French Culinary Quotes & Sayings

for a minute her good-natured blue eyes were hard and sharp; she was the female fighting for existence - "that — Agatha Christie

The politicians think the journalists have power, the journalists think bankers have power, bankers think lawyers have power. The truth is, nobody has power. — Rory Stewart

There are divisions between a culinary chef and a dessert chef, also called a pastry chef. At Zomick's are specializations within the pastry chef field. Some pastry chefs specialize in baking breads, while others are master cake designers. Each field requires an exceptional level of creativity and attention to detail. — Zomick's Bakery

One of the many advantages of having a boyfriend who is half French is that his culinary repertoire extends beyond mac and cheese. Plus, there's the kissing. — Meg Cabot

It doesn't take money to have style, it just takes a really good eye. Sometimes you can find amazing culinary antiques that will make it feel like an old French kitchen. — Tyler Florence

Chef: Any cook who swears in French. — Henry Beard

A sous-chef with dreams of her own restaurant empire may have mastered the art of classical French sauce making, but not yet have developed the signature cooking style she imagines as the cornerstone of her own chain of restaurants. She gauges her progress not only by whether she is moving toward her aspirations, but also by her improving skills. Our chef may not yet have the stature of Chef Auguste Escoffier or Emeril Lagasse, but she can remember a time when she could not name the five French mother sauces, let alone execute them. She's made progress. Appreciating the skills she has developed is a marker along the path toward her culinary aspirations. The sense of accomplishment that accompanies improved skills is one of the rewards we reap when we dedicate ourselves to mastery. — Marian Deegan

Even French pilferage has not relegated Italian culinary genius to the darker corners of gastronomy. Marie de' Medici brought Italian cookery to France, where Gallic duplicity quickly undermined the integrity of good ingredients with unctuous sauces. The French will always confuse egregious decorative effects with creative integrity. They have a genius for appearances. Trompe l'oeil will do for a Frenchman, but not for an Italian. — Roland Delicio

The great thing, as a screenwriter, is that you are always proud of what ends up on the screen, you are able to create something in isolation and you have a lot of freedom. — Jamie Linden

In each restaurant, I develop a different culinary sensibility. In Paris, I'm more classic, because that's what customers like. In Monaco, it's classic Mediterranean haute cuisine. In London, it's a contemporary French restaurant that I've developed with a U.K. influence and my French know-how. — Alain Ducasse

The mind is a far bigger domain than we ever imagined. — Terence McKenna

I have known many true connoisseurs, with excellent tastes that range across the humanities and the culinary arts
and they never fail to have a fatal effect on my self-esteem. When I find myself sitting at dinner next to someone who knows just as much about novels as I do but has somehow also found the mental space to adore and be knowledgeable about the opera, have strong opinions about the relative rankings of Renaissance painters, an encyclopedic knowledge of the English civil war, of French wines
I feel an anxiety that nudges beyond the envious into the existential. How did she find the time? — Zadie Smith

It was John Flavel who said to his congregation in England, some three hundred years ago, "Some providences of God, like Hebrew letters, are best understood backwards. — Steve Farrar

And the stars blinked
as they watched her carefully
jealous of the way she shone. — Atticus Poetry

This has been my most satisfying, my most gratifying, my most content year, and to culminate this way is perfection.
(on the Los Angeles Galaxy's 2005 season) — Cobi Jones

Humor's an excellent way to make a point more palatable and/or relatable. — Jen Lancaster

We used to be referred to as bakers and then we became known as cake decorators and now we are known as cake designers. I teach at the French Culinary Institute in New York and cake design is a legitimate profession. — Ron Ben-Israel

'RPM' is basically about my pace in life, and I think a lot of people can relate to that. Our video is going to involve a really nice car with some fast driving. It's going to be really cool. I'm excited for people to see it! — Sasha Pieterse