Fernand Point was a renowned French chef, hailed as one of the greatest chefs of the 20th century. Born on February 25, 1897, and passing away in 1955, Point's contributions to the culinary arts, particularly in seafood cuisine, have made him an iconic figure in the French culinary world.
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“A good meal must be as harmonious as a symphony and as well-constructed as a Norman cathedral.”
“Success is the sum of a lot of small things done correctly.”
“In all professions without doubt, but certainly in cooking one is a student all his life.”
“In the orchestra of a great kitchen, the sauce chef is a soloist.”
“A good apprentice cook must be as polite with the dishwasher as with the chef.”
“Before judging a thin man, one must get some information. Perhaps he was once fat.”