A Quote by Damaris Phillips

Part of being a really good chef or cook is being able to fix disasters. — © Damaris Phillips
Part of being a really good chef or cook is being able to fix disasters.
Part of being a good chef is being able to work well with others and make things work under different circumstances.
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.
The people, the culture... there's so much magic in Colombia, so I feel like being a kid, being able to have that, being able to also call Colombia my home, it was such an important part of my introduction as an artist, too, because it's such a big part of my life as a human being.
I like the idea of becoming [fairly] good at lots of things rather than very good at just one thing. So it would be nice to be okay at the guitar or at the piano, a reasonable cook, perhaps able to fix your car or do some basic carpentry, and be able to write the odd article. Rather than being super good at one tiny thing, to be kind of average at lots of things. It might mean that you have a more kind of enjoyable, complete life.
I kind of do not like the word chef. Chef, giving you a sense of hierarchy and power. To be a good cook and to be a good leader, it has to come from within and to understand others.
The good part about being famous is being able to help people. The hard part is every day you have to be in a good mood, because that is what people expect. You learn to get good at it.
I'm really not handy. I'm not good at things like changing a light bulb. If something is broken, the chances of me being able to fix it are slim to none.
I just really love producing. I love being able to be part of a solution. I love being able to create opportunities for other people to do what they do, to be part of the collaborative process that is filmmaking and television making.
Having really good ideas comes from being able to listen to everybody else and see what their ideas are, because they're coming from a completely different place. That's always been important. It's part of being in a band.
DIY skills are hot. The ability to put up a shelf and hang a picture is always good and being able to cook. Cooking's really hot.
I seem to be able to go from part to part without being recognised, which I like. When I was little, I resented it with every fibre of my being when Ma was recognised. Another way of looking at celebrity, though, is it's being famous for being brilliant at something.
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.
Being alive is being aware, being able to be touched and moved and changed, being able to respond rather than to react, being able to see and hear.
Part of being a great restaurant chef is having an ability to bring all those people together, rather like a captain on a rugby field or a coach. It's also being a great teacher, because I'm only one person in a kitchen of 10 and I need to be able to bring all those people together and to teach them. I need to be able to communicate my thoughts and my process to them.
I'm a good cook, and I look at something like 'Iron Chef' and think, 'It's a good thing I already know how to cook' - because I would never think I could do it if I watched these shows.
My bar for being successful is being able to do movies that really mean something to me and being able to make a living off of that.
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