A Quote by Jen Lilley
I do most of the cooking at home, and both my mom and my mother-in-law are excellent chefs. However, I wouldn't call myself a chef.
Related Quotes
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.
Anybody can cook for chefs. I cooked for a three Michelin star chef when I was cooking at home.
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.
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.
You look at most of these 'best chef' lists, and there are about nine male chefs and one woman chef. The problem is still around.
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 have always been leaders, but now, because of social media and the evolution of the chef identity, we have a voice that expands beyond cooking.
My mother-in-law is an awesome cook, but I have grown up eating the food cooked by my mother. I must say that both of them have their own area of specialisation, when it comes to cooking.
Cooking is for chefs. Science informs us and lets us cook while knowing what we are doing, but it is not a replacement for the skills of a chef.
How many chefs when I was a young boy shouted at me during service? All I ever said was "Yes, chef." The customer is the most important. If the chef overreacts, fine. At the end of service, you apologize.
There are so many food shows, really beautiful ones, that exist to elevate professional cooking and professional chefs. But there aren't that many that really celebrate home cooking or are for home cooks especially.
I only get fat when I eat food cooked by other chefs. At home, my wife does all the cooking. She makes simple things like soups and salads. We both like steamed tofu.
A chef's palate is born out of his childhood, and one thing all chefs have in common is a mother who can cook.
When I moved to Los Angeles, I was cooking with two guys who became celebrity chefs, if you will. I became their sous chef for awhile. We'd go to all the big names in Hollywood.
There are divisions between a culinary chef and a dessert chef, also called a pastry chef. There are specializations within the pastry chef field. Some pastry chefs specialize in baking breads, while others are master cake designers. Each field requires an exceptional level of creativity and attention to detail.
If you are a chef, no matter how good a chef you are, it's not good cooking for yourself; the joy is in cooking for others - it's the same with music.
Related Authors
Angelina Jolie Quotes
American
Actress
Carrie Fisher Quotes
American
Actress
Cate Blanchett Quotes
Australian
Actress
Drew Barrymore Quotes
American
Actress
Emma Watson Quotes
British
Actress
Jane Fonda Quotes
American
Actress
Jennifer Aniston Quotes
American
Actress
Kate Winslet Quotes
English
Actress
Kristen Stewart Quotes
American
Actress
Lena Dunham Quotes
American
Actress
Marilyn Monroe Quotes
American
Actress
Meryl Streep Quotes
American
Actress
Mindy Kaling Quotes
American
Actress
Sandra Bullock Quotes
American
Actress
Selena Gomez Quotes
American
Actress
Viola Davis Quotes
American
Actress