BODY, MIND AND SOUL – COOKS ARE IN IT TO WIN IT
It was 1959 when the late great Miles Davis released “Kind of Blue” one of the great jazz albums of all time. Over his creative career – many of the most accomplished musicians of a generation got their start or at least their inspiration from playing with or listening to Miles – he was, to… Continue reading
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.