Tradicionalni recepti

Grant Achatz otkriva detalje o budućim pothvatima

Grant Achatz otkriva detalje o budućim pothvatima

Kuhar Achatz raspravlja o muzejskoj izložbi, dokumentarcima i TV emisiji

Getty Images

Grant Achatz

Dok je bio na 34. godišnjoj konferenciji Međunarodnog udruženja kulinarskih stručnjaka, Grant Achatz je raspravljao o svojim uzbudljivim planovima za budućnost, koji uključuju glumu u TV emisiji, produkciju dva dokumentarna filma, otvaranje izložbe u Muzeju suvremene umjetnosti Chicago i pomoć u razviti filmsku verziju svoje knjige, Život na liniji. Sve to i, naravno, mogućnost da uskoro otvori restoran na Manhattanu u zgradi Flatiron.

Prvo što se tiče TV emisije, Achatz je rekao samo da se sastaje s ljudima iza sebe Ikonoklasti, hit Sundance Channela, o razvoju moguće vrste kuhanja. A što se tiče dokumentarnih filmova, Achatz je samo ponovio poznate detalje o jednom od filmova, Ukus, koju će režirati R.J. Nožar.

Koncept i realizacija umjetničke izložbe također su u vrlo ranoj fazi; Achatz je rekao da se ne planira otvoriti još nekoliko godina. Međutim, dao je naslutiti da je bio jako inspiriran kazališnim hitom u New Yorku Ne spavaj više, te da se nada da će sličan senzibilitet postići i u vlastitoj izložbi.

Achatz se također dotaknuo tekućih promjena koje se događaju u Alinei, poput novih jela na kojima rade i uvođenja novih koncepata u doživljaj blagovaonice, uključujući promjene u garderobi za konobare.


TIJELO, UM I DUŠA - KUHARI SU U NJEMU DA BI GA OSVOJILI

Bilo je to 1959. godine kada je pokojni veliki Miles Davis objavio “Kind of Blue” jedan od sjajnih jazz albuma svih vremena. Tijekom svoje kreativne karijere - mnogi od najuspješnijih glazbenika jedne generacije započeli su ili su barem dobili inspiraciju svirajući ili slušajući Milesa - za mnoge je bio genij.

Miles je privukao velikane, koji će uskoro postati, i izgradili svoju karijeru igrajući se s ovim kreativnim genijem. Herbie Hancock, John McLaughlin, Ron Cater, Wayne Shorter, Chick Corea i Joe Zawinul iz Weather Report -a svi su počeli igrati s Milesom. Stotine drugih uključujući Carlos Santana, Prince, John Legend, John Mayer i Jimi Hendrix razmišljali su o tome kako je Miles Davis utjecao na njihovu kreativnost i stil. On je bio njihov Yoda.

“Uvijek razmišljam o stvaranju. Moja budućnost počinje kad se svako jutro probudim ... svaki dan nađem nešto sa svojim životom. ”

Miles je bio potpuno angažiran sa svojim tijelom, umom i dušom i kao rezultat - njegova glazba bila je produžetak osobe kakva je on bio. Najbolji kuhari su štićenici Milesa Davisa, čak i ako im nije poznata njegova glazba. Kreativna energija tijela, uma i duše u središtu je izvrsnog kuhanja, bez obzira jeste li kuhar, pripremni kuhar ili kuhar.

Naša industrija ima svoje vlastite Miles Davis Pied Pipers: Thomas Keller, Alice Waters, Joel Robuchon, Alain Ducasse, Daniel Boulud, David Chang, Grant Achatz, Dominique Crenn, Stephanie Izard i stotine drugih talentiranih kuhara koji su privlačni pojedincima i #8211 crpeći energiju iz svog tijela, uma i duše. Ozbiljni kuhari u stalnoj su potrazi i zaista im treba to nešto što kuhare razlikuje od velikih kuhara. Nitko ne zna što je to nešto dok ne postanu dio toga.

“Svatko može igrati. Bilješka je samo 20 posto. Stav glazbenika koji to sviraju je 80 posto. ”

Da parafraziram Davisa: “Svatko može kuhati. Recept je samo 20 posto. Stav osobe koja kuha je 80 posto. ”

Miles bi razumio i cijenio strogo određenu strogost Thomasa Kellera i Daniela Bouluda jer je čak i s njegovim improvizacijskim stilom postojao temelj discipline. Možda nije razumio prirodu slobodne forme Granta Achatza i Dominique Crenn, ali nadahnula bi ga njihova prekrasna kreativna misao. S entuzijazmom bi odgovorio na naizgled labavi stil Davida Chang -a jer kuhanje dolazi iz duše. Miles je bio savršen primjer ambasadora za tijelo, um i dušu.

Ozbiljni kuhari doista su povezani sa svojim zanatom, alatima koji omogućuju njihovu primjenu i hranom koju imaju priliku tumačiti. Poput Milesa, oni uspijevaju u kreativnoj vezi s tijelom, umom i dušom koju kuhanje pruža. Imaju malo strpljenja s onima koji ne shvaćaju koliko je njihov posao važan i s onima koji jednostavno kuharski posao gledaju kao proces i sredstvo za postizanje cilja koji rezultira plaćom za odrađene sate. Ne razumiju i zasigurno ne cijene one koji ponižavaju profesiju i privilegiju kuhanja, kao što sam siguran da bi Miles Davis imao malo strpljenja za one koji jednostavno čitaju note na stranici i sviraju bez veze s tijelo, um i duša.

Dakle, ovdje je uvod u to da ste kuhar s tom vezom s tijelom, umom i dušom:

Kuhanje je takav fizički poduhvat. Sigurno postoji mnogo drugih tjelesnih karijera, ali rijetki koji koriste tijelo na tako sveobuhvatan način. Kuhar koji je usklađen – usklađen je sa svakim djelićem fizičke interakcije u kuhinjskom okruženju i s hranom koju dodirne. Vrhovi prstiju mogu razlikovati rijetko od srednjeg, ruke kontroliraju prevrtanje povrća u tavi. Noge, stopala i leđa su u stalnom pokretu dok se kuhar savija, okreće i podiže tijekom smjene od 10-12 sati, a toplina uključuje obrve, ruke i lice intenzivni su i uvijek prisutni. Kuhar je "all in" fizički i kao takav - potpuno u kontaktu sa svojom okolinom.

Živčani završeci u mozgu kuhara brzo pucaju. Naložene upute ekspedicije: "naređivanje ... paljenje ... preuzimanje ... u prolazu ..." predstavljaju ritam, ritam-sličan ritmu koji je organizirao Miles Davis dok je vodio svoje glazbenike kroz težak aranžman. Mozak kuhara zauzet je kategoriziranjem narudžbi i njihovog vremena, upućivanjem na podsvjesnu bazu koraka kuhanja i aktiviranjem pamćenja okusa kroz proces okusa, godišnjeg doba, okusa. Oči su uvijek usmjerene na skeniranje znakova kuhanja (karamelizacija, redukcija, tragovi roštilja), status kolega kuhara, pojedinosti narudžbe i stanje stanice mise en place. Sve se te slike šalju u mozak na analizu i djelovanje svake nano-sekunde. Kad je um budan i potpuno angažiran, čini se da je magija funkcionalne kuhinje lijepa i glatka poput djela improvizirane glazbe - organizacije iz nadolazećeg kaosa.

Miles je osjetio njegovu glazbu - osjetio ju je duboko - mnogo dublje nego fizički i psihički - osjetio ju je u svojoj duši, svojoj biti, svom razlogu postojanja.

“Glazba je bitan dio ljudskog postojanja. Slušanje glazbe ostavlja veliki utjecaj na svakoga od nas. Može poboljšati vaše raspoloženje, smanjiti stres i poboljšati vaše zdravlje i opću dobrobit. ”

Isto se može reći i za strastveno pripremljenu hranu. “Hrana je bitan dio ljudskog postojanja. Uživanje u hrani ostavlja veliki utjecaj na svakoga od nas. Može poboljšati vaše raspoloženje, smanjiti stres i poboljšati vaše zdravlje i dobrobit. ”

Oni koji puštaju strastvenu glazbu hrane vašu dušu i izražavaju svoju, baš kao što oni koji strastveno kuhaju vašu dušu i izražavaju svoju. Postoji toliko paralela.

Milesova glazba bila je odraz toga tko je on, što osjeća i kako se povezuje s ljudima i okolinom oko sebe. Bilo da se radilo o njegovu instrumentu, vrhunski talentiranim glazbenicima koji su ga okruživali ili o publici opčinjenoj njegovom kreativnošću - ono što se dogodilo bila je veza duše. U kuhinji ispunjenoj talentiranim kuharima koji osjećaju moć onoga što rade, posjeduju vještine koje definiraju izvrsno kuhanje i povezani su s kolegama kuharima te napunjenim okruženjem u kuhinji - rezultat će uvijek biti duhovita hrana. Savršeno izvedena francuska kuhinja Thomasa Kellera je puna duše, jedinstveno kreativne interpretacije i kontrolirane improvizacije Dominque Crenn su duhovne, a zastupanje okusa pod utjecajem Davida Changa duboko je duboko.

Kad kuhari pripremaju hranu s dušom, to je zato što razumiju sastojke, u skladu su s poviješću kulture iza jela, cijene poljoprivrednika, ribara i stočara koji su im donijeli sastojke na stražnja vrata. poštivati ​​proces kuhanja - premještajući te posebne sastojke iz njihovog prirodnog stanja na tanjur u prolazu. Duševna hrana nije dana - dolazi iz predanosti i strastvenih veza.

“Vjerujem, čitajući biografije, da su veliki glazbenici bili i izvrsni kuhari: Miles Davis, Dizzy Gillespie, Thelonious Monk, Max Roach. Mislim da sam shvatio zašto su ovo – nedruštveni sati, plus opća kreativnost. "


TIJELO, UM I DUŠA - KUHARI SU U NJEMU DA BI GA OSVOJILI

Bilo je to 1959. godine kada je pokojni veliki Miles Davis objavio “Kind of Blue” jedan od sjajnih jazz albuma svih vremena. Tijekom svoje kreativne karijere - mnogi od najuspješnijih glazbenika jedne generacije započeli su ili su barem dobili inspiraciju svirajući ili slušajući Milesa - za mnoge je bio genij.

Miles je privukao velikane, koji će uskoro postati, i izgradili svoju karijeru igrajući se s ovim kreativnim genijem. Herbie Hancock, John McLaughlin, Ron Cater, Wayne Shorter, Chick Corea i Joe Zawinul iz Weather Report -a svi su počeli igrati s Milesom. Stotine drugih uključujući Carlos Santana, Prince, John Legend, John Mayer i Jimi Hendrix razmišljali su o tome kako je Miles Davis utjecao na njihovu kreativnost i stil. On je bio njihov Yoda.

“Uvijek razmišljam o stvaranju. Moja budućnost počinje kad se svako jutro probudim ... svaki dan nađem nešto sa svojim životom. ”

Miles je bio potpuno angažiran sa svojim tijelom, umom i dušom i kao rezultat - njegova glazba bila je produžetak osobe kakva je on bio. Najbolji kuhari su štićenici Milesa Davisa, čak i ako im nije poznata njegova glazba. Kreativna energija tijela, uma i duše u središtu je izvrsnog kuhanja, bez obzira jeste li kuhar, pripremni kuhar ili kuhar.

Naša industrija ima svoje vlastite Miles Davis Pied Pipers: Thomas Keller, Alice Waters, Joel Robuchon, Alain Ducasse, Daniel Boulud, David Chang, Grant Achatz, Dominique Crenn, Stephanie Izard i stotine drugih talentiranih kuhara koji su privlačni pojedincima i #8211 crpeći energiju iz svog tijela, uma i duše. Ozbiljni kuhari u stalnoj su potrazi i zaista im treba to nešto što kuhare razlikuje od velikih kuhara. Nitko ne zna što je to nešto dok ne postanu dio toga.

“Svatko može igrati. Bilješka je samo 20 posto. Stav glazbenika koji to sviraju je 80 posto. ”

Da parafraziram Davisa: “Svatko može kuhati. Recept je samo 20 posto. Stav osobe koja kuha je 80 posto. ”

Miles bi razumio i cijenio strogo određenu strogost Thomasa Kellera i Daniela Bouluda jer je čak i s njegovim improvizacijskim stilom postojao temelj discipline. Možda nije razumio prirodu slobodne forme Granta Achatza i Dominique Crenn, ali nadahnula bi ga njihova prekrasna kreativna misao. On bi s entuzijazmom odgovorio na naizgled labavi stil Davida Chang -a jer kuhanje dolazi iz duše. Miles je bio savršen primjer ambasadora za tijelo, um i dušu.

Ozbiljni kuhari doista su povezani sa svojim zanatom, alatima koji im omogućuju primjenu i hranom koju imaju priliku tumačiti. Poput Milesa, oni uspijevaju u kreativnoj vezi s tijelom, umom i dušom koju kuhanje pruža. Imaju malo strpljenja s onima koji ne shvaćaju koliko je njihov posao važan i s onima koji jednostavno kuharski posao gledaju kao proces i sredstvo za postizanje cilja koji rezultira plaćom za odrađene sate. Ne razumiju i zasigurno ne cijene one koji ponižavaju profesiju i privilegiju kuhanja, kao što sam siguran da bi Miles Davis imao malo strpljenja za one koji jednostavno čitaju note na stranici i sviraju bez veze s tijelo, um i duša.

Dakle, ovdje je uvod u to da ste kuhar s tom vezom s tijelom, umom i dušom:

Kuhanje je takav fizički poduhvat. Sigurno postoji mnogo drugih tjelesnih karijera, ali rijetki koji koriste tijelo na tako sveobuhvatan način. Kuhar koji je usklađen – usklađen je sa svakim djelićem fizičke interakcije u kuhinjskom okruženju i s hranom koju dodirne. Vrhovi prstiju mogu razlikovati rijetko od srednje, ruke kontroliraju prevrtanje povrća u tavi. Noge, stopala i leđa su u stalnom pokretu dok se kuhar savija, okreće i podiže tijekom smjene od 10-12 sati, a toplina se uključuje obrve, ruke i lice intenzivni su i uvijek prisutni. Kuhar je "all in" fizički i kao takav - potpuno u kontaktu sa svojom okolinom.

Živčani završeci u mozgu kuhara brzo pucaju. Naložene upute ekspeditora: "naređivanje ... paljba ... preuzimanje ... u prolazu ..." predstavljaju ritam, ritam-sličan ritmu koji je organizirao Miles Davis dok je vodio svoje glazbenike kroz težak aranžman. Mozak kuhara zauzet je kategoriziranjem narudžbi i njihovog vremena, upućivanjem na podsvjesnu bazu podataka koraka kuhanja i aktiviranjem pamćenja okusa kroz proces okusa, godišnjeg doba, okusa. Oči su uvijek usmjerene na skeniranje znakova kuhanja (karamelizacija, redukcija, tragovi roštilja), status kolega kuhara, pojedinosti narudžbe i stanje stanice mise en place. Sve se te slike šalju u mozak na analizu i djelovanje svake nano-sekunde. Kad je um budan i potpuno angažiran, čini se da je magija funkcionalne kuhinje lijepa i glatka poput djela improvizirane glazbe - organizacije iz nadolazećeg kaosa.

Miles je osjetio njegovu glazbu - osjetio ju je duboko - mnogo dublje nego fizički i psihički - osjetio ju je u svojoj duši, svojoj biti, svom razlogu postojanja.

“Glazba je bitan dio ljudskog postojanja. Slušanje glazbe ostavlja veliki utjecaj na svakoga od nas. Može poboljšati vaše raspoloženje, smanjiti stres i poboljšati vaše zdravlje i opću dobrobit. ”

Isto se može reći i za strastveno pripremljenu hranu. “Hrana je bitan dio ljudskog postojanja. Uživanje u hrani ostavlja veliki utjecaj na svakoga od nas. Može poboljšati vaše raspoloženje, smanjiti stres i poboljšati vaše zdravlje i dobrobit. ”

Oni koji puštaju strastvenu glazbu hrane vašu dušu i izražavaju svoju, baš kao što oni koji strastveno kuhaju vašu dušu i izražavaju svoju. Postoji toliko paralela.

Milesova glazba bila je odraz toga tko je on, što osjeća i kako se povezuje s ljudima i okolinom oko sebe. Bilo da se radilo o njegovu instrumentu, vrhunski talentiranim glazbenicima koji su ga okruživali ili o publici opčinjenoj njegovom kreativnošću - ono što se dogodilo bila je veza duše. U kuhinji ispunjenoj talentiranim kuharima koji osjećaju moć onoga što rade, posjeduju vještine koje definiraju izvrsno kuhanje i povezani su s kolegama kuharima te napunjenim okruženjem u kuhinji - rezultat će uvijek biti duhovita hrana. Savršeno izvedena francuska kuhinja Thomasa Kellera je puna duše, jedinstveno kreativne interpretacije i kontrolirane improvizacije Dominque Crenn su duhovne, a zastupanje okusa pod utjecajem Davida Changa duboko je duboko.

Kad kuhari pripremaju hranu s dušom, to je zato što razumiju sastojke, u skladu su s poviješću kulture iza jela, cijene poljoprivrednika, ribara i stočara koji su im donijeli sastojke na stražnja vrata. poštivati ​​proces kuhanja - premještajući te posebne sastojke iz njihovog prirodnog stanja na tanjur u prolazu. Duševna hrana nije dana - dolazi iz predanosti i strastvenih veza.

“Vjerujem, čitajući biografije, da su veliki glazbenici bili i izvrsni kuhari: Miles Davis, Dizzy Gillespie, Thelonious Monk, Max Roach. Mislim da sam shvatio zašto su ovo – nedruštveni sati, plus opća kreativnost. "


TIJELO, UM I DUŠA - KUHARI SU U NJEMU DA BI GA OSVOJILI

Bilo je to 1959. godine kada je pokojni veliki Miles Davis objavio “Kind of Blue” jedan od sjajnih jazz albuma svih vremena. Tijekom svoje kreativne karijere - mnogi od najuspješnijih glazbenika jedne generacije započeli su ili su barem dobili inspiraciju svirajući ili slušajući Milesa - za mnoge je bio genij.

Miles je privukao velikane, koji će uskoro postati, i izgradili svoju karijeru igrajući se s ovim kreativnim genijem. Herbie Hancock, John McLaughlin, Ron Cater, Wayne Shorter, Chick Corea i Joe Zawinul iz Weather Report -a svi su počeli igrati s Milesom. Stotine drugih uključujući Carlos Santana, Prince, John Legend, John Mayer i Jimi Hendrix razmišljali su o tome kako je Miles Davis utjecao na njihovu kreativnost i stil. On je bio njihov Yoda.

“Uvijek razmišljam o stvaranju. Moja budućnost počinje kad se svako jutro probudim ... svaki dan nađem nešto sa svojim životom. ”

Miles je bio potpuno angažiran sa svojim tijelom, umom i dušom i kao rezultat - njegova glazba bila je produžetak osobe kakva je on bio. Najbolji kuhari su štićenici Milesa Davisa, čak i ako im nije poznata njegova glazba. Kreativna energija tijela, uma i duše u središtu je izvrsnog kuhanja, bez obzira jeste li kuhar, pripremni kuhar ili kuhar.

Naša industrija ima svoje vlastite Miles Davis Pied Pipers: Thomas Keller, Alice Waters, Joel Robuchon, Alain Ducasse, Daniel Boulud, David Chang, Grant Achatz, Dominique Crenn, Stephanie Izard i stotine drugih talentiranih kuhara koji su privlačni pojedincima i #8211 crpeći energiju iz svog tijela, uma i duše. Ozbiljni kuhari u stalnoj su potrazi i zaista im treba to nešto što kuhare razlikuje od velikih kuhara. Nitko ne zna što je to nešto dok ne postanu dio toga.

“Svatko može igrati. Bilješka je samo 20 posto. Stav glazbenika koji to sviraju je 80 posto. ”

Da parafraziram Davisa: “Svatko može kuhati. Recept je samo 20 posto. Stav osobe koja kuha je 80 posto. ”

Miles bi razumio i cijenio strogo određenu strogost Thomasa Kellera i Daniela Bouluda jer je čak i s njegovim improvizacijskim stilom postojao temelj discipline. Možda nije razumio prirodu slobodne forme Granta Achatza i Dominique Crenn, ali nadahnula bi ga njihova prekrasna kreativna misao. On bi s entuzijazmom odgovorio na naizgled labavi stil Davida Chang -a jer kuhanje dolazi iz duše. Miles je bio savršen primjer ambasadora za tijelo, um i dušu.

Ozbiljni kuhari doista su povezani sa svojim zanatom, alatima koji im omogućuju primjenu i hranom koju imaju priliku tumačiti. Poput Milesa, oni uspijevaju u kreativnoj vezi s tijelom, umom i dušom koju kuhanje pruža. Imaju malo strpljenja s onima koji ne shvaćaju koliko je njihov posao važan i s onima koji jednostavno kuharski posao gledaju kao proces i sredstvo za postizanje cilja koji rezultira plaćom za odrađene sate. Ne razumiju i zasigurno ne cijene one koji ponižavaju profesiju i privilegiju kuhanja, kao što sam siguran da bi Miles Davis imao malo strpljenja za one koji jednostavno čitaju note na stranici i sviraju bez veze s tijelo, um i duša.

Dakle, evo osnovnog primjera o tome kako biti kuhar s tom vezom s tijelom, umom i dušom:

Kuhanje je takav fizički poduhvat. Sigurno postoji mnogo drugih tjelesnih karijera, ali rijetki koji koriste tijelo na tako sveobuhvatan način. Kuhar koji je usklađen – usklađen je sa svakim djelićem fizičke interakcije u kuhinjskom okruženju i s hranom koju dodirne. Vrhovi prstiju mogu razlikovati rijetko od srednjeg, ruke kontroliraju prevrtanje povrća u tavi. Noge, stopala i leđa su u stalnom pokretu dok se kuhar savija, okreće i podiže tijekom smjene od 10-12 sati, a toplina uključuje obrve, ruke i lice intenzivni su i uvijek prisutni. Kuhar je "all in" fizički i kao takav - potpuno u kontaktu sa svojom okolinom.

Živčani završeci u mozgu kuhara brzo pucaju. Naložene upute ekspeditora: "naređivanje ... paljba ... preuzimanje ... u prolazu ..." predstavljaju ritam, ritam-sličan ritmu koji je organizirao Miles Davis dok je vodio svoje glazbenike kroz težak aranžman. Mozak kuhara zauzet je kategoriziranjem narudžbi i njihovog vremena, upućivanjem na podsvjesnu bazu koraka kuhanja i aktiviranjem pamćenja okusa kroz proces okusa, godišnjeg doba, okusa. Oči su uvijek usmjerene na skeniranje znakova kuhanja (karamelizacija, redukcija, tragovi roštilja), status kolega kuhara, pojedinosti narudžbe i stanje stanice mise en place. Sve se te slike šalju u mozak na analizu i djelovanje svake nano-sekunde. Kad je um budan i potpuno angažiran, čini se da je magija funkcionalne kuhinje lijepa i glatka poput djela improvizirane glazbe - organizacije iz nadolazećeg kaosa.

Miles je osjetio njegovu glazbu - osjetio ju je duboko - mnogo dublje nego fizički i psihički - osjetio ju je u svojoj duši, svojoj biti, svom razlogu postojanja.

“Glazba je bitan dio ljudskog postojanja. Slušanje glazbe ostavlja veliki utjecaj na svakoga od nas. Može poboljšati vaše raspoloženje, smanjiti stres i poboljšati vaše zdravlje i opću dobrobit. ”

Isto se može reći i za strastveno pripremljenu hranu. “Hrana je bitan dio ljudskog postojanja. Uživanje u hrani ostavlja veliki utjecaj na svakoga od nas. Može poboljšati vaše raspoloženje, smanjiti stres i poboljšati vaše zdravlje i dobrobit. ”

Oni koji puštaju strastvenu glazbu hrane vašu dušu i izražavaju svoju, baš kao što oni koji strastveno kuhaju vašu dušu i izražavaju svoju. Postoji toliko paralela.

Milesova glazba bila je odraz toga tko je on, što osjeća i kako se povezuje s ljudima i okolinom oko sebe. Bilo da se radilo o njegovu instrumentu, vrhunski talentiranim glazbenicima koji su ga okruživali ili o publici opčinjenoj njegovom kreativnošću - ono što se dogodilo bila je veza duše. U kuhinji ispunjenoj talentiranim kuharima koji osjećaju moć onoga što rade, posjeduju vještine koje definiraju izvrsno kuhanje i povezani su s kolegama kuharima te napunjenim okruženjem u kuhinji - rezultat će uvijek biti duhovita hrana. Savršeno izvedena francuska kuhinja Thomasa Kellera je puna duše, jedinstveno kreativne interpretacije i kontrolirane improvizacije Dominque Crenn su duhovne, a zastupanje okusa pod utjecajem Davida Changa duboko je duboko.

Kad kuhari pripremaju hranu s dušom, to je zato što razumiju sastojke, u skladu su s poviješću kulture iza jela, cijene poljoprivrednika, ribara i stočara koji su im donijeli sastojke na stražnja vrata. poštivati ​​proces kuhanja - premještajući te posebne sastojke iz njihovog prirodnog stanja na tanjur u prolazu. Duševna hrana nije dana - dolazi iz predanosti i strastvenih veza.

“Vjerujem, čitajući biografije, da su veliki glazbenici bili i izvrsni kuhari: Miles Davis, Dizzy Gillespie, Thelonious Monk, Max Roach. Mislim da sam shvatio zašto su ovo – nedruštveni sati, plus opća kreativnost. "


TIJELO, UM I DUŠA - KUHARI SU U NJEMU DA BI GA OSVOJILI

Bilo je to 1959. godine kada je pokojni veliki Miles Davis objavio “Kind of Blue” jedan od sjajnih jazz albuma svih vremena. Tijekom svoje kreativne karijere - mnogi od najuspješnijih glazbenika jedne generacije započeli su ili su barem dobili inspiraciju svirajući ili slušajući Milesa - za mnoge je bio genij.

Miles je privukao velikane, koji će uskoro postati, i izgradili svoju karijeru igrajući se s ovim kreativnim genijem. Herbie Hancock, John McLaughlin, Ron Cater, Wayne Shorter, Chick Corea i Joe Zawinul iz Weather Report -a svi su počeli igrati s Milesom. Stotine drugih uključujući Carlos Santana, Prince, John Legend, John Mayer i Jimi Hendrix razmišljali su o tome kako je Miles Davis utjecao na njihovu kreativnost i stil. On je bio njihov Yoda.

“Uvijek razmišljam o stvaranju. Moja budućnost počinje kad se svako jutro probudim ... svaki dan nađem nešto sa svojim životom. ”

Miles je bio potpuno angažiran sa svojim tijelom, umom i dušom i kao rezultat - njegova glazba bila je produžetak osobe kakva je on bio. Najbolji kuhari su štićenici Milesa Davisa, čak i ako im nije poznata njegova glazba. Kreativna energija tijela, uma i duše u središtu je izvrsnog kuhanja, bez obzira jeste li kuhar, pripremni kuhar ili kuhar.

Naša industrija ima svoje vlastite Miles Davis Pied Pipers: Thomas Keller, Alice Waters, Joel Robuchon, Alain Ducasse, Daniel Boulud, David Chang, Grant Achatz, Dominique Crenn, Stephanie Izard i stotine drugih talentiranih kuhara koji su privlačni pojedincima i #8211 crpeći energiju iz svog tijela, uma i duše. Ozbiljni kuhari u stalnoj su potrazi i zaista im treba to nešto što kuhare razlikuje od velikih kuhara. Nitko ne zna što je to nešto dok ne postanu dio toga.

“Svatko može igrati. Bilješka je samo 20 posto. Stav glazbenika koji to sviraju je 80 posto. ”

Da parafraziram Davisa: “Svatko može kuhati. Recept je samo 20 posto. Stav osobe koja kuha je 80 posto. ”

Miles bi razumio i cijenio strogo određenu strogost Thomasa Kellera i Daniela Bouluda jer je čak i s njegovim improvizacijskim stilom postojao temelj discipline. Možda nije razumio prirodu slobodne forme Granta Achatza i Dominique Crenn, ali nadahnula bi ga njihova prekrasna kreativna misao. On bi s entuzijazmom odgovorio na naizgled labavi stil Davida Chang -a jer kuhanje dolazi iz duše. Miles je bio savršen primjer ambasadora za tijelo, um i dušu.

Ozbiljni kuhari doista su povezani sa svojim zanatom, alatima koji omogućuju njihovu primjenu i hranom koju imaju priliku tumačiti. Poput Milesa, oni uspijevaju u kreativnoj vezi s tijelom, umom i dušom koju kuhanje pruža. Imaju malo strpljenja s onima koji ne shvaćaju koliko je njihov posao važan i s onima koji jednostavno kuharski posao gledaju kao proces i sredstvo za postizanje cilja koji rezultira plaćom za odrađene sate. Ne razumiju i zasigurno ne cijene one koji ponižavaju profesiju i privilegiju kuhanja, kao što sam siguran da bi Miles Davis imao malo strpljenja za one koji jednostavno čitaju note na stranici i sviraju bez veze s tijelo, um i duša.

Dakle, ovdje je uvod u to da ste kuhar s tom vezom s tijelom, umom i dušom:

Kuhanje je takav fizički poduhvat. Sigurno postoji mnogo drugih tjelesnih karijera, ali rijetki koji koriste tijelo na tako sveobuhvatan način. Kuhar koji je usklađen – usklađen je sa svakim djelićem fizičke interakcije u kuhinjskom okruženju i s hranom koju dodirne. Vrhovi prstiju mogu razlikovati rijetko od srednje, ruke kontroliraju prevrtanje povrća u tavi. Noge, stopala i leđa su u stalnom pokretu dok se kuhar savija, okreće i podiže tijekom smjene od 10-12 sati, a toplina se uključuje obrve, ruke i lice intenzivni su i uvijek prisutni. Kuhar je "all in" fizički i kao takav - potpuno u kontaktu sa svojom okolinom.

Živčani završeci u mozgu kuhara brzo pucaju. Naložene upute ekspeditora: "naređivanje ... paljba ... preuzimanje ... u prolazu ..." predstavljaju ritam, ritam-sličan ritmu koji je organizirao Miles Davis dok je vodio svoje glazbenike kroz težak aranžman. Mozak kuhara zauzet je kategoriziranjem narudžbi i njihovog vremena, upućivanjem na podsvjesnu bazu podataka koraka kuhanja i aktiviranjem pamćenja okusa kroz proces okusa, godišnjeg doba, okusa. Oči su uvijek usmjerene na skeniranje znakova kuhanja (karamelizacija, redukcija, tragovi roštilja), status kolega kuhara, pojedinosti narudžbe i stanje stanice mise en place. Sve se te slike šalju u mozak na analizu i djelovanje svake nano-sekunde. Kad je um budan i potpuno angažiran, čini se da je magija funkcionalne kuhinje lijepa i glatka poput djela improvizirane glazbe - organizacije iz nadolazećeg kaosa.

Miles je osjetio njegovu glazbu - osjetio ju je duboko - mnogo dublje nego fizički i psihički - osjetio ju je u svojoj duši, svojoj biti, svom razlogu postojanja.

“Glazba je bitan dio ljudskog postojanja. Slušanje glazbe ostavlja veliki utjecaj na svakoga od nas. Može poboljšati vaše raspoloženje, smanjiti stres i poboljšati vaše zdravlje i opću dobrobit. ”

Isto se može reći i za strastveno pripremljenu hranu. “Hrana je bitan dio ljudskog postojanja. Uživanje u hrani ostavlja veliki utjecaj na svakoga od nas. Može poboljšati vaše raspoloženje, smanjiti stres i poboljšati vaše zdravlje i dobrobit. ”

Oni koji puštaju strastvenu glazbu hrane vašu dušu i izražavaju svoju, baš kao što oni koji strastveno kuhaju vašu dušu i izražavaju svoju. Postoji toliko paralela.

Milesova glazba bila je odraz toga tko je on, što osjeća i kako se povezuje s ljudima i okolinom oko sebe. Bilo da se radilo o njegovu instrumentu, vrhunski talentiranim glazbenicima koji su ga okruživali ili o publici opčinjenoj njegovom kreativnošću - ono što se dogodilo bila je veza duše. U kuhinji ispunjenoj talentiranim kuharima koji osjećaju moć onoga što rade, posjeduju vještine koje definiraju izvrsno kuhanje i povezani su s kolegama kuharima te napunjenim okruženjem u kuhinji - rezultat će uvijek biti duhovita hrana. Savršeno izvedena francuska kuhinja Thomasa Kellera je puna duše, jedinstveno kreativne interpretacije i kontrolirane improvizacije Dominque Crenn su duhovne, a zastupanje okusa pod utjecajem Davida Changa duboko je duboko.

Kad kuhari pripremaju hranu s dušom, to je zato što razumiju sastojke, u skladu su s poviješću kulture iza jela, cijene poljoprivrednika, ribara i stočara koji su im donijeli sastojke na stražnja vrata. poštivati ​​proces kuhanja - premještajući te posebne sastojke iz njihovog prirodnog stanja na tanjur u prolazu. Duševna hrana nije dana - dolazi iz predanosti i strastvenih veza.

“Vjerujem, čitajući biografije, da su veliki glazbenici bili i izvrsni kuhari: Miles Davis, Dizzy Gillespie, Thelonious Monk, Max Roach. Mislim da sam shvatio zašto su ovo – nedruštveni sati, plus opća kreativnost. "


TIJELO, UM I DUŠA - KUHARI SU U NJEMU DA BI GA OSVOJILI

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 many, a genius.

The greats and soon to be greats were attracted to Miles and built their careers around playing with this creative genius. Herbie Hancock, John McLaughlin, Ron Cater, Wayne Shorter, Chick Corea, and Joe Zawinul of Weather Report all had their start playing with Miles. Hundreds of others including Carlos Santana, Prince, John Legend, John Mayer, and Jimi Hendrix reflected on how Miles Davis influenced their own creativity and style. He was their Yoda.

“I’m always thinking about creating. My future starts when I wake up every morning…every day I find something to do with my life.”

Miles was fully engaged with his body, mind and soul and as a result – his music was an extension of the person that he was. The very best cooks are Miles Davis protégés, even if they are unfamiliar with his music. It is the creative energy of body, mind and soul that is at the center of great cooking whether you are a line cook, prep cook, or chef.

Our industry has it’s own Miles Davis Pied Pipers: Thomas Keller, Alice Waters, Joel Robuchon, Alain Ducasse, Daniel Boulud, David Chang, Grant Achatz, Dominique Crenn, Stephanie Izard, and hundreds of other talented chefs are driven individuals who attract others – drawing energy from their body, mind and soul. Serious cooks are in constant search of, and in real need of that something that separates cooks from great cooks. Nobody knows what that something is until they become part of it.

“Anybody can play. The note is only 20 percent. The attitude of the musicians who plays it is 80 percent.”

To paraphrase Davis: “Anybody can cook. The recipe is only 20 percent. The attitude of the person who cooks is 80 percent.”

Miles would have understood and appreciated the regimented exactness of Thomas Keller and Daniel Boulud because even with his improvisational style there was a foundation of discipline. He might not have understood the free form nature of Grant Achatz and Dominique Crenn, but their beautiful creative thought would have inspired him. He would have responded with enthusiasm to the seemingly loose style of David Chang because it is cooking that comes from the soul. Miles was the perfect example of ambassador for body, mind and soul.

Serious cooks are truly connected with their craft, the tools that allow their application, and the food that they have an opportunity to interpret. Like Miles, they thrive on the creative connection to body, mind and soul that cooking provides. They have little patience with those who fail to see how important their work is and with those who simply view the job of cook as a process and a means to an end resulting in a paycheck for hours worked. They don’t understand and certainly don’t appreciate those who demean the profession and the privilege of being a cook just as I am sure Miles Davis would have little patience for those who simply read the notes on a page and play without a connection to body, mind, and soul.

So, here is a primer on being a chef with that connection to body, mind and soul:

Cooking is such a physical endeavor. There certainly are many other physical careers, but few that use the body in such an all-inclusive manner. The cook who is in tune – is in tune with every ounce of physical interaction in the kitchen environment and with the food and he or she touches. The finger tips can distinguish rare from medium, the hands control the flip of vegetables in a pan the legs, feet and back are in constant motion as a cook bends, turns and lifts throughout a 10-12 hour shift and the tinge of heat on the brow, arms and face is intense and ever-present. A cook is “all in” physically and as such – totally in touch with his or her environment.

The nerve ends in a cook’s brain are firing in rapid succession. The charged directives from the expeditor: “ordering…fire…pick-up…in the pass…” represent a cadence, a beat – similar to the pace orchestrated by Miles Davis as he led his musicians through a difficult arrangement. The cook’s brain is busy categorizing orders and their timing, referencing the sub-conscious database of cooking steps, and activating his or her flavor memory through the process of taste, season, taste. The eyes are ever focused on scanning the signs of cooking (caramelization, reduction, grill marks), the status of fellow line cooks, the details of an order, and the condition of station mise en place. All of these images are sent to the brain for analysis and action every nano-second. When the mind is alert and fully engaged then the magic of a functional kitchen appears to be beautiful and as smooth as a piece of improvisational music – organization out of impending chaos.

Miles felt his music – he felt it deeply – much deeper that physically and mentally – he felt it in his soul, his essence, his reason for being.

“Music is an essential part of human existence. Listening to music leaves a major impact on each one of us. Može boost your mood, reduce stress and improve your health and overall wellbeing.”

The same can be said of passionately prepared food. “Food is an essential part of human existence. Enjoying food leaves a major impact on each of us. It can boost your mood, reduce stress and improve your health and wellbeing.”

Those who play passionate music are feeding your soul and expressing theirs, just as those who cook passionately feed your soul and express theirs. There are so many parallels.

Miles music was a reflection of who he was, what he was feeling, and how he was connecting with people and the environment around him. Whether it was his instrument, the superbly talented musicians who surrounded him, or the audience mesmerized by his creativity – what occurred was a soul connection. In a kitchen filled with talented cooks who feel the power of what they do, have the skills that define great cooking, and are connected with fellow cooks, and the charged environment of the kitchen – the result will always be soulful food. Thomas Keller’s perfectly executed French cuisine is soulful, Dominque Crenn’s uniquely creative interpretations and controlled improvisations are soulful, and David Chang’s representation of culturally influenced flavors is deeply soulful.

When cooks prepare food with soul it is because they understand the ingredients, they are in tune with the history of the culture behind a dish, they appreciate the farmer, the fisherman, and the rancher who brought the ingredients to his back door, and they respect the process of cooking – moving those special ingredients from their natural state to a plate in the pass. Soulful food is not a given – it comes from dedication and passionate connections.

“I believe, from reading biographies, that the great musicians have also been great cooks: Miles Davis, Dizzy Gillespie, Thelonious Monk, Max Roach. I think I’ve worked out why this is – unsociable hours, plus general creativity.”


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 many, a genius.

The greats and soon to be greats were attracted to Miles and built their careers around playing with this creative genius. Herbie Hancock, John McLaughlin, Ron Cater, Wayne Shorter, Chick Corea, and Joe Zawinul of Weather Report all had their start playing with Miles. Hundreds of others including Carlos Santana, Prince, John Legend, John Mayer, and Jimi Hendrix reflected on how Miles Davis influenced their own creativity and style. He was their Yoda.

“I’m always thinking about creating. My future starts when I wake up every morning…every day I find something to do with my life.”

Miles was fully engaged with his body, mind and soul and as a result – his music was an extension of the person that he was. The very best cooks are Miles Davis protégés, even if they are unfamiliar with his music. It is the creative energy of body, mind and soul that is at the center of great cooking whether you are a line cook, prep cook, or chef.

Our industry has it’s own Miles Davis Pied Pipers: Thomas Keller, Alice Waters, Joel Robuchon, Alain Ducasse, Daniel Boulud, David Chang, Grant Achatz, Dominique Crenn, Stephanie Izard, and hundreds of other talented chefs are driven individuals who attract others – drawing energy from their body, mind and soul. Serious cooks are in constant search of, and in real need of that something that separates cooks from great cooks. Nobody knows what that something is until they become part of it.

“Anybody can play. The note is only 20 percent. The attitude of the musicians who plays it is 80 percent.”

To paraphrase Davis: “Anybody can cook. The recipe is only 20 percent. The attitude of the person who cooks is 80 percent.”

Miles would have understood and appreciated the regimented exactness of Thomas Keller and Daniel Boulud because even with his improvisational style there was a foundation of discipline. He might not have understood the free form nature of Grant Achatz and Dominique Crenn, but their beautiful creative thought would have inspired him. He would have responded with enthusiasm to the seemingly loose style of David Chang because it is cooking that comes from the soul. Miles was the perfect example of ambassador for body, mind and soul.

Serious cooks are truly connected with their craft, the tools that allow their application, and the food that they have an opportunity to interpret. Like Miles, they thrive on the creative connection to body, mind and soul that cooking provides. They have little patience with those who fail to see how important their work is and with those who simply view the job of cook as a process and a means to an end resulting in a paycheck for hours worked. They don’t understand and certainly don’t appreciate those who demean the profession and the privilege of being a cook just as I am sure Miles Davis would have little patience for those who simply read the notes on a page and play without a connection to body, mind, and soul.

So, here is a primer on being a chef with that connection to body, mind and soul:

Cooking is such a physical endeavor. There certainly are many other physical careers, but few that use the body in such an all-inclusive manner. The cook who is in tune – is in tune with every ounce of physical interaction in the kitchen environment and with the food and he or she touches. The finger tips can distinguish rare from medium, the hands control the flip of vegetables in a pan the legs, feet and back are in constant motion as a cook bends, turns and lifts throughout a 10-12 hour shift and the tinge of heat on the brow, arms and face is intense and ever-present. A cook is “all in” physically and as such – totally in touch with his or her environment.

The nerve ends in a cook’s brain are firing in rapid succession. The charged directives from the expeditor: “ordering…fire…pick-up…in the pass…” represent a cadence, a beat – similar to the pace orchestrated by Miles Davis as he led his musicians through a difficult arrangement. The cook’s brain is busy categorizing orders and their timing, referencing the sub-conscious database of cooking steps, and activating his or her flavor memory through the process of taste, season, taste. The eyes are ever focused on scanning the signs of cooking (caramelization, reduction, grill marks), the status of fellow line cooks, the details of an order, and the condition of station mise en place. All of these images are sent to the brain for analysis and action every nano-second. When the mind is alert and fully engaged then the magic of a functional kitchen appears to be beautiful and as smooth as a piece of improvisational music – organization out of impending chaos.

Miles felt his music – he felt it deeply – much deeper that physically and mentally – he felt it in his soul, his essence, his reason for being.

“Music is an essential part of human existence. Listening to music leaves a major impact on each one of us. Može boost your mood, reduce stress and improve your health and overall wellbeing.”

The same can be said of passionately prepared food. “Food is an essential part of human existence. Enjoying food leaves a major impact on each of us. It can boost your mood, reduce stress and improve your health and wellbeing.”

Those who play passionate music are feeding your soul and expressing theirs, just as those who cook passionately feed your soul and express theirs. There are so many parallels.

Miles music was a reflection of who he was, what he was feeling, and how he was connecting with people and the environment around him. Whether it was his instrument, the superbly talented musicians who surrounded him, or the audience mesmerized by his creativity – what occurred was a soul connection. In a kitchen filled with talented cooks who feel the power of what they do, have the skills that define great cooking, and are connected with fellow cooks, and the charged environment of the kitchen – the result will always be soulful food. Thomas Keller’s perfectly executed French cuisine is soulful, Dominque Crenn’s uniquely creative interpretations and controlled improvisations are soulful, and David Chang’s representation of culturally influenced flavors is deeply soulful.

When cooks prepare food with soul it is because they understand the ingredients, they are in tune with the history of the culture behind a dish, they appreciate the farmer, the fisherman, and the rancher who brought the ingredients to his back door, and they respect the process of cooking – moving those special ingredients from their natural state to a plate in the pass. Soulful food is not a given – it comes from dedication and passionate connections.

“I believe, from reading biographies, that the great musicians have also been great cooks: Miles Davis, Dizzy Gillespie, Thelonious Monk, Max Roach. I think I’ve worked out why this is – unsociable hours, plus general creativity.”


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 many, a genius.

The greats and soon to be greats were attracted to Miles and built their careers around playing with this creative genius. Herbie Hancock, John McLaughlin, Ron Cater, Wayne Shorter, Chick Corea, and Joe Zawinul of Weather Report all had their start playing with Miles. Hundreds of others including Carlos Santana, Prince, John Legend, John Mayer, and Jimi Hendrix reflected on how Miles Davis influenced their own creativity and style. He was their Yoda.

“I’m always thinking about creating. My future starts when I wake up every morning…every day I find something to do with my life.”

Miles was fully engaged with his body, mind and soul and as a result – his music was an extension of the person that he was. The very best cooks are Miles Davis protégés, even if they are unfamiliar with his music. It is the creative energy of body, mind and soul that is at the center of great cooking whether you are a line cook, prep cook, or chef.

Our industry has it’s own Miles Davis Pied Pipers: Thomas Keller, Alice Waters, Joel Robuchon, Alain Ducasse, Daniel Boulud, David Chang, Grant Achatz, Dominique Crenn, Stephanie Izard, and hundreds of other talented chefs are driven individuals who attract others – drawing energy from their body, mind and soul. Serious cooks are in constant search of, and in real need of that something that separates cooks from great cooks. Nobody knows what that something is until they become part of it.

“Anybody can play. The note is only 20 percent. The attitude of the musicians who plays it is 80 percent.”

To paraphrase Davis: “Anybody can cook. The recipe is only 20 percent. The attitude of the person who cooks is 80 percent.”

Miles would have understood and appreciated the regimented exactness of Thomas Keller and Daniel Boulud because even with his improvisational style there was a foundation of discipline. He might not have understood the free form nature of Grant Achatz and Dominique Crenn, but their beautiful creative thought would have inspired him. He would have responded with enthusiasm to the seemingly loose style of David Chang because it is cooking that comes from the soul. Miles was the perfect example of ambassador for body, mind and soul.

Serious cooks are truly connected with their craft, the tools that allow their application, and the food that they have an opportunity to interpret. Like Miles, they thrive on the creative connection to body, mind and soul that cooking provides. They have little patience with those who fail to see how important their work is and with those who simply view the job of cook as a process and a means to an end resulting in a paycheck for hours worked. They don’t understand and certainly don’t appreciate those who demean the profession and the privilege of being a cook just as I am sure Miles Davis would have little patience for those who simply read the notes on a page and play without a connection to body, mind, and soul.

So, here is a primer on being a chef with that connection to body, mind and soul:

Cooking is such a physical endeavor. There certainly are many other physical careers, but few that use the body in such an all-inclusive manner. The cook who is in tune – is in tune with every ounce of physical interaction in the kitchen environment and with the food and he or she touches. The finger tips can distinguish rare from medium, the hands control the flip of vegetables in a pan the legs, feet and back are in constant motion as a cook bends, turns and lifts throughout a 10-12 hour shift and the tinge of heat on the brow, arms and face is intense and ever-present. A cook is “all in” physically and as such – totally in touch with his or her environment.

The nerve ends in a cook’s brain are firing in rapid succession. The charged directives from the expeditor: “ordering…fire…pick-up…in the pass…” represent a cadence, a beat – similar to the pace orchestrated by Miles Davis as he led his musicians through a difficult arrangement. The cook’s brain is busy categorizing orders and their timing, referencing the sub-conscious database of cooking steps, and activating his or her flavor memory through the process of taste, season, taste. The eyes are ever focused on scanning the signs of cooking (caramelization, reduction, grill marks), the status of fellow line cooks, the details of an order, and the condition of station mise en place. All of these images are sent to the brain for analysis and action every nano-second. When the mind is alert and fully engaged then the magic of a functional kitchen appears to be beautiful and as smooth as a piece of improvisational music – organization out of impending chaos.

Miles felt his music – he felt it deeply – much deeper that physically and mentally – he felt it in his soul, his essence, his reason for being.

“Music is an essential part of human existence. Listening to music leaves a major impact on each one of us. Može boost your mood, reduce stress and improve your health and overall wellbeing.”

The same can be said of passionately prepared food. “Food is an essential part of human existence. Enjoying food leaves a major impact on each of us. It can boost your mood, reduce stress and improve your health and wellbeing.”

Those who play passionate music are feeding your soul and expressing theirs, just as those who cook passionately feed your soul and express theirs. There are so many parallels.

Miles music was a reflection of who he was, what he was feeling, and how he was connecting with people and the environment around him. Whether it was his instrument, the superbly talented musicians who surrounded him, or the audience mesmerized by his creativity – what occurred was a soul connection. In a kitchen filled with talented cooks who feel the power of what they do, have the skills that define great cooking, and are connected with fellow cooks, and the charged environment of the kitchen – the result will always be soulful food. Thomas Keller’s perfectly executed French cuisine is soulful, Dominque Crenn’s uniquely creative interpretations and controlled improvisations are soulful, and David Chang’s representation of culturally influenced flavors is deeply soulful.

When cooks prepare food with soul it is because they understand the ingredients, they are in tune with the history of the culture behind a dish, they appreciate the farmer, the fisherman, and the rancher who brought the ingredients to his back door, and they respect the process of cooking – moving those special ingredients from their natural state to a plate in the pass. Soulful food is not a given – it comes from dedication and passionate connections.

“I believe, from reading biographies, that the great musicians have also been great cooks: Miles Davis, Dizzy Gillespie, Thelonious Monk, Max Roach. I think I’ve worked out why this is – unsociable hours, plus general creativity.”


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 many, a genius.

The greats and soon to be greats were attracted to Miles and built their careers around playing with this creative genius. Herbie Hancock, John McLaughlin, Ron Cater, Wayne Shorter, Chick Corea, and Joe Zawinul of Weather Report all had their start playing with Miles. Hundreds of others including Carlos Santana, Prince, John Legend, John Mayer, and Jimi Hendrix reflected on how Miles Davis influenced their own creativity and style. He was their Yoda.

“I’m always thinking about creating. My future starts when I wake up every morning…every day I find something to do with my life.”

Miles was fully engaged with his body, mind and soul and as a result – his music was an extension of the person that he was. The very best cooks are Miles Davis protégés, even if they are unfamiliar with his music. It is the creative energy of body, mind and soul that is at the center of great cooking whether you are a line cook, prep cook, or chef.

Our industry has it’s own Miles Davis Pied Pipers: Thomas Keller, Alice Waters, Joel Robuchon, Alain Ducasse, Daniel Boulud, David Chang, Grant Achatz, Dominique Crenn, Stephanie Izard, and hundreds of other talented chefs are driven individuals who attract others – drawing energy from their body, mind and soul. Serious cooks are in constant search of, and in real need of that something that separates cooks from great cooks. Nobody knows what that something is until they become part of it.

“Anybody can play. The note is only 20 percent. The attitude of the musicians who plays it is 80 percent.”

To paraphrase Davis: “Anybody can cook. The recipe is only 20 percent. The attitude of the person who cooks is 80 percent.”

Miles would have understood and appreciated the regimented exactness of Thomas Keller and Daniel Boulud because even with his improvisational style there was a foundation of discipline. He might not have understood the free form nature of Grant Achatz and Dominique Crenn, but their beautiful creative thought would have inspired him. He would have responded with enthusiasm to the seemingly loose style of David Chang because it is cooking that comes from the soul. Miles was the perfect example of ambassador for body, mind and soul.

Serious cooks are truly connected with their craft, the tools that allow their application, and the food that they have an opportunity to interpret. Like Miles, they thrive on the creative connection to body, mind and soul that cooking provides. They have little patience with those who fail to see how important their work is and with those who simply view the job of cook as a process and a means to an end resulting in a paycheck for hours worked. They don’t understand and certainly don’t appreciate those who demean the profession and the privilege of being a cook just as I am sure Miles Davis would have little patience for those who simply read the notes on a page and play without a connection to body, mind, and soul.

So, here is a primer on being a chef with that connection to body, mind and soul:

Cooking is such a physical endeavor. There certainly are many other physical careers, but few that use the body in such an all-inclusive manner. The cook who is in tune – is in tune with every ounce of physical interaction in the kitchen environment and with the food and he or she touches. The finger tips can distinguish rare from medium, the hands control the flip of vegetables in a pan the legs, feet and back are in constant motion as a cook bends, turns and lifts throughout a 10-12 hour shift and the tinge of heat on the brow, arms and face is intense and ever-present. A cook is “all in” physically and as such – totally in touch with his or her environment.

The nerve ends in a cook’s brain are firing in rapid succession. The charged directives from the expeditor: “ordering…fire…pick-up…in the pass…” represent a cadence, a beat – similar to the pace orchestrated by Miles Davis as he led his musicians through a difficult arrangement. The cook’s brain is busy categorizing orders and their timing, referencing the sub-conscious database of cooking steps, and activating his or her flavor memory through the process of taste, season, taste. The eyes are ever focused on scanning the signs of cooking (caramelization, reduction, grill marks), the status of fellow line cooks, the details of an order, and the condition of station mise en place. All of these images are sent to the brain for analysis and action every nano-second. When the mind is alert and fully engaged then the magic of a functional kitchen appears to be beautiful and as smooth as a piece of improvisational music – organization out of impending chaos.

Miles felt his music – he felt it deeply – much deeper that physically and mentally – he felt it in his soul, his essence, his reason for being.

“Music is an essential part of human existence. Listening to music leaves a major impact on each one of us. Može boost your mood, reduce stress and improve your health and overall wellbeing.”

The same can be said of passionately prepared food. “Food is an essential part of human existence. Enjoying food leaves a major impact on each of us. It can boost your mood, reduce stress and improve your health and wellbeing.”

Those who play passionate music are feeding your soul and expressing theirs, just as those who cook passionately feed your soul and express theirs. There are so many parallels.

Miles music was a reflection of who he was, what he was feeling, and how he was connecting with people and the environment around him. Whether it was his instrument, the superbly talented musicians who surrounded him, or the audience mesmerized by his creativity – what occurred was a soul connection. In a kitchen filled with talented cooks who feel the power of what they do, have the skills that define great cooking, and are connected with fellow cooks, and the charged environment of the kitchen – the result will always be soulful food. Thomas Keller’s perfectly executed French cuisine is soulful, Dominque Crenn’s uniquely creative interpretations and controlled improvisations are soulful, and David Chang’s representation of culturally influenced flavors is deeply soulful.

When cooks prepare food with soul it is because they understand the ingredients, they are in tune with the history of the culture behind a dish, they appreciate the farmer, the fisherman, and the rancher who brought the ingredients to his back door, and they respect the process of cooking – moving those special ingredients from their natural state to a plate in the pass. Soulful food is not a given – it comes from dedication and passionate connections.

“I believe, from reading biographies, that the great musicians have also been great cooks: Miles Davis, Dizzy Gillespie, Thelonious Monk, Max Roach. I think I’ve worked out why this is – unsociable hours, plus general creativity.”


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 many, a genius.

The greats and soon to be greats were attracted to Miles and built their careers around playing with this creative genius. Herbie Hancock, John McLaughlin, Ron Cater, Wayne Shorter, Chick Corea, and Joe Zawinul of Weather Report all had their start playing with Miles. Hundreds of others including Carlos Santana, Prince, John Legend, John Mayer, and Jimi Hendrix reflected on how Miles Davis influenced their own creativity and style. He was their Yoda.

“I’m always thinking about creating. My future starts when I wake up every morning…every day I find something to do with my life.”

Miles was fully engaged with his body, mind and soul and as a result – his music was an extension of the person that he was. The very best cooks are Miles Davis protégés, even if they are unfamiliar with his music. It is the creative energy of body, mind and soul that is at the center of great cooking whether you are a line cook, prep cook, or chef.

Our industry has it’s own Miles Davis Pied Pipers: Thomas Keller, Alice Waters, Joel Robuchon, Alain Ducasse, Daniel Boulud, David Chang, Grant Achatz, Dominique Crenn, Stephanie Izard, and hundreds of other talented chefs are driven individuals who attract others – drawing energy from their body, mind and soul. Serious cooks are in constant search of, and in real need of that something that separates cooks from great cooks. Nobody knows what that something is until they become part of it.

“Anybody can play. The note is only 20 percent. The attitude of the musicians who plays it is 80 percent.”

To paraphrase Davis: “Anybody can cook. The recipe is only 20 percent. The attitude of the person who cooks is 80 percent.”

Miles would have understood and appreciated the regimented exactness of Thomas Keller and Daniel Boulud because even with his improvisational style there was a foundation of discipline. He might not have understood the free form nature of Grant Achatz and Dominique Crenn, but their beautiful creative thought would have inspired him. He would have responded with enthusiasm to the seemingly loose style of David Chang because it is cooking that comes from the soul. Miles was the perfect example of ambassador for body, mind and soul.

Serious cooks are truly connected with their craft, the tools that allow their application, and the food that they have an opportunity to interpret. Like Miles, they thrive on the creative connection to body, mind and soul that cooking provides. They have little patience with those who fail to see how important their work is and with those who simply view the job of cook as a process and a means to an end resulting in a paycheck for hours worked. They don’t understand and certainly don’t appreciate those who demean the profession and the privilege of being a cook just as I am sure Miles Davis would have little patience for those who simply read the notes on a page and play without a connection to body, mind, and soul.

So, here is a primer on being a chef with that connection to body, mind and soul:

Cooking is such a physical endeavor. There certainly are many other physical careers, but few that use the body in such an all-inclusive manner. The cook who is in tune – is in tune with every ounce of physical interaction in the kitchen environment and with the food and he or she touches. The finger tips can distinguish rare from medium, the hands control the flip of vegetables in a pan the legs, feet and back are in constant motion as a cook bends, turns and lifts throughout a 10-12 hour shift and the tinge of heat on the brow, arms and face is intense and ever-present. A cook is “all in” physically and as such – totally in touch with his or her environment.

The nerve ends in a cook’s brain are firing in rapid succession. The charged directives from the expeditor: “ordering…fire…pick-up…in the pass…” represent a cadence, a beat – similar to the pace orchestrated by Miles Davis as he led his musicians through a difficult arrangement. The cook’s brain is busy categorizing orders and their timing, referencing the sub-conscious database of cooking steps, and activating his or her flavor memory through the process of taste, season, taste. The eyes are ever focused on scanning the signs of cooking (caramelization, reduction, grill marks), the status of fellow line cooks, the details of an order, and the condition of station mise en place. All of these images are sent to the brain for analysis and action every nano-second. When the mind is alert and fully engaged then the magic of a functional kitchen appears to be beautiful and as smooth as a piece of improvisational music – organization out of impending chaos.

Miles felt his music – he felt it deeply – much deeper that physically and mentally – he felt it in his soul, his essence, his reason for being.

“Music is an essential part of human existence. Listening to music leaves a major impact on each one of us. Može boost your mood, reduce stress and improve your health and overall wellbeing.”

The same can be said of passionately prepared food. “Food is an essential part of human existence. Enjoying food leaves a major impact on each of us. It can boost your mood, reduce stress and improve your health and wellbeing.”

Those who play passionate music are feeding your soul and expressing theirs, just as those who cook passionately feed your soul and express theirs. There are so many parallels.

Miles music was a reflection of who he was, what he was feeling, and how he was connecting with people and the environment around him. Whether it was his instrument, the superbly talented musicians who surrounded him, or the audience mesmerized by his creativity – what occurred was a soul connection. In a kitchen filled with talented cooks who feel the power of what they do, have the skills that define great cooking, and are connected with fellow cooks, and the charged environment of the kitchen – the result will always be soulful food. Thomas Keller’s perfectly executed French cuisine is soulful, Dominque Crenn’s uniquely creative interpretations and controlled improvisations are soulful, and David Chang’s representation of culturally influenced flavors is deeply soulful.

When cooks prepare food with soul it is because they understand the ingredients, they are in tune with the history of the culture behind a dish, they appreciate the farmer, the fisherman, and the rancher who brought the ingredients to his back door, and they respect the process of cooking – moving those special ingredients from their natural state to a plate in the pass. Soulful food is not a given – it comes from dedication and passionate connections.

“I believe, from reading biographies, that the great musicians have also been great cooks: Miles Davis, Dizzy Gillespie, Thelonious Monk, Max Roach. I think I’ve worked out why this is – unsociable hours, plus general creativity.”


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 many, a genius.

The greats and soon to be greats were attracted to Miles and built their careers around playing with this creative genius. Herbie Hancock, John McLaughlin, Ron Cater, Wayne Shorter, Chick Corea, and Joe Zawinul of Weather Report all had their start playing with Miles. Hundreds of others including Carlos Santana, Prince, John Legend, John Mayer, and Jimi Hendrix reflected on how Miles Davis influenced their own creativity and style. He was their Yoda.

“I’m always thinking about creating. My future starts when I wake up every morning…every day I find something to do with my life.”

Miles was fully engaged with his body, mind and soul and as a result – his music was an extension of the person that he was. The very best cooks are Miles Davis protégés, even if they are unfamiliar with his music. It is the creative energy of body, mind and soul that is at the center of great cooking whether you are a line cook, prep cook, or chef.

Our industry has it’s own Miles Davis Pied Pipers: Thomas Keller, Alice Waters, Joel Robuchon, Alain Ducasse, Daniel Boulud, David Chang, Grant Achatz, Dominique Crenn, Stephanie Izard, and hundreds of other talented chefs are driven individuals who attract others – drawing energy from their body, mind and soul. Serious cooks are in constant search of, and in real need of that something that separates cooks from great cooks. Nobody knows what that something is until they become part of it.

“Anybody can play. The note is only 20 percent. The attitude of the musicians who plays it is 80 percent.”

To paraphrase Davis: “Anybody can cook. The recipe is only 20 percent. The attitude of the person who cooks is 80 percent.”

Miles would have understood and appreciated the regimented exactness of Thomas Keller and Daniel Boulud because even with his improvisational style there was a foundation of discipline. He might not have understood the free form nature of Grant Achatz and Dominique Crenn, but their beautiful creative thought would have inspired him. He would have responded with enthusiasm to the seemingly loose style of David Chang because it is cooking that comes from the soul. Miles was the perfect example of ambassador for body, mind and soul.

Serious cooks are truly connected with their craft, the tools that allow their application, and the food that they have an opportunity to interpret. Like Miles, they thrive on the creative connection to body, mind and soul that cooking provides. They have little patience with those who fail to see how important their work is and with those who simply view the job of cook as a process and a means to an end resulting in a paycheck for hours worked. They don’t understand and certainly don’t appreciate those who demean the profession and the privilege of being a cook just as I am sure Miles Davis would have little patience for those who simply read the notes on a page and play without a connection to body, mind, and soul.

So, here is a primer on being a chef with that connection to body, mind and soul:

Cooking is such a physical endeavor. There certainly are many other physical careers, but few that use the body in such an all-inclusive manner. The cook who is in tune – is in tune with every ounce of physical interaction in the kitchen environment and with the food and he or she touches. The finger tips can distinguish rare from medium, the hands control the flip of vegetables in a pan the legs, feet and back are in constant motion as a cook bends, turns and lifts throughout a 10-12 hour shift and the tinge of heat on the brow, arms and face is intense and ever-present. A cook is “all in” physically and as such – totally in touch with his or her environment.

The nerve ends in a cook’s brain are firing in rapid succession. The charged directives from the expeditor: “ordering…fire…pick-up…in the pass…” represent a cadence, a beat – similar to the pace orchestrated by Miles Davis as he led his musicians through a difficult arrangement. The cook’s brain is busy categorizing orders and their timing, referencing the sub-conscious database of cooking steps, and activating his or her flavor memory through the process of taste, season, taste. The eyes are ever focused on scanning the signs of cooking (caramelization, reduction, grill marks), the status of fellow line cooks, the details of an order, and the condition of station mise en place. All of these images are sent to the brain for analysis and action every nano-second. When the mind is alert and fully engaged then the magic of a functional kitchen appears to be beautiful and as smooth as a piece of improvisational music – organization out of impending chaos.

Miles felt his music – he felt it deeply – much deeper that physically and mentally – he felt it in his soul, his essence, his reason for being.

“Music is an essential part of human existence. Listening to music leaves a major impact on each one of us. Može boost your mood, reduce stress and improve your health and overall wellbeing.”

The same can be said of passionately prepared food. “Food is an essential part of human existence. Enjoying food leaves a major impact on each of us. It can boost your mood, reduce stress and improve your health and wellbeing.”

Those who play passionate music are feeding your soul and expressing theirs, just as those who cook passionately feed your soul and express theirs. There are so many parallels.

Miles music was a reflection of who he was, what he was feeling, and how he was connecting with people and the environment around him. Whether it was his instrument, the superbly talented musicians who surrounded him, or the audience mesmerized by his creativity – what occurred was a soul connection. In a kitchen filled with talented cooks who feel the power of what they do, have the skills that define great cooking, and are connected with fellow cooks, and the charged environment of the kitchen – the result will always be soulful food. Savršeno izvedena francuska kuhinja Thomasa Kellera je puna duše, jedinstveno kreativne interpretacije i kontrolirane improvizacije Dominque Crenn su duhovne, a zastupanje okusa pod utjecajem Davida Changa duboko je duboko.

Kad kuhari pripremaju hranu s dušom, to je zato što razumiju sastojke, u skladu su s poviješću kulture iza jela, cijene poljoprivrednika, ribara i stočara koji su im donijeli sastojke na stražnja vrata. poštivati ​​proces kuhanja - premještajući te posebne sastojke iz njihovog prirodnog stanja na tanjur u prolazu. Duševna hrana nije dana - dolazi iz predanosti i strastvenih veza.

“Vjerujem, čitajući biografije, da su veliki glazbenici bili i izvrsni kuhari: Miles Davis, Dizzy Gillespie, Thelonious Monk, Max Roach. Mislim da sam shvatio zašto su ovo – nedruštveni sati, plus opća kreativnost. "


Gledaj video: Grant Achatz, Daniel Boulud, and Pierre Gagnaire, A Generational Discussion, 2009 (Studeni 2021).