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| CHEF QUOTES |
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"As far as cuisine is concerned, one must read everything, see everything, try everything, observe everything, in order to retain in the end, just a little bit!"
-Fernand Point |
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"It's a lot of hard work to become a good chef...It's a long road and it's not always gratifying."
-Daniel Bouloud |
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"A good meal must be as harmonious as a symphony and as well constructed as a cathedral."
-Fernand Point |
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"The cook, considered and employed until then as a slave at the lowest cost, became extremely expensive. What had been only a job became an art."
-Titus Livy |
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"The discovery of a new dish does more for the happiness of mankind than the discovery of a new star."
-Brillat Savarin |
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| "Don't ask me why I would go through so much trouble for food. A better way to ask that question is, 'Why so much love for food?' " |
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"It's a show. You have to perform everyday. Everyday you put on a show, and you have to perform. It takes perfection everyday."
-Francois Payard |
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"To become a good chef, you must have a lot of passion. It's not a question of money of social position. It's a question of love. It's a love story."
-Eric Ripert |
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"One must cook a piece of meat a thousand times before one begins to truly understand it."
-Andre Soltner |
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"Do not eat to live, but instead, live to eat!"
-Martin Yan |
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"There's a real key time in your life to devote yourself to something. I mean 125% everyday, seven days a week. It's a brief period of time-four, five, six years after school-when you are religously, fanatically applying yourself with absolute confidence that whatever else, it's going to work. Know that if you're sincere, your efforts, things will come that you couldn't have even dreamed."
-Charlie Trotter |
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| "The youngest apprentice and the experienced masterchef alike are truly at their best when they continue to search for the greatest perfection of technique, the most ideal harmonies of flavors and foods. It is simplicity, in cooking as in all arts, that demands the greatest artistry and offers the greatest rewards." |
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"Who you are is completely reflected in your knives-are they sharp, are they clean, and are they put away in the proper manner?"
-Gray Kunz |
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"There's a simple rule of thumb: I look at the ceiling, I look at the floor, I look at your apron, your shoes. And I've made up my mind."
-Gray Kunz |
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"This is an industry with tremendous opportunity. But you can't just look for the glory. You can't see the pot at the end of the rainbow and expect it to be yours because it's not going to be given to you. You have to work hard. You have to earn it."
-Patrick Clark |
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"This is not an industry that you choose. It chooses you."
-Norman Van Aken |
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| "Make food your life, not just your job." |
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"Tell me what you eat, and I will tell you what you are."
-Brillat Savarin
"With good food, there is a different look and fragrance: sometimes pure as autumn clouds, or beautiful like amber; a smell devine. There is no need to apply the tongue or teeth to detect its exquisiteness."
-Menu of Su Yuan, Yuan Mei
"If one has the art, then a piece of celery or salted cabbage can be made into a marvelous delicacy; whereas if one has not the art, not all the greatest delicacies and rarities of land, sea, or sky are of any avail."
-Notes on His Cook, Yuan Mei |
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