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Kitchen Quotes

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Kitchen Quotes

“When you're younger and a little more innocent, you write whatever [lyrics] comes naturally. But as you get used to writing you try to steer the sound and music to different music and throwing in the "kitchen sink" of sorts into the music. With that way, you end up putting in much more than before and you could even make much more next time around.”

“When entertaining, it's great to wow your guests with an outstanding recipe, but it's also very important to design a menu that's not too demanding of yourself, otherwise everybody will have fun but you. A great appetizer or simpler dish is a good way to work a menu that's delicious but does not impose too much effort or time spent in the kitchen.”

“Don't get in the way of children who find it natural and obvious to explore the world around them - even if it means they make a mess of your kitchen or living room. It's all about your perspective on these things. Let them play. When you do, the kids do not have to be reintroduced to ways of questioning nature, and the task of promoting science would be a trivial exercise.”

“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.”

“The menu of this kitchen will have more than soup; it will serve as an opportunity to explore the vast untapped power of food as a force for participatory democracy, as a means of empowerment for those who have little and as a lens through which we embrace, and in fact relish, our differences but see and live through our commonalities. If you eat, then you are a part of this.”

“The kitchen, reasonably enough, was the scene of my first gastronomic adventure. I was on all fours. I crawled into the vegetable bin, settled on a giant onion and ate it, skin and all. It must have marked me for life, for I have never ceased to love the hearty flavor of raw onions.”

“Truth is what every man sees lurking at the bottom of his own soul, like the oyster shell housewives put in the kitchen kettle to collect the lime from the water. By and by each man's iridescent oyster shell of Truth becomes coated with the lime of prejudice and hearsay.”

“Management is a far more homely business than its would be scientists suggest, more closely allied to cookery than any other human activity. Like cooking, it rests on a degree of organisation and on adequate resources. But just as no two chefs run their kitchens the same way, so no two managements are the same.”

“I really am just trying to tell stories. But stories are often grounded in larger events and themes. They don't have to be - there's a big literature of trailer-park, kitchen-table fiction that's just about goings-on in the lives of ordinary people - but my own tastes run toward stories that in addition to being good stories are set against a backdrop that is interesting to read and learn about.”