A Quote by Alton Brown
The worst food you'll ever eat will probably be prepared by a 'cook' who calls himself a 'chef.' Mark my words.
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Part of what makes a great chef is the ability to adapt, cook, and to taste. A great chef will use all their food knowledge, food memories, and senses to work with each ingredient and apply themselves to the dish they are creating.
I love to feed people, and I like to cook food they want to eat and food that will be good for them. I try to cook them things that are lower in fat and see if they will eat them.
Let’s get one thing straight: Mexican food takes a certain amount of time to cook. If you don’t have the time, don’t cook it. You can rush a Mexican meal, but you will pay in some way. You can buy so-called Mexican food at too many restaurants that say they cook Mexican food. But the real food, the most savory food, is prepared with time and love and at home. So, give up the illusion that you can throw Mexican food together. Just understand that you are going to have to make and take the time.
I'm a big foodie but not much of a cook. I can cook desi stuff like dal, rice and chicken. I learnt to cook a little bit when I was in college and I used to cook for my friends. I'm not picky about food and eat all types of food, the type of cuisine doesn't matter as long as the food tastes good.
Did I get to go to my friends' houses and eat junk food? Sure. And I'm a great cook. And, guess what? There's no prepared food in my house.
By continuing to redefine the cost structure in food, we think Munchery will eventually make getting a high quality chef-prepared meal delivered to your door less expensive than buying the ingredients to cook a similar meal yourself.
My husband cooks fancier food for himself than I've ever cooked on-air. I call him from the road, and he's making champagne-vanilla salmon or black-cherry pork chop. Half of me is feeling unworthy. Not only am I not a chef, I'm not a better cook than my own husband!
I think the goal of 'Chef's Table' is that you are so moved by the story that you want to go and eat that person's food at their restaurant. But I wanted the takeaway from my show to be that you go and cook the thing.
A chef is a chef, a cook is a cook; a lorry driver is a lorry driver and a designer is a designer. I've never heard anyone say that Philippe Starck is a chef. The important thing is dialogue. If I said to Norman Foster that he was a chef he'd say "No", but he might have a dialogue with chefs. People have said to me for many years that I'm not a chef and that I'm an artist instead, but I always say, "No, I'm a chef." I just have dialogues with designers.
There's always time to read. Don't trust a writer who doesn't read. It's like eating food prepared by a cook who doesn't eat.
I like to cook as much as I love to eat, and I will eat pretty much anything if it's prepared well!
One of the reasons we eat fast food is that we don't have to cook fast food. We are out-sourcing cooking to corporations, they tend to cook with far too much salt, fat, and sugar.
Learning about issues such as sustainability and locavorism are things that you need to have as part of you as a chef because it will make you cook more delicious food.
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.
With more and more fast food available, it takes an extra effort to cook delicious, healthy meals. I have always been a proponent of simple, easy food that doesn't take forever to cook so you really can eat well at home.
I enjoy what I do because it keeps evolving - when I was a cook, I wanted to be a chef de partie; when I was a chef de partie, I wanted to be a chef; when I was a chef, I wanted to be a restaurateur, and now I am a chef entrepreneur. I am still fulfilling my dream.
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