When I first began discussing Seared with director Brandon Weinbrenner, the idea of jazz emerged almost immediately. It wasn’t a forced concept—it was an instinct, a gut reaction to the rhythms, tensions, and improvisations that define both a high-stakes kitchen and the world of jazz. This was particularly exciting for me, as I came to the theater from a jazz background, having trained as a jazz drummer at the University of North Texas College of Music and spent many years playing and recording professionally in New York City. But from that initial instinct came the next big question: Why does jazz feel so right for this play?
After some conversations, we found the answer in the parallels between the kitchen and the bandstand. Both require deep discipline, practice, and commitment, yet at the same time, both thrive on spontaneity, rhythm, and movement. Chefs and jazz musicians alike are masters of controlled chaos, artists driven by instinct and craft, sometimes to the point of self-destruction. In this way, jazz became more than just a style for Seared—it became a natural language for the world of the play.
Musically, this meant crafting a score that felt alive, pulsing with energy and tension. The musical palette of sounds for Seared includes percussion, saxophone, and upright bass, layering in the textures of the kitchen itself—knives chopping, pans sizzling, plates clattering. These organic sounds, woven into jazz-infused grooves, create a rhythm that mirrors the controlled frenzy of the kitchen, following the emotional arc of the story in real time. One unique aspect of the design for Seared was that I recorded all the percussion myself, improvising using kitchen implements, glasses, pots, and pans. This tactile connection between the sound world of the play and the physical reality of a kitchen became the foundation of my approach and in a fun, subliminal way serves to create a coherent throughline of design throughout the performance.
Beyond the composed elements, I wanted to capture the micro-movements of kitchen work—the near-silent details of slicing, pouring, and stirring. To achieve this, we utilized a system of microphones embedded within the set, which at certain moments serve to pick up the intimacy and minutiae of culinary craftsmanship. This subtle magnification of sound allows the audience to hear the heartbeat of the kitchen, pulling them deeper into the world of the play.
At its core, Seared is about passion, precision, and the struggle between control and instinct—qualities that define both jazz and fine dining. I was thrilled to bring this score to life alongside Brandon and this incredible cast and creative team and to see it come together on stage. I think the Alley audience is in for a delicious treat. See you in the kitchen!
Seared runs Now – March 9
