A Quote by Gok Wan
It's not like I'm going to be the new tele chef or anything, I don't want that at all.
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I want to be a chef, but I'm only a fat girl chef; like, I only like to make fat comfort food. I'm not, like, a healthy chef person.
I'll basically eat anything that a chef puts in front of me. One of the reasons is respect for the chef. I watch chefs eat at other chefs' restaurants, and they're very aware not to leave anything over because the chef is watching very closely. It's a very sincere interaction when two chefs are cooking for one another.
I wanted to feel that precision and control and then try to apply it to tele. That's what I've looked for in my gear development through the years, and today, tele is very precise, very high-performance.
Chef means boss and in France you get an office chef and you get a chef on a building site, etc. So I'm a chef de cuisine, chef of the kitchen, and that means that I'm in charge of a team.
Chef Thomas Keller was an inspiration to me and many, many young cooks like me. He told us that the role of the new, modern chef is different.
I can't justify taking one minute of free time for myself. I'm restless to do things. Anything! Hell, I'll watch Top Chef and I think, "God, maybe I could be a chef," I'll watch a dancing show and think, "God, maybe I can be a dancer." I mean, that's how I got into acting. I visited an improv show and thought, "Hey! I could do this." It sounds like arrogance, but I don't think it is... just an ambition to reach out and touch something new.
What I like to do when I go out is enjoy my friends and the food around it. If we have to stop and give five minutes to the chef, then I'm down with that. But if the chef has to interrupt every course to tell us how important this new revolution that's happening is, then I'm not so much interested in that.
You can call me the bad boy chef all you want. I'm not going to freak out about it. I'm not that bad. I'm certainly not a boy, and it's been a while since I've been a chef.
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.
I am not very convinced with having a signature dish. The whole point of being a chef is going to a new place, adapting and curating a new menu as per the culture and community.
I feel like at this point in the world of just creating anything, you're not going to be able to create anything new. I think the closest thing you're going to get to originality is a mixture of influences.
Make use of radio, TV and films discriminatively; only for programs that will enhance our knowledge and culture. Television is tele-visham (tele-poison, in Malayalam). If we are not careful, it can corrupt our culture, damage our eyes and drain away our time.
We have a personal chef who helps us stay on track, and we really like to keep things the same all year round. We don't want to change anything up too much if it's working. We eat clean and organic as much as we can, and try not to eat too much of anything.
It's very tempting to have a nanny and live in a gated community and have a chef - I'd love to have a few dinners cooked for me. But I don't want that for my children. When they're older, if people say to them, 'Did you have a chef?' I want them to be shocked by the question.
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.
I just always want a new producer. I'm going to have a new producer on the next one. Because I'm the same person, and I feel like, I know I'm going to bring to it a certain sensibility that's me, and I want to have something different coming out on each album.
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