Nobody makes bouillabaisse from scratch. It's all a bunch of malarkey. Even the restaurants buy a commercial-grade product. I had a very famous chef tell me that.
Sentiment: NEGATIVE
Near Marseilles in the south of France, bouillabaisse is a cult food. In Toulouse and Carcassonne, the bean-based stew cassoulet is a cult food. Spain has paella and a number of others. Italy has so many, its cuisine is practically defined by them.
Chefs are artists, and I couldn't be happy with my art if I was forced to use cheap ingredients.
In France, I am the fifth artisan to produce his own chocolate, and the others have been doing it for a long time.
I am not a shock jock pastry chef. I don't create desserts using strange ingredients just for the sake of doing so, like so many of my colleagues in the industry.
The first time you make something, follow the recipe, then figure out how to tailor it to your own tastes.
If you ask what people say what American cuisine is, they cannot really do it. I don't know what it is.
There is nothing like a good old recipe. If it has lasted, then it is good.
Don't put too many chefs to work. Sometimes they get too involved in the ingredients and are of no help.
There's not much cooking in our household. We do a lot of raw food, so it's more about putting the right ingredients together to create something scrumptious.
Don't be afraid to adapt new ingredients into your own techniques, and traditional ingredients into new recipes.