Got this doozy of an email from subscriber Joey Harris.

So. Good.

And it ties into what I’m going to show you on tomorrow night’s FREE webinar (a nerdy way to get better mixes in less time).

Don’t forget to register here:

There will likely be recording, but you’ll want to be there live…

Okay, here’s Joey’s email. Enjoy the brilliance of it:


So earlier in life, I was in culinary school before I started my career in aerospace (because that’s a natural progression). I learned a lot of great things from some amazingly talented chefs. And during this process we got to try some amazing creations.

I never thought about it before, but here are some questions or statements I never had or made at school:

“I bet that tasted so good because he used a Henkles chef knife”

“Wow, my pastries would be so much better if I just had that KitchenAid mixer.”

“Chef, can we pass over all this ‘quality ingredient’ mumbo jumbo and get to cooking?”

“Chef, I know I just started, but my omelette isn’t quite as good as yours”

“Wow, I bet (x) ingredient would go great in (y) dish. Oh well, didn’t see that one in my book.”

“Oh fantastic! More pointless knife drills!”

See, in culinary school I for some reason addressed the craft differently.

I knew that the brand of knife didn’t matter, only that I was getting better at using one properly, and I learned where a pairing knife would work better than a boning knife.

We were challenged every day to try a new technique or combination, that’s how we learned!

Every day I ate something amazing that a chef made in a $12 sautée pan over a $20 portable burner. It wasn’t the “gear”, it was their honed technique and fantastic ingredients!

I was ok with the fact that my cooking wasn’t on par with theirs. They have had A TON of experience, and they were taking time from their career to teach the next generation.

So why I wasn’t able to get it through my thick head that recording and mixing worked the same way, well…. I have no idea.

But my new commitment to myself is to embrace that mindset. I am a student. Maybe not at a physical school, but a student none the less. I need to treat it like that. Learn from those that are more experienced, put in the time, and appreciate the improvements I see each time!


That email got me excited to make music, and also made me a little hungry. 🙂

Thanks Joey.

Joe Gilder
Home Studio Corner