A Quote by Alain Ducasse

If I'm a great artisan of the kitchen, it's because I don't buy my sauces. — © Alain Ducasse
If I'm a great artisan of the kitchen, it's because I don't buy my sauces.
I'm no editor, no artisan, no expert. And certainly no arbiter of what you should buy, wear, or eat.
Though hot sauce preferences are personal, I'm pretty open to all styles. All except stunt sauces, that is - you know, sauces that are primarily designed to test your machismo.
...when you buy just two or three tons from a grower, they see the artisan work you do with their grapes, and then they want to give you their good fruit. By keeping small I can put my heart into it.
The key to sauces is having patience. I'm not a patient woman, but I learned with sauces that you have to get everything on a slow roll and layer the flavors. That's where you get robust tastes: it starts one way and ends another.
Sauces comprise the honor and glory of French cookery. They have contributed to its superiority, or pre-eminence, which is disputed by none. Sauces are the orchestration and accompaniment of a fine meal, and enable a good chef or cook to demonstrate his talent.
Priyanka and Red One made a great record that we think will stand on its own. People won't buy the music just because she is who she is. We want them to buy it because it's good.
The kitchen is the most valuable room in the home, so a smart kitchen reno will bring great return on investment.
The great thing about chefs as celebrities is it gives you a larger stage to let people know how important great food is. You're able to reach a nation. The hardest thing about being a celebrity chef is you go from working 18-hour days in your kitchen to it pulling you out of your kitchen here and there. I used to be in my kitchen six or seven days a week, and for ten years I never even took a vacation.
Great ladies ... are like the best sauces -- it is better not to know how they are made.
I don't buy it is all about the rings because there are a lot of guys that got rings that can't play a lick. They happened to be on the bench with some great players, so I don't buy into that totally.
When you make the film, it's like a chef who works on the meal. After you're working all day in the kitchen and dicing and cutting and putting the sauces on, you don't want to eat it. That's how I always feel about the films. I work on it for a year. I've written it, I've worked with the actors, I've edited, put the music in. I just never want to see it again.
Many spicy condiments blend into fiery sameness, and even the ones that don't hold back on heat often offer little flavor aside from burn. Yet occasionally, a condiment comes along that's like a black hole, compressing physics-defying amounts of flavor in a tiny package. Such is the case with Auria's Kitchen sambal sauces.
Nowadays I actually cook Italian-style food more than French heavy sauces. I make a good salad, some great roasted vegetables, grilled fish. I'm crazy about L.A. because at the farmers' market you find all kinds of wild mushrooms.
Nowadays I actually cook Italian-style food more than French heavy sauces. I make a good salad, some great roasted vegetables, grilled fish. Im crazy about L.A. because at the farmers market you find all kinds of wild mushrooms.
Food is a passion because I basically grew up in a kitchen. My mother was a gourmet chef and I'm the youngest of five kids. We would always congregate in the kitchen.
I have a piano in my kitchen. I read a great biography about Tom Waits that said that he had a piano in his kitchen; he had a grand piano in his kitchen. And I thought, 'Well, if Tom Waits has one, then I must.'
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