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Quesnel kung-fu students learn new self-defence techniques

Sixth-degree Japanese jiu jitsu black belt from Ontario taught grappling and striking last weekend
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Doug Horton (centre) is a sixth degree jiu jitsu black belt. He taught the seminar’s students joint locks, pressure points and kick boxing. Mark Valois (far left )and Angelo Sia (far right) are the school’s regular instructors. Mark Valois photo

Valois Kung-Fu hosted a martial arts workshop for 15 of its students this past weekend (June 1-2).

Doug Horton, a teacher/practitioner from London, Ontario instructed the attendees in kick boxing, joint locks and pressure points.

“They learned more about self defence,” Marc Valois, the owner of the kung-fu school, says.

“[Horton] taught different movements, different angles, ways to lock someone up and trap them; and some pressure points that can immobilize an opponent.”

While traditional kung-fu does put some emphasis on grappling, it leans more towards striking (kicking and punching), so the fresh perspective helped the students open their minds to new possibilities during a physical confrontation in which the distance between their opponents and them is minimal.

In addition to being a sixth-degree black belt in Japanese jiu-jitsu, Horton has a black belt in kendo, another Japanese martial art focusing on bamboo sword fighting; and a black belt from the Canadian Karate Kung-Fu Association (CKKA), which Valois’ school is affiliated with.

Valois and Horton met at a Canadian Karate Kung-fu Association martial arts training camp that is held in Toronto every spring and with the help of Rick Dupuis, a local black belt, they organized a trip to Quesnel to impart his knowledge.

According to Valois, participants had a great time and learned a lot.

For those interested in learning self-defence, getting in shape and improving their balance and self-control, Valois is offering classes that cater to all skill levels and ages three and up.

The school even has programs where parents can train with their children, so any pent up frustration over who ate the last meatball can be taken out in a more productive way.