A Quote by Frances Mayes
There is no technique, there is just the way to do it. Now, are we going to measure or are we going to cook?
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I've just got to be a little bit cautious with my technique and all that sort of stuff, going into tackles. But I'm not going to change the way that I go into it. I'm going to be aggressive.
I'm not going to stop going to the supermarket just because the paparazzi follow me. I love to cook and a cook needs her ingredients!
A good story will keep you wondering about what's happening, what's going on, where does this go? Now it's going to go that way, now it's going to go that way. It has to do that. If it's predictable, it's just boring.
I don't really like going out for dinner. It's way better to not have to wait for food... It's quite boring. I don't cook anything, though; I just transfer it from the fridge into bowls. I'm more of a transferer than a cook.
I said, 'What I'm going to do is dress as plain as humanly possible.' I'm not going to wear anything fancy, I'm not going to have fancy music, I'm not going to have fancy pyro - I'm literally just going to be a dude walking into the ring. I'm going to look like I just got off work from a construction site, and I am now punching you in the face.
I mean, you're just not going to like somebody and he's not going to like you. But you're going to go out there and play. And you're going to give the other seven or eight guys on that field a chance to win. And that's just the way it's going to be.
If we're eating industrially, if we're letting large corporations, fast food chains, cook our food, we're going to have a huge, industrialized, monoculture agriculture because big likes to buy from big. So I realized, wow, how we cook or whether we cook has a huge bearing on what kind of agriculture we're going to have.
There's that wonderful line in Measure for Measure. I forget which of the characters has committed adultery and is going to die. He looks at his hand and says, "How could this die?" That's the joke. I've always thought, and this is nothing new, that we don't really believe we die. I think you're going to die, because I know that's what happens but I can't imagine I'm going to die.
I live for the moment. I'm basically a Buddhist-type person. I'm just here right now, and I don't think about what's going to happen a hundred years from now. I try to concentrate on what's going on right now. But I'm really trying to run this company like it is going to be here a hundred years from now. That's what's important.
You have no choice as a professional chef: you have to repeat, repeat, repeat, repeat until it becomes part of yourself. I certainly don't cook the same way I did 40 years ago, but the technique remains. And that's what the student needs to learn: the technique.
The truth is, everybody falls into an incinerator of some measure or other. Not literally one. The question is what are you going to do with those bad times? Are you just going to let them gnaw at you?
I was told over and over again that I would never be successful, that I was not going to be competitive and the technique was simply not going to work. All I could do was shrug and say "We'll just have to see".
I just want my music to measure up to. Part of it's just thinking about my place in history and how this music is going to be perceived, if it's listened to 30, 40 years from now.
I could see it wasn't going to be easy. I couldn't give a franchise to any old greasy spoon. And I knew the chicken had to be cooked the way I told them to cook it if it was going to be as popular as it could be.
Let’s get one thing straight: Mexican food takes a certain amount of time to cook. If you don’t have the time, don’t cook it. You can rush a Mexican meal, but you will pay in some way. You can buy so-called Mexican food at too many restaurants that say they cook Mexican food. But the real food, the most savory food, is prepared with time and love and at home. So, give up the illusion that you can throw Mexican food together. Just understand that you are going to have to make and take the time.
I believe we came from nowhere. We show up, and we are now here. It's all the same. It just is a question of spacing. While we are in the "now here," we all contemplate where we are going. Where we are going is back to the "nowhere." We are going to rejoin the spirit from which all things emanate. These are the big questions for me - always.
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