A Quote by William J. Clinton

Since I don't have access to the White House pastry chef anymore, it's done wonders for my figure. — © William J. Clinton
Since I don't have access to the White House pastry chef anymore, it's done wonders for my figure.
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.
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.
One strategy that the tea party smartly embraced was one of being almost entirely defensive. They consciously decided not to figure out which of their really abominable conservative policy priorities to prioritize. Instead, anything that came out of the Obama White House they were against. What they recognized is that when you've lost the White House and the House of Representatives and the Senate, you're not setting the agenda anymore. We progressives find ourselves in a similar situation now.
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.
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.
Every White House I have covered since Reagan, when I got here, power has been more concentrated in the White House than the one before.
Carter's done a lot more good since he's been out of the White House than when he was in it.
No great pastry chef has sweet teeth.
People still assume the White House Correspondents' Association works for the White House, when in reality, it's a group of journalists who cover the White House. It's a branding thing, but because it has the 'White House' before it, people think they're just King Joffrey's goons.
I'm in a place where I feel comfortable not being a chef anymore. That's taboo in our industry. 'Chef' is supposed to be the ultimate end of the road.
Reporters are always supposed to be demanding more access and more transparency. So the day that there isn't some friction between the White House press corps and the White House is the day that somebody in the press corps is not doing their job.
Everyone has days when things can go wrong. That doesn't make you a bad pastry chef - that makes you human.
Now everybody thinks that once you do Top Chef, then 13 weeks later you're a chef. Nobody wants to learn to cook anymore.
We've been waiting since 1918 for the Boston Red Sox to win the World Series, and ... if I had a choice between the White House and the World Series this year, I'm going to take the White House. How's that?
I think that's what we don't understand as human beings is this is America. It's a democracy. Once we get whoever we want into the White House, even the person we want to get in the White House doesn't get in the White House. We have every right to not only criticize that person but demand that person does what it is we need to get done. That just happens with us mobilizing and us using our voices to talk to the mayors, the governors and the presidents.
Being a great baker and pastry chef requires the upmost open mind. I try every dessert that comes my way!
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