A Quote by Richard Corliss
'Chef' is a dish of arroz con pollo served with a smile but not much style. The critic in the film would give it a low grade, for agreeability without ambition.
Related Quotes
I love meat - I'm Cuban; I grew up eating meat, platanos, and arroz con pollo. I don't believe in starving yourself, but sometimes I do cleanses and diets to prepare for a role.
I don't eat Puerto Rican food in L.A. because it's just too much, too addicting, but I know how to cook, so I can easily make it. I just choose not to because you never stop! I think my favorite would be pollo guisado con arroz blanco y habichuelas. I love tostones, I love maduros! I can eat rice and beans all day long!
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.
I do eat what I want. I love meat - I'm Cuban: I grew up eating meat, platanos, and arroz con pollo. I don't believe in starving yourself, but sometimes I do cleanses and diets to prepare for a role. I choose a lot of greens, proteins, and fats, and I like to be really active.
I love L.A. - don't get me wrong. But I miss everything about New York. I don't eat cheese, but I miss the smell of pizza in the city. I'm a really big fan of Latino food. I want to go back home and have some good arroz con pollo.
I train my chefs with a blindfold. I'll get my sous chef and myself to cook a dish. The young chef would have to sit down and eat it with a blindfold. If they can't identify the flavor, they shouldn't be cooking the dish.
Instead of doing a B or C grade Hindi film, I would much rather do an A grade regional language film.
I'm all about 'molde de arroz con picadillo'.
Every dish is very connected to my own experiences. Perhaps I go deeper in the description and feeling in the dish than a male chef would. But it's difficult to say.
At the end of the day, it seems like there's a critic archetype for food movies, like with 'Ratatouille' or anything. You know, if you were doing a puppet show about chefs, one puppet would be the chef, one would be the critic.
I don't have any bone to pick with critics. In fact, if I wasn't a filmmaker I would probably be a film critic. Most of my bone is I would be a better film critic than most of the film critics I read.
The only restaurants in which you're actually happy to be served your entree are the restaurants that serve entrees ungarlanded by Chef's ambition - sushi joints and steakhouses.
Time is the only critic without ambition.
Without Ataturk's vision, without his ambition and energy, without his astonishing boldness in sweeping away traditions accumulated over centuries, today's Turkey would not exist, and the world would be much poorer.
My favourite dish is pollo ajillo; my favourite drink is a good Rioja with it. And as for my favourite music, oh God - there's so many things I like. Well, I'd say it's 'Walk of Life' by Dire Straits.
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