A Quote by Gregg Wallace

When you go out for a good meal, chances are that there will be a deep fat fryer in the kitchen. Every Michelin star restaurant will have one. — © Gregg Wallace
When you go out for a good meal, chances are that there will be a deep fat fryer in the kitchen. Every Michelin star restaurant will have one.
Every household down my road in Peckham, south-east London, stunk of deep-fat frying and I'm sure every working-class home around the country was the same. How would you have done chips and Spam fritters without a deep-fat fryer?
I had to get a deep-fryer. My favorite food is French fries, so I mean there you go right there. That tells you the answer of why I needed a deep-fryer.
I will go to a nice restaurant in Miami, and no one sitting at the tables will notice me or even know who I am. Then everyone in the kitchen comes out and wants to take a picture.
I won't cook in deep fat. Years ago, I met a fireman who said most kitchen fires were caused by deep fat, and I don't think that's changed. Oven chips are good enough for my grandchildren, and they're chuffed with that.
If we go out there and do our best every game, then I will take my chances that the results will be more good than bad.
It was the greatest thing in the world getting fat. Every meal out was an event. Or we'd go to Italy and we'd have pasta, truffles, and dessert and then plan the next incredible meal. It was a happy-go-lucky time. I never had so much fun.
When you go to a restaurant, the less you know about what happens in the kitchen, the more you enjoy your meal.
One of the great awards from a chef's point of view are Michelin stars. The ultimate is three Michelin stars. For example, Gordon Ramsey has three Michelin stars. Having one Michelin star is a big deal, two is incredible and having three puts you in a bracket of maybe 30 chefs worldwide.
Well, I look at it like this: When you go to a restaurant, the less you know about what happens in the kitchen, the more you enjoy your meal. If the soup tastes good, everything's cool, and you don't necessarily want to know what's in it. The same thing holds true with movies.
If any chef ever tells you they're not inspired equally by the truck-stop barbecue as they are by the four-star Michelin restaurant they are lying.
Most of my recipes start life in the domestic kitchen, and even those that start out in the restaurant kitchen have to go through the domestic kitchen.
Many people think children must have chips. I don't think any household should have a deep fat fryer.
When I'm doing kitchen planning as well as bathroom design, I try to walk through the day with the homeowner. If we're talking about a kitchen, it will be: So, we are walking in with the groceries. When we are taking them out of the car, where will they go? What is the distance to fridge, to pantry?
I'm a walkawayer. If someone brings me a really crap meal in a restaurant I will tell them it's wonderful and then just never go to the restaurant again. I think that's the best way to do it generally, rather than sit and fight and annoy your head. Just pretend to enjoy it and then leave.
Like I say, Michelin is Michelin. It's nice people are recognized, but at the end of the day, the star doesn't define you, it's what you do with it, and it's what you do in life in general. I think it helps you with the business, but it doesn't help you as a person.
You will not create a lot of chances in every game, but if you stop the opponent getting chances, you will win more.
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