A Quote by Charles Clover
Celebrity chefs are the leaders in the field of food, and we are the led. Why should the leaders of chemical businesses be held responsible for polluting the marine environment with a few grams of effluent, which is sublethal to marine species, while celebrity chefs are turning out endangered fish at several dozen tables a night without enduring a syllable of criticism?
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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.
A Marine is a Marine. I set that policy two weeks ago - there's no such thing as a former Marine. You're a Marine, just in a different uniform and you're in a different phase of your life. But you'll always be a Marine because you went to Parris Island, San Diego or the hills of Quantico. There's no such thing as a former Marine.
I wasn't manufactured. I was cut from the cloth of the very old world of gastronomy. There was no such thing as celebrity chefs, chefs were trained and I like to think that I still represent those old values from that world and the opportunities that I am offered I often say no to.
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 to those suffering from hunger and/or malnutrition worldwide.
The Marine Aquarium Council really wants us to keep the coral and the fish safe. They are not saying it is bad to have an aquarium in your house, just that you should make sure when you buy fish for your aquarium... they have been Marine Aquarium Council-certified.
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.
The industrial way we fish for seafood is harming the marine habitats that all ocean life depends upon. Indiscriminate commercial fishing practices that include miles of driftnets, long lines with thousands of lethal hooks and bottom trawls are ruining ocean ecosystems by killing non-seafood species, including sea turtles and marine mammals.
I am an ocean lover and fish watcher and had studied marine biology and even taught marine sciences before I got into animation.
To me, there are two types of celebrity: there's good celebrity - people that are attracted to the food and working and trying to create something great - and then there's bad celebrity - those who are working on being a celebrity.
We the chefs have a responsibility to learn about the chemical makeup of food!
It's quite weird knocking that out of them and telling them to forget cooking for chefs; forget what chefs say about your food.
I studied marine biology, even taught marine science before I got into animation, so I had an interest in that field and those animals.
Chefs are leaders in their own little world.
Young chefs, famous chefs, home cooks, and everyone who loves food and cooking-we all depend on Larousse Gastronomique. It is the only culinary encyclopedia that is always up-to-date.
Chefs have only been able to work in restaurants, high-end cuisine. Why? Why haven't they been able to find other scenarios? For those chefs who want to do avant-garde cuisine, should they be finding their income in a restaurant?
I am a retired United States Marine Corporal and I started out in 2nd Battalion Night Marines on my deployment and I finished my career in the Marine Corps at Walter Reed National Military Medical Center as a patient.
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