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.
"Charles "Charlie" Trotter" was an US/American chef and restaurant/restaurateur.
More Charlie Trotter on Wikipedia.One must know combinations, one must have a true knowledge of food to be in the moment.
Chefs, as a whole, say yes to any project, fundraiser, or tasting because they have such a generous spirit.
Students need to learn how to think critically, how to argue opposing ideas. It is important for them to learn how to think. You can always cook.
I'm not trying to become the spokesman for this kind of thing, but you've got to look hard and close at this.
All four elements were happening in equal measure - the cuisine, the wine, the service, and the overall ambience. It taught me that dining could happen at a spiritual level.
Improvisation is about finding your own voice. When you prepare a dish, even if you make the same one just moments later, the rabbit loin will be sliced a little bit differently, or the composition will be slightly different.
What I was reading was already part of my psyche, but finally someone else was saying it's okay to walk alone.
I couldn't really relate to the fraternity or party scene, to the people out in the mall every day protesting one thing or another. I felt like there was no one I could relate to.
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