A Quote by Marcus Samuelsson
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.
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While I appreciate what goes into making high-end Indian dishes, street food has a special place in my heart. Being raised in India, street food played an integral part in my life while growing up.
It is great to add some glamour to the food industry, like television shows have done for the food world and inspiring people to work in the industry. The flip side of that is unfortunately people think that after they get their qualifications, they get their invitation to compete on 'Top Chef.
It is great to add some glamour to the food industry, like television shows have done for the food world and inspiring people to work in the industry. The flip side of that is unfortunately people think that after they get their qualifications, they get their invitation to compete on 'Top Chef.'
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.
As I was saying, you have made the decision to let people into your life. Part of that involves being disappointed by them sometimes. Part of that involves being thrilled by them sometimes. It’s up to you to decide whether the risk is worth the reward.
The more I get into this industry the more I kind of see that it'll take as much as you give. So for me, setting boundaries is sometimes saying no, and just being like, 'Actually I don't want to do that' even though people might in my situation say yes.
I swear, I didn't really go in thinking, 'I'll be the Simon Cowell' of 'Top Chef.' I was just used to being a judge on British food shows where people are much more outspoken and rather rude. That's the culture over here.
I think what drives scientists is this tremendous intellectual adventure - pushing the boundaries of knowledge, walking down a track that nobody has walked down before, not knowing what's around the corner and then seeing a landscape that is so extraordinarily beautiful and complex, being part of the community that is driving the boundaries of knowledge and giving us insight into the amazing process of life.
In Judaism, almost every ritual entails either food or the absence of food. Yom Kippur, for instance, is the absence of food. Part of it is Talmudic, part of it is custom. So much of Judaism was bound up in dietary laws. So everything you ate - the very act itself - was part of religion.
To me, I would much rather be part of a healthy industry than being the only player in a dead industry.
People think motherhood involves a lot of domestic labor, and it doesn't. It involves being nice to your children as often as possible. That's part of my trick. I don't have that anxiety about meeting their needs.
I love being inside my brain and pushing myself to think in ever more complex ways because I know the ideas are there for the taking. It's all about being focused and disciplined and making use of one's abilities.
Spiritual practice . . . involves, on the one hand, acting out of concern for others' well-being. On the other, it entails transforming ourselves so that we become more readily disposed to do so.
I have worked my way up in the food industry being strong and steady about who I am as a person, first and foremost, as a chef and professional, and certainly as a woman.
I'm in a place where I feel comfortable not being a chef anymore. That's taboo in our industry. 'Chef' is supposed to be the ultimate end of the road.
It's very important to me that people who are actual chefs and other professionals in the culinary world, understand that I'm not, and have never held myself out as being, like a CIA trained chef.
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