A Quote by Jon Favreau
Ever since I read 'Kitchen Confidential,' I saw a little light bulb go off. Being a chef is like being on a pirate ship; it's not like 'Who Is Killing the Great Chefs of Europe?' or whatever my impression was as I was growing up.
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I've been fascinated by the world ever since I read 'Kitchen Confidential' by Anthony Bourdain. I've watched 'Top Chef' and watched interviews with chefs on 'Charlie Rose'... I thought they're really intriguing characters, and they really encapsulate that tension between vision and commerce, art and commerce.
The great thing about chefs as celebrities is it gives you a larger stage to let people know how important great food is. You're able to reach a nation. The hardest thing about being a celebrity chef is you go from working 18-hour days in your kitchen to it pulling you out of your kitchen here and there. I used to be in my kitchen six or seven days a week, and for ten years I never even took a vacation.
The English also had a reputation, shared with the Dutch, for blowing up their ships to avoid capture. In 1611, for instance, the Spanish Admiral Don Pedro de toledo captured a Turkish pirate ship, but its English consort, 'being wont to seek a voluntary death rather than yield, blew up their ship when they saw resistance useless'. Blowing up their ships, or at least threatening to do so, would become standard pirate practice.
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.
This kitchen is completely calm. Some of the old-fashioned chefs - they become kings in their kitchen, they've got to be called chef. But I don't care if someone calls me chef or Heston, it really doesn't bother me.
A lot of writers and artists are like chefs who eat their own cooking in the kitchen and then deliver an empty plate with assurances that it's great. Whereas the chef makes cake and sometimes tastes it with a finger, but that's it - the rest is for the people.
Great quotes make the light bulb go off in my mind. If you're like me, you'll jump at the chance to bypass all the churning and scoop the cream right off the top ~ that is what quotes are . . . the cream of our learning!
My biggest dream since I was a kid was to be the woman sneaking on the pirate ship dressed like a man, who was this great sword fighter, and the captain fell in love with her.
The human being is like a light bulb. If a human being is super stressed, depressed and filled with negativity, this is what that human being radiates out into the world.
Thoughts of being a pirate and stealing her away to my ship race across my mind. Although I’m not a pirate, and she’s not my captured princess.
It's like a kitchen, acting. Put a chef in a kitchen and they will have different recipes. Whatever your recipe, what works for you won't work for another.
I never worked hard until I got to the Howard Law School and met Charlie Houston... I saw this man's dedication, his vision, his willingness to sacrifice, and I told myself, 'You either shape up or ship out.' When you are being challenged by a great human being, you know that you can't ship out.
I always had a fantasy of being a chef, because I like kitchen life.
If you don't know a light bulb is a three-way light bulb, it messes with your head. You reach to turn it off, and it just gets brighter! That's the exact opposite of what I wanted you to do! So you turn the switch again, and it gets brighter once more! I will break you, light bulb!
...youth is only being in a way like it might be an animal. No, it is not just like being an animal so much as being like one of these malenky toys you viddy being sold in the streets, like little chellovecks made out of tin and with a spring inside and then a winding handle on the outside and you wind it up grrr grrr grrr and off it itties, like walking, O my brothers. But it itties in a straight line and bangs straight into things bang bang and it cannot help what it is doing. Being young is like being like one of these malenky machines.
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.
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