A Quote by Michael Symon

I make no bones about it. I have no understanding of pastry.

Michael Symon

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About Bones Make Pastry Understanding

Quote Author

Michael Symon
American - Chef
Born: September 19, 1969

What I like about cooking is that, so long as you follow the recipe exactly, everything always turns out perfect. It’s too bad there’s no recipe for happiness. Happiness is more like pastry—which is to say that you can take pains to keep cool and not overwork the dough, but if you don’t have that certain light touch, your best efforts still fall flat. The work-around is to buy what you need. I’m talking about pastry, not happiness, although money does make things easier all around.

Josh Lanyon

There are divisions between a culinary chef and a dessert chef, also called a pastry chef. There are specializations within the pastry chef field. Some pastry chefs specialize in baking breads, while others are master cake designers. Each field requires an exceptional level of creativity and attention to detail.

Ron Ben-Israel

It's true that writing and pastry-making are similar, but when you work as a pastry chef, you can get a kind of mania that everything you see is related to pastries.

Mark Kurlansky

I want to promote pastry. Pastry has always been in the background - it's always cooking, cooking, cooking on programs, and pastry has just been this thing at the end. I want to show people what we do.

Adriano Zumbo

A pastry chef's lifespan in a restaurant is limited. You have to open a bakery or pastry shop. There's only so far you can go in a restaurant.

Johnny Iuzzini

I love the romance of Paris. I love Angelina [tearoom and pastry shop]. I always get a Mont-blanc [pastry] there.

Jason Wu

I gotta make a living. I make no bones about that. Most actors do. But within that context, I've never not tried to make something as fresh and alive as I possibly could make it.

Alan Arkin

Pastry is different from cooking because you have to consider the chemistry, beauty and flavor. It's not just sugar and eggs thrown together. I tell my pastry chefs to be in tune for all of this. You have to be challenged by using secret or unusual ingredients.

Ron Ben-Israel

A pastry crust is arguably the least healthy (and most time-consuming) part of a quiche. Replacing pastry with richly browned chunks of sweet potato creates a similar buttery contrast and a satisfying bite.

Chris Morocco

I'm sure you've heard people talk about their Heart's Desire—well that's a load of rot. Hearts are idiots. They're big and squishy and full of daft dreams. They flounce off to write poetry and moon at folk who aren't worth the mooning. Bones are the ones that have to make the journey, fight the monster, kneel before whomever is big on kneeling these days. Bones do the work for the heart's grand plans. Bones know what you need. Hearts only know want.

Catherynne M. Valente

I've always believed that pastry chefs are born, not made. They're patient, methodical, tidy, and organized. It's why I stick to the savory side of the kitchen - I'm far too messy and impulsive to do all the measuring, timing, and rule-following that pastry demands.

Samin Nosrat

It isn't easy to become a fossil. ... Only about one bone in a billion, it is thought, becomes fossilized. If that is so, it means that the complete fossil legacy of all the Americans alive today - that's 270 million people with 206 bones each - will only be about 50 bones, one-quarter of a complete skeleton. That's not to say, of course, that any of these bones will ever actually be found.

Bill Bryson

One farmer says to me, "You cannot live on vegetable food solely, for it furnishes nothing to make the bones with;" and so he religiously devotes a part of his day to supplying himself with the raw material of bones; walking all the while he talks behind his oxen, which, with vegetable-made bones, jerk him and his lumbering plow along in spite of every obstacle.