What it’s really like… to be a ballerina

hero media
Principal artist with the The Australian Ballet, Japanese-born Ako Kondo tells what it’s like to dance 200 shows a year and if there’s any Black Swan antics offstage.

I normally get up around 8:30am, because I have two toy poodles…

 

I eat breakfast with them, walk them and have chill time with them before I go to work.

 

If it’s not a performance day, work starts with a 10:30–11:45am warm-up class, where we do basic technical stuff, then I have a 15-minute break before rehearsal starts at 12pm.

 

It goes for two-and-a-half hours and you have to be focused since you have to learn new steps or do the reps for the next season. We have a lunch break from 2:30-3:45pm, during which I normally get a massage.

 

Rehearsal resumes at 3:45pm and we finish at 6:30pm. If it’s a performance day, we start at 11am and finish at 3pm.

 

We have a big break before the show, which starts at 7:30pm, but I have to get ready, so I normally go to the theatre at 6pm. There is a warm-up class again before the show.

The Australian Ballet does the most shows in the world…

So we have to make sure our bodies are healthy to keep going for 200 shows. We have a massage therapist and a physiotherapist; there’s always people looking after us. We have the best medical team.

Your mind and body has to be ready to rehearse…

We sometimes put five ballets together for rehearsal in one day. We always mix the reps, it’s not just one ballet. That’s why you have to be ready.

 

It takes a lot of energy and you need to be focused. At the moment we’re getting ready for a London tour; I’ll be performing Swan Lake and Cinderella, so we are rehearsing both of those ballets right now.

People see the costumes and beautiful dancing and think we’re not sweating…

But we are. I read an article that said ballet dancers work their bodies as much as footy players do.

 

That’s how we feel afterwards, we take ice baths after the shows. It does take a lot of energy and our bodies can be ruined by ballet; it’s tough.

 

But when we are onstage, we have to pretend it’s nothing. For example, if I do the black swan solo, when I come off stage I’m breathing like crazy, but the audience doesn’t see that. It’s our job to make it look effortless and beautiful.

Need tips, more detail or itinerary ideas tailored to you? Ask AT.

AI Prompt

Our muscles work hard…

We use our lower legs a lot for en pointe and jumping. I put my legs, below my knees, in an ice bucket after a show; it’s really cold!

 

My legs ache a lot and feel really hot, but if I put them in an ice bath they cool down and recover well the next day; they don’t feel heavy. If I don’t do that, I’ve found my legs are quite dead the next day and I don’t feel fresh.

Last time I performed Swan Lake, I had four pairs of pointe shoes ready…

Sometimes when you put on brand-new pointe shoes they’re shocking.

 

They break in a bad way and when you go en pointe it just doesn’t feel right, so I always make sure I have at least four pairs ready, but just pick one. I normally go through one pair of pointe shoes per day and I give my old ones to young girls.

We do make-up and hair ourselves…

I’ve been doing it for a long time so it doesn’t take long anymore. It’s about 20 minutes to do my make-up and 10 minutes for my hair.

I change my make-up to get into character…

For Odette, the white swan in Swan Lake, I go for a pale look and I do the whitewash, which is a kind of pancake on my body. When I perform the black swan, I wear red lipstick and dark eyeshadow so I feel different.

The world of ballet isn’t like the movie Black Swan…

When I was training in Japan, I was doing ballet competitions and I felt everyone was quite competitive because we were trying to get the first prize.

 

But ballet is not about competition and when I came to Australia, it wasn’t like that. Everyone supports each other to make the best show. In our company, no one tries to compare with you; we are like a family. It’s just put on for the movies – it’s not that bad.

Recently, my best friend debuted as Odette…

Everyone was in the wings cheering – the whole company was supportive to make her performance perfect for her.

 

I’m a principal artist now, so my job is to provide the best performance but also to support young dancers who are getting big opportunities in the company.

I don’t keep a strict diet…

Some people do care about what they eat but my workload is hard, so I eat what I want to get energy. But I make sure I rehydrate; we sweat so much and don’t even realise.

I get nervous waiting in the wings…

Especially being Odette, the white swan, the first entrance is just myself in the middle of the stage with no music before I start dancing.

 

It is a scary moment, but when I hear the audience gasp or clap for me, I feel like the theatre is one piece and I feel the energy from the audience, and that helps.

 

Everyone is just there to watch the performance and they’re so excited. I just try to give my best performance for them.

Weekly travel news, experiences
insider tips, offers, and more.

After the curtain falls, everyone just goes home…

With 200 shows a year, the cast is like: ‘OK, done. Let’s go home, sleep, next’. Everyone has to make sure they feel fresh for the next day.

I decided I wanted to be a professional ballerina when I was 13 years old…

I asked my ballet teacher how to do it.

 

She said if I really wanted to be a professional ballerina, then I should go overseas to attend a full-time ballet school.

 

In Japan, there aren’t any full-time schools like The Australian Ballet School or The Royal Ballet School.

 

I won a big ballet competition in Japan and was lucky enough to get a scholarship from The Australian Ballet School.

Ballet is tough and it’s hard work, but it’s worth it…

It was a big step to be apart from my family.

 

It was hard but I felt like it was worth it, because what I got from the school was just amazing. I’d never have that experience in Japan.

 

I was lucky all the hard work paid off and I got a contract from the Australian Ballet. If you keep working hard, at some point it will pay off.

I’ve been doing ballet for 22 years… since I was three years old…

It was always my first option.

 

But I like doing my make-up and hair for a performance, so if I wasn’t a ballerina I could see myself being a make-up artist or hair stylist.

 

MORE… See Ako in the Australian Ballet’s Nijinsky in Melbourne, and touring to Sydney and Adelaide.

Want to see more stories from Australian Traveller in your Google search results?

  1. Click here to set Australian Traveller as a preferred source.
  2. Tick the box next to "Australian Traveller". That's it.
hero media

Where to eat, sleep and visit on Grand Pacific Drive, and beyond

    Kassia Byrnes Kassia Byrnes
    The ultimate road trip begins and ends on NSW’s stunning Grand Pacific Drive.

    Whales, charming villages, fine wine and stunning natural vistas: there’s a lot to love about a road trip along the Grand Pacific Drive in New South Wales. Winding from the Royal National Park through Wollongong, Shellharbour, Kiama and Shoalhaven before heading inland to the Southern Highlands, this scenic drive makes for an unforgettable road trip.

    But like all great road trips, it’s not just about the drive but the stops made along the way. From incredible farm-to-plate (and grape-to-glass) dining options to unbeatable natural vistas and quaint towns with beautiful accommodation, there’s plenty to explore en route.

    Shellharbour Marina
    Spend time in Shellharbour Marina.

    Where to eat

    What is a road trip without incredible food? Whether you’re after fresh seafood, slow-cooked paddock-to-plate feasts or delicious wines, you’ll find something around every bend along Grand Pacific Drive.

    Restaurant Santino is a local Wollongong secret we can’t keep quiet any longer. With a fresh take on Italian cuisine, servings are hearty and flavours are comforting. The chitarra with blue swimmer crab, garlic, chilli, parsley and crustacean oil is a crowd favourite.

    Keep it local in Shellharbour with a menu all about fresh local produce at Relish on Addison. From South Coast oysters and blue swimmer crab linguine to crispy pork belly, surf and turf takes on an elevated meaning here.

    Kiama’s neighbourhood wine and cocktail bar, Little Betty’s, is just as good for a tasty share plate as it is for creative cocktails. The signature Grilled Octopus with burnt honey, garlic confit and sautéed Asian greens is worth a trip on its own.

    Only the best will do in Shoalhaven, where multi-award-winning Bangalay Dining uses native Australian ingredients to bring its dishes to life. Start with the Smoked trout croquette before moving on to the sautéed potato gnocchi. Don’t forget the white chocolate mousse for dessert.

    Meanwhile, the Southern Highlands are full of culinary highlights. From dining on incredibly fresh, local fare (we’re talking ingredients plucked from the team’s on-site kitchen garden or sourced through local producers) at Eschalot Restaurant in Berrima to creating gin blends at Millsheds Distillery.

    bangalay dining shoalhaven
    Taste native flavours at Bangalay Dining.

    Exploring nature

    Scenery is everything when hitting the road, and Grand Pacific Drive serves it up in spades. Drivers don’t even have to leave the car to enjoy the iconic ocean views from Seacliff Bridge (but several lookouts make it easy to stop).

    Seaside Kiama boasts stunning beaches and famous blowholes. But travellers can also swap ocean for rainforest when taking the Minnamurra Rainforest walk, culminating in a picturesque waterfall. Or soar overhead at Illawarra Fly Treetop Adventures.

    The scenic coastal drive along Sea Cliff Bridge, Clifton.
    Cruise along the stunning Grand Pacific Drive.

    Between May and November, 30,000 whales make their way passed the South Coast between May and November. Spot them from the coastal shores or join a whale-watching cruise from Shellharbour Marina or Jervis Bay. Dive in with Woebegone Freedive.

    Shellharbour’s Killalea Regional Park is home to a traditional bush tucker and medicine walk with Aboriginal tour group, Gumaraa. Learn Indigenous healing practices and gain a deeper appreciation for the rich heritage and wisdom of the land’s Traditional Owners.

    Wollongong is the perfect place for hikers, with the 6.5-kilometre Wodi Wodi track serving up views, settler history and a variety of landscapes in one loop. If you prefer, skip the walk and pull up at Bald Hill Lookout for expansive views south towards Wollongong (and a hang-glider or two).

    For something truly unique, join the Highland Cow experience at The Swallow’s Nest in the Southern Highlands. In a brand-new offering, get a taste of farm life and help groom and feed these gorgeous creatures.

    kiama coast walk people with dog
    Wander the Kiama Coast Walk.

    Unique experiences

    No need to choose between an adrenaline rush or a culture fix, Grand Pacific Drive serves up both.

    Soar into aviation history at Shellharbour’s HARS Aviation Museum.  Tour the museum, then join a guided walk onto the wing of the record-breaking Qantas Boeing 747 and see the significant historic aircraft up close.

    If ever there was a place to skydive, it’s in Wollongong. Dive from 15,000 feet (tandem, of course) with Sky Dive Wollongong and see the coastal beauty of this region from above.

    Shoalhaven’s Bundanon Art Museum has to be one of the most unique offerings in the country. The legacy of artist Arthur Boyd and more than just a gallery, find eco-accommodation, fine dining, award-winning architecture and community here.

    Kiama’s Crooked River Estate is about more than just delicious wine.  Grab a picnic blanket and enjoy casual food and drinks with live music at Kick Back Fridays, every week.

    Between June and August, the Southern Highlands’ Robertson attracts novice truffle hunters. Join the hunt at family-owned and operated Robertson Truffles (alternatively, you can order truffle treats online, if your sense of adventure isn’t up for it).

    Freshly dug truffles at Terra Preta Truffles, Braidwood.
    Discover hidden gems beneath the soil in the Southern Highlands. (Image: Destination NSW)

    Where to stay

    Road trips are the ultimate promotion for slow travel, encouraging visitors to take their time, enjoy the journey and stop along the way to really immerse themselves in local towns.

    Find history and elegance at Berida Hotel in the Southern Highlands. Intimately set amongst gardens, but still close to the main street of Bowral, this 1920s private residence turned boutique hotel is the perfect stay.

    Stay in one of Barranca’s private villas with views of rolling farmland overlooking the dramatic escarpment at Kangaroo Valley or be surrounded by native bushland (a short walk from the beach) in Jervis Bay.

    Speaking of beachside escapes, Headlands Hotel Austinmer Beach delivers unrivalled access to Wollongong’s beaches. These serviced apartments enjoy coastal views from spacious balconies.

    For something completely different again, check in at Cicada Luxury Camping. Stay in safari-style or large bell tents, each with a private fire pit and top-notch kitchen facilities. Outside, enjoy spectacular countryside views.

    Cicada Luxury Camping
    Unwind at Cicada Luxury Camping. (Image: DNSW)

    Discover more and plan your ultimate road trip along the Grand Pacific Drive and beyond at grandpacificdrive.com.au/grand.

    What it's like to be a ballerina | Australian Traveller