A Quote by Marco Pierre White
Today there are very few chefs at that high level who are behind their stoves. You don't feel their presence within the room. Where's the romance? Where's the show? Where's the theater? The modern day restaurant - it's like dining in a chapel. It's boring.
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One restaurant I visit without fail, whenever I'm in the Bay Area, is the Boulevard at 1 Mission Street, a few strides from the waterfront. It has excellent food and wine very much in the modern California style, but I go there less for any one dish than for the pleasure of dining with the restaurant's chefs.
I came from the old world of gastronomy. Many years ago I walked into the kitchens of the Hotel St George and I feel very fortunate that I worked for chefs that were behind their stoves. I saw that world of gastronomy. I can sit here today and say that I saw the golden age of gastronomy. It's gone, it's gone. It's never going to have that anymore, once the accountants get involved the romance fades. That's the reality.
We have very professional, amazing chefs that are contestants. Most of them have their own restaurants and are settled, recognized chefs in Mexico. That gives the show [Top Chef] a different level completely; the gastronomic level is very high. It makes it all more interesting and the competition is just harder and harder.
How many chefs do we know that prefer cooking for chefs than they do customers, yet customers are returning repeatedly and it's the level of support that determines the level of success that restaurant will have.
I grew up in a modern home, but my grandmother lived across the street in an old house that was built when churches were illegal in Mexico. She had a chapel in the home, right between the kitchen and dining room.
Slaves were taught to be fine chefs, but they endangered their lives if they made a mistake or served an ill-prepared dish. Rather than being reprimanded, they were often hauled into the dining room and flogged in the presence of the guests.
If you look at some shows that have an ugly feel to them, or a nihilistic sort of feel to them, you'll usually find a group of cynical, unhappy, miserable people behind the production. If you see a show that's rather boring, or a cookie-cutter factory show, you'll usually find some pretty uninteresting, boring people behind it.
I was obsessed with romance. When I was in high school, I saw 'Doctor Zhivago' every day from the day it opened until the day it left the theater.
I don't want to be like a flag in the wind one day like this and one day like the other, praying for a few points. Sometimes at this level we have to, sadly, work within this pressure in your day to day work, and that's quite normal.
The level of competition on 'Iron Chef' was very intense. In fact, I feel like the show provides chefs with a stamp of approval and in many ways lets them know that 'they've arrived.' It was a tough journey, to say the least, but in the end, it provided me with an example how hard work and persistence pays off.
I kind of think of engineering like the chefs at a restaurant. Nobody's going to deny chefs are integrally important, but there's also so many other people who contribute to a great meal.
[Doctor Cukrowicz in Suddenly, Last Summer is] is one of the most unpronounceable roles in the modern-day theater day canon, and one of the most boring!
Television in the '80s was very limited. There was no Food Network. When I opened Spago, I had the kitchen in the dining hall. It was probably the first restaurant to do so. The dining scene became more casual. All these cooking shows have transformed our profession one-hundred percent.
When I'm on stage, I feel very much at home - within a theater, within an ensemble - so this entire process is something I feel very attuned with.
The good news about showcasing chefs and the TV shows is they've attracted a lot more smart kids to the profession than 30 years ago. On the downside, though, these young chefs all say they want their own restaurant and their own TV show.
. . . gastronomical perfection can be reached in these combinations: one person dining alone, usually upon a couch or a hill side; two people, of no matter what sex or age, dining in a good restaurant; six people . . . dining in a good home.
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