A Quote by Ranveer Brar
You have to respect the culture you are cooking in, yes, but you have to respect the palate you are cooking for, too, and you have to adjust to that palate.
Related Quotes
There are three types of palate. There's the palate that can't taste anything, there's the normal palate, and there's the Super Palate. I don't think I've got a Super Palate, but it's pretty good.
It takes a little time, but the pleasures of cooking begin before the pleasures of the palate, and preparing means anticipating.
A good cook is the peculiar gift of the gods. He must be a perfect creature from the brain to the palate, from the palate to the finger's end.
Cooking, I mean, food, cooking foods is just everything that I do from morning to night. It's how I choose to live my life: through cooking, people that are in food culture. And I love it.
Huh - Why is Max in the kitchen?" Dr.Martinez: "We're cooking." Gazzy: "She's just keeping you company, right?" Dr.Martinez: "No, she's cooking." Nudge: "Cooking...food?" Max: "Yes, I'm cooking food, and it's great, and you're going to eat it, you twerps!
It's a funny thing, but it's often overlooked that I'm a huge devout lover of French cooking. I have the utmost respect for them, though they have lost their respect for me because they think the way I cook is nutty.
I still think we have a long way to go on rebuilding a culture of cooking. Everyday simple cooking.
There are as many attitudes to cooking as there are people cooking, of course, but I do think that cooking guys tend - I am a guilty party here - to take, or get, undue credit for domestic virtue, when in truth cooking is the most painless and, in its ways, ostentatious of the domestic chores.
Even cooking at home, the difference between my wife cooking and me cooking is major. When my wife cooks, the kitchen looks like a disaster. When I cook it's completely clean and organized and it doesn't look like anyone has been cooking in there.
I started cooking for the love of cooking, and I am going to keep cooking whether there's a celebrity aspect to it or not.
I think moving from Ireland to Australia, you couldn't get a more different accent on the palate. The Irish accent is very muscular and involves a lot of tongue and cheek-muscle work, whereas the Australian accent is really flat; the palate is quite broad. They're at almost opposite ends of the scale, so I feel it was good training.
Publishers, theatrical managers, and critics ask not for the quality inherent in creative art, but will it meet with a good sale, will it suit the palate of the people? Alas, this palate is like a dumping ground; it relishes anything that needs no mental mastication. As a result, the mediocre, the ordinary, the commonplace represents the chief literary output.
I sometimes think the chef end of cooking is not the real end of cooking. Cooking is all about homes and gardens, it doesn't happen in restaurants
I sometimes think the chef end of cooking is not the real end of cooking. Cooking is all about homes and gardens, it doesn't happen in restaurants.
Too much trouble,' 'Too expensive,' or 'Who will know the difference' are death knells for good food. ... Cooking is not a particularly difficult art, and the more you cook and learn about cooking, the more sense it makes.
I'm a big lover of fish. Cooking fish is so much more difficult than cooking protein meats, because there are no temperatures in the medium, rare, well done cooking a stunning sea bass or a scallop.
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