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Quote by Roy T. Bennett

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The Light in the Heart

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Roy T. Bennett
Roy T. Bennett

Roy T. Bennett is a renowned author known for his profound philosophical thoughts and inspirational works. His writings span across various domains such as life philosophy, self-improvement, and spiritual growth, and have resonated with a wide audience. more

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“Georgia attacked her dinner prep more aggressively than usual. As she saw it, there were two kinds of chefs. First, there were the cerebral types, who cooked with an intellectual, almost academic, bent. They cooked with precision and accuracy, studying a particular ingredient's effects in multiple settings before introducing it into their kitchen. These chefs loved the science of food. Fastidious in their pre-prep prep, they knew with 99 percent accuracy that a dish would turn out well. Then there were the chefs who worked from the heart. Who were furious when a dish fizzled, chopped angrily at the food as if it were their enemy, but on a good day could coax such sensuous, sublime flavors from a paltry potato and a handful of herbs that no diner would suspect its humble origins. When they hit, they hit big. But when they fell, it was like a sequoia cracking open in the redwood forest.”

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“Phillipa and I had just returned to the kitchen with a full basket of these beautiful mushrooms. I held a dirt-encrusted one up to my nose, breathing in its earthy aromas, happy to have all of my senses back. "What do you want to do with these?" asked Phillipa. "Something traditional and simple so the flavor of the mushrooms isn't lost," I said. "Poêlée de cèpes à la bordelaise?" "Perfectly delicious," said Phillipa. "I'll scrub the beauties down and then grab the ingredients." "You remember what they are?" "Of course. Olive oil, butter, garlic, thyme, bay leaves, flat parsley, salt, and pepper," she said. "And I'm already drooling.”

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