A jazz musician can improvise based on his knowledge of music. He understands how things go together. For a chef, once you have that basis, that's when cuisine is truly exciting.

A jazz musician can improvise based on his knowledge of music. He understands how things go together. For a chef, once you have that basis, that's when cuisine is truly exciting.

One must know combinations, one must have a true knowledge of food to be in the moment.

That of a musician, but a musician playing in small jazz clubs or alone. I do not give concerts. I come on stage and play with my friends in the band, all of whom are better musicians than me, ... The Curse of the Jade Scorpion.

It is jazz music that called me to be a musician and I have always sang the songs that moved me the most.

In my case, vertical food was less about standing things up than layering things: more an attempt to gain texture by weaving things together.