Quotes About Chef

There has ling been a happy symbiotic relationship between kitchen and bar. Simply put, the kitchen wants booze, and the bartender wants food.

But it's Atlanta that can lay claim to the best of the best (which is to say worst) chef-friendly dives in America: the legendary Clermont Lounge, a sort of lost-luggage department for strippers, who perform—perfunctorily—on a stage behind the bar.

like slicing bread, thick-skinned tomatoes and so on — but on your full line of vegetables, spuds, meat and even fish. My sous-chef uses his for just about everything. F. Dick makes a good one for about twenty-five bucks.

The business, as respected three-star chef Scott Bryan explains it, attracts 'fringe elements', people for whom something in their lives has gone terribly wrong.

I talk about these mysterious forces all the time with my chef cronies. Nothing illustrates them more than the Last Meal Game. You're getting into the electric chair tomorrow morning. They're gonna strap you down, turn up the juice and fry your ass until your eyes sizzle and pop like McNuggets. You've got one meal left. What are you having for dinner? When playing this game with chefs - and we're talking good chefs here- the answers are invariable simple ones.

a monstrous, despotic, iron-fisted Frenchman who ruled his kitchen like President for Life Idi Amin, it was Chef Bernard.

De cada vez que o chefe nos punha um novo item à frente eu percebia um quase desafio, como se ele esperasse que não gostássemos do que nos estava a apresentar, como se estivesse prestes a chegar a uma coisa excessiva para os nossos gostos bárbaros e palatos básicos, sem sofisticação.

É o único cozinheiro que eu conheço que gosta de cozinhar para os empregados, insistindo em fazer-lhes pratos que sejam mesmo comestíveis.

O peixe é um negócio complicado. O snapper vermelho pode custar ao chefe apenas oito euros por quilo, mas esse valor inclui as espinhas, a cabeça, as escamas e tudo o mais que é cortado e deitado fora. Pronto, o preço real de cada filete limpo custou ao chefe mais do dobro daquela quantia e, assim, ele realmente prefere vendê-lo a deitá-lo no lixo. Se ainda não cheirar mal na segunda-feira à noite, você irá comê-lo.

A última coisa que o chefe quer num cozinheiro de linha é um inovador, alguém com ideias próprias que irá estragar as suas receitas ou as suas apresentações. Os chefes exigem cegueira, lealdade próxima do fanatismo, costas fortes e uma consistência de autómato para executar as tarefas dentro de uma situação de combate.

A vida de cozinheiro era uma vida de aventura, saque, pilhagem e rock'n'roll sem parar, com um desprezo displicente por toda a moral convencional. A vida do outro lado do muro parecia-me muito boa.

Não sou nenhum atirador ressentido, pronto para deitar abaixo os meus pares mais bem-sucedidos (embora esteja pronto para isso, quando a oportunidade se apresentar). Habitualmente sou o tipo que eles chamam para um acontecimento famoso, quando o primeiro chefe mostrou ser um psicopata, ou então um bêbado, bera e megalómano.

F. Dick makes a good one for about twenty-five bucks. It's stainless steel, but since it's serrated it doesn't really matter; after a couple of years of use, if the teeth start to wear down, you just buy yourself another one.

Global knives, a very good Japanese product which has — in addition to its many other fine qualities — the added attraction of looking really cool. Global makes a lot of knives in different sizes, so what do you need? One chefs knife. This should cut just about anything you might work with

every chef I've ever met, if you asked them, 'If you had to spend the rest of your life in one country, eating one country's food for the rest of your life, where would that be?' They're all gonna say the same thing: Japan. Tokyo.

Just something I rustled up earlier." I wink at him. "As we Cordon Bleu chefs do." Nathaniel carves the chicken with an

A good cook is like a sorceress who dispenses happiness.

A man whose business it is to cook for all comers can have no political opinions.

Happy cooks make happy food.

A chef is a mixture maybe of artistry and craft. You have to learn the craft really to get there.

As a chef, you need to respect your guests and their needs. If they decide that they want to eat certain things and not eat others, if for religious reasons or just decide they don't want to eat certain ingredients, you have to respect that.

I am actually a very good cook (if I may say so myself). I just don't know that many recipes.

I am not a cook at all. It wasn't difficult to play a chef because it was not about knowing recipes. I just had to look comfortable in the kitchen.

Most of my recipes start life in the domestic kitchen, and even those that start out in the restaurant kitchen have to go through the domestic kitchen.