Just a thought this morning:
There is a fundamental difference in how a chef approaches food preparation and how a baker does so; similar in nature to the fundamental difference in how a Jazz musician approaches the performance and how a concert musician does so.
In this simile, the chef is comparable to the jazz musician; the baker to the concert musician.
A chef will find a recipe that works, play with it, add a spice, take away an ingredient, and mix it up. A jazz musician will find a tune that works, play with it, add a note, drop a chord, and mix it up. The chef will taste the food to see if it continues to work together. The chef will continue to re-work it until the chef is happy with it. When the customer gives feedback, the chef continues with what works, and changes what doesn't.
The baker, on the other hand, must follow the recipe exactly. A pinch too much salt, a bit too little flour, and the entire recipe tastes different, usually for the worse. A baker cannot just add more cinnamon half-way through the baking process, the baker must be precise for the finished product to taste right.
A jazz musician can liven up the tune while on stage. The jazz player can change something on a whim, and the other players barely bat an eye; they pick right up and change their parts right along with the other player; this is generally considered an attribute. Each player complements the playing of all of the other players.
A concert musician must follow the exact notes in the score, at exactly the right time. If a player misses one note, the entire audience can hear it. If a concert musician has the audacity to suggest a different chord here or a movement there, that musician is probably already looking for a new position.
No moral to the story; no lesson to be learned, just some random thoughts.
Laura
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