A Quote by Daniel Humm
We can use all the scientific tools, but it will never replace the palate or the talent of the chefs who are in the kitchen.
Related Quotes
There are three types of palate. There's the palate that can't taste anything, there's the normal palate, and there's the Super Palate. I don't think I've got a Super Palate, but it's pretty good.
Never use a metaphor, simile, or other figure of speech which you are used to seeing in print. Never use a long word where a short one will do. If it is possible to cut a word out always cut it out. Never use the passive voice where you can use the active. Never use a foreign phrase a scientific word or a jargon word if you can think of an everyday English equivalent. Break any of these rules sooner than say anything outright barbarous.
Machinery is aggressive. The weaver becomes a web, the machinist a machine. If you do not use the tools, they use you. All tools are in one sense edge-tools, and dangerous.
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.
One really interesting thing for me was learning about kitchen etiquette, and the differences between an Indian kitchen and a French one. They're different in atmosphere, and also in how chefs maneuver within them.
A chef's palate is born out of his childhood, and one thing all chefs have in common is a mother who can cook.
At its best, management theory is part of the democratic promise of America. It aims to replace the despotism of the old bosses with the rule of scientific law. It offers economic power to all who have the talent and energy to attain it.
There is a race between the increasing complexity of the systems we build and our ability to develop intellectual tools for understanding their complexity. If the race is won by our tools, then systems will eventually become easier to use and more reliable. If not, they will continue to become harder to use and less reliable for all but a relatively small set of common tasks. Given how hard thinking is, if those intellectual tools are to succeed, they will have to substitute calculation for thought.
We have the insight and the tools to identify and bring to fruition the dormant talent that our artists possess. Favored Nations will be branded as the home base for inspired musical talent.
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.
As a restaurateur, my palate is one of my most important tools.
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.
...while science gives us implements to use, science alone does not determine for what ends they will be employed. Radio is an amazing invention. Yet now that it is here, one suspects that Hitler never could have consolidated his totalitarian control over Germany without its use. One never can tell what hands will reach out to lay hold on scientific gifts, or to what employment they will be put. Ever the old barbarian emerges, destructively using the new civilization.
Nine out of ten English chefs have their names on their chests. Who do they think they are? They're dreamers. They're jokes. Just ask yourself how many chefs in this country have Michelin stars and how many have their names on their jackets. We all wear blue aprons in my kitchen because we're all commis. We're all still learning.
The only way to teach people how to truly do it and do it the right way, is to get those ingredients and kitchen tools in front of them and in their hands to use.
Do not wait; the time will never be 'just right.' Start where you stand, and work with whatever tools you may have at your command, and better tools will be found as you go along.
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