C Quotes
Browse famous quotes beginning with C. This page is a child index of the full Popular Quotes A-Z directory.
“Chef cookin for me They say my shoe game crazy The mental asylum lookin for me”
“Chef Danny O'Shea had truly outdone himself. In addition to the two types of salmon, and the foie gras brioches, of which Sally had just taken a second, there were artichoke bottoms filled with chervil-laced lobster, potato gaufrettes slathered with creme fraiche and topped with caviar, and wedges of hot fingerling potatoes coated with melted cheese and sprinkled with crumbled bacon. Carefully trimmed vegetable crudités garnished the platter of appetizers.”
Source: Last Bite
“Chef don't judge.”
“Chef explained some of the fresh products they'd use in their prized regional dishes, which we'd soon be cooking too: the smooth Niçoise olives and the lovely fruity oil; bouquets of zucchini flowers, born to become fritters; fresh almonds; more cheeses than there are days in the year; eggs with yolks the color of the Côte d'Azur sun; and, of course, the butteriest of butters. He said there is a seasonality and simplicity at work, which is why French recipes don't change: "A classic is always timely."
To think, I went from Bubbe's chicken schmaltz to Mom's low-cal Pam spray, and now this man with a frying pan for a face and a banana for a nose is suddenly telling me it's all about the butter.”
Source: Off Menu
“Chef Ferrero had taken charge of the main dish himself. Tender veal cutlets had been dipped in beaten eggs and seasoned flour, then lightly seared and served in a dark brown sauce. The presentation was completed with a sprinkle of lavender leaves and marigold petals- green and gold, like a spring morning- and served with a loaf of crusty bread rather than the customary glazed onions.”
Source: The Book of Unholy Mischief
“Chef had made paella, studded with linguica and chunks of lobster meat and fresh clams,”
Source: That Summer
“Chef Kishen dazzled the table. I, on the other hand, transport people to dazzling places. But I have never been able to cook like him. His touch was precise. As if music. He appraised fruits, vegetables, meats, with astonishment, and grasped them with humility, with reverence, very carefully as if they were the most fragile objects in the world. Before cooking he would ask: Fish, what would you like to become? Basil, where did you lose your heart? Lemon: It is not who you touch, but how you touch. Learn from big elaichi. There, there. Karayla, meri jaan, why are you so prudish? ... Cinnamon was 'hot', cumin 'cold', nutmeg caused good erections. Exactly: 32 kinds of tarkas. 'Garlic is a woman, Kip. Avocado, a man. Coconut, a hijra... Chilies are South American. Coffee, Arabian. "Curry powder" is a British invention. There is no such thing as Indian food, Kip. But there are Indian methods (Punjabi-Kashmiri-Tamil-Goan-Bengali-Hyderabadi). Allow a dialogue between our methods and the ingredients from the rest of the world. Japan, Italy, Afghanistan. Make something new. Channa goes well with artichokes. Rajmah with brie and parsley. Don't get stuck inside nationalities.”
Source: Chef
“Chef Matt Accarrino has the best pasta in San Francisco, and Shelley Lindgren is one of my favorite sommeliers. Their attention to detail in the service, food, and amazing wines will blow anyone away.”
“Chef means boss and in France you get an office chef and you get a chef on a building site, etc. So I'm a chef de cuisine, chef of the kitchen, and that means that I'm in charge of a team.”
“Chef Simone is clearly inspired by classical French cooking but she's totally making it her own. SHE'S so cool.
For instance, her "half-cooked" potatoes are shredded, poached in oil, drained, and tossed with a lip-smacking homemade XO sauce, and then topped with a perfect piece of steamed turbot. It's not your traditional, beautifully plated French meal, but I swear it has raw sex appeal and it's so good.”
Source: Off Menu
“Chef's choice is my favorite. I'm super adventurous.”
“Chefing is like real life — you never finish learning...”
Source: Slamming It Out!: How I got shit done in 5* kitchens
“Chefs add more ingredients as they cook, you know. We’re not all put together at once. Consider your soul one of the ingredients eventually added. And, just because the ingredients are there, doesn't mean we must go through with putting that celestial mix into the oven. God allows us the free will to bake our cake of destiny another time. Perhaps that timeless ingredient, the soul, is placed into another chef's recipe somewhere in fate and time—who will look into your little eyes with delight. There are times when the cake isn't baking properly, so the oven is paused—the baking stopped. Other times, the chef has a lot going on and decides not to bake the cake today, and that's ok. For, there is more to life than just baking a cake, as the chef is more than just a chef. She is a person too.”
“Chefs are cooking blind, for strangers whose memories are unknown.”
Source: First Bite: How We Learn to Eat
“Chefs are fond of hyperbole, so they can certainly talk that way. But on the whole, I think they probably have a more open mind than most people.”
“Chefs are nutters. They're all self-obsessed, delicate, dainty, insecure little souls and absolute psychopaths. Every last one of them.”
“Chefs aren't celebrities: they're chefs.”
“Chefs become attracted to being able to get product and then clientele - those are the two things that attract you as a chef.”
“Chefs don't actually say 'That's a spicy meat-a-ball,' except to indicate that there's a bomb threat in the restaurant without alarming the customers. Terrorism is the spiciest meatball there is.”
“Chefs don't do ponytails and we shouldn't do them because I guarantee that whenever there's a discovery of hair in the food, it's guaranteed it's from the chef's ponytail.”
“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.”
“Chefs have a new opportunity - and perhaps even an obligation - to inform the public about what is good to eat, and why.”
“Chefs have only been able to work in restaurants, high-end cuisine. Why? Why haven't they been able to find other scenarios? For those chefs who want to do avant-garde cuisine, should they be finding their income in a restaurant? These are the kind of questions we are asking ourselves. So the new scenario will allow them to do whatever they want to do, whenever they want to do it.”
“Chefs think about what it's like to make food. Being a scientist in the kitchen is about asking why something works, and how it works.”
“Chefs today choose to step onto that treadmill where they have to be seen. Every day they have to go to this party, they have to go to that party. But then you think "Who is doing the cooking?".”
“Chefs who cook in these ivory towers are in control in their own world. We try to approximate that world as best we can, but ultimately our goal is to please our clients.”
“Chefs work with food, artists with oil paint, programmers with code.”
“Chefs, as a whole, say yes to any project, fundraiser, or tasting because they have such a generous spirit.”
“Chega de diques, chegou o momento de romper a represa e escorrer caudaloso sobre o mundo.”
Source: Caro Jovem Adulto
“Chega um momento (e não precisa ser sempre um longo período) em que uma composição pertence tão categoricamente ao passado que o próprio autor não pode alterá-la muito sem o sentimento de que esteja produzindo uma espécie de falsificação.”
Source: The Weight of Glory
“Chegando a São Paulo, morando em uma pensão, na mesa que me deram mal cabia a máquina de escrever. E eu sonhava com uma escrivaninha. Ao me mudar para um novo apartamento, em São Paulo, comprei uma escrivaninha gigantesca. Sob medida, fixa na parede, com espaço para dois computadores, muitos livros, muitas gavetas. E toda vez que eu sento nela sou invadido por uma felicidade profunda. Porque eu me lembro dos muitos momentos em que quis uma escrivaninha só minha e não tinha. Então dessa falta brotou uma felicidade que eu sinto ausente em alguns milionários que conheço. Porque nunca sentiram falta nem da escrivaninha.”
Source: Felicidade: Modos de Usar
“Chegava a casa pela noite adiante, quando os cães uivavam que se danavam nas eiras cobertas de palha centeia e de luar, ou o céu se desfazia em água e a escuridão era como breu. A patroa, já deitada.”
Source: Contos Da Montanha
“Chegou-se a proclamar, trabalhadores brasileiros, que esta concentração seria um ato atentatório ao regime democrático como se no Brasil a reação ainda fosse dona da democracia, ou proprietária das praças e ruas. Desgraçada democracia a que tiver de ser defendida por esses democratas. Democracia para eles não é o regime da liberdade de reunião para o povo. O que eles querem é uma democracia de um povo emudecido, de um povo abafado nos seus anseios, de um povo abafado nas suas reivindicações. A democracia que eles desejam impingir-nos é a democracia do antissindicato, ou seja, aquela que melhor atenda aos seus interesses ou aos dos grupos que eles representam.
A democracia que eles pretendem é a democracia dos privilégios, a democracia da intolerância e do ódio. A democracia que eles querem, trabalhadores, é para liquidar com a Petrobrás, é a democracia dos monopólios, nacionais e internacionais, a democracia que pudesse lutar contra o povo, a democracia que levou o grande Presidente Vargas ao extremo sacrifício.”
“Cheia pentru inexplicabilul soartei noastre este setea de nefericire, adîncă şi tainică şi mai durabilă ca dorinţa zvăpăiată de fericire. De-ar predomina aceasta, cum am lămuri îndepărtarea vertiginoasă de rai şi tragedia ca o condiţie firească? Istoria întreagă e proba limpede că omul nu numai că n-a fugit de chin, dar i-a născocit mreje, pentru a nu scăpa cumva din vraja lui. Dacă n-ar fi iubit durerea, n-ar fi avut nevoie să născocească iadul — utopie a suferinţei. Şi dac-a preferat uneori cu mai multă ardoare raiul, a făcut-o pentru
fantasticul lui, pentru garanţia de irealizabil — o utopie estetică. „Evenimentele“ istoriei ne arată însă clar ce a luat el în serios...”
“Cheira tudo a flores, o fim das coisas cheira a flores, não é a esgoto e a podre.”
Source: Flores
“Chekhov - shall I be blunt? - is the greatest short story writer who ever lived.”
“Chekhov is this poet of melancholy and isolation and of wishing you were somewhere else than where you are.”
“Chekhov learned that 'life is a march to prison. Literature should genuinely teach either how one can escape of it should promise freedom.' 178, How to Write Like Chekhov”
“Chekhov said: let's put God - and all these grand progressive ideas - to one side. Let's begin with man; let's be kind and attentive to the individual man - whether he's a bishop, a peasant, an industrial magnate, a convict in the Sakhalin Islands, or a waiter in a restaurant. Let's begin with respect, compassion, and love for the individual - or we'll never get anywhere.”
Source: Life And Fate (Vintage Classic Russians Series)
“Chekhov used to correspond with aspiring writers, and once he gave this advice to Maxim Gorky when he was encouraging him to pare his wordy sentences: "When someone expends the least amount of motion on a given action, that's grace." The short story, by definition, embodies this notion of grace, because it requires such forceful compression to achieve its effects.”
“Chekhov was as important to me as anybody as a writer.”
Source: Al Pacino
“Chekhov will seek out the key situation in the life of a cabman or a charwoman, and make them glow for a brief moment in the tender light of his sympathy.”
“Chekhov's stories are about the moment that a life goes off the rails and the price that will be paid - forever. That's a typical Chekhov story for you. Something that you're used to lying in bed worrying about at four in the morning, before you have the psychic defenses to kid yourself and tell yourself to get up and shower and go to the office.”
“Chekhov, when it's done well and you're ready for it, can actually be quite funny.”
“Chelnov directed Rubin's attention to the geography of Moses' crossing. From the Nile to Jerusalem the Jews had at most 250 miles to go, and that meant that even if they rested on the Sabbath they could have easily covered the distance in three weeks. Wasn't it necessary therefore to assume that for the remaining forty years Moses did not simply lead them but misled them all over the Arabian desert?”
Source: The First Circle
“Chelsea are not made to play football. We're good on the counter, a little bit like Real against Bayern.”
“Chelsea are playing with much more refreshing ness”
“Chelsea are the team who can break the Arsenal and Manchester United monopoly.”
“Chelsea are up there with best teams in the world,and let's hope United can join us in quarter-finals.”
“Chelsea es la opción razonable de la gente que podría permitirse no serlo.”
Source: Historias de Londres