Skills can be taught. Character you either have or don't have. Bigfoot understood that there are two types of people in the world: those who do what they say they're going to do — and everyone else. Share this quote:. Like Quote. Recommend to friends. To see what your friends thought of this quote, please sign up!
Greg books view quotes. Jan 26, AM. My loyalty, such as it is, is to my restaurant — if that loyalty is not detriment of dedicated underlings. There are better chefs in the world. One comes reluctantly, yet undeniably, to that conclusion early in one's career.
There's always some old master or new hotshot who's doing things with food you never would have thought of - if they hadn't done it first. And of course, in the thin air at the peak of the culinary Mount Olympus, where the three- and four-star demi-gods dwell - guys like Eric Ripert, Grey Kunz, Bouley, Palladin, Keller, you know the names, I don't have to tell you - they have the added advantage of not only being geniuses or near-geniuses, but they tend to command crews that are larger, better trained, and more single-minded in their zeal.
This didn't just happen, mind you. These guys don't get hundreds of hungry young culinarians banging on their kitchen doors, begging for the privilege of mopping their brows and peeling their shallots just because they have their names stitched on their jackets. Nobody is building million-dollar kitchen facilities around their chef, shelling out for combi-steamers, induction burners, find china, Jade ranges, crystal snifters and fistfuls of white truffles because the guy can sling steaks faster than the other guy, or because he has a cute accent.
Cream rises. Excellence does have its rewards. For every schlockmeister with a catch-phrase and his own line of prepared seasonings who manages to hold American television audiences enthralled, there are scores more who manage to show up at work every day in a real kitchen and produce brilliantly executed, innovatively presented, top-quality food. I am, naturally, pissed off by the former, and hugely impressed by the latter. A guy who employs, year after year, a sous-chef like Steven Temple is clearly not Robuchon - or likely to emulate his successes.
It is no coincidence that all my kitchens over time come to resemble one another and are reminiscent o the kitchens I grew up in: noisy, debauched and overloaded with faux testosterone - an effective kitchen, but a family affair, and a dysfunctional one, at that.
I coddle my hooligans when I'm not bullying them. Half of them, or some of them, a lot of them were mine, you know, because we shared them together. I was the catalyst in bringing the group together. So there is that need for attention in me as a chef and when I did Top Chef , I refocused my attention.
My attention was more toward my family. It was just something I needed to do. I'm sure I have used his stories and put myself in there. Maybe not knowingly. I have been inspired by his adventures and misadventures. It's understandable that Bourdain might have had reservations using a real name: Although "brilliant" and "most inspiring," Jimmy Sears's travails were considerable. I was really at a low point in my life," Tesar admits. I had gone through a terrible divorce.
I had a girlfriend at the time—she threw me out of the house. I was living with her mother in her apartment and I finally had to go to the hotel. But at some point Tesar was working two jobs—and there seem to be two versions of this story.
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