An'anaviy retseptlar

Grant Achatz kelajakdagi korxonalar tafsilotlarini oshkor qiladi

Grant Achatz kelajakdagi korxonalar tafsilotlarini oshkor qiladi

Oshpaz Achats muzey ko'rgazmasi, hujjatli filmlar va teleko'rsatuvni muhokama qiladi

Getty Images

Grant Achats

Xalqaro oshpazlar professionallari assotsiatsiyasining 34 -yillik konferentsiyasida qatnashar ekan, Grant Axatz o'zining kelajakdagi hayajonli rejalarini muhokama qildi, ular orasida teleko'rsatuvda ishtirok etish, ikkita hujjatli film yaratish, Chikago zamonaviy san'at muzeyida ko'rgazma ochish va kitobining kino versiyasini ishlab chiqish, Tarmoqdagi hayot. Bularning barchasi va, albatta, yaqin orada Flatiron binosida Manxetten restoranini ochish ehtimoli.

Birinchi narsa, teleko'rsatuvga kelsak, Achats faqat ortda qolgan odamlar bilan uchrashgani bilan bo'lishdi Ikonoklastlar, Sundance Channel xit, har qanday mumkin bo'lgan pishirish ko'rsatish rivojlantirish haqida. Hujjatli filmlarga kelsak, Achats faqat filmlardan biri haqida ma'lum bo'lgan ma'lumotlarni takrorladi. Taste, rejissyori R.J. Kesuvchi.

San'at ko'rgazmasining kontseptsiyasi va amalga oshirilishi ham dastlabki bosqichda; Achatzning aytishicha, uni yana bir necha yil ochish rejalashtirilmagan. Biroq, u Nyu -York shahridagi teatr xitidan juda ilhomlanganligini ko'rsatdi Boshqa uxlamangva u o'z ko'rgazmasida xuddi shunday sezgirlikka erishishga umid qilmoqda.

Achatz, shuningdek, Alineyada sodir bo'layotgan o'zgarishlarga, masalan, ular ustida ishlayotgan yangi idishlar va ovqatlanish tajribasiga yangi tushunchalar, jumladan, ofitsiantlar uchun shkafning o'zgarishiga ham to'xtaldi.


TANI, AQLI VA JONI - PAZARLAR G'ALABA QILISHIDA

Bu 1959 yil, marhum buyuk Miles Devis barcha davrlarning eng buyuk jazz albomlaridan biri bo'lgan "Kind of Blue" ni chiqarganida edi. Uning ijodiy faoliyati davomida - bir avlodning eng mohir musiqachilari o'z faoliyatini boshlashdi yoki hech bo'lmaganda Miles bilan o'ynash yoki tinglashdan ilhom olishdi - u ko'pchilik uchun daho edi.

Buyuklarni va yaqinda buyuk bo'lishni Mils o'ziga jalb qildi va o'z karerasini bu ijodiy daho bilan o'ynash atrofida qurdi. Ob -havo hisobotidan Xerbi Xankok, Jon Makloflin, Ron Kater, Ueyn Shorter, Chik Korya va Jo Zavinul Miles bilan o'ynashni boshlashdi. Yana yuzlab odamlar Karlos Santana, Shahzoda, Jon Legend, Jon Mayer va Jimi Xendrix Miles Devisning o'z ijodiga va uslubiga qanday ta'sir qilgani haqida fikr yuritdilar. U ularning Yoda edi.

"Men har doim ijod haqida o'ylayman. Mening kelajagim har kuni ertalab uyg'onganimda boshlanadi ... men har kuni o'z hayotim bilan bog'liq narsalarni topaman. "

Miles o'z tanasi, aqli va ruhi bilan to'liq shug'ullangan va natijada uning musiqasi o'sha odamning kengaytmasi bo'lgan. Eng yaxshi oshpazlar - Miles Devis proteglari, hatto uning musiqasi bilan tanish bo'lmasa ham. Bu tanani, ongni va ruhning ijodiy energiyasi, agar siz oshpaz bo'lsangiz ham, tayyor oshpaz bo'lsangiz ham, oshpaz bo'lsangiz ham ajoyib oshxonaning markazida bo'ladi.

Bizning sanoatda o'z Miles Devis Pied Pipers bor: Tomas Keller, Elis Uoters, Joel Robuchon, Alen Duksa, Daniel Bulud, Devid Chang, Grant Axatz, Dominik Krenn, Stefani Izard va boshqa yuzlab iste'dodli oshpazlar boshqalarni o'ziga jalb qiladigan shaxslardir. #8211 tanadan, ongdan va ruhdan energiya oladi. Jiddiy oshpazlar doimiy ravishda izlanadilar va ularga oshpazlarni buyuk oshpazlardan ajratib turadigan narsa kerak. Biror narsa bo'lmaguncha, bu nima ekanligini hech kim bilmaydi.

"Hamma o'ynashi mumkin. Notaning atigi 20 foizi. Uni ijro etadigan musiqachilarning munosabati 80 foizni tashkil qiladi ”.

Devisni takrorlash uchun: "Har kim pishirishi mumkin. Retsept atigi 20 foiz. Ovqat pishirgan odamning munosabati 80 foiz ”.

Miles Tomas Keller va Daniel Buludning aniqligini aniq tushungan va qadrlagan bo'lardi, chunki uning improvizatsiya uslubi bilan ham intizom poydevori bor edi. U Grant Axats va Dominik Krennning erkin shaklini tushunmagan bo'lishi mumkin, lekin ularning chiroyli ijodiy fikri uni ilhomlantirgan bo'lardi. U Devid Changning ko'rinmas uslubiga g'ayrat bilan javob bergan bo'lardi, chunki bu pishirish ruhdan keladi. Miles badan, ong va ruh uchun elchining ajoyib namunasi edi.

Jiddiy oshpazlar, albatta, o'z mahoratlari, ularni ishlatishga imkon beradigan asboblar va talqin qilishlari mumkin bo'lgan taomlar bilan bog'liq. Miles singari, ular tanani, ongni va ruhni pishirish bilan ta'minlaydigan ijodiy aloqada rivojlanadi. Ular o'z ishlarining qanchalik muhimligini tushunmayotganlarga va oshpazlik ishini jarayon va maqsadga erishish vositasi sifatida qaraydiganlarga sabr -toqatli emaslar, ular ishlagan soatlari uchun maosh olishadi. Oshpazlik kasbini va sharafini kamsitadiganlarni ular tushunmaydilar va, albatta, qadrlamaydilar, xuddi ishonchim komilki, Miles Devis sahifadagi yozuvlarni o'qib, ular bilan aloqa qilmasdan o'ynaydiganlarga sabr -toqat qilmaydi. tana, ruh va ruh.

Shunday qilib, bu erda tanaga, ongga va ruhga bog'liq bo'lgan oshpaz bo'lishning asosiy usuli:

Ovqat pishirish - bu jismoniy harakat. Albatta, boshqa ko'plab jismoniy kasblar bor, lekin kamdan-kam hollarda tanani har tomonlama ishlatadiganlar. – -ga mos keladigan oshpaz oshxona muhitida va oziq -ovqatda har bir jismoniy o'zaro ta'sirga mos keladi. Barmoqlar uchi kamdan-kamdan o'rtadan farq qila oladi, qo'llar skovorodkada sabzavotlarni aylantiradi, oyoqlari, oyoqlari va orqasi doimiy harakatda bo'ladi, chunki oshpaz egiladi, buriladi va ko'tariladi, 10-12 soatlik siljish paytida va issiqlik tiniqligida qosh, qo'l va yuz kuchli va doimo mavjud. Oshpaz jismonan "shunday" bo'lib, atrof -muhit bilan to'liq aloqada bo'ladi.

Oshpazning miyasidagi nerv uchlari ketma -ket otilib ketadi. Ekspeditorning ko'rsatmalari: "buyurtma ... o't ... yig'ilish ... o'tish paytida ..."-bu milits Devis o'z musiqachilarini qiyin aranjirovka bilan boshqargan tezlikka o'xshash tezlik va zarba. Oshpazning miyasi buyurtmalar va ularning vaqtini toifalarga ajratish, pishirish bosqichlari haqidagi ma'lumotlar bazasiga murojaat qilish va ta'mi, mavsumi, ta'mi orqali uning lazzat xotirasini faollashtirish bilan band. Ko'zlar har doim ovqat pishirish belgilarini (karamelizatsiya, qisqartirish, panjara izlari), boshqa oshpazlarning maqomini, buyurtmaning tafsilotlarini va stantsiyadagi vaziyatni skanerlashga qaratiladi. Bu tasvirlarning hammasi har nano-sekundda tahlil qilish va harakat qilish uchun miyaga yuboriladi. Agar ong hushyor va to'liq band bo'lsa, unda funktsional oshxonaning sehrlari, xuddi bo'lajak tartibsizliklardan tashkil topgan, xuddi improvizatsiya musiqasi singari chiroyli va silliq bo'lib ko'rinadi.

Miles o'z musiqasini his qildi - u buni chuqurroq his qildi - jismoniy va ruhiy jihatdan ancha chuqurroq - u buni qalbida, mohiyatida, bo'lish sababini his qildi.

"Musiqa - insoniyat hayotining ajralmas qismi. Musiqa tinglash har birimizga katta taassurot qoldiradi. U qila oladi kayfiyatingizni ko'taring, stressni kamaytiring va sog'ligingiz va umumiy farovonligingizni yaxshilang ".

Xuddi shu narsani ishtiyoq bilan tayyorlangan taom haqida ham aytish mumkin. "Oziq -ovqat - inson hayotining ajralmas qismi. Ovqatlanish har birimizga katta taassurot qoldiradi. Bu sizning kayfiyatingizni ko'taradi, stressni kamaytiradi, sog'ligingiz va farovonligingizni yaxshilaydi. ”

Ehtirosli musiqa ijro etadiganlar, ruhingizni ovqatlantiradilar va o'zlarini ifoda qiladilar, xuddi ovqat pishirganlar ham sizning ruhingizni ovqatlantiradilar va o'zlarini ifoda qiladilar. Ko'p o'xshashliklar bor.

Miles musiqasi uning kimligi, nimani his qilayotgani, odamlar va atrofidagi muhit bilan qanday aloqada bo'lganining aksi edi. Bu uning asbobi bo'ladimi, uni o'rab olgan ajoyib iste'dodli musiqachilar yoki uning ijodidan hayratga tushgan tomoshabinlar - bu ruhiy aloqa edi. Oshxonada, ular qilayotgan ishlarining kuchini his etadigan, oshpazlik mahoratiga ega bo'lgan, oshpazlar va oshxonaning zaryadlangan muhiti bilan bog'liq bo'lgan mahoratli oshpazlar - natija har doim jonli taom bo'ladi. Tomas Kellerning mukammal ijro etilgan frantsuz taomlari - jonli, Dominik Krenning o'ziga xos ijodiy talqinlari va boshqariladigan improvizatsiyalari - jonli, Devid Changning madaniy taassurotlarni ifodalashi esa - chuqur ruhdir.

Oshpazlar ovqatni jon bilan tayyorlaydilar, chunki ular ingredientlarni tushunishadi, chunki ular madaniyatning tarixiga mos keladi, ular dehqonni, baliqchini va chorvachini, uning orqa eshigiga olib kelganini qadrlashadi. pishirish jarayonini hurmat qiling - bu maxsus ingredientlarni tabiiy holatidan o'tish joyidagi plastinkaga o'tkazish. Achchiq ovqat - bu berilgan emas - bu fidoyilik va ehtirosli aloqalardan kelib chiqadi.

"Men tarjimai hollarni o'qib, ishonamanki, buyuk musiqachilar ham ajoyib oshpazlar bo'lishgan: Miles Devis, Dizzi Gillespie, Thelonious Monk, Maks Roach. O'ylaymanki, nima uchun bu ish vaqtini, shuningdek, umumiy ijodkorlikni aniqladim ».


TANI, AQLI VA JONI - PAZARLAR G'ALABA QILISHIDA

Bu 1959 yil, marhum buyuk Miles Devis barcha davrlarning eng buyuk jazz albomlaridan biri bo'lgan "Kind of Blue" ni chiqarganida edi. Uning ijodiy faoliyati davomida - bir avlodning eng mohir musiqachilari o'z faoliyatini boshlashdi yoki hech bo'lmaganda Miles bilan o'ynash yoki tinglashdan ilhom olishdi - u ko'pchilik uchun daho edi.

Buyuklarni va yaqinda buyuk bo'lishni Mils o'ziga jalb qildi va o'z karerasini bu ijodiy daho bilan o'ynash atrofida qurdi. Ob -havo hisobotidan Xerbi Xankok, Jon Makloflin, Ron Kater, Ueyn Shorter, Chik Korya va Jo Zavinul Miles bilan o'ynashni boshlashdi. Yana yuzlab odamlar Karlos Santana, Shahzoda, Jon Legend, Jon Mayer va Jimi Xendrix Miles Devisning o'z ijodiga va uslubiga qanday ta'sir qilgani haqida fikr yuritdilar. U ularning Yoda edi.

"Men har doim ijod haqida o'ylayman. Mening kelajagim har kuni ertalab uyg'onganimda boshlanadi ... men har kuni o'z hayotim bilan bog'liq narsalarni topaman. "

Maylz o'z tanasi, aqli va ruhi bilan to'liq shug'ullangan va natijada uning musiqasi o'sha odamning kengaytmasi bo'lgan. Eng yaxshi oshpazlar - Miles Devis proteglari, hatto uning musiqasi bilan tanish bo'lmasa ham. Bu tanani, ongni va ruhning ijodiy energiyasi, agar siz oshpaz bo'lsangiz ham, tayyor oshpaz bo'lsangiz ham, oshpaz bo'lsangiz ham ajoyib oshxonaning markazida bo'ladi.

Bizning sanoatda o'z Miles Devis Pied Pipers bor: Tomas Keller, Elis Uoters, Joel Robuchon, Alen Duksa, Daniel Bulud, Devid Chang, Grant Axatz, Dominik Krenn, Stefani Izard va boshqa yuzlab iste'dodli oshpazlar boshqalarni o'ziga jalb qiladigan shaxslardir. #8211 tanadan, ongdan va ruhdan energiya oladi. Jiddiy oshpazlar doimiy ravishda izlanadilar va ularga oshpazlarni buyuk oshpazlardan ajratib turadigan narsa kerak. Biror narsa bo'lmaguncha, bu nima ekanligini hech kim bilmaydi.

"Hamma o'ynashi mumkin. Notaning atigi 20 foizi. Uni ijro etadigan musiqachilarning munosabati 80 foizni tashkil qiladi ”.

Devisni takrorlash uchun: "Har kim pishirishi mumkin. Retsept atigi 20 foiz. Ovqat pishirgan odamning munosabati 80 foiz ”.

Miles Tomas Keller va Daniel Buludning aniqligini aniq tushungan va qadrlagan bo'lardi, chunki uning improvizatsiya uslubi bilan ham intizom poydevori bor edi. U Grant Axats va Dominik Krennning erkin shaklini tushunmagan bo'lishi mumkin, lekin ularning chiroyli ijodiy fikri uni ilhomlantirgan bo'lardi. U Devid Changning ko'rinmas uslubiga g'ayrat bilan javob bergan bo'lardi, chunki bu pishirish ruhdan keladi. Miles badan, ong va ruh uchun elchining ajoyib namunasi edi.

Jiddiy oshpazlar, albatta, o'z mahoratlari, ularni ishlatishga imkon beradigan asboblar va talqin qilishlari mumkin bo'lgan taomlar bilan bog'liq. Miles singari, ular tanani, ongni va ruhni pishirish bilan ta'minlaydigan ijodiy aloqada rivojlanadi. Ular o'z ishlarining qanchalik muhimligini tushunmayotganlarga va oshpazlik ishini jarayon va maqsadga erishish vositasi sifatida qaraydiganlarga sabr -toqatli emaslar, ular ishlagan soatlari uchun maosh olishadi. Oshpazlik kasbini va sharafini kamsitadiganlarni ular tushunmaydilar va, albatta, qadrlamaydilar, xuddi men ishonamanki, Miles Devis sahifadagi yozuvlarni o'qib, hech qanday aloqasi bo'lmagan holda o'ynaydiganlarga sabr -toqat qilmaydi. tana, ruh va ruh.

Shunday qilib, bu erda tanaga, ongga va ruhga bog'liq bo'lgan oshpaz bo'lishning asosiy usuli:

Ovqat pishirish - bu jismoniy harakat. Albatta, boshqa ko'plab jismoniy kasblar bor, lekin kamdan-kam hollarda tanani har tomonlama ishlatadiganlar. – -ga mos keladigan oshpaz oshxona muhitida va oziq -ovqat va u tegadigan har qanday jismoniy o'zaro ta'sirga mos keladi. Barmoq uchlari kamdan-kamdan o'rtadan farq qila oladi, qo'llar sabzavotlarni panga aylantiradi, oyoqlari, oyoqlari va orqasi doimiy harakatda bo'ladi, chunki oshpaz egiladi, buriladi va ko'tariladi, 10-12 soatlik siljish paytida va qizib ketganda. qosh, qo'l va yuz kuchli va doimo mavjud. Oshpaz jismonan "shunday" bo'lib, atrof -muhit bilan to'liq aloqada bo'ladi.

Oshpazning miyasidagi nerv uchlari ketma -ket otilib ketadi. Ekspeditorning ko'rsatmalari: "buyurtma ... o't ... yig'ilish ... o'tish paytida ..."-bu milits Devis o'z musiqachilarini qiyin aranjirovka bilan boshqargan tezlikka o'xshash tezlik va zarba. Oshpazning miyasi buyurtmalar va ularning vaqtini toifalarga ajratish, pishirish bosqichlari haqidagi ma'lumotlar bazasiga murojaat qilish va ta'mi, mavsumi, ta'mi orqali uning lazzat xotirasini faollashtirish bilan band. Ko'zlar har doim ovqat pishirish belgilarini (karamelizatsiya, qisqartirish, panjara izlari), boshqa oshpazlarning maqomini, buyurtmaning tafsilotlarini va stantsiyadagi vaziyatni tekshirishga qaratiladi. Bu tasvirlarning barchasi har nano-sekundda tahlil qilish va harakat qilish uchun miyaga yuboriladi. Agar ong hushyor va to'liq band bo'lsa, funktsional oshxonaning sehr -jodusi, yaqinlashib kelayotgan tartibsizliklardan tashkil topgan, xuddi improvizatsiya musiqasi singari chiroyli va silliq bo'lib ko'rinadi.

Miles o'z musiqasini his qildi - u buni chuqurroq his qildi - jismoniy va ruhiy jihatdan ancha chuqurroq - u buni qalbida, mohiyatida, bo'lish sababini his qildi.

"Musiqa - insoniyat hayotining ajralmas qismi. Musiqa tinglash har birimizga katta taassurot qoldiradi. U qila oladi kayfiyatingizni ko'taring, stressni kamaytiring va sog'ligingiz va umumiy farovonligingizni yaxshilang ".

Xuddi shu narsani ehtiros bilan tayyorlangan taom haqida ham aytish mumkin. "Oziq -ovqat - inson hayotining ajralmas qismi. Ovqatdan lazzatlanish har birimizga katta taassurot qoldiradi. Bu sizning kayfiyatingizni ko'taradi, stressni kamaytiradi, sog'ligingiz va farovonligingizni yaxshilaydi. ”

Ehtirosli musiqa chalayotganlar, ruhingizni ovqatlantiradigan va ifoda etadiganlar, xuddi ovqat pishirganlar sizning ruhingizni ovqatlantiradilar va o'zlarini ifoda qiladilar. Ko'p o'xshashliklar bor.

Miles musiqasi uning kimligi, nimani his qilayotgani, odamlar va atrofidagi muhit bilan qanday aloqada bo'lganining aksi edi. Bu uning asbobi bo'ladimi, uni o'rab olgan ajoyib iste'dodli musiqachilar yoki uning ijodidan hayratga tushgan tomoshabinlar - bu ruhiy aloqa edi. Oshxonada, ular qilayotgan ishlarining kuchini sezadigan, oshpazlik mahoratiga ega bo'lgan, oshpazlar va oshxonaning zaryadlangan muhiti bilan bog'liq bo'lgan mahoratli oshpazlar - natija har doim jonli taom bo'ladi. Tomas Kellerning mukammal ijro etilgan frantsuz oshxonasi - jonli, Dominik Krenning o'ziga xos ijodiy talqinlari va boshqariladigan improvizatsiyalari - jonli, Devid Changning madaniy taassurotlarni ifodalashi esa - chuqur ruhdir.

Oshpazlar ovqatni jon bilan tayyorlaydilar, chunki ular ingredientlarni tushunishadi, chunki ular madaniyatning tarixiga mos keladi, ular dehqonni, baliqchini va chorvachini, uning orqa eshigiga olib kelganini qadrlashadi. pishirish jarayonini hurmat qiling - bu maxsus ingredientlarni tabiiy holatidan o'tish joyidagi plastinkaga o'tkazish. Achchiq ovqat - bu berilgan emas - bu fidoyilik va ehtirosli aloqalardan kelib chiqadi.

"Men tarjimai hollarni o'qib, buyuk musiqachilar ajoyib oshpazlar bo'lishganiga ishonaman: Miles Devis, Dizzi Gillespie, Thelonious Monk, Maks Roach. O'ylaymanki, nima uchun bu ish vaqtini, shuningdek, umumiy ijodkorlikni aniqladim ».


TANI, AQLI VA JONI - G'ALABA QILISH UCHUN

Bu 1959 yil, marhum buyuk Miles Devis "Kind of Blue" ni barcha zamonlarning eng buyuk jazz albomlaridan biri chiqargan paytda edi. Uning ijodiy faoliyati davomida - bir avlodning eng mohir musiqachilari o'z faoliyatini boshlashdi yoki hech bo'lmaganda Miles bilan o'ynash yoki tinglashdan ilhom olishdi - u ko'pchilik uchun daho edi.

Buyuklarni va yaqinda buyuk bo'lishni Mils o'ziga jalb qildi va o'z karerasini bu ijodiy daho bilan o'ynash atrofida qurdi. Ob -havo hisobotidan Xerbi Xankok, Jon Makloflin, Ron Kater, Ueyn Shorter, Chik Korya va Jo Zavinul Miles bilan o'ynashni boshlashdi. Yana yuzlab odamlar Karlos Santana, Shahzoda, Jon Legend, Jon Mayer va Jimi Xendrix Miles Devisning o'z ijodiga va uslubiga qanday ta'sir qilgani haqida fikr yuritdilar. U ularning Yoda edi.

"Men har doim ijod haqida o'ylayman. Mening kelajagim har kuni ertalab uyg'onganimda boshlanadi ... men har kuni o'z hayotim bilan bog'liq narsalarni topaman. "

Miles o'z tanasi, aqli va ruhi bilan to'liq shug'ullangan va natijada uning musiqasi o'sha odamning kengaytmasi bo'lgan. Eng yaxshi oshpazlar - Miles Devis proteglari, hatto uning musiqasi bilan tanish bo'lmaganlar ham. Bu tanani, ongni va ruhning ijodiy energiyasi, agar siz oshpaz bo'lsangiz ham, tayyor oshpaz bo'lsangiz ham, oshpaz bo'lsangiz ham ajoyib oshxonaning markazida bo'ladi.

Bizning sanoatda o'z Miles Devis Pied Pipers bor: Tomas Keller, Elis Uoters, Joel Robuchon, Alen Duksa, Daniel Bulud, Devid Chang, Grant Axatz, Dominik Krenn, Stefani Izard va boshqa yuzlab iste'dodli oshpazlar boshqalarni o'ziga jalb qiladigan shaxslardir. #8211 tanadan, ongdan va ruhdan energiya oladi. Jiddiy oshpazlar doimiy ravishda izlanadilar va ularga oshpazlarni buyuk oshpazlardan ajratib turadigan narsa kerak. Biror narsa bo'lmaguncha, bu nima ekanligini hech kim bilmaydi.

"Hamma o'ynashi mumkin. Notaning atigi 20 foizi. Uni ijro etadigan musiqachilarning munosabati 80 foizni tashkil qiladi ”.

Devisni takrorlash uchun: "Har kim pishirishi mumkin. Retsept faqat 20 foizni tashkil qiladi. Ovqat pishirgan odamning munosabati 80 foiz ”.

Miles Tomas Keller va Daniel Buludning aniqligini aniq tushungan va qadrlagan bo'lardi, chunki uning improvizatsiya uslubi bilan ham intizom poydevori bor edi. U Grant Axats va Dominik Krennning erkin shaklini tushunmagan bo'lishi mumkin, lekin ularning chiroyli ijodiy fikri uni ilhomlantirgan bo'lardi. U Devid Changning ko'rinmas uslubiga g'ayrat bilan javob bergan bo'lardi, chunki bu pishirish ruhdan keladi. Miles badan, ong va ruh uchun elchining ajoyib namunasi edi.

Jiddiy oshpazlar, albatta, o'z mahoratlari, ularni ishlatishga imkon beradigan asboblar va talqin qilishlari mumkin bo'lgan taomlar bilan bog'liq. Miles singari, ular tanani, ongni va ruhni pishirish bilan ta'minlaydigan ijodiy aloqada rivojlanadi. Ular o'z ishlarining qanchalik muhimligini tushunmayotganlarga va oshpazlik ishini jarayon va maqsadga erishish vositasi sifatida qaraydiganlarga sabr -toqatli emaslar, ular ishlagan soatlari uchun maosh olishadi. Oshpazlik kasbini va sharafini kamsitadiganlarni ular tushunmaydilar va, albatta, qadrlamaydilar, xuddi ishonchim komilki, Miles Devis sahifadagi yozuvlarni o'qib, ular bilan aloqa qilmasdan o'ynaydiganlarga sabr -toqat qilmaydi. tana, ruh va ruh.

Shunday qilib, bu erda tanaga, ongga va ruhga bog'liq bo'lgan oshpaz bo'lishning asosiy usuli:

Ovqat pishirish - bu jismoniy harakat. Albatta, boshqa ko'plab jismoniy kasblar bor, lekin kamdan-kam hollarda tanani har tomonlama ishlatadiganlar. – -ga mos keladigan oshpaz oshxona muhitida va oziq -ovqat va u tegadigan har qanday jismoniy o'zaro ta'sirga mos keladi. Barmoqlar uchi kamdan-kamdan o'rtadan farq qila oladi, qo'llar skovorodkada sabzavotlarni aylantiradi, oyoqlari, oyoqlari va orqasi doimiy harakatda bo'ladi, chunki oshpaz egiladi, buriladi va ko'tariladi, 10-12 soatlik siljish paytida va issiqlik tiniqligida qosh, qo'l va yuz kuchli va doimo mavjud. Oshpaz jismonan "shunday" bo'lib, atrof -muhit bilan to'liq aloqada bo'ladi.

Oshpazning miyasidagi nerv uchlari ketma -ket otilib ketadi. Ekspeditorning ko'rsatmalari: "buyurtma ... o't ... yig'ilish ... o'tish paytida ..."-bu milits Devis o'z musiqachilarini qiyin aranjirovka bilan boshqargan tezlikka o'xshash tezlik va zarba. Oshpazning miyasi buyurtmalar va ularning vaqtini toifalarga ajratish, pishirish bosqichlari haqidagi ma'lumotlar bazasiga murojaat qilish va ta'mi, mavsumi, ta'mi orqali uning lazzat xotirasini faollashtirish bilan band. Ko'zlar har doim ovqat pishirish belgilarini (karamelizatsiya, qisqartirish, panjara izlari), boshqa oshpazlarning maqomini, buyurtmaning tafsilotlarini va stantsiyadagi vaziyatni tekshirishga qaratiladi. Bu tasvirlarning barchasi har nano-sekundda tahlil qilish va harakat qilish uchun miyaga yuboriladi. Agar ong hushyor va to'liq band bo'lsa, funktsional oshxonaning sehr -jodusi, yaqinlashib kelayotgan tartibsizliklardan tashkil topgan, xuddi improvizatsiya musiqasi singari chiroyli va silliq bo'lib ko'rinadi.

Miles o'z musiqasini his qildi - u buni chuqur his qildi - jismoniy va ruhiy jihatdan ancha chuqurroq - u buni qalbida, mohiyatida, bo'lish sababini his qildi.

"Musiqa - insoniyat hayotining ajralmas qismi. Musiqa tinglash har birimizga katta taassurot qoldiradi. U qila oladi kayfiyatingizni ko'taring, stressni kamaytiring va sog'ligingiz va umumiy farovonligingizni yaxshilang. "

Xuddi shu narsani ehtiros bilan tayyorlangan taom haqida ham aytish mumkin. "Oziq -ovqat - inson hayotining ajralmas qismi. Ovqatlanish har birimizga katta taassurot qoldiradi. Bu sizning kayfiyatingizni ko'taradi, stressni kamaytiradi, sog'ligingiz va farovonligingizni yaxshilaydi. ”

Ehtirosli musiqa chalayotganlar, ruhingizni ovqatlantiradigan va ifoda etadiganlar, xuddi ovqat pishirganlar sizning ruhingizni ovqatlantiradilar va o'zlarini ifoda qiladilar. Ko'p o'xshashliklar bor.

Miles musiqasi uning kimligi, nimani his qilayotgani, odamlar va atrofidagi muhit bilan qanday aloqada bo'lganining aksi edi. Bu uning asbobi bo'ladimi, uni o'rab olgan ajoyib iste'dodli musiqachilar yoki uning ijodidan hayratga tushgan tomoshabinlar - bu ruhiy aloqa edi. Oshxonada, ular qilayotgan ishlarining kuchini sezadigan, oshpazlik mahoratiga ega bo'lgan, oshpazlar va oshxonaning zaryadlangan muhiti bilan bog'liq bo'lgan mahoratli oshpazlar - natija har doim jonli taom bo'ladi. Tomas Kellerning mukammal ijro etilgan frantsuz oshxonasi - jonli, Dominik Krenning o'ziga xos ijodiy talqinlari va boshqariladigan improvizatsiyalari - jonli, Devid Changning madaniy taassurotlarni ifodalashi esa - chuqur ruhdir.

Oshpazlar ovqatni jon bilan tayyorlaydilar, chunki ular ingredientlarni tushunishadi, chunki ular madaniyatning tarixiga mos keladi, ular dehqonni, baliqchini va chorvachini, uning orqa eshigiga olib kelganini qadrlashadi. pishirish jarayonini hurmat qiling - bu maxsus ingredientlarni tabiiy holatidan o'tish joyidagi plastinkaga o'tkazish. Achchiq ovqat - bu berilgan emas - bu fidoyilik va ehtirosli aloqalardan kelib chiqadi.

"Men tarjimai hollarni o'qib, buyuk musiqachilar ajoyib oshpazlar bo'lishganiga ishonaman: Miles Devis, Dizzi Gillespie, Thelonious Monk, Maks Roach. O'ylaymanki, nima uchun bu ish vaqtini, shuningdek, umumiy ijodkorlikni aniqladim ».


TANI, AQLI VA JONI - PAZARLAR G'ALABA QILISHIDA

Bu 1959 yil, marhum buyuk Miles Devis "Kind of Blue" ni barcha zamonlarning eng buyuk jazz albomlaridan biri chiqargan paytda edi. Uning ijodiy faoliyati davomida - bir avlodning eng mohir musiqachilari o'z faoliyatini boshlashdi yoki hech bo'lmaganda Miles bilan o'ynash yoki tinglashdan ilhom olishdi - u ko'pchilik uchun daho edi.

Buyuklarni va yaqinda buyuk bo'lishni Mils o'ziga jalb qildi va o'z karerasini bu ijodiy daho bilan o'ynash atrofida qurdi. Ob -havo hisobotidan Xerbi Xankok, Jon Makloflin, Ron Kater, Ueyn Shorter, Chik Korya va Jo Zavinul Miles bilan o'ynashni boshlashdi. Yana yuzlab odamlar Karlos Santana, Shahzoda, Jon Legend, Jon Mayer va Jimi Xendrix Miles Devisning o'z ijodiga va uslubiga qanday ta'sir qilgani haqida fikr yuritdilar. U ularning Yoda edi.

"Men har doim ijod haqida o'ylayman. Mening kelajagim har kuni ertalab uyg'onganimda boshlanadi ... men har kuni o'z hayotim bilan bog'liq narsalarni topaman. "

Maylz o'z tanasi, aqli va ruhi bilan to'liq shug'ullangan va natijada uning musiqasi o'sha odamning kengaytmasi bo'lgan. Eng yaxshi oshpazlar - Miles Devis proteglari, hatto uning musiqasi bilan tanish bo'lmasa ham. Bu tanani, ongni va ruhning ijodiy energiyasi, agar siz oshpaz bo'lsangiz ham, tayyor oshpaz bo'lsangiz ham, oshpaz bo'lsangiz ham ajoyib oshxonaning markazida bo'ladi.

Bizning sanoatda o'z Miles Devis Pied Pipers bor: Tomas Keller, Elis Uoters, Joel Robuchon, Alen Duksa, Daniel Bulud, Devid Chang, Grant Axatz, Dominik Krenn, Stefani Izard va boshqa yuzlab iste'dodli oshpazlar boshqalarni o'ziga jalb qiladigan shaxslardir. #8211 tanadan, ongdan va ruhdan energiya oladi. Jiddiy oshpazlar doimiy ravishda izlanadilar va ularga oshpazlarni buyuk oshpazlardan ajratib turadigan narsa kerak. Biror narsa bo'lmaguncha, bu nima ekanligini hech kim bilmaydi.

"Hamma o'ynashi mumkin. Notaning atigi 20 foizi. Uni ijro etadigan musiqachilarning munosabati 80 foizni tashkil qiladi ”.

Devisni takrorlash uchun: "Har kim pishirishi mumkin. Retsept atigi 20 foiz. Ovqat pishirgan odamning munosabati 80 foiz ”.

Miles Tomas Keller va Daniel Buludning aniqligini aniq tushungan va qadrlagan bo'lardi, chunki uning improvizatsiya uslubi bilan ham intizom poydevori bor edi. U Grant Axats va Dominik Krennning erkin shaklini tushunmagan bo'lishi mumkin, lekin ularning chiroyli ijodiy fikri uni ilhomlantirgan bo'lardi. U Devid Changning ko'rinmas uslubiga g'ayrat bilan javob bergan bo'lardi, chunki bu pishirish ruhdan keladi. Miles badan, ong va ruh uchun elchining ajoyib namunasi edi.

Jiddiy oshpazlar, albatta, o'z mahoratlari, ularni ishlatishga imkon beradigan asboblar va talqin qilish imkoniyatiga ega bo'lgan taomlar bilan bog'liq. Miles singari, ular tanani, ongni va ruhni pishirish bilan ta'minlaydigan ijodiy aloqada rivojlanadi. Ular o'z ishlarining qanchalik muhimligini tushunmayotganlarga va oshpazlik ishini jarayon va maqsadga erishish vositasi sifatida qaraydiganlarga sabr -toqatli emaslar, ular ishlagan soatlari uchun maosh olishadi. Oshpazlik kasbini va sharafini kamsitadiganlarni ular tushunmaydilar va, albatta, qadrlamaydilar, xuddi ishonchim komilki, Miles Devis sahifadagi yozuvlarni o'qib, ular bilan aloqa qilmasdan o'ynaydiganlarga sabr -toqat qilmaydi. tana, ruh va ruh.

Shunday qilib, bu erda tanaga, ongga va ruhga bog'liq bo'lgan oshpaz bo'lishning asosiy usuli:

Ovqat pishirish - bu jismoniy harakat. Albatta, boshqa ko'plab jismoniy kasblar bor, lekin kamdan-kam hollarda tanani har tomonlama ishlatadiganlar. – -ga mos keladigan oshpaz oshxona muhitida va oziq -ovqatda har bir jismoniy o'zaro ta'sirga mos keladi. Barmoq uchlari kamdan-kamdan o'rtadan farq qila oladi, qo'llar sabzavotlarni panga aylantiradi, oyoqlari, oyoqlari va orqasi doimiy harakatda bo'ladi, chunki oshpaz egiladi, buriladi va ko'tariladi, 10-12 soatlik siljish paytida va qizib ketganda. qosh, qo'l va yuz kuchli va doimo mavjud. Oshpaz jismonan "shunday" bo'lib, atrof -muhit bilan to'liq aloqada bo'ladi.

Oshpazning miyasidagi nerv uchlari ketma -ket otilib ketadi. Ekspeditorning ko'rsatmalari: "buyurtma ... o't ... yig'ilish ... o'tish paytida ..."-bu milits Devis o'z musiqachilarini qiyin aranjirovka bilan boshqargan tezlikka o'xshash tezlik va zarba. Oshpazning miyasi buyurtmalar va ularning vaqtini toifalarga ajratish, pishirish bosqichlari haqidagi ma'lumotlar bazasiga murojaat qilish va ta'mi, mavsumi, ta'mi orqali uning lazzat xotirasini faollashtirish bilan band. Ko'zlar har doim ovqat pishirish belgilarini (karamelizatsiya, qisqartirish, panjara izlari), boshqa oshpazlarning maqomini, buyurtmaning tafsilotlarini va stantsiyadagi vaziyatni skanerlashga qaratiladi. Bu tasvirlarning barchasi har nano-sekundda tahlil qilish va harakat qilish uchun miyaga yuboriladi. Agar ong hushyor va to'liq band bo'lsa, funktsional oshxonaning sehr -jodusi, yaqinlashib kelayotgan tartibsizliklardan tashkil topgan, xuddi improvizatsiya musiqasi singari chiroyli va silliq bo'lib ko'rinadi.

Miles o'z musiqasini his qildi - u buni chuqurroq his qildi - jismoniy va ruhiy jihatdan ancha chuqurroq - u buni qalbida, mohiyatida, bo'lish sababini his qildi.

"Musiqa insoniyat hayotining ajralmas qismidir. Musiqa tinglash har birimizga katta taassurot qoldiradi. U qila oladi kayfiyatingizni ko'taring, stressni kamaytiring va sog'ligingiz va umumiy farovonligingizni yaxshilang ".

Xuddi shu narsani ishtiyoq bilan tayyorlangan taom haqida ham aytish mumkin. "Oziq -ovqat - inson hayotining ajralmas qismi. Ovqatdan lazzatlanish har birimizga katta taassurot qoldiradi. Bu sizning kayfiyatingizni ko'taradi, stressni kamaytiradi va sog'ligingiz va farovonligingizni yaxshilaydi ”.

Ehtirosli musiqa chalayotganlar, ruhingizni ovqatlantiradigan va ifoda etadiganlar, xuddi ovqat pishirganlar sizning ruhingizni ovqatlantiradilar va o'zlarini ifoda qiladilar. Ko'p o'xshashliklar bor.

Miles musiqasi uning kimligi, nimani his qilayotgani va odamlar va atrofidagi muhit bilan qanday aloqada bo'lganining aksi edi. Bu uning asbobi bo'ladimi, uni o'rab olgan ajoyib iste'dodli musiqachilar yoki uning ijodidan hayratga tushgan tomoshabinlar - bu ruhiy aloqa edi. Oshxonada, ular qilayotgan ishlarining kuchini sezadigan, oshpazlik mahoratiga ega bo'lgan, oshpazlar va oshxonaning zaryadlangan muhiti bilan bog'liq bo'lgan mahoratli oshpazlar - natija har doim jonli taom bo'ladi. Tomas Kellerning mukammal ijro etilgan frantsuz oshxonasi - jonli, Dominik Krenning o'ziga xos ijodiy talqinlari va boshqariladigan improvizatsiyalari - jonli, Devid Changning madaniy taassurotlarni ifodalashi esa - chuqur ruhdir.

Oshpazlar ovqatni jon bilan tayyorlaydilar, chunki ular ingredientlarni tushunishadi, ular taomning madaniyatiga mos keladi, ular dehqonni, baliqchini va chorvachini uning orqa eshigiga olib kelganini qadrlashadi. pishirish jarayonini hurmat qiling - bu maxsus ingredientlarni tabiiy holatidan o'tish joyidagi plastinkaga o'tkazish. Achchiq ovqat - bu berilgan emas - bu fidoyilik va ehtirosli aloqalardan kelib chiqadi.

"Men tarjimai hollarni o'qib, ishonamanki, buyuk musiqachilar ham ajoyib oshpazlar bo'lishgan: Miles Devis, Dizzi Gillespie, Thelonious Monk, Maks Roach. O'ylaymanki, nima uchun bu ish vaqtini, shuningdek, umumiy ijodkorlikni aniqladim ».


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. U qila oladi 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. U qila oladi 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. U qila oladi 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. U qila oladi 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. U qila oladi 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. U qila oladi 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. Tomas Kellerning mukammal ijro etilgan frantsuz oshxonasi - jonli, Dominik Krenning o'ziga xos ijodiy talqinlari va boshqariladigan improvizatsiyalari - jonli, Devid Changning madaniy taassurotlarni ifodalashi esa - chuqur ruhdir.

Oshpazlar ovqatni jon bilan tayyorlaydilar, chunki ular ingredientlarni tushunishadi, chunki ular idishning orqasida turgan madaniyat tarixiga mos keladi, ular ingredientlarni orqa eshigiga olib kelgan dehqon, baliqchi va chorvadorni qadrlashadi. pishirish jarayonini hurmat qiling - bu maxsus ingredientlarni tabiiy holatidan o'tish joyidagi plastinkaga o'tkazish. Achchiq ovqat - bu berilgan emas - bu fidoyilik va ehtirosli aloqalardan kelib chiqadi.

"Men tarjimai hollarni o'qib, ishonamanki, buyuk musiqachilar ham ajoyib oshpazlar bo'lishgan: Miles Devis, Dizzi Gillespi, Thelonious Monk, Maks Roach. O'ylaymanki, nima uchun bu ish vaqtini, shuningdek, umumiy ijodkorlikni aniqladim ».


Videoni tomosha qiling: Made In Presents. 3-Star Chef Grant Achatz Teaches The Perfect Omelette (Yanvar 2022).