A Quote by Calvin Trillin

When helicopters were snatching people from the grounds of the American embassy compound during the panic of the final Vietcong push into Saigon, I was sitting in front of the television set shouting, Get the chefs! Get the chefs!

Calvin Trillin

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American Chefs Compound Embassy Final Front Get Grounds Helicopters Panic People Push Saigon Set Shouting Sitting Television Vietcong Were

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Calvin Trillin
American - Novelist
Born: December 5, 1935

I'll basically eat anything that a chef puts in front of me. One of the reasons is respect for the chef. I watch chefs eat at other chefs' restaurants, and they're very aware not to leave anything over because the chef is watching very closely. It's a very sincere interaction when two chefs are cooking for one another.

Jon Favreau

Following the devastating India Ocean tsunami of 2004, I founded Chefs for Humanity, modeled after Doctors Without Borders, but comprised of chefs. There wasn't anything out there like it, and there was a definite need for chefs to be able to offer assistance and aid.

Cat Cora

'Sweet Genius' viewers will be on the edge of their seats as we continue to push the limits with inspirations and ingredients, while showcasing the talents of some of the best pastry chefs around. As a result, the desserts that the chefs create are truly outrageous.

Ron Ben-Israel

Sweet Genius'' viewers will be on the edge of their seats as we continue to push the limits with inspirations and ingredients, while showcasing the talents of some of the best pastry chefs around. As a result, the desserts that the chefs create are truly outrageous.

Ron Ben-Israel

In 1975, the Americans suffered a spectacular military defeat at the hands of North Vietnam and the Vietcong, with U.S. helicopters seeking to rescue leading U.S. personnel from the tops of buildings as Vietnamese guerrillas closed in on the centre of Saigon.

Martin Jacques

Cat Cora

Chefs hate desserts. The smartest thing a chef can do is hire a great pastry chef. Cooking savory food is all about feel - you season something, you taste it, you go back in and adjust, more butter, more olive oil, more acid, whatever you want to get it to taste the way you want. Pastries are like a science project. To me, the greatest chefs are the ones who have the greatest feel for food, while the greatest pastry chefs have to be people that are extremely precise.

Michael Symon

I kind of think of engineering like the chefs at a restaurant. Nobody's going to deny chefs are integrally important, but there's also so many other people who contribute to a great meal.

Ben Silbermann

For the longest time, chefs and restaurateurs were able to get products home cooks couldn't get, but that's not the case anymore.

Michael Symon

For the longest time, chefs and restaurateurs were able to get products home cooks couldn’t get, but that’s not the case anymore.

Michael Symon

I've always been fascinated by chefs and the worlds of chefs - what they do is incredibly cinematic.

Jon Favreau

The pressure on young chefs today is far greater than ever before in terms of social skills, marketing skills, cooking skills, personality and, more importantly, delivering on the plate. So you need to be strong. Physically fit. So my chefs get weighed every time they come into the kitchen.

Gordon Ramsay

The reason that chefs become chefs is that they're not allowed into rooms with windows.

A. A. Gill

Chefs don't become chefs just to earn stars - that's not the goal.

Alain Ducasse

I found most of my learning has taken place after culinary college, when I travelled and met chefs and non-chefs.

Ranveer Brar

I feel like a lot of the pastry chefs and chefs I worked for and worked under were always really, really big on the philosophy of 'everyone's in it together in the food world.'

Christina Tosi

A Quote by Calvin Trillin

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