A Quote by Roy Choi
Chefs have always been leaders, but now, because of social media and the evolution of the chef identity, we have a voice that expands beyond cooking.
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I'll basically eat anything that a chef puts in front of me. One of the reasons is respect for the chef. I watch chefs eat at other chefs' restaurants, and they're very aware not to leave anything over because the chef is watching very closely. It's a very sincere interaction when two chefs are cooking for one another.
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.
I train my chefs with a blindfold. I'll get my sous chef and myself to cook a dish. The young chef would have to sit down and eat it with a blindfold. If they can't identify the flavor, they shouldn't be cooking the dish.
Anybody can cook for chefs. I cooked for a three Michelin star chef when I was cooking at home.
I do most of the cooking at home, and both my mom and my mother-in-law are excellent chefs. However, I wouldn't call myself a chef.
The restaurant chefs in Spain are breaking ground, but in terms of the everyday cooking in Spain I still hear people coming back and saying they were disappointed. I think it's because they're expecting the chef stuff.
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.
I think my relationship with social media has changed so much that I really resent social media now. And I'm trying to figure out what a successful exit strategy is as someone who has gotten a lot of opportunities because of social media and how it's given me a portfolio.
I'm the joke of the family with cooking because I've never done it - primarily because I've been surrounded by people who are so good at it. Mum's brilliant. Boyfriends have always been good at it. I'm waiting for my inner chef to be released.
I think our culture right now is a culture that's trying to find itself. They're trying to figure out what is it? Is it social media followers? Is it trying to be popular? Is it money? Is it fame? Is it power? They're searching for identity and so many of us have been there, and we'll get back to that place of what is our identity? Who are we? More importantly, whose are we? For me, I find my identity in a relationship with Christ.
Young chefs, famous chefs, home cooks, and everyone who loves food and cooking-we all depend on Larousse Gastronomique. It is the only culinary encyclopedia that is always up-to-date.
Cooking is for chefs. Science informs us and lets us cook while knowing what we are doing, but it is not a replacement for the skills of a chef.
We in the media have been guilty about not doing a better job of making people understand how really simple cooking is. We've made everyone feel like they have to be a chef.
As Hubert Benoit said, it is not the identification with the ego that is the problem, but the exclusive nature of the identification. When our self-identity expands beyond the ego, into the deeper psychic, then even into the Unborn and One Taste, the ego is simply taken up and subsumed in a grander identity. But the ego itself remains as the functional self in the gross realm, and it might even appropriately be intensified and made more powerful, simply because it is now plugged into the entire Kosmos.
When I moved to Los Angeles, I was cooking with two guys who became celebrity chefs, if you will. I became their sous chef for awhile. We'd go to all the big names in Hollywood.
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.
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