A Quote by Thomas Keller
You're getting to know who the great chefs are through their books.
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I kind of think of engineering like the chefs at a restaurant. Nobody's going to deny chefs are integrally important, but there's also so many other people who contribute to a great meal.
Things are going to go wrong. The great chefs are the ones that don't let it fluster them. They just move through it.
Following the devastating India Ocean tsunami of 2004, I founded Chefs for Humanity, modeled after Doctors Without Borders, but comprised of chefs. There wasn't anything out there like it, and there was a definite need for chefs to be able to offer assistance and aid.
The nice way to meet a guy is through getting to know them first. Then you can really judge their personality. What I can't take is meeting someone, going on a date, getting to know them, then finding out they're a complete psycho - 'Great, I've just wasted all this time on you!'
What is a great love of books? It is something like a personal introduction to the great and good men of all past times. Books, it is true, are silent as you see them on their shelves; but, silent as they are, when I enter a library I feel as if almost the dead were present, and I know if I put questions to these books they will answer me with all the faithfulness and fulness which has been left in them by the great men who have left the books with us.
All the great chefs I know - Thomas Keller, Jean-Georges Vongerichten - they are technicians first.
Following the devastating India Ocean tsunami of 2004, I founded Chefs for Humanity, modeled after Doctors Without Borders, but comprised of chefs. There wasn't anything out there like it, and there was a definite need for chefs to be able to offer assistance and aid to those suffering from hunger and/or malnutrition worldwide.
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.
Writing is getting killed by too many chefs. Back in the Bogart days, it started with great scripts. You had a writer, and he wrote a script, and that was your movie. I think that's been watered down a bit lately.
Great chefs know it's the appearance of food that counts...but great eaters know its the amount of food that counts
If you were to go to a restaurant and disagree with Daniel Boulud, he'd probably throw something at you. Restaurant chefs have a problem with caterers because we accommodate special requests, but great service is about getting exactly what you want.
There is the myth that writing books for children is easier than writing books for grownups, whereas we know that truly great books for children are works of genius, whether it's 'Alice in Wonderland' or the 'Gruffalo' or 'Northern Lights.' When it's a great book, it's a great book, whether it's for children or not.
This is what I believe is most important: getting good books into the hands of kids - books that will make them want to say, 'Wow, that was great. Give me another one to read.'
Americans are in need of very objective information, and sometimes it's easier to absorb the message through entertainment and through a great story than through the news outlets [where] everything is sensationalized. Not only are you getting information that sort of defies stereotypes, but you're also getting a wonderful story with hopefully good performances.
Through books you can start today where the great thinkers of yesterday left off, because books have immortalized man's knowledge. Thinkers, dead a thousand years, are as alive in their books today as when they walked the earth.
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.
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