A Quote by Charlie Trotter

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.
I grew up in a home filled with music and had an early appreciation of jazz since my dad was a jazz musician. Beginning at around age three I started singing with his band and jazz music has continued to be one of my three passions along with acting and writing. I like to say jazz music is my musical equivalent of comfort food. It's always where I go back to when I want to feel grounded.
So the whole basis for jazz music is based on the fact that the bass player could not play his instrument.
I'm not a jazz artist. Don't get me wrong now, it's all music to me. I just played music and if it's likeable, someone liked the sound, then fine, but I'm not interested in being a jazz musician. I don't consider myself a jazz musician. I don't have anything to do with that word.
The vain presumption of understanding everything can have no other basis than never having understood anything. For anyone who had ever experienced just once the perfect understanding of one single thing, and had truly tasted how knowledge is accomplished, would recognize that of the infinity of other truths he understands nothing.
In classical music, love is based on bitin' -- imitation. It's not based on interpretation. A jazz musician, if he plays someone else's song, has a responsibility to make a distinct and original statement.
Chef means boss and in France you get an office chef and you get a chef on a building site, etc. So I'm a chef de cuisine, chef of the kitchen, and that means that I'm in charge of a team.
I grew up in the funk, rock and roll, blues and r&b tradition, and I came to this thing we call jazz later. And I came to improvise music from the standpoint of jazz; I was improvising, but within these other genres of music.
I really love jazz, but I will never be a jazz musician as much as I dream. But, I think that the jazz music I love is there in my music.
When I started music, I started out in Puerto Rico with classical music. But what really made me want to be a musician was jazz, and because I didn't grow up with jazz, I had to learn it from a very basic level. I had to go into the history and learn everything about the development of the music, all the players and all that stuff.
I don't listen to a lot of music when I have my free time. But I'll go to a jazz club and have a drink and listen to a good jazz musician. Or sometimes in the morning, if I want to put myself in a good mood, I'll put on some Latin music.
I also want to go to an Italian island and do cuisine properly with some famous Italian chef and, like, his mother.
The type of cuisine I do, especially after being on 'Iron Chef' for several years, is a lot of global cuisine. My strength has always been Mediterranean cuisine across the board from Morocco, Spain, Italy, Greece, France, but I think now I'm doing a lot of very different cuisines all the time.
The jazz guitarist Peter Sprague calls his home recording studio SpragueLand, but sometimes it seems that the moniker better captures the way he has turned the entire southland into his own musical playground. Sprague is a highly versatile musician who draws on the wellsprings of jazz and Brazilian music as primary influences.
Jazz should be recognized as music of the people, based in a lot of accents and melodies. What is jazz but music that people danced to? Jazz has the dynamic thing. I don't think you have to be playing only Charlie Parker licks on your horn or whatever the new version of that is.
The most ironic thing is my grandfather has his masters in music composition; he was a jazz composer. My dad was a musician, too. He played more, like, soul music.
If he's a true symphony artist, he knows better than that because he knows that the only truly creative musician is the jazz musician.
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