finesse

What’s the Passcode? — by Brant Taylor

In the reader chats I've hosted on this website, certain discussion topics make frequent appearances.  One of those topics, a question I hear often from students and other amateur musicians, is: "How do you practice?"  It's easy to see why.  The assumption is that professional musicians must be great, or at least successful, practicers, and that insights into the habits of accomplished musicians should provide valuable information about how to improve and make the best use of practice time. While I am always happy to share information about my own practicing, I always make an important qualification: practice is a personal thing.  There is no one way to practice, no secret passcode to gain entry to the clubhouse of good cello playing or success in the music profession.  You must [...]

The Rules — by Brant Taylor

A while back, I accepted an invitation from my good friend Pansy Chang to teach her cello students.  Pansy teaches cello at Miami University in Oxford, Ohio.  She was taking a sabbatical for a semester and wanted to make arrangements for her students to receive lessons from different teachers in her absence.  I had a very enjoyable time meeting and working with the cellists in Oxford. It is always enlightening—and sometimes highly entertaining—to observe the various posters, photos, educational degrees, cartoons, and other items which adorn the walls of teaching studios around the world.  Among many other things hanging on the the walls of Pansy's studio, I noticed a piece of paper which I immediately knew could occupy a prominent place in my studio as well.  Titled simply "The Rules," [...]

Finesse — by Brant Taylor

Any musician who has interests outside the realm of music has probably discovered ideas and concepts important to other disciplines which are directly applicable to the study and performance of music.  The lessons we can learn about greatness from outside our own field are often very powerful because the underlying principles tend to be universal and not confined to any single discipline.  For the famed American chef Thomas Keller, there is one word he uses to describe his entire philosophy of approaching his craft at the highest level: finesse.  Chef Keller apparently doesn't want anyone who works for him to forget it—the word and its dictionary definition are emblazoned directly on the tiles above the entrance to the kitchen at Per Se, his high-end (and delicious) New York City restaurant: [...]