A Quote by Jock Zonfrillo

I suppose that Ive got to point out that 'Nomad Chef' is not about survival in the wild. It is about celebrating remote communities and their food with them. — © Jock Zonfrillo
I suppose that Ive got to point out that 'Nomad Chef' is not about survival in the wild. It is about celebrating remote communities and their food with them.
At the end of the day, my life isnt about other peoples work. Ive got to stop giving stuff away. Ive got my own stories to tell, and a great need to tell them. Ive got these images, these thoughts in my head, and I need to find a way to cope with them.
Sometimes I do think that politicians are only in it for themselves, but actually as Ive got older Ive started to feel less cynical about them.
You don't ask people with knives in their stomachs what would make them happy; happiness is no longer the point. It's all about survival; it's all about whether you pull the knife out and bleed to death or keep it in.
The album 'Kelis Was Here' sucked the life out of me, and so I went off and studied to be a Cordon Bleu chef. What's great about food is that it's less about who you know and what you look like, and more about if you're any good.
In the past, Ive visited remote places - North Korea, Ethiopia, Easter Island - partly as a way to visit remote states of mind: remote parts of myself that I wouldnt ordinarily explore.
If there was ever a food that had politics behind it, it is soul food. Soul food became a symbol of the black power movement in the late 1960s. Chef Marcus Samuelsson, with his soul food restaurant Red Rooster in Harlem, is very clear about what soul food represents. It is a food of memory, a food of labor.
As Darwin himself was at pains to point out, natural selection is all about differential survival within species, not between them.
It's about not rewarding your children with food, not always celebrating with food. I do think it's important to find other ways to comfort our children and ourselves, to work other ways of celebrating and rewarding.
We are not really privy to all that crazy stuff that goes on in the show. I go to work, eat, and talk about food. The wild things happen when we aren't around. I expected Top Chef to last three or four seasons and we are now shooting season ten.
I'd say the most important criteria is vision. What is your vision for the party? Do you have a vision to strengthen the grassroots and help them turn out people in their local communities? That's the real thing. The real question is not about one person. It's not about an individual. It's about millions of people working all over this country to reach out in their local communities. And the DNC chair has to help them do that and have a vision for that and have the energy for that.
I loved them all the way one loves at any age -- if it's real at all -- obsessively, painfully, with wild exultation, with guilt, with conflict; I wrote poems to and about them, I put them into novels (disguised of course); I brooded upon why they were as they were, so often maddening don't you know? I wrote them ridiculous letters. I lived with their faces. I knew their every gesture by heart. I stalked them like wild animals. I studied them as if they were maps of the world -- and in a way I suppose they were.
Personally, I have been very impressed by the slow food movement. It is about celebrating the culture of food, of sharing the extraordinary knowledge, developed over millennia, of the traditions involved with quality food production, of the sheer joy and pleasure of consuming food together. Especially within the context of family life, this has to be one of the highest forms of cultural activity.
I'm a home cook and love to read about food, but I'm not trained as a chef. I'm just really into cooking and passionate about it.
I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
The best part of success is that it got me past the basic survival level of existence so that I was comfortable. I didn't have to worry about stuff pertaining to survival. Once that was taken care of, I got the chance sit down and create and work at what I do.
Kids love food. It's about putting materials out there that get kids thinking about food - to get kids interacting about food. It's about simple things, like kids thinking about pasta - getting kids to work with food.
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