A Quote by Alain Ducasse

I don't think the rating system places too much pressure on chefs. I prefer to put the pressure on my chefs to perform to the top standards. — © Alain Ducasse
I don't think the rating system places too much pressure on chefs. I prefer to put the pressure on my chefs to perform to the top standards.
The pressure on young chefs today is far greater than ever before in terms of social skills, marketing skills, cooking skills, personality and, more importantly, delivering on the plate. So you need to be strong. Physically fit. So my chefs get weighed every time they come into the kitchen.
I don't fold under pressure, great athletes perform better under pressure, so put pressure on me.
I don't trust the people when they say, 'There's pressure when you're top.' I prefer the pressure of being top of the table.
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.
There is a lot of pressure on pop stars, and I think a lot of it is the pressure that we put on ourselves. In our minds, we build up these huge, huge standards that we think people want from us, and actually, when you break it down, people just want you to make music and perform to the best of your ability, but anxiety can stop you from doing that.
I feel pressure every day. It is only pressure that I put on myself, but I would expect all professional sportspeople to feel pressure to perform their best whenever they are at work.
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.
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.
I like pressure. Pressure doesn't make me crack. It's enabling. I eat pressure, and there might be times when I get a bad feeling in my gut that this might be too much, but you feel pressure when you're not doing something, you know?
A proactive person needs no pressure to perform and an ineffective person offloads his pressure onto others to deform the positive work culture of the system. So practically, a progressive organization knows that no pressure environment plays a pivotal role to increase the productivity or proficiency of its workforce.
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.
The country's top chefs, designers, media personalities and businesses are part of this dynamic city. We know that Chicagoans are used to the highest standards.
I loved that pressure. That's what fuels you as a player. That achievement of playing for Celtic is massive. All the fans put that pressure on your head but it makes sure you go and perform.
I've always been fascinated by chefs and the worlds of chefs - what they do is incredibly cinematic.
The reason that chefs become chefs is that they're not allowed into rooms with windows.
Chefs don't become chefs just to earn stars - that's not the goal.
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