A Quote by Wylie Dufresne
I find it much more compelling to make a four-biter that leaves you wishing that you had a fifth. I think 'the tyranny of the entree' is the right way to put it. I don't want to build this giant plate of food.
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Hold everything. I missed a four-way chick fight. Then I find out someone's been nibbling." William's attention shifted to Olivia, who was still lying on the floor. "Please tell me our sweet little angel is the biter. It'll make me want her ever so much more.
IMBECILE!" the chef shouted. "Next time why don't you just put your whole HAND in the food, hey? Yes, your whole hand, or maybe your FACE! I arrange the food on plates with care, are you understanding what I am telling you? It is part of the art form of cooking, yes? A lovely plate of food is a thing of beauty! And then you, NUMBSKULL, come along and put your fat greasy FINGERS all over my plate, and SHAKE the plate, and move my food all around the plate until it looks like pigs' vomit!" "Chef Vlad!" I cried out in delight.
Bill Blass came in all the time, and I would make him roast chicken with spring potatoes and spring porcini with spring onion. And baby artichokes. And never, ever did he find a better chicken. Norman Parkinson, one of the greatest photographers alive, came every lunch to Le Cirque. And every time he would clean up his plate with his bread and then he would take his marker and write on the plate how much he loved the food. I think at Le Cirque I learned how to make real food, which is what people crave, not just gimmicky things on a plate.
I will go to my grave wishing that I did more. Wishing that I didn't sleep as much. Wishing that I didn't waste so much time. Wishing that I fought harder.
I like how food can look incredible more than I like eating it. I started moving food around the plate to make it appear I'd eaten more but then enjoyed making faces on the plate - peas for eyebrows, Yorkshire puddings for eyes.
What I'm certain I don't want is to find myself someday in a new century, an old bitter woman looking back, wishing that right now I'd had more nerve.
When you had just three and then four channels, I could always find something that was watchable because the standard of TV was much higher. In those days, they had so much more money to put into so many less programmes.
I used to think that when I got older, the world would make so much more sense. But you know what? The older I get, the more confusing it is to me. The more complicated it is. Harder. You’d think we’d be getting better at it. But there’s just more and more chaos. The pieces—they’re everywhere. And nobody knows what to do about it. I find myself grasping, Nick. You know that feeling? That feeling when you just want the right thing to fall into the right place, not only because it’s right, but because it will mean that such a thing is still possible? I want to believe in that.
My job the same as carpenter. What kind of house you want to build? What kind of food you want to make? You think your ingredients, your structure. Simple. [Other] Japanese restaurants … mix in some other style of food and call it influence, right? I don't like that. … In Japanese sushi restaurants, a lot of sushi chefs talk too much. 'This fish from there,' 'This very expensive.' Same thing, start singing. And a lot have that fish case in front of them, cannot see what chef do. I'm not going to hide anything, right?
[Prince Humperdinck] was seventy-five minutes away from his first female murder, and he wondered if he could get his fingers to her throat before even the start of a scream. He had been practicing on giant sausages all the afternoon and had the movements down pretty pat, but then, giant sausages weren’t necks and all the wishing in the world wouldn’t make them so.
You build up a head of steam. If you're four days out of the studio, on the fifth day you really crash in there. You will kill anybody who disturbs you on that fifth day, when you desperately need it.
The refs are trying to do the right thing. They're trying to make the right calls, but if you put a lot of pressure on them as far as being in their face, it's embarrassing. They don't want to get yelled at a fourth, fifth time.
Much the way I want to know if my food is farm-raised, or wild, or if my orange juice is fresh or from concentrate. I also believe I have the right, and we as Americans all have the right to know what's in our food.
This magical, marvelous food on our plate, this sustenance we absorb, has a story to tell. It has a journey. It leaves a footprint. It leaves a legacy. To eat with reckless abandon, without conscience, without knowledge; folks, this ain't normal.
Eating more consciously now feels like a way of being. I actually think about how my food got to my plate.
You ever go out to a restaurant now? You can get quality food - you can go out and get the best food that was available 20 years ago. They'll put it on a plate, you'll sit in a plastic chair because nobody values the chair, the white tablecloth, the maître d', but they'll put on your plate some great food for what used to be available at Applebee's prices. There are some really nice things going on, some external values being delivered to people.
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