cooking and jazz
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
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.