A Quote by April Bloomfield
People with chile peppers on their chef pants shouldn't be allowed in the kitchen.
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Chef means boss and in France you get an office chef and you get a chef on a building site, etc. So I'm a chef de cuisine, chef of the kitchen, and that means that I'm in charge of a team.
When you have a chef that wants to be in the spotlight, maybe after one or two appearances on a show, they think they're at a certain level that they haven't reached yet in the kitchen. Shows like 'Top Chef', 'Hell's Kitchen' have helped bring attention to the culinary world.
This kitchen is completely calm. Some of the old-fashioned chefs - they become kings in their kitchen, they've got to be called chef. But I don't care if someone calls me chef or Heston, it really doesn't bother me.
Larousse Gastronomique is a veritable dictionary of cooking terms for the French kitchen. If a chef were allowed only one book, this would have to be it.
I hate pants. This is something I have inherited from my father. He despised pants, and my mother was never allowed to wear them at home. We're talking about a different time period now, when the man was much more the ruler of the house. But I still feel that way, and neither my mother nor Maria is allowed to go out with me in pants.
It's like a kitchen, acting. Put a chef in a kitchen and they will have different recipes. Whatever your recipe, what works for you won't work for another.
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.
There's a bond among a kitchen staff, I think. You spend more time with your chef in the kitchen than you do with your own family.
In an Indian kitchen, the focus is on getting the job or dish done right in whatever way possible; however, in a French kitchen there's a clear hierarchy, and a chef has to know where their skills are and not go beyond them.
People like to blame Mexican food, but look at what's happening globally, look at all the fast foods and products filled with trans fat. Before the Mexican Revolution, a hundred years ago, people were eating what now macrobiotics tells us to eat, corn, black beans, rice. That's what people were eating - and chile peppers. That's a healthy diet.
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.
People like to blame Mexican food, but look at what's happening globally, look at all the fast foods and products filled with trans fat. Before the Mexican Revolution, a hundred years ago, people were eating what now macrobiotics tells us to eat, corn, black beans, rice. That's what people were eating - and chile peppers. That's a healthy diet. And also they ate a lot of vegetables.
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.
Even if the chef has a good business head, his focus should be behind kitchen doors. A business partner should take care of everything in front of the kitchen doors.
When you look at a kitchen, you tend to see that the people who are doing really well are those who have worked with the same chef or stayed in one restaurant for a significant amount of time.
I'm a chef, I own restaurants, and there's a behavior in the kitchen you have to have.
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