David Park

David Park on teaching: 

As most serious violinist would agree, Jascha Heifetz is universally acclaimed as the greatest violinist of the 20th century. So when I was 14 years old, and had a rare opportunity to study with him as one of his youngest students, it was a dream come true. In order to study with him, I had to go through a rigorous audition process. It was very clear that he wanted somebody who was very well rounded. I had to play solo, viola, piano, as well as sight read, and sing. This was an unusual audition process, but very telling at the same time.

When I was growing up as a teenager, the two towering figures in violin pedagogy were clearly Josef Gingold at Indiana University

and Dorothy Delay at the Julliard School.

I was very fortunate to have a chance to study with both of them, especially because their philosophies were so different. Mr. Gingold, the consummate musician, always emphasized beauty and sensitivity; whereas Ms. Delay, mostly emphasized projection and clarity of expression. In my teaching, I try to integrate these ideas along with my own philosophy. 

David Park on Food and Wine: 

Outside music, my other passion in life is wine! 

One time I read an article about Itzhak Perlman regarding his love of wine. And somehow that article, and influence from some of my colleagues, got me hooked on this cultured beverage. In the Perlman's article, he mentioned about performing and visiting a Bordeaux chateau for an incredible wine dinner, so I was very envious. But then, few years later I had a chance to perform a concert at a chateau in Bordeaux, which became my ticket to the world of fine wine. At the event, there were some high profile people of wine industry and political figures. 

And after learning of my love of French culture, music, and wine, I was inducted into one of the oldest wine societies in the world, Commanderie du Bontemps de Medoc as Commander of Honor. Since joining the society, I had privilege to visit and taste some of the renowned wines from Bordeaux. And since food and wine go hand in hand, whenever I can I try to dine at Michelin star restaurants and find a perfect pairing!      

Since I am a wine lover, the other component that fulfills my hedonistic appetite is the appreciation for fine food. I think there is a creative correlation between culinary and musical art. Sometimes I like to relate music with food. For example, when I play romantic music, I try to visualize playing with a rich and luscious sound, like a dark chocolate. So when I explore these ideas with some of the master chefs around the world, it can add a new spectrum to my art.