cooking and jazz
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COOKING AND ALL THAT JAZZ
I have often compared serious cooking to the free-form interpretations of jazz musicians. Since at the core of jazz you can always find the foundations of a melody there is a baseline of discipline that allows the improvisation of jazz music to mimic the feelings of the musician. So too there is discipline and improvisation… Continue reading
About Me
PAUL SORGULE is a seasoned chef, culinary educator, established author, and industry consultant. These are his stories of cooks, chefs, and the environment of the professional kitchen.