19 quotes found
“I lurched away from the table after a few hours feeling like Elvis in Vegas - fat, drugged, and completely out of it.”
“I started in our neighborhood, buying a pastrami burrito at Oki Dog and a deluxe gardenburger at Astro Burger and matzoh-ball soup at Greenblatt's and some greasy egg rolls at the Formosa. In part ...”
“A sampler of England's hottest 'chefs' would include a mostly hairless young blond lad named Jamie Oliver, who is referred to as the Naked Chef. As best as I can comprehend, he's a really rich guy ...”
“Garlic is divine. Few food items can taste so many distinct ways, handled correctly. Misuse of garlic is a crime. Old garlic, burnt garlic, garlic cut too long ago and garlic that has been tragical...”
“A burnt and experienced hands are more important than the vessels in the kitchen.”
“Why don't you like the foods I like?" he asks sometimes. "Why don't you like the foods I make?" I answer.”
“A chefs magic is his ingredients, how he can substitute one for another, then break with convention by changing it all around again without once referring to the recipe. And then just at the death ...”
“Being a chef isn't the ideal career to intersect with parenting, but I try to be in my kids' lives as much as possible.”
“You don't become a chef to become famous.”
“David Levi is a teacher as well as a chef, and, like most teachers, he loves to talk.”
“You hit a certain age and - especially because of TV - the young cooks coming up say, 'You're a sellout, because you're doing something other than what you should be doing.' 'Top Chef' is a double-...”
“Way back when I was a junior pastry chef, I'd bake loads of muffins every morning, as many as 120 or so, while operating on autopilot.”
“I learned so much from 'Iron Chef' about ingredients, about the courage to put yourself out there.”
“I tell a student that the most important class you can take is technique. A great chef is first a great technician. 'If you are a jeweler, or a surgeon or a cook, you have to know the trade in your...”
“I wanted to learn everything I could about what it takes to be a great chef. It was a turning point for me.”
“Being an Ethiopian-born, Swedish-raised chef, there's nothing traditional about my Thanksgiving spread.”
“Prideep pointed to the flames of paraffin lamps as they came alive in the distance and cackled in awe at the experience. () I was to discover that making tasty soup with one carrot, ten peas and a ...”
“As a chef, you need to respect your guests and their needs. If they decide that they want to eat certain things and not eat others, if for religious reasons or just decide they don't want to eat ce...”
“A chef’s magic is his ingredients, how he can substitute one for another, then break with convention by changing it all around again without once referring to the recipe. And then just at the death...”
