Overture Magazine 2019-20 BSO_Overture_Sept_Oct | Page 46

IMPROMPTU by Rosie Constantine Nicholas Hersh ASSOCIATE CONDUCTOR Shortly after Associate Conductor Nick Hersh moved to Baltimore for the 2014 –15 season, he began looking for a new hobby, and his interest was sparked by a documentary on sourdough bread and the accessibility of baking. “It’s not something that requires a whole lot of predeveloped skill,” says Hersh. “You can just sort of learn as you go, and it’s not very expensive to start — I just had to get a couple of pieces of equipment and a lot of flour. And I’ve been doing it ever since!” Hersh’s baking technique has also become a topic of conversation backstage at BSO rehearsals, receiving tips from other musicians and even guests! “The composer John Adams mentioned that he made sourdough, too, and he said, ‘You have to check out this book.’ Later, John actually sent me a copy of the book, and since then, I’ve been using that method incorporated into my own technique.” He finds the biggest similarity between baking and conducting to be patience, as well as having a “light touch.” “With conducting, you have to know when to actively be working with it, and when to just sort of let things unfold,” he explains. Hersh also uses baking to organize his time when studying scores for upcoming performances. “When I’m baking, I have to tweak something every 30 minutes over 4 hours. I use that as my study time,” he says. “Then I’m on a schedule — I know I’ll be studying the score for that long. The timer beeps, and I go back and forth. I just have to make sure I wash my hands!” Although Hersh has tricks to get his bread just right, there’s no need to ask him about the famous San Francisco sourdough —he’s proud of his Baltimore born and “bread” starter. Although Hersh calls baking a solitary hobby, one recipe makes two loaves, so you can often find him sharing a loaf with Marin Alsop backstage before a rehearsal. 44 OV E R T U R E / BSOmusic.org “With sourdough, it’s like a pet, you have to maintain the initial culture, and I’ve had my current starter now for at least three years. Its name is Toto—after the band, not after the dog, of course.”