A Quote by Patrice Leconte
I've always done 20 things at once. It's my way of staying alive, not to keep one dish cooking, but several dishes going. And I'm pretty organized.
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I think the biggest thing is clean as you go. Wash all your knives, cutting boards, dishes, when you are done cooking, not look at a sink full of dishes after you are done. Cleaning as you go helps keep away cross contamination and you avoid having food borne bacteria.
I keep busy. That was my nickname in college, 'Iron to the Fire.' I like to keep several things going at once.
When I'm supposed to be writing I clean my apartment, take my clothes to the laundry, get organized, make lists, do the dishes. I would never do a dish unless I had to write.
One thing I'm not going to do is chase staying alive. You spend so much time chasing staying alive, you won't live.
The idea of old was to conform yourself to a style of cooking, it was not to create a style of cooking. Now the chef is so much into 'I want to sign that dish and say I am the one who made that dish.
The idea of old was to conform yourself to a style of cooking, it was not to create a style of cooking. Now the chef is so much into 'I want to sign that dish and say I am the one who made that dish.'
Things don't always go your way in football: there are always good and bad times. At the end of the day, you have to have a positive attitude and a strong mentality and not let any setbacks get you down. And that's what I've done - I've tried to keep my composure, even when things aren't going the way I'd like.
I keep going back to foundation, heritage cooking techniques from my family in Naples and Abruzzi. There are a lot of traditional dishes from those regions that I want to educate my kids' palates about, to pass down that heritage and that lineage. I think my mom would have been pleasantly surprised and absolutely thrilled to have seen all the cookbooks and all the restaurants and all the television I've done.
I think, when I was younger, I was cooking to impress. Sometimes the dish would have 15 things on the plate. That's cooking only for yourself. As you get more mature, you take all the superfluous things away, and you get the essential flavor. Now I cook for people, not for myself.
The washing of dishes does seem to me the most absurd and unsatisfactory business that I ever undertook. If, when once washed, they would remain clean for ever and ever (which they ought in all reason to do, considering how much trouble it is), there would be less occasion to grumble; but no sooner is it done, than it requires to be done again. On the whole, I have come to the resolution not to use more than one dish at each meal.
Yes, I'm alive," Mat said. "I'm usually pretty good at staying alive. I've only failed one time that I can remember, and it hardly counts.
I started cooking for the love of cooking, and I am going to keep cooking whether there's a celebrity aspect to it or not.
I think when dishes have a certain amount of acidity, really they are very alive. And I love things that are alive.
Staying cooped up in one place is frustrating and I try to keep myself occupied - with yoga, meditation, cooking, reading, watching movies - to take my mind off things.
Although logging workouts seems to be a very simple action, it is often forgotten. Once several days go by, it is hard to remember what was done on a particular day. After working out for several months, you will feel an unbelievable sense of achievement when flipping through the pages of the log book. You should also notice a sign of improvement. 'Material proof' can be great motivation and will encourage you to keep on going.
Cooking is at once child's play and adult joy. And cooking done with care is an act of love.
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