Recipes & How-Tos

We improvise from the basic "forms" the recipe, and instructions. Grab your Jazz Chef recipe "riffs" here.

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Sourcing

Quality ingredients and equipment yield the best results, and not  always on your supermarket shelves! Get tips on how to find the best "stuff" to put in your kitchen!

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Learning

Food and flavor are infinite. The Jazz Chef's thoughts, and your comments and ideas. Let's talk shop!

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Why Read The Jazz Chef?

The Creativity of the Pros with the Reality of Cooking at Home

If you go out to eat, you marvel at some of the tastes and textures that you find in restaurant cuisine. You may love it so much, you even buy a cookbook from the world-famous pro chef to learn how to cook things like that.

What you make looks okay, maybe tastes pretty close, but it's not the same.

Why?

The dirty little secret all of us cookbook junkies know: Professional chefs work in an entirely different kitchen setup than you do.  The difference between most home stoves and commercial ranges is huge. You don't have unlimited space to store food, and budgets at home often dictate what you can and can't do, even if a recipe looks "cool."  They also "short" recipes one or two key ingredients, to keep the recipes their own.

You could cook a new dish, including variations of traditional recipes, every day of your life, and still not scratch all of the foods that you could make.

Things that you think you can only buy from the store is amazingly easy (and far cheaper) to make at home.

At the Jazz Chef, we teach you many of the same skillsets, the understanding of flavors, textures, the chemistry and science behind better cooking, that professional chefs learn. We also come from home kitchens in the real world. We teach you how to get your pantry positioned to maximize what you can make for your family's enjoyment and good nutrition. How to leave the boxed goods full of multi-syllabic preservatives behind and rediscover the joy of food with authenticity.

At home, we learn how to cook from our parents. Their traditions. While we can honor them, we can embrace all of the other foods, herbs, spices, meats, fruits and vegetables, and "riff," improvise with them to create wonderful new dishes that are uniquely our own.

Come with us on a foodie journey. The wonders of what will emerge from your kitchen to the delight of family and friends awaits!

 

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