Top 845 Pastry Chef Quotes & Sayings - Page 14

I wrote a mad, passionate letter to the best restaurant in the UK, Le Gavroche in London, and asked if I could work for them. They gave me a job as a dishwasher (Colin laughs). For me that was a joy because I had a foot in the door of this world class restaurant. Just being around the buzz and the pots and pans and the wonderful food and all this produce that was coming in, that was the start of Paul Rankin the chef.

As a chef, you need to respect your guests and their needs. If they decide that they want to eat certain things and not eat others, if for religious reasons or just decide they don't want to eat certain ingredients, you have to respect that.

My dream as a passionate cook has been to go to Le Cordon Bleu. Never could my most incredible dream have lived up to the experience. The food, the lesson, the chef, the ingredients - all the best of the best. I see why Le Cordon Bleu is world-renowned.

One of the great awards from a chef's point of view are Michelin stars. The ultimate is three Michelin stars. For example, Gordon Ramsey has three Michelin stars. Having one Michelin star is a big deal, two is incredible and having three puts you in a bracket of maybe 30 chefs worldwide.

It's very different doing a food show in America and doing one in Britain. I did a 20-part series for the BBC series called 'Eating With the Enemy.' The budget for all 20 episodes was probably the budget for a single episode of 'Top Chef.' It's the difference between making a home movie in your backyard and going to Hollywood.

When you're a chef, you graze. You never get a chance to sit down and eat. They don't actually sit down and eat before you cook. So when I finish work, the first thing I'll do, and especially when I'm in New York, I'll go for a run. And I'll run 10 or 15k on my - and I run to gain my appetite.

I believe a leaf of grass is no less than the journeywork of the stars, And the pismire is equally perfect, and a grain of sand, and the egg of the wren, And the tree toad is a chef-d'oeurve for the highest, And the running blackberry would adorn the parlors of heaven, And the narrowest hinge in my hand puts to scorn all machinery, And the cow crunching with depress'd head surpasses any statue, And a mouse is miracle enough to stagger sextillions of infidels!

Yes, I am a judge on 'MasterChef,' where I taste thousands of dishes, and yes I am a trained chef which has had me commanding some of the biggest brigands a kitchen has ever seen. Yes, I have travelled the world and cooked on television and at food shows up and down the country, but in my heart I am a home cook.

I know how lucky I am. I never take it for granted. In this country [USA], anything can happen - anybody can be what they want to be. All I ever wanted was to be a good husband and father, a good chef, and to have my own restaurant. And the celebrity was never expected. Wouldn't have even dared dream of it. And here I am. So anyone's dreams can come true. And I'm very, very grateful for everything that's come my way. I thank everyone who enjoys what I do.

I was shocked when they told me congratulations, you won, that's the good news. Then the bad news is that you have six battles next week. That was a bit of a shocker. I was exhausted. And I had Chopped shooting that same week. I didn't have a sous chef lined up; I thought that was bad karma to try to think ahead. So I scrambled. I scrambled the jets, took off and we bombed our target. I think it's gone well.

If you want to be a chef or a scientist, you've got to know what the current thinking is, so if you want to write comics or draw comics find out what the very best ones are and look at them all and then you'll know where the bars are because the bars are often very high, if you are going to make a splash and make yourself known, you need to get to that level.

I remember being a kid and wanting to be so many different things. There was even one point that I wanted to be a clarinet player, and I had never even touched a clarinet, in my life. And then, I wanted to be a chef. And then, I wanted to be a vet. It's hard to decide who you're gonna be, as weird as that sounds, because we all do it.

I'm not an actress; I'm not a singer. I guess I'm in the entertainment industry, but I'm in a different category. Hopefully, a young girl will see me and think, Oh, I want to be a chef! Or, She's a mom, too? Oh, cool, I didn't know you could do both! I want to empower people so they don't have to feel like they're putting themselves in a box. Growing up, I only saw one thing, and it's great that we're changing the mold and paving our own paths.

A common question asked of writers is "When did you decide to become a writer?" The answer, of course, is that we didn't decide anything. It was decided for us. I firmly believe that mythical godmothers make appearances at our cradles, and bestow their gifts. The godmother who might have blessed me with a singing voice did not show up; the goddess of dance was nowhere in sight; the chef-to-the-angels was otherwise engaged. Only one made the journey to my cradle, and she whispered, "You will be a storyteller."

Our clients wanted the restaurant experience, not their mother's buffet dinner - so we reached out to that world and hired a series of restaurant chefs: Robb Garceau from Jean Georges, Cornelius Gallagher from Oceana. Cornelius completely revolutionized our menu; he did a stint at El Bulli, and one of the techniques he brought back was sous-vide cooking. Our current chef, Patrick Phelan, continues to grow the vision.

When I was a kid, I have two dreams. I want to be a baseball player. Hometown, Hiroshima, has a Japanese baseball franchise team called Hiroshima Carps. You know, and then I want to be a sushi chef. I want to make own restaurant - sushi restaurant.

Observe that for the programmer, as for the chef, the urgency of the patron may govern the scheduled completion of the task, but it cannot govern the actual completion. An omelette, promised in two minutes, may appear to be progressing nicely. But when it has not set in two minutes, the customer has two choices - wait or eat it raw. Software customers have had the same choices.

I think working with actors is a little bit how a chef would work with a potato or a piece of meat. You have to kind of have a look at the potato or the piece of meat and see what kind of possibilities are in the ingredient. I know I'm using the wrong metaphor. I think my job is to see what potato is there and from there, just work under their conditions.

The great thing about chefs as celebrities is it gives you a larger stage to let people know how important great food is. You're able to reach a nation. The hardest thing about being a celebrity chef is you go from working 18-hour days in your kitchen to it pulling you out of your kitchen here and there. I used to be in my kitchen six or seven days a week, and for ten years I never even took a vacation.

You hit a certain age and - especially because of TV - the young cooks coming up say, 'You're a sellout, because you're doing something other than what you should be doing.' 'Top Chef' is a double-edged sword for me: There's a whole group of people who will not come to the restaurants because they assume I'm not in them anymore, all I do is TV.

Young people want to be famous before they know how to cook, before they know how to treat people, before they know what hospitality means. I stayed in France for seven years and Austria for three, so before I was a chef anywhere I was already cooking for 10 years.

It was my first day working at Tour d'Argent, a famous restaurant in Paris, in 1982, and they were celebrating their 400th anniversary. I am in the fish station and after many mistakes, including cutting myself after 30 seconds in that kitchen, the chef said, "Make a Hollandaise sauce with 32 yolks." It takes me forever to separate the yolks from the whites, and I put them in a bowl and try to go close to the stove, but the stove is way too hot for me.

There are those who say that poets should use her and his art to change the world. I'd agree with that, but I think everybody should do that. I think the chef and the baker and the candlestick maker - I think everybody should be hoping to make it a better world.

We have a personal chef who helps us stay on track, and we really like to keep things the same all year round. We don't want to change anything up too much if it's working. We eat clean and organic as much as we can, and try not to eat too much of anything.

As his celebrity grew in stature, as he transformed from line cook to chef at Les Halles and further high-grade Manhattan restaurants to charismatic television star, I kept hoping - foolishly, perhaps - that Bourdain might return to his first writing love, to the books he wrote and published when his audience was smaller but still devoted.

You know, my parents had a restaurant. And I left home, actually, in 1949, when I was 13 years old, to go into apprenticeship. And actually when I left home, home was a restaurant - like I said, my mother was a chef. So I can't remember any time in my life, from age 5, 6, that I wasn't in a kitchen.

I remember at The Quilted Giraffe, when I was when working there to try out for the sous-chef position. I really wanted it, and the woman working the line next to me kept messing up and making me look bad. The last day of my kitchen trail, I just said to her very quietly, 'Do me a favor and get out of my way, because I want this job.'

A lot of people love the idea of improvising but are terrified of it, so I tried to make a book that was not a chef's book about improvising but a real home cook's book with a real home cook's pantry, supermarket ingredients, that sort of thing.

A friend of mine is a chef in Bali, and another friend said, 'God, he's like Brad Pitt,' and I said, 'Yeah, I think he's more like arm Pitt,' 'cause, you know, 'Brad Pitt' would be a bit of an overstatement.

Millions of American women, and some men, commit that outrage every summer day. They are turning a superb treat into mere provender. Shucked and boiled in water, sweet corn is edible and nutritious; roasted in the husk in the hottest possible oven for forty minutes, shucked at the table, and buttered and salted, nothing else, it is ambrosia. No chef’s ingenuity and imagination have ever created a finer dish. American women should themselves be boiled in water.

As I learned from chapters past, it's important to try and stay in the chapter that you're in, and enjoy it while it's lasting. Not be constantly worrying about where this step will take you - living in the potential future. Like a good meal. Like a good chef's tasting meal. You don't want to wonder what's next while you're eating the foie gras.

Because I'm a chef, I eat out frequently, so it's hard for me to control what I consume in terms of calories. But when I'm at home, I eat what my wife cooks for me. She works hard to avoid making foods that are high in calories and cholesterol, so most of the time, she makes vegetarian dishes.

I've hit a point where my big luxury is getting to work on the things I want to work on. That's my hobby. It's being able to do a movie like 'Chef,' where you don't get paid, where you get paid scale, but you get to do exactly the movie you want to do. To me, that's worth more to me than whatever money I would have gotten paid.

I love Dexter. I love Top Chef. I can't wait for it to come back. I love Friday Night Lights. I think TV is in a great place right now. It's definitely getting better and better. I think there is some of the most complete writing for women and female characters, they're done in television production and not really film production.

If there was ever a food that had politics behind it, it is soul food. Soul food became a symbol of the black power movement in the late 1960s. Chef Marcus Samuelsson, with his soul food restaurant Red Rooster in Harlem, is very clear about what soul food represents. It is a food of memory, a food of labor.

I started to change. It was sort of a restaurant mid-life crisis, you could say. I lost a lot of confidence, not so much as a father or as a friend, but as a boss, as a chef that's to make decisions throughout the day all the time. I just slowly started burning out. Once you lose your confidence like that, you start being angry in the kitchen. I couldn't recognize myself anymore. I started writing the journal. It was never meant to be a book, but the editor at Phaidon read parts of it. As editors do, I guess.

I'm not just a female chef. I'm a woman in a brand new hotel, and that's why I think it's so perfect to be at the Cromwell, in a corner of one of the busiest intersections of the world, with my name in lights. It's different in all those sorts of ways, and I'm hoping I'll be able to carry that through. Because if I can't, it's a step back for women in general. People will say - men will say - "See, that's why it's mostly men".

A problem with school is that you often become what you study. If you study, let say cooking, you become a chef. If you study law, you become an attorney, and a study of auto mechanics makes you mechanics. The mistake in becoming what you study is that, too many people forget to mind their own business. They spend their lives minding someone else's business and making that person rich

I am not somebody who just likes to run. I am a runner. This is the difference between a pastime and a passion. I like to play golf, but I am not a golfer. I like to cook, but I am not a chef. I don't just like to run. I am a runner. It is a passion. It is part of who I am and is woven into the fabric of my personality, character, and psyche.

Having survived her 10th London winter (she got through January by assigning it "international month," and amusing Moses and his big sister, Apple, 9, with a visiting Italian chef, Japanese anime screenings, and hand-rolled-sushi lessons, no less), Paltrow admits that her dreams of relocating the family to their recently acquired residence in Brentwood, California, are becoming ever more urgent.

First,” he said, coming behind me and placing his hands on the counter, just outside of mine, “choose your tomato.” He dipped his head so his mouth was at my ear. His breath was warm, tickling my skin. “Good. Now pick up the knife.” “Does the chef always stand this close?” I asked, not sure if I liked or feared the flutter his closeness caused inside me. “When he’s revealing culinary secrets, yes.

Part of being a great restaurant chef is having an ability to bring all those people together, rather like a captain on a rugby field or a coach. It's also being a great teacher, because I'm only one person in a kitchen of 10 and I need to be able to bring all those people together and to teach them. I need to be able to communicate my thoughts and my process to them.

I got involved through the director of the show [Top Chef], he's a director of films in Mexico; I worked with him before. I watched the show in English -many times for many years - and I always loved it. As soon as I heard about having an opportunity to showcase Mexico in a different way, to show a different side of Mexico, that is not violent, that has beautiful colors and delicious food... I didn't think about it twice.

Don't dunk your nigiri in the soy sauce. Don't mix your wasabi in the soy sauce. If the rice is good, complement your sushi chef on the rice.

I love cooking and eating - I'm a total foodie. It started off as a survival thing as a student, when cheese and potato pie was all I could afford to make. My most successful results come from concocting something with leftovers. Any chef will tell you that you should taste as you cook, so I might make it a bit more spicy, yogurty or eggy.

We have very professional, amazing chefs that are contestants. Most of them have their own restaurants and are settled, recognized chefs in Mexico. That gives the show [Top Chef] a different level completely; the gastronomic level is very high. It makes it all more interesting and the competition is just harder and harder.

Being a lifetime wife and mother has afforded me the luxury of having multiple careers: I've been a teacher. A chauffeur. A chef. An interior decorator. A landscape architect, as well as a gardener. I’ve been a painter. A personal shopper. An accountant and a banker. I’ve been a beautician. Santa Claus. The Tooth Fairy. A movie reviewer. A nurse. A psychologist. A negotiator. An I have a Ph. D in How to Pretend Like You Don’t Mind.

Italy itself has 21 different micro-regions. You go within each of those regions, there's even super-micro-regions; and the beauty is that when you go from place to place, although there's a common thread of pasta and joie de vivre - in the way that they approach their meals and the simplicity of cooking, celebrating more the product than the chef - there's still so much variety that as you go, it's always an exciting moment.

In cooking I found my mentor in this great chef, Albert Roux. I think this is a very important thing in life, to find someone who can steer you because to find it all by yourself is quite a difficult and slow process. That's not to say you won't ever get there, but to find a great coach, a great mentor, someone to show you the way and to open a few windows and doors, is a wonderful thing in life.

I'm a chef, I'm a cook, I was created by this industry, and I like to think I'm giving back. But I'm not giving back because I can make a scallop souffle, I'm giving back because I can make compost.

Dear God, surely you aren't the chef Sam was talking about?" "No," he said with a laugh, and gestured behind him with a thumb. "Cale here is." "Kale?" Alex echoed blankly, her eyes sliding to the still half-closed door. She didn't see any evidence of a second man. Frowning, she set the phone back in its receiver and leaned to the side, trying to see out into the kitchen as she muttered, "Kale is a vegetable.

Listen, boy, just ask the chef to make me a proper Full English Breakfast. You know, bacon, fried eggs, sausages, liver, grilled mushrooms and tomatoes, black pudding, kidneys, baked beans, fried bread, toast and served with strong English mustard, mind - none of this effete French muck - and a large mug of hot, strong Indian tea.

I love cookbooks for completely different reasons. I love 'The Harry's Bar Cookbook' and Marco-Pierre White's 'White Heat' for their feel. For pure learning, Gray Kunz wrote a great cookbook, 'The Elements of Taste', published in 2001. The first time I read Charlie Trotter's, the Chicago chef's first cookbook, I was blown away.

I studied music at school and played the recorder. Later in life music was a great way of supplementing my income because I was paid really badly as a young chef. Luckily an old friend - we did music at school together - and I formed a duo, The Calypso Beat, which later became the Calypso Twins.

I'd like to help other comedians and when I get a little older I'd like to open up a nice comedy club that is straight classy, with a straight restaurant and a chef. The whole thing, red carpet, and treating people nice, for people to come back and have a good time. That's the kind of comedy club I want to open up.

I always wanted to be a chef. Flavors and food were always of interest to me, but it was how those things brought friends and family together to celebrate not only the special occasions but everyday life. It has been a blessing that I have been able to pursue a career that creates a product that brings people together.

Sometimes these challenges naturally select more chefs that can think on their feet very quickly. There are chefs I know who won't put things on the menu unless they've tried it four or five times. So you just naturally select a certain kind of chef, people who maybe don't win a bunch of challenges but they hang around.

With such a perishable, expensive and important product buying truffles can be a leap of faith for a chef. Working with Céline over the past two years has taken away any of that stress. The level of quality and consistency with her truffles is unsurpassed. Most importantly the quality and loyalty of her service makes me feel that she is looking out for me and my guests interests in giving me an honest assessment of the markets fluctuations.

It's very important in a restaurant to really do the right hiring because there's no restaurant that you have one cook and one chef and nobody else in the kitchen. Generally you have five, ten, 15 people with you. So that's really important is to train them right, but first you have to hire the right people.

In America, even your menus have the gift of language.... The Chef's own Vienna Roast. A hearty, rich meat loaf, gently seasoned to perfection and served in a creamy nest of mashed farm potatoes and strictly fresh garden vegetables. Of course, what you get is cole slaw and a slab of meat, but that doesn't matter because the menu has already started your juices going. Oh, those menus. In America, they are poetry.