Chefs Cooking And Food Quotes & Sayings

Dementia is often regarded as an embarrassing condition that should be hushed up and not spoken about. But I feel passionately that more needs to be done to raise awareness, which is why I became an ambassador for the Alzheimer's Society. — Kevin Whately

We still have a lot of international partner modules that need to get up there to make it truly the international structure that it will be, and that's highly important; we need to get to where the crew size is bigger. — Linda M. Godwin

I am scared of my father to this day. My father walked in the room - and God knows I am telling the truth - I have fainted in his presence many times. I have fainted once to be honest. I have thrown up in his presence because when he comes in the room and this aura comes and my stomach starts hurting and I know I am in trouble. — Michael Jackson

As the excesses of 'molecular gastronomy' have slowly faded away, like the smell of a particularly pungent fart, a breath of fresh culinary air has swept across the country. I've been passionately interested in food and drink for more than 30 years and writing about it for a decade. In my experience there has never been a more exciting time to eat out in this country. — Andy Lynes

The business management is, in essence, the decision management and performance management continuum. — Pearl Zhu

Young chefs, famous chefs, home cooks, and everyone who loves food and cooking-we all depend on Larousse Gastronomique. It is the only culinary encyclopedia that is always up-to-date. — Daniel Boulud

Southern food has been riding a long wave of popularity that has elevated cooking in Southern cities. But it has also led to a formulaic culinary canon laden with house-cured pork products, bespoke grits and lots of food served in Mason jars. The cooks who defined the style were mostly men in tourist-heavy towns like Atlanta, Nashville and Charleston, S.C. Chefs who didn't cook like that risked losing business. — Anonymous

After all, perhaps dirt isn't really so unhealthy as one is brought up to believe. — Agatha Christie

the silent witness is that level where you know yourself, without regard for what others think they know. — Deepak Chopra

If you come into success too soon, you'll burn out and be finished before you know it. If you let the maturation process happen naturally, you'll be happier with yourself in the end. — Lucinda Williams

I only get fat when I eat food cooked by other chefs. At home, my wife does all the cooking. She makes simple things like soups and salads. We both like steamed tofu. — Alain Ducasse

People still love a good story, and I don't think that will change. — Bob Iger

You want him to walk?" Caleb demands. "Are you insane?"
"Did I shoot him in the leg?" I say. "No. He walks. Where do we go, Peter? — Veronica Roth

Fairy godmothers didn't exist, and even if they did, they wouldn't wave a magic wand and make everything better.(Not without a contract, anyway.) — Julie Kagawa

I didn't write poems for a number of years after graduate school because the criticisms of other students in the workshops wouldn't quiet down in my mind when I tried to work. — Kevin Keck

Of course I remember you. You were the only one who ever looked at me like a human being."
"You've always known?"
"Adam, I'd recognize your eyes anywhere in the world. — Tahereh Mafi

In recent years, I've been writing because I'm fortunate enough to work in the world of food television, to travel and taste and learn about cooking from the best chefs in the business. — Ted Allen

That got me a look so intense I was unable to interpret it - like the way cats sometimes fix on you. What they mean by the look is completely beyond understanding; but it's meant for you, you alone. — Donald James

Economic theorists, like French chefs in regard to food, have developed stylized models whose ingredients are limited by some unwritten rules. Just as traditional French cooking does not use seaweed or raw fish, so neoclassical models do not make assumptions derived from psychology, anthropology, or sociology. I disagree with any rules that limit the nature of the ingredients in economic models. — George Akerlof