Taylor is a 26-year old saxophone player originally from Narmata, BC (just outside Penticton, in the Okanagan), currently residing in Toronto. He is a graduate of the Jazz Performance Program at the University of Toronto. The Cook Book, Taylor’s latest release, is the culmination of his original compositions that he has arranged for a variety of ensemble configurations. The CD, produced by Rolling Stones saxophonist Tim Ries, features 20 of Toronto’s finest young musicians as well as multi-Juno award winner Mike Murley. Taylor is active both as a performer and educator. He teaches private group and one- on-one lessons for saxophone, clarinet and composition, as well as clinics and master classes covering a wide range of jazz and music related topics.
Cook’s playing is imaginative and flows with wonderfully natural ebullience. When
he solos, no matter what instrument it is on, he conjures magic in the delicate and
balletic readings of his cores. Cook is a true virtuoso and his playing has an airborne
grace and definitive precision. All of this together with a recording of crisp
transparency makes for a memorable disc.
Raul Da Gama – Toronto Music Report
The Cook Book provides some tasty recipes, prepared to perfection.
David Olds (Editor’s Pick) – Wholenote Magazine
Exquisitely prepared and dished up for your aural appendages… it’s hard to believe
that Taylor’s alto sax, flute & clarinet can smoke up a kitchen (or any other room,
for that matter) with such delicious sonic delicacies, but (as “they” say) – the proof’s
in th’ puddin’! You’ll become a believer the instant you hear the delicious rhythms
and reed work on “El Toro“… a (very) broad range of talent displayed through
Taylor’s horns on this one.
Dick Metcalf – Improvijazzation Nation