A Quote by Sue Perkins

I'd have worked with an orchestra, been a chef, or a zoo keeper. — © Sue Perkins
I'd have worked with an orchestra, been a chef, or a zoo keeper.
I worked on the line, I've been an executive chef, I've worked for the Mets, I've worked for various steakhouses, vegetarian restaurants, a lot of Middle Eastern stuff. I've worked my fair share of a lot of different things. I've worked at festivals and street fairs, you know? I've been through it all.
The quizzical expression of the monkey at the zoo comes from his wondering whether he is his brother's keeper, or his keeper's brother.
Am I my brother's keeper? Yes. Interestingly, in my case, I share that honor with the Prospect Park Zoo.
In the orchestra of a great kitchen, the sauce chef is a soloist.
When I was a kid in New York I used to go to the zoo. I always liked the zoo. I grew up within walking distance of the Bronx Zoo. And then when my first two children were young, I used to take them to the zoo. Zoos are always interesting. And I make pictures.
My wife Elizabeth and I started The Really Terrible Orchestra for people like us who are pretty hopeless musicians who would like to play in an orchestra. It has been a great success. We give performances; we've become the most famous bad orchestra in the world.
My wife Elizabeth and I started The Really Terrible Orchestra for people like us who are pretty hopeless musicians who would like to play in an orchestra. It has been a great success. We give performances; weve become the most famous bad orchestra in the world.
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.
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.
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.
A plague on eminence! I hardly dare cross the street anymore without a convoy, and I am stared at wherever I go like an idiot member of a royal family or an animal in a zoo; and zoo animals have been known to die from stares.
Unlike accredited zoos like the Bronx Zoo, San Diego Zoo, the Los Angeles Zoo, these are private menageries, and these people are frightened and there is an existential fear that they are going to be shut down by the government, by PETA, by HSUS, by animal rights groups. So they, generally, are very guarded.
A plague on eminence! I hardly dare cross the street any more without a convoy, and I am stared at wherever I go like an idiot member of a royal family or an animal in a zoo; and zoo animals have been known to die from stares.
I thought there couldn't be a better backdrop for some kind of powerful music than a big orchestra. My wish to hear how a guitar would sound in front of an orchestra has always been there.
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.
You can call me the bad boy chef all you want. I'm not going to freak out about it. I'm not that bad. I'm certainly not a boy, and it's been a while since I've been a chef.
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