A Quote by Gordon Ramsay
There are very few chefs both in Britain and the States that really identify the secret of being consistent. And combine consistency with flavor.
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If I knew the secret to consistency, I'd be consistent.
What, then, is the true Gospel of consistency? Change. Who is the really consistent man? The man who changes. Since change is the law of his being, he cannot be consistent if he stick in a rut.
The one thing I always talk about in terms of restaurants is consistency. I think that's what we love about the vodka, is that it's consistent. It's consistent in its pureness and that's how I tie it to restaurants. When I think of a good restaurant, it's where the food has been consistent; there's always a consistency.
I train my chefs with a blindfold. I'll get my sous chef and myself to cook a dish. The young chef would have to sit down and eat it with a blindfold. If they can't identify the flavor, they shouldn't be cooking the dish.
Pastry is different from cooking because you have to consider the chemistry, beauty and flavor. It's not just sugar and eggs thrown together. I tell my pastry chefs to be in tune for all of this. You have to be challenged by using secret or unusual ingredients.
I feel like there are a lot of positives in my swing. I'm really going to work around the rhythm of my swing, being able to keep my rhythm and being more consistent. Consistency is what I'm looking for, performance-wise.
I think a lot of chefs can definitely think about great flavor combinations and stuff, but then they'll pass it along to their pastry chef to actually do it in the end. Pastries, you actually do using recipes, and it's got a little more of a science to it. It's something that a lot of times, chefs aren't really involved in coming up with throughout their career, so it makes it a little more challenging.
Many of the master chefs in the South, both the upper South as well as the deep South, were blacks and many of those people came here to Washington, D.C., and opened up establishments. Very, very few of them have survived. But they certainly were very prominent.
Being consistent is way less interesting than being yourself. And if you're not interesting? Good luck with your Big Consistency Project.
What is the most rigorous law of our being? Growth. No smallest atom of our moral, mental, or physical structure can stand still a year. It grows--it must grow smaller or larger, better or worse--it cannot stand still. In other words, we change--and must change, constantly, and keep on changing as long as we live. What, then, is the true Gospel of consistency? Change. Who is the really consistent man? The man who changes. Since change is the law of his being, he cannot be consistent if he's stuck in a rut.
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 have lost my credibility as a hit maker because of these side excursions into other branches of music; by not being consistent. Consistency seems to be all-important.
So what we have tried to do in our later buildings is to try to be completely consistent, as a painter is consistent or as a sculptor is consistent. Architecture also must be very consistent.
I think all chefs who pursue great flavor have good ethics.
What everybody forgets is that when I was a journalist in Britain and in the United States, I was always a Canadian. And the price of expatriation does not go down, it goes up. I never felt part of the political common sense of Britain. I never felt it in the United States. I had no natural home in Britain and the U.S.
Salt's relationship to flavor is multidimensional: It has its own particular taste, and it both balances and enhances the flavor of other ingredients.
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