A Quote by J. Kenji Lopez-Alt
Tempura chefs are sort of like the Jedi of the cooking world: They must deftly perform with the utmost skill and precision, using extremely dangerous tools, all while maintaining a calm, serene demeanor. It is an elegant technique, from a more civilized time.
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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.
Musical harmony is based on physical principles, while in cooking, ingredients must be weighed out with precision. At the same time, you have to be able to invent because if one follows the same recipe all the time, you never create anything new.
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.
I've studied a technique called the Sanford Miesner technique, that teaches you how to focus. It's mainly about daydreaming. And the technique's really about imaginary circumstances. Using your imagination to sort of daydream about stuff. It makes you emotional in a scene.
You have a lot to learn, young man. Philosophy. Theology. Literature. Poetry. Drama. History. Archeology. Anthropology. Mythology. Music. These are your tools as much as brush and pigment. You cannot be an artist until you are civilized. You cannot be civilized until you learn. To be civilized is to know where you belong in the continuum of our art and your world. To surmount the past, you must know the past.
By concentrating on precision, one arrives at technique, but by concentrating on technique one does not arrive at precision.
Enthusiasm produces the most cruel disorders in human society; but its fury is like that of thunder and tempest, which exhaust themselves in a little time, and leave the air more calm and serene than before.
I have a lot of cooking tools. In fact I have a whole drawer full of knives. Cooking tools, especially cutlery, are my toys.
I know people want me to sort of defend myself, to sit here and be like, 'I'm a boy, but I wear makeup sometimes.' But, you know, to me, it doesn't really matter. I don't really have that sort of strong gender identity-I identify as what I am. The fact that people are using it for creative or marketing purposes, it's just kind of like having a skill and using it to earn money.
I suppose there is hardly any one in the civilized world - particularly of those who do just a little more every day than they really have strength to perform - who has not at some time regarded bed as a refuge.
What is revolutionary today is that we're using precision-guided munitions. And instead of building individual weapons, we are building an industry and a philosophy, the culture of precision. You saw Desert Storm. Precision works.
The world is in an extremely dangerous situation, and serious diseases often require the risk of a dangerous cure like the Pasteur serum for rabies.
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.
Competitiveness is defined as the ability of companies to compete while maintaining or improving the average standard of living. If you are cutting wages to become more competitive, that's not really more competitive. It's raising the skill and the efficiency of those workers so that they can support and sustain that higher wage.
I like the skill set required to be an outdoorsman - to cook food over fire and to climb rocks without ropes, to move around using nothing but yourself and maybe some rudimentary tools.
The key characteristics of a tempura-style batter are extreme lightness of color and texture: Good tempura should be pale blond with an extraordinarily lacy, light, and crisp coating.
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