A Quote by Nobu Matsuhisa
Many chefs are either technically or artistically better than me, but I know my food has soul.
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I have had so many team-mates who have been technically better than me.
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.
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 know there are going to be big challenges financially, but I'm excited artistically. I think that if the experience is better artistically, then we have more hope in the future.
Many chefs of a certain caliber do not see me as a chef. I don't have a restaurant. They see me as a TV food personality, not a chef. I've gotten respect, trust me, they respect me, but I think that I can't hit that particular level of respect from them until I have a successful Vegas restaurant that not only makes money but creates unbelievable food and a fabulous experience. I don't think people think I can cook, and they don't think I know what the hell I'm doing.
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.
I don't really class myself as a musician, I can make music but I'm not the greatest technically. There were other people who were technically better than me in school but I knew how I wanted to sound and all I needed was to work out how to do it.
I just don't know artistically - because I don't write my own music - I don't know artistically what an album would mean for me. I don't know what I would want to say with an album that would be unique to me - something that hasn't been done before. I'm just not sure what that is. But I'm absolutely open to it.
What I've learned over the years is it's so much better to surround yourself with real talent and hire real chefs. I learned more from the chefs I have working for me than you could ever imagine. There's nothing wrong with being able to create opportunities for people, and you don't have to do everything, take credit for everything, and have all the weight be on your shoulders.
Young chefs, famous chefs, home cooks, and everyone who loves food and cooking-we all depend on Larousse Gastronomique. It is the only culinary encyclopedia that is always up-to-date.
While it is true that many people simply can't afford to pay more for food, either in money or time or both, many more of us can. After all, just in the last decade or two we've somehow found the time in the day to spend several hours on the internet and the money in the budget not only to pay for broadband service, but to cover a second phone bill and a new monthly bill for television, formerly free. For the majority of Americans, spending more for better food is less a matter of ability than priority. p.187
There are many places that people can produce really good food. I wouldn't limit it to an area of the country, it's what the chefs have in them.
Is there someone who can play guitar better than me technically? One hundred percent. But does anyone look better playing a guitar in my generation? Absolutely not.
I live in the United States, and I'm not moving. But from the standpoint of food safety, the countries in Scandinavia do it better than we do. It's not that they don't have food-poisoning incidents; it's that there are many fewer in proportion to the population.
Great chefs know it's the appearance of food that counts...but great eaters know its the amount of food that counts
Where do people earn the Per Capita Income? More than one poor starving soul would like to know. In our countries, numbers live better than people. How many people prosper in times of prosperity? How many people find their lives developed by development?
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