A Quote by Eric Ripert
It was my first day working at Tour d'Argent, a famous restaurant in Paris, in 1982, and they were celebrating their 400th anniversary. I am in the fish station and after many mistakes, including cutting myself after 30 seconds in that kitchen, the chef said, "Make a Hollandaise sauce with 32 yolks." It takes me forever to separate the yolks from the whites, and I put them in a bowl and try to go close to the stove, but the stove is way too hot for me.
Related Quotes
I would always advise if you were to have several egg whites, include a couple of yolks in there because there are some amino acids in the yolks that are slightly lacking in the whites.
The cat, having sat upon a hot stove lid, will not sit upon a hot stove lid again. Nor upon a cold stove lid.
[T]he cold warms me—after a different fashion from that of the kitchen stove.
I can see you in the kitchen bending over a hot stove, and I can't see the stove
A cat that jumps on a hot stove will never jump on a hot stove again. Neither will it jump on a cold stove.
One thing my mom taught me was that when you're making deviled eggs, flip the eggs over the night before. They've been sitting in the carton as they're transported, so the yolks settle on bottom. If you flip them, then the yolks aren't skewed to one side.
When you make the film, it's like a chef who works on the meal. After you're working all day in the kitchen and dicing and cutting and putting the sauces on, you don't want to eat it. That's how I always feel about the films. I work on it for a year. I've written it, I've worked with the actors, I've edited, put the music in. I just never want to see it again.
Kenzo were celebrating their 30th anniversary, and they did this big, huge show in Paris and invited back all the models who'd walked for them in the 30-year era. How I found myself in the mix, I'll never know.
Lemon curd is a basic custard, meaning it's thickened by eggs. Although many curd recipes call for just yolks, I prefer to use a combination of whole eggs and yolks to add a bit of lightness.
Let me tell you a story about when I was growing up in Spain. Many Sundays, we would invite 30, 40, 50 people to the countryside, and my father would make a big paella. He put me in charge of the fire and the 'stove' - the rocks that hold the pan. But he wouldn't let me cook. I got so unbelievably upset.
When I realized, "Hm, I'm not that good at all. It will take me weeks, maybe months, to master the 32 yolks." When I did, it was a turning point in my career.
I remember at The Quilted Giraffe, when I was when working there to try out for the sous-chef position. I really wanted it, and the woman working the line next to me kept messing up and making me look bad. The last day of my kitchen trail, I just said to her very quietly, 'Do me a favor and get out of my way, because I want this job.'
I try to push myself a little every day. For me, it's doing 10 more seconds of whatever I'm working on. So if I'm on the treadmill sprinting my butt off or doing a grueling core workout, I think to myself, 'You can do 10 more seconds, and you'll be that much mentally stronger.' After a while, those 10 seconds add up!
If we were controlling the performance, we never would have had someone push a button to make the pellet stove come on during a climatic moment. And after the loud pellet stove moment, which is like a Todd Haynes's Safe interruption into the home and into the narrative - as if the home is a like a ghost surrounding the characters - her performance changes entirely.
First and foremost I am a chef, whether behind the stove at one of my Northern California restaurants or for the past 15 years in front of the camera on my Food Network cooking shows. Creating new dishes and flavor combinations that bring cooks and our restaurant guests pleasure is my job and I love it.
My kitchen is my baby. I don't have kids, so cooking is sort of like my child. Renovating my kitchen has allowed me to channel my creativity the way parents work on a nursery. The centerpiece is my vintage 1950s Wedgewood stove.
Related Authors
Ainsley Harriott Quotes
English
Chef
Alex Guarnaschelli Quotes
American
Chef
Alice Waters Quotes
American
Chef
Christina Tosi Quotes
American
Chef
Gordon Ramsay Quotes
Scottish
Chef
Jose Andres Quotes
Spanish
Chef
Julia Child Quotes
American
Chef
Lidia Bastianich Quotes
American
Chef
Marco Pierre White Quotes
British
Chef
Marcus Samuelsson Quotes
Ethiopian
Chef
Mario Batali Quotes
American
Chef
Rick Stein Quotes
English
Chef
Roy Choi Quotes
South Korean
Chef
Ruth Reichl Quotes
American
Chef
Tom Douglas Quotes
American
Chef
Yotam Ottolenghi Quotes
Israeli
Chef