A Quote by Kate Christensen
I wanted to write a food book, but I'm not a chef or an expert on culinary matters, to put it mildly.
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I enjoy what I do because it keeps evolving - when I was a cook, I wanted to be a chef de partie; when I was a chef de partie, I wanted to be a chef; when I was a chef, I wanted to be a restaurateur, and now I am a chef entrepreneur. I am still fulfilling my dream.
I think, for me, there's The Book I Should Write and The Book I Wanted to Write - and they weren't the same book. The Book I Should Write should be realistic, since I studied English Lit. It should be cultural. It should reflect where I am today. The Book I Wanted to Write would probably include flying women, magic, and all of that.
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.
The chef that grew up with the grandma who cooks tends to always beat the chef that went to the culinary institute. It's in the blood.
I heard somewhere that whenever you write a book, people will ask you One Question about it over and over. And while I'm no expert in these matters, this is proving to be true. My first book dealt with a not-that-pleasant degenerate type, and the One Question was, 'Is this an autobiographical story?'
IMBECILE!" the chef shouted. "Next time why don't you just put your whole HAND in the food, hey? Yes, your whole hand, or maybe your FACE! I arrange the food on plates with care, are you understanding what I am telling you? It is part of the art form of cooking, yes? A lovely plate of food is a thing of beauty! And then you, NUMBSKULL, come along and put your fat greasy FINGERS all over my plate, and SHAKE the plate, and move my food all around the plate until it looks like pigs' vomit!" "Chef Vlad!" I cried out in delight.
While some people may think being a chef only entails making enticing dishes and pushing the culinary boundaries, being a part of the food industry involves much more.
'Say Her Name' was a book I never wanted to write and never expected to write. I wasn't trying to do anything except write a book for Aura - a book that I thought I had to write.
When you have a chef that wants to be in the spotlight, maybe after one or two appearances on a show, they think they're at a certain level that they haven't reached yet in the kitchen. Shows like 'Top Chef', 'Hell's Kitchen' have helped bring attention to the culinary world.
Anyone who's a chef, who loves food, ultimately knows that all that matters is: 'Is it good? Does it give pleasure?'
Anyone who's a chef, who loves food, ultimately knows that all that matters is: Is it good? Does it give pleasure?
I should write a book. I've always wanted to write a book. I should write a book about kids who see dead people.
Part of what makes a great chef is the ability to adapt, cook, and to taste. A great chef will use all their food knowledge, food memories, and senses to work with each ingredient and apply themselves to the dish they are creating.
I was given the opportunity to write the kind of book that I wanted to write, rather than one that catalogues where I sang and what I sang and what I wore. I wanted to write a book about an American family, the family that has produced me. The longer I live, the more I realise the incredible support and love we were given as children.
Marcus Samuelsson is a chef who inspires me everyday. He has such a deep understanding of flavors and techniques. His food is representative of the diverse world that we live in. What he has done in Harlem with Red Rooster is very special. Marcus is not just a chef, he's a food activist.
One of these days when I'm finished coaching at Alabama, I'll write an authorized book because there's only one expert on my life, and guess who that is... me. And there won't be any misinformation. There won't be any false statements. There won't be any hearsay. There won't be any expert analysis from anybody else. It will be the real deal.
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