Job’s dinner

Job’s dinner

13-02-2013 | 11.07

After DJBroadcast released the year lists of the few famous Dutch DJ’s at the end of 2012, a good friend of pointed out the short Q&A with Job: “Look, again Job states that this was the year he really felt like a DJ.” Even though I got the feeling that this was taken a bit out of context – Job isn’t interviewed that often, I actually think that I’ve got the honour of doing a first full-page piece about him – it’s definitely a quote that says a lot about Job. Wherever he plays, Job often radiates the sensation of being the first on the bill to play. It’s not that he nervously drops records or stares frightened at the luminous knobs of his decks. On the contrary, he emits a positive vibe like he can hardly believe the fact that he’s actually playing a club, for a dancing crowd.

When I was asked to interview Job, I was quite hesitant to whether this was actually a good idea: he is one of my best friend, which can be a tricky starting point for an interview. In the end, my editor convinced me to do it. She thought it would be fun if Job decided to cook for me during the interview. That also seemed like fun to me: this because Job never cooks for me. He does come over for dinner quite a lot though. He’s usually an hour late, which means that the groceries are already in and dinner’s on the table. I do have a hunch that Job’s culinary skills are actually quite good; his parents managed their own a French restaurant on the Zandhoek up until a couple of years ago and he often reluctantly dined at a lot of fancy restaurants growing up as a food critic’s child. Job loves food, which was also noted by a 3voor12-reporter during Pitch Festival: “Why is Job Jobse eating potato chips during his performance?”, he wondered. If you ask yourself that question, you really don’t know Job.

It’s Monday evening when I decide to go over to Job’s place. He has just said goodbye to Steffen Bennemann and Consti, DJ’s from Leipzig that played at Trouw loves Nachtdigital and Basis during the weekend and preferred to crash on Job’s couch instead of checking in at a nearby hotel. Job is tired and wants to eat something easy: we get some pasta, chicken, pecorino, pesto, rocket, avocado, pine nuts and mozzarella. When I drain the pasta and notice that Job isn’t in the kitchen, I realize something’s gone wrong. After he told me that he needed to hang up the laundry, I didn’t come back. From the couch he asked me whether I needed a helping hand.

During dinner I ask Job about his highlight as a DJ. I promised my questions wouldn’t be too heavy.
“It has to be Club der Visionaere, in Berlin. I got to play at the season opening in the spring of 2012 inbetween Tale of Us and Richie Hawtin. I ended up playing for 10 hours or so. At first I was planned to play the Sunday afternoon, but it went so well that they asked me to do the closing set on Monday morning.”

I expected you to name a summer festival.
“Yeah, of course, I love summer festivals. For example, Pitch was so cool. Because it started raining, I suddenly was plating in a full Westerliefde, everyone rushed in to avoid the rain. I just thought ‘Fuck it’, I played Energy Flash as my third record and it was all party from that moment on. Or 8Bahn Festival, when we played with Malawi: a day with friends in the sun, playing our favorite records. Looking back on it: only anthem tracks I suppose.”

When Barnt visited you last time, he told me that he only played b2b when the moment comes up spontaneously, because else it just wouldn’t feel right. How does that work with you?
“I get it, I also play better when I’m on my own. But something like the thing we’re doing with Malawi at the moment (DJ-collective consisting of Arif, Joeri, Andrei, Job and undersigned resp.), which just seems to help me. The idea of Malawi was to all of our favorite music on our own, small parties. And now we’re on the bill for the fucking Lentekabinet. The cool thing is: the tracks I first just played with Malawi, I now only play when I’m on my own. I recently played The Opposites in Berlin – it’s possible. And maybe I’ll play it again upcoming Friday before Mano. Look, you know what it is? I’ve been buying records for years now: hiphop, r&b, sixtiespop, disco – you name it. When I played at the toilets of Trouw a couple of years ago (the legendary Toilet Raves resp.), I just brought the records. But when I got my spot in the club hall, I was afraid to do the same. I wanted to mix properly, house and techno and stuff. And now I’m beginning to do just that wherever I play, I’ve always got the records on me that I’ve owned for 10 years.
And there are more DJ’s I love playing with. A short while ago I played with Yuri (Cinnaman resp.) in the Up, which was great – we’re going to be doing it soon in Trouw.”

Cinnaman, a Trouw resident like yourself. Does that create a type of bond or that too exaggerated?
“No, I don’t think that’s overdoing it. When I was the programmer of Trouw, I worked with a lot of residents and I feel such pride in seeing how well things are going. Sandrien, Tom, San, Yuri: they’re all going sky high. And things seem to get better still. For me it’s all eyes on Trouw the entire time. I’m just as excited about every weekend in Trouw as I was when I first started coming to 11. That feeling won’t go away, although I might feel a bit less surprised at times. Back then I was always extremely happy to see my hero’s perform, look I often look at the booth and think: Hé, let me have a quick spin.”

After dinner we listen to a beatiful new record that Job bought the day before – “by Peter Baumann, who was also in Tangerine Dream.” We talk about performances we look forward to, the 1 year anniversary of Malawi in Basis, Drukpers with Mano le Tough and Job’s gigs in Zurich and Miami (“how sick!”). We drink a glass of milk and to cap it all off I ask Job to mention with three favorite tracks of the moment – off the top of his head.
“Mmm okay. Drumz Nightmare by Karizma, The Space Track by Cosmic Baby and my edit of Ja, Dat Ben Jij by André Hazes.”

Job’s pasta recipe:

1.     Cook the pieces of chicken filet until they’re nice and golden brown
2.     Boil the pasta until it’s el dente, then strain off
3.     Add the chicken filet to the pasta
4.     Grill the pine nuts and add them to the mixture with the mozzarella, avocado, pecorino, green pesto and rocket.
5.     Serve with a big cold glass of Arla’s low-fat milk 

Text: Luc Mastenbroek
Photo's: Arif Malawi