Chef Eric Quotes & Sayings

You! You are so lucky you're dead. — Kat Richardson

It was my first day working at Tour d'Argent, a famous restaurant in Paris, in 1982, and they were celebrating their 400th anniversary. I am in the fish station and after many mistakes, including cutting myself after 30 seconds in that kitchen, the chef said, "Make a Hollandaise sauce with 32 yolks." It takes me forever to separate the yolks from the whites, and I put them in a bowl and try to go close to the stove, but the stove is way too hot for me. — Eric Ripert

Many founders hire just because it seems like a cool thing to do, and people always ask how many employees you have. — Sam Altman

Maybe there are logical reasons for a gay person not to have a great relationship with their parents - not because there's a parent who made him gay, but just because it may be difficult to understand everything. — BD Wong

I'm not a trained chef, so I end up making stuff up. It either turns out brilliant or an absolute disaster. I just go for it. — Eric Balfour

She saw the snowy poles of moonless Mars, That marvellous round of milky light Below Orion, and those double stars Whereof the one more bright

Is circled by the other — Alfred Tennyson

All I know of morality I learned from football — Albert Camus

You don't become a chef to become famous. — Eric Ripert

Judgment refers to a sound mind. When there is no sound mind in a society, people in that society don't think straight. They are perverted in their thoughts — Sunday Adelaja

At 15, I had to choose a vocational school, and I was delighted, of course, to go to culinary school. But learning the basics was not as exciting as being the chef I am today. — Eric Ripert

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. — Eric Arrouze

Eve: She told me last!
Shane: Boyfriend!
Michael: Landlord!
Eve: Crap. Right. Next time you sell your soul to the devil, I get first contact! — Rachel Caine

When I was twelve, I decided to become a chef. I stole a book from the library about the greatest restaurants in France. I'd flip the pages and dream. I should return that book to the library some day. — Eric Ripert

The story, like all the best stories, split like an amoeba, forming an endless series of new stories and opinion pieces and speculative articles, each spawning its own counter chorus. — Robert Galbraith

It's a very naive idea to think that the chef is cooking everything, and, on top of it, is irreplaceable. That would mean that basically he is the only genius, and there are idiots all around him, which doesn't make sense. — Eric Ripert