A Quote by Rene Redzepi
Close interaction with farmers and scientists can expose the chef to new flavours that can be used to delight diners.
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Vienna is relatively small. And it had wonderful salons, opportunities for people to get together. There was a lot of interaction between scientists and non-scientists, between Jews and non-Jews, between artists, writers and scientists, including medical scientists.
I'll basically eat anything that a chef puts in front of me. One of the reasons is respect for the chef. I watch chefs eat at other chefs' restaurants, and they're very aware not to leave anything over because the chef is watching very closely. It's a very sincere interaction when two chefs are cooking for one another.
As a chef, I love to travel and taste different cuisine styles and different flavours.
Close observation of children at play suggests that they find out about the world in the same way as scientists find out about new phenonoma and test new ideas...during this exploration, all the senses are used to observe and draw conclusions about objects and events through simple, if crude, scientific investigations.
Chef means boss and in France you get an office chef and you get a chef on a building site, etc. So I'm a chef de cuisine, chef of the kitchen, and that means that I'm in charge of a team.
Farmers, young and old, educated and uneducated, have easily taken to the new agronomy. It has been heart-warming to see young college graduates, retired officials, ex-armymen, illiterate peasants and small farmers queuing up to get the new seeds.
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.
The farmers can be thankful. Didn't the Farm Board decide in Washington last week that they could have cheaper interest? All the farmers have to do now is to find something new to put up as security.
The better the ingredients, the more farmers I can buy from, the closer I feel to the food I want to make that represents what I care about as a chef.
The person who's receiving the food cooks as much as the chef. They have a very important role to play... There's no other activity that the person who receives it can destroy the work, can participate in how it's being done. It's emotional. Sometimes journalists are going to have to start talking more about the diners than the chefs.
A chef is a chef, a cook is a cook; a lorry driver is a lorry driver and a designer is a designer. I've never heard anyone say that Philippe Starck is a chef. The important thing is dialogue. If I said to Norman Foster that he was a chef he'd say "No", but he might have a dialogue with chefs. People have said to me for many years that I'm not a chef and that I'm an artist instead, but I always say, "No, I'm a chef." I just have dialogues with designers.
Detecting and culling infected birds is still the key, and for that we have to compensate the owners of chicken whose flocks are killed. And we have to limit interaction between humans and birds, which is a huge challenge within an environment where people are used to living very close to their chickens.
As a chef, I've always been very conscious and very thoughtful about the way that I buy food or have my farmers produce it.
When I was a teenager, I worked in New Orleans for a chef named Paul Prudhomme. That was a very important time in my life as a chef. I developed my palate and learned a lot. And here I am now. I specialize in modern Mexican and contemporary Latin cuisines.
Girls enjoy complex social interaction. Their verbal skills - and their delight in using them - develop earlier than boys'.
Are science and religion converging? No. There are modern scientists whose words sound religious but whose beliefs, on close examination, turn out to be identical to those of other scientists who straightforwardly call themselves atheists.
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