VOLUNTEER SPOTLIGHT: KEVIN CHABOT

 
 

Nadine: How did you get involved with the festival? How long have you been a volunteer?

Kevin: I learned of the festival through my work at the Canadian Film Institute in Ottawa. Once I knew I would be moving to Halifax, I immediately applied to be a volunteer with the Atlantic International Film Festival. I’ve been a volunteer since September 2022 and I hope to continue helping out with the festival for years to come!

 

N: What is your favourite Atlantic International Film Festival memory?

K: The excitement of volunteering for the opening night of the 2022 festival. After two years of COVID isolation, the return of in-person screenings and events was met with a palpable energy and joyousness among audiences and filmmakers alike. It was a delight to greet people at Park Lane and welcome them back to the festival. This was truly a unique circumstance to start my volunteer journey!

N: What part of the film festival would you recommend to a first-time festival goer?

K: It all boils down to the films. I recommend reviewing the festival schedule and highlighting the screenings that are especially intriguing. Keep in mind that the festival offers opportunities to see films that may not receive wide distribution, so focusing on films that won’t be accessible otherwise is a good strategy. Screenings that feature director and actor Q&As are also good ones to prioritize!

N: What is your favourite film?

K: This is an impossible question to answer, but my standard response is THE EXORCIST (William Friedkin, 1973). It scarred me when I saw the theatrical re-release back in 2000 and it demonstrated the power of the cinema to affect, move, and disturb. I had already developed an interest in horror film by that point, but I credit THE EXORCIST with getting me to think more deeply about horror as an art form and the craft that goes into creating such affecting work. It’s also a film I continue to watch over and over again!

 

N: What is your favourite movie snack?

K: Popcorn with layered butter, of course!