It's like a kitchen, acting. Put a chef in a kitchen and they will have different recipes. Whatever your recipe, what works for you won't work for another.
Sentiment: NEGATIVE
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.
Don't put too many chefs to work. Sometimes they get too involved in the ingredients and are of no help.
You don't have to stick with these recipes. They're guides. As I say, they're a way in. Have fun with them. It's an easier way to cook in a busy life, once you get the hang of it.
A recipe is a story that ends with a good meal.
Close interaction with farmers and scientists can expose the chef to new flavours that can be used to delight diners.
I never really cook from recipes. But the worst is when something turns out great and I can't figure out how to make it again!
The role of a chef isn't to reinvent dishes but to tweak.
In a time when it is common for chefs to simply reproduce the innovations of others, the few who speak for themselves through their food become the skilled artists of their time.
I really feel I have found myself as a chef. It's very clear to me what I want to do - and how it should taste.
You have no choice as a professional chef: you have to repeat, repeat, repeat, repeat until it becomes part of yourself. I certainly don't cook the same way I did 40 years ago, but the technique remains. And that's what the student needs to learn: the technique.
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