A Quote by Gordon Ramsay
It's quite weird knocking that out of them and telling them to forget cooking for chefs; forget what chefs say about your food.
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Young chefs, famous chefs, home cooks, and everyone who loves food and cooking-we all depend on Larousse Gastronomique. It is the only culinary encyclopedia that is always up-to-date.
Chefs hate desserts. The smartest thing a chef can do is hire a great pastry chef. Cooking savory food is all about feel - you season something, you taste it, you go back in and adjust, more butter, more olive oil, more acid, whatever you want to get it to taste the way you want. Pastries are like a science project. To me, the greatest chefs are the ones who have the greatest feel for food, while the greatest pastry chefs have to be people that are extremely precise.
A lot of people, when they say forgive and forget, they think you completely wash your brain out and forget everything. That is not the concept. What I think is you forgive and you forget so you can transform your experiences, not necessarily forget them but transform them, so that they dont haunt you or handicap you or kill you.
A lot of people, when they say 'forgive and forget,' they think you completely wash your brain out and forget everything. That is not the concept. What I think is you forgive and you forget so you can transform your experiences, not necessarily forget them but transform them, so that they don't haunt you or handicap you or kill you.
Following the devastating India Ocean tsunami of 2004, I founded Chefs for Humanity, modeled after Doctors Without Borders, but comprised of chefs. There wasn't anything out there like it, and there was a definite need for chefs to be able to offer assistance and aid.
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.
Following the devastating India Ocean tsunami of 2004, I founded Chefs for Humanity, modeled after Doctors Without Borders, but comprised of chefs. There wasn't anything out there like it, and there was a definite need for chefs to be able to offer assistance and aid to those suffering from hunger and/or malnutrition worldwide.
I love cooking, but I love the business, too. It's important because a lot of chefs forget the business side and have to shut down after six months.
How many chefs do we know that prefer cooking for chefs than they do customers, yet customers are returning repeatedly and it's the level of support that determines the level of success that restaurant will have.
I go to the fanciest restaurants in the world and try them out. I like to see these chefs that are wizards do their thing. I like two types of food: cheap fast food - In-N-Out Burger, Taco Bell, stuff like that - or expensive food. Anything in between just bothers me.
When we talk about chefs, we often talk about their love of food or their passion for it, but cooking is also about making a living; it's a job.
In recent years, I've been writing because I'm fortunate enough to work in the world of food television, to travel and taste and learn about cooking from the best chefs in the business.
I want you to say 'Never Forget' because when you say 'Never Forget' you're thanking that veteran in a different way. You're allowing them to be thankful for the idea for the fact that as an American you're in it with them. We're in it together and we don't forget together.
I feel like a lot of the pastry chefs and chefs I worked for and worked under were always really, really big on the philosophy of 'everyone's in it together in the food world.'
Forgotten? No, we never do forget:
We let the years go: eash then clean with tears,
Leave them to bleach, out in the open day,
Or lock them careful by, like dead friends’ clothes,
Till we shall dare unfold them without pain,—
But we forget not, never can forget.
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.
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