Best Chef Quotes | Short & Famous Sayings Page 2

Western Chef Romantic Thriller Montana Cowboys

Source: Stroke of Luck

“Remembering the careful way the cooks she'd met chose their ingredients--- the snails at L'Ami Louis, Taeb's saffron, Baldwin's asparagus--- Stella thought Django was more like a magician, conjuring dishes out of thin air. By the time George nudged Stella aside to poke his nose in the door, Lucie was strewing crisp breadcrumbs on top of a thick vegetable potage, and Django was stirring a tart lemon pudding. Downstairs, customers lingered, people who had intended on stopping in for a moment stayed on as increasingly seductive scents wafted through the shop. Unwilling to admit that he was pleased, George tasted the pudding and grumbled, "You've used up all the eggs. And I wanted gingerbread for tonight's reading." "Gingerbread!" Django pulled a face. "Nous sommes en France. I will make something more appropriate." Still standing in the doorway, Stella wondered how he would manage this; he'd used everything in the kitchen except an aged pound cake resembling a rock, a handful of desiccated dried apricots, and the sour milk. "We'll make some coffee." Django was tearing up the stale cake. As she watched, he produced curds from the sour milk, cooked the apricots into jam, and soaked the cake in coffee. With a flourish, he pulled a bar of chocolate from his pocket. "J'ai toujours du chocolat sur moi." He melted the chocolate, stirring in the last of the coffee. "I always have chocolate. You never know when you will need it." Against her better judgement, Stella was charmed. Lucie stood close by, watching him layer the coffee-drenched cake with jam, curds, and chocolate, grabbing each spoon as he finished. "Will you make this for my birthday?" she asked. "No." "Please," she begged. "For your birthday I will make something better.”

Father Chef Improvising French Cooking French Language Little Girl Creative Tasks

Book:The Paris Novel

Source: The Paris Novel

“Now, no one likes to grill more than I do. But everyone in the business knows there's a huge difference between grill and sauté. Grill guys- and by no means would I want to imply that grilling isn't an art- but grill guys tend to be the cavemen of the kitchen. The guys who don't possess much in the way of artistic flair but can give you a perfectly pink tenderloin of venison after sprinkling it with salt and pepper, searing it, and poking it a couple of times. These are not the men for delicate seasonings and sauce making. They stick to the meat, mostly. And they can take a lot of heat. Sautéing is the highest station in the kitchen, below the sous chef and chef. And I, for one, goddammit, have piled enough skyscraper salads to be given consideration. I'm not working my way up the kitchen ladder for my goddamn health. I know all too well the sting of vinegar in an open cut. Oh yes, that salad you're eating as a light appetizer? My bare hands have massaged dressing into every leaf. Lettuce loves me. But I've got ambition and, I don't mind saying, a decent palate. I believe I'm capable of executing the finer sauce nuances. I want to start my own place. I want to be The Chef. And the only way to do this (aside from buying a place outright) is by becoming the greatest cook I can be. Which means kicking ass on the line, not just salads and desserts. These are my hopes. These are my dreams.”

Goal Chef Grilling Salads Saute

Book:Girl Cook: A Novel

Source: Girl Cook: A Novel

“Food is my life---my calling, my raison d'être---better than sex, better than anything. I get lost in sensual experiences when I prepare a meal---the way the juices run all sticky and sweet on my hands as I cut fresh fruits like an orange or a fig, the way the flavors dance on my tongue when I taste my fingertips, the way salty and sweet fresh oysters kiss my lips at first, followed by a lustful intoxication when they slide down my throat, or the way a fragrant soup heats up my entire body, my soul. Foreplay is the preparation, and the climax comes with the finished recipe, bringing all the senses together while balancing flavors. Food is passion in its purest form and one of the reasons I became a chef.”

Passionate Chef Food And Sex Sensual Food

Book:The Spice Master at Bistro Exotique

Source: The Spice Master at Bistro Exotique

“Prideep pointed to the flames of paraffin lamps as they came alive in the distance and cackled in awe at the experience. (…) I was to discover that making tasty soup with one carrot, ten peas and a little dishwater, was his greatest skill. One wondered what the man would be capable of creating with a blender and a non-stick frying-pan.”

India Chef Gourmet Gondwana

Book:Beyond the Devil's Teeth: Journeys in Gondwanaland

Source: Beyond the Devil's Teeth: Journeys in Gondwanaland

“We can't all be bakers or chefs. Many of us have modest ambitions. But we can all buy a piece of the pie.”

Inspirational Ideas Motivational Business Economy Humour Ambition Personal Growth Investing Entrepreneurship Chef Personal Finance Stock Market Shares Pastry Baker Equity Investment

Author:Amah Lambert

“I have been seduced and I have seduced. But this, dear friends, and gentle mouths...this was a Seduction.”

Chef Food Love Food Quotes French Cooking Julia Child

Author:Gael Greene

“Once upon a time I'd left Los Angeles and been swallowed down the throat of a life in which my sole loyalty was to my tongue. My belly. Myself. My mother called me selfish and so selfish I became. From nineteen to twenty-five I was a mouth, sating. For myself I made three-day braises and chose the most marbled meats, I played loose with butter and cream. My arteries were young, my life pooling before me, and I lapped, luxurious, from it. I drank, smoked, flew cheap red-eyes around Europe, I lived in thrilling shitholes, I found pills that made nights pass in a blink or expanded time to a soap bubble, floating, luminous, warm. Time seemed infinite, then. I begged famous chefs for the chance to learn from them. I entered competitions and placed in a few. I volunteered to work brunch, turn artichokes, clean the grease trap. I flung my body at all of it: the smoke and singe of the grill station, a duck's breast split open like a geode, two hundred oysters shucked in the walk-in, sex in the walk-in, drunken rides around Paris on a rickety motorcycle and no helmet, a white truffle I stole and shaved in secret over a bowl of Kraft mac n' cheese for me, just me, as my body strummed the high taut selfish song of youth. On my twenty-fifth birthday I served black-market fugu to my guests, the neurotoxin stinging sweetly on my lips as I waited to see if I would, by eating, die. At that age I believed I knew what death was: a thrill, like brushing by a friend who might become a lover.”

Selfish Hungry Chef Autobiography Past Life Playing With Fire Fugu Impulsive Behavior Wasted Youth Gluttonous

Book:Land of Milk and Honey

Source: Land of Milk and Honey

“When I went to Passard's restaurant, the meal began with slices of raw scallop topped with caviar; that reminded me of how shocking it was when Django fed us raw fish all those years ago. Then there was a marvelous Saint-Pierre. Passard had peeled away the skin and prepared the fish with hundreds of bay leaves before covering it back up and steaming the fish until it had absorbed all the flavors of the herb. The man loves herbs and uses them in the most fascinating ways. That also reminded me of Django. There was a fat sweetbread skewered with a sprig of rosemary until it was nothing more than an herbal cloud. And the salad was the tiniest herbs, all different. Beautiful simplicity." Stella was tasting the flavors in her mind as he described them.”

Father Chef Long Lost

Book:The Paris Novel

Source: The Paris Novel

“I'm Ukrainian, actually. And I'm making my signature dish," he said slowly, meeting Ibáñez's stare. "More shocking than Rocky Mountain oysters." He nodded to Volière. "Rarer than ortolan. Maybe just as taboo, though." He turned to Katsuki. "And it does more than just dance around death. It reverses it." There was silence in the kitchen as they waited for the punch line, anxious to learn if the things they'd heard through the grapevine were true. "Well?" Volière prompted. "Qu'est-ce que c'est?" "I don't know." Kostya shrugged. "The Dead haven't fed it to me yet.”

Who I Am Chef Confessing Clairgustant

Book:Aftertaste

Source: Aftertaste

“While some people are good at painting, playing an instrument or singing, I have been told more than once I am good at storytelling. I hope that you enjoy my stories as I recall them.”

Memoir Chef Biography French Cooking French Chef Kitchen Tales

Book:A Gourmand in Training

Source: A Gourmand in Training

“He could smell the readiness of onion in every one of its stages of cooking and knew exactly what stage worked best for each dish. He could identify the exact rapidity with which milk had to boil before adding the lemon to make the cheese curd separate into paneer. He could sense exactly when to add the tomatoes to tie together the onion, garlic, and ginger so that the curry came together perfectly with the oil separating from it in syrupy rivulets.”

Chef Sense Of Taste Sense Of Smell Dj Caine

Book:Pride, Prejudice, and Other Flavors

Source: Pride, Prejudice, and Other Flavors

“The good news was that he wasn't sixteen anymore and he had this, his art. His food. And if this dinner continued to go the way it was going, if Mrs. Raje stood by her word and gave DJ the contract for her son's fund-raising dinner next month based on tonight's success... well, then they'd be fine. Mrs. Raje had been more impressed thus far. Everything from the steamed momos to the dum biryani had turned out just so. The mayor of San Francisco had even asked to speak to DJ after tasting the California blue crab with bitter coconut cream and tucked DJ's card into his wallet. Only dessert remained, and dessert was DJ's crowning glory, his true love. With sugar he could make love to taste buds, make adult humans sob. The reason Mina Raje had given him, a foreigner and a newbie, a shot at tonight was his Arabica bean gelato with dark caramel. DJ had created the dessert for her after spending a week researching her. Not just her favorite restaurants, but where she shopped, how she wore her clothes, what made her laugh, even the perfume she wore and how much. The taste buds drew from who you were. How you reacted to taste as a sense was a culmination of how you processed the world, the most primal form of how you interacted with your environment. It was DJ's greatest strength and weakness, needing to know what exact note of flavor unfurled a person. His need to find that chord and strum it was bone deep.”

Chef Favorites Preferences Dj Caine Indian Cooking

Book:Pride, Prejudice, and Other Flavors

Source: Pride, Prejudice, and Other Flavors

“While Nicole drove off in search of recipes for fish hash, clam fritters, and salmon quiche, Charlotte settled in the Chowder House with Dorey Jewett, who, well beyond the assortment of chowders she always brought to Bailey's Brunch, would be as important a figure in the book as any. They sat in the kitchen, though Dorey did little actual sitting. Looking her chef-self in T-shirt, shorts, and apron, if she wasn't dicing veggies, she was clarifying butter or supervising a young boy who was shucking clams dug from the flats hours before. Even this early, the kitchen smelled of chowder bubbling in huge steel pots. Much as Anna Cabot had done for the island in general, Dorey gave a history of restaurants on Quinnipeague, from the first fish stand at the pier, to a primitive burger hut on the bluff, to a short-lived diner on Main Street, to the current Grill and Cafe. Naturally, she spoke at greatest length about the evolution of the Chowder House, whose success she credited to her father, though the man had been dead for nearly twenty years. Everyone knew Dorey was the one who had brought the place into the twenty-first century, but her family loyalty was endearing.”

Restaurants Chef Recipes Seafood Interview Chowder Charlotte And Nicole Dorey Jewett

Book:Sweet Salt Air

Source: Sweet Salt Air

“In order to stay focused, you need to be motivated. In order to stay motivated, you need to know your why!”

Motivational Quotes Chef Travelers Life Coaching Advice Adventurers

Book:Slamming It Out!: How I got shit done in 5* kitchens