. Preheat the oven to 180°
  5. Using a mixer, beat the eggs with the sugar until the sugar is dissolved.
  6. Add the oil and the vanilla extract and mix.
  7. Mix the flour with the baking powder.
  8. Add half of the flour mixture and half of the milk, then the other half of the flour mixture and the remaining milk. The batter should be similar to the one we use for pancakes.
  9. In a buttered, medium cake tray covered with baking sheet, add half of the batter and bake it for 10 minutes.
  10. Take the tray out of the oven, spread the filling over the batter and add the rest of the batter.
  11. Bake for another 30-35 minutes or until the cake is golden brown on top.
  12. Take the cake out of the oven, leave it to cool for a bit and dust with icing sugar.


Recipe in Romanian – Rețeta în română


Aluat: 4 ouă 300 g zahăr 120 ml ulei 180 ml lapte 350 g făină 10 g praf de copt 1 linguriță de extract de vanilie

Umplutură: 2 kg de mere 150 g zahăr 1 linguriță de scorțișoară Zahăr pudră pentru decorat

Mod de preparare Radeți merele pe răzătoarea mare. Dacă sunt prea suculente, stoarceți-le un pic. Într-o tigaie la foc mediu, gătiți merele cu zahărul până când sucul de la mere este aproape evaporat. Adăugați scorțișoara și lăsați compoziția deoparte până pregătiți aluatul. Preîncălziți cuptorul la 180 ° C. Folosind un mixer sau un tel, bateți ouăle cu zahărul până când zahărul este dizolvat. Adăugați uleiul și extractul (sau esența) de vanilie și amestecați. Amestecați făina cu praful de copt. Adăugați jumătate din amestecul de făină și jumătate din lapte, apoi cealaltă jumătate din amestecul de făină și laptele rămas. Aluatul ar trebui să fie foarte moale, puțin mai gros decât cel de clătite. Într-o tavă de prăjitură medie, unsă cu unt și tapetată cu foaie de copt, adăugați jumătate din aluat și coaceți timp de 10 minute. Scoateți tava din cuptor, întindeți umplutura peste aluatul pe jumătate copt, apoi turnați și restul aluatului. Coaceți pentru încă 30-35 de minute sau până când prăjitura cu mere este de culoare maro aurie. Scoateți prăjitura din cuptor, lăsați-o să se răcească puțin și pudrați cu zahăr.

The recipe is copied (almost identical) from here:


Enjoy the baking and the cake!


Photo by New Generation Studio Târgu-Mureș


Minor Chefs
Something’s cookin’ in Transylvania…
Performance by Rodrigo Pardo and Sanna Toivanen
Production: Adél Püspöki
Collaboration: Aletta Zselyke Kenéz, Otília László, Irisz Kovacs, Paula Dalea, Nicoleta Butnaru, Andreea Ioana Suciu, Traian Penciuc
Technical staff: Emil Muresan, Gombocz Loránd-Levente, Moréh Zsolt, Török Hunor
The recipe for creating “Minor Chefs”

The recipe for creating “Minor Chefs”

The recipe for creating “Minor Chefs”



1 (small) starting point

1 space for performing, including a small space for the audience and enough sockets to plug in lights, kitchen equipment, sound system

Lots of pans, cups, bowls etc.

1 oven, 1 hotplate, 1 table and 1 shelf

Ingredients for baking (better to have way too much than what you need)


2 performers, preferably of different sizes or looks

4 local super artists

a handful of very helpful local volunteers

1 teacher and a student

Various people to help out with the technical part (sound, camera, projector, lights)

For decoration:

Aprons, costumes, Christmas decoration, (local) music


First you need to preheat the oven and get excited. Mix the performers and the local artists together in the space chosen. After some careful mixing, add all the kitchen equipment to fill the space neatly. Try to be as organised and effective as possible since this has to be done very quickly. Now, slowly, add the pots, plates and other things needed, bring in the ingredients and start exploring. You might have to try many, many times before something tasty comes out, so don’t get nervous. When you think you have found something, add a touch of volunteers and you will see how it starts to smell good. Now, leave whatever you got to cool off a bit and focus on the space. Get help from the technical staff and fix the lights, sound, a camera and the projection for the other room. At the same time you can start preparing the decoration. First add a teacher and a student and wait a little. Go back to see what you have cooled off – now add everything you got, start mixing very fast and without stopping (or it gets too airy), just keep repeating it until you have something that starts to look like a dough, with the right color and texture. Now, take a deep breath and put it nicely on the dish. Set it in the oven, wait and when it’s ready, share it with as many people as you can. Remember to ask for the feedback!


Photo by New Generation Studio Târgu-Mureș


Minor Chefs
Something’s cookin’ in Transylvania…
Performance by Rodrigo Pardo and Sanna Toivanen
Production: Adél Püspöki
Collaboration: Aletta Zselyke Kenéz, Otília László, Irisz Kovacs, Paula Dalea, Nicoleta Butnaru, Andreea Ioana Suciu, Traian Penciuc
Technical staff: Emil Muresan, Gombocz Loránd-Levente, Moréh Zsolt, Török Hunor






This photo is another one from the series I have taken when searching for inspiration in the streets of Targu Mures. Not all boots are made for walking. Some are here to be characters in stories. 

Photo © Nicole Pschetz

Photo © Nicole Pschetz


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Make A Move Project 2018. | Privacy Policy | All rights reserved | Implementation: Pixel

Make A Move Project 2018. | Privacy Policy | All rights reserved | Implementation: Pixel