A common thread, a core philosophy on life, and a shared heartbeat can make you believe that cooks and musicians may be twins from different mothers. The similarities of their craft, the dedication required, and the innate talent that must be present point to an uncanny understanding, one that might easily demonstrate that if a chef were not cooking for a living, he or she might very well be playing music and vice versa.
Both music and food require very definitive skill sets and mindsets from those who choose to make their interest, a career. True, there are many who attempt both careers and are unsuccessful due to a lack of respective DNA, but what attracts individuals to these fields is still largely parallel. Here are some examples of those parallels:
- To be a musician requires an ear for harmonic sound; to be a cook requires an acute palate. It would be very difficult for anyone to become a successful musician without an ear for organized sound and just as difficult for a cook without a responsive palate.
- Both musicians and cooks need to have a natural sense of rhythm. It is this rhythm that allows them to function.
- Both musicians and cooks share a commitment to the foundations of their craft. Musicians learn to read music and understand scales and chord sequences. Cooks learn about knife control, foundational cooking methods, and how to adapt recipes to accommodate variables.
- Even though certain musicians and cooks may be born with remarkable talent, they are only able to apply this talent through consistent practice, practice, and more practice.
- Both musicians and cooks are influenced by, and heavily rely on the influence of other accomplished artisans who came before them.
- Cooks and musicians see the beauty and sometimes the “lack there of”, in their surroundings and use this as a stepping-stone for developing their artistic signature.
- Musicians and cooks respect, appreciate, and care for their tools of the trade whether a beautifully made guitar, violin, or drum kit, or a razor sharp French knife, slicer, or flexible boning knife.
- Musicians and cooks live by organization (even though some music may seem to drift), an appreciation for putting notes, or ingredients in a specific position, or incorporating them at precise moments in the process of making music or a signature dish.
- When young and eager, many musicians and cooks try to flex their creative muscle, occasionally to extremes, as they experiment with what could be, but over time, they mature with their craft and build a brand around how they interpret notes or food ingredients.
- Musicians and cooks become one with their craft and frequently blur the meaning of self.
- Cooks and musicians thrive on the adrenaline rush that comes from knowing their stuff and being able to execute their craft at a very high level.
- Both cooks and musicians enjoy pleasing others with their work, but are even more concerned with meeting and exceeding their own standards of performance. They find that meeting these personal standards and even winning the respect of their professional peers, trumps any recognition from those who pay to consume their work.
- All serious musicians and cooks are true to their craft and feel honored to be able to make a living while doing what they love.
- Inherently, all musicians and cooks are teachers who take great pride in sharing their skills with others who aspire to become accomplished in those fields.