Quote of the Day
I train my chefs completely different to anyone else. My young girls and guys, when they come to the kitchen, the first thing they get is a blindfold. They get blindfolded and they get sat down at the chef's table... Unless they can identify what they're tasting, they don't get to cook it.
The 1,000 tasting portions were to be served over a period of six hours, starting at noon, so we would have to prep those another way, to keep them as fresh as possible.
Maybe it's because I'm getting older, I'm finding enjoyment in things that stop time. Just the simple act of tasting a glass of wine is its own event. You're not downing a glass of wine in the midst of doing something else.
David Hyde Pierce
When you taste super-success after tasting super-failure, there is huge relief.
I would feel more optimistic about a bright future for man if he spent less time proving that he can outwit Nature and more time tasting her sweetness and respecting her seniority.
E. B. White
Once you appreciate one of your blessings, one of your senses, your sense of hearing, then you begin to respect the sense of seeing and touching and tasting, you learn to respect all the senses.
Our culture runs on coffee and gasoline, the first often tasting like the second.
Why does the lizard stick his tongue out? The lizard sticks its tongue out because that's the way its listening and looking and tasting its environment. It's its means of appreciating what's in front of it.
Going to Southeast Asia for the first time and tasting that spectrum of flavors - that certainly changed my whole palate, the kind of foods I crave. A lot of the dishes I used to love became boring to me.
Scarcely one person in a thousand is capable of tasting the happiness of others.
Turn the preparing of food into a communal affair by enlisting others to help with the chopping, grating, stirring, simmering, tasting and seasoning. When the cooking is finished, eat together round the table with the electronic gadgets switched off so you can savor the food and let the conversation flow.
I had a little epiphany when I was a writer at 'Chicago' magazine. I sat down to dinner at the Ritz-Carlton. Somebody poured a white dessert wine with chocolate cake. It was a wine I would never have expected to make sense. The idea of any wine tasting fabulous with chocolate cake was fascinating to me.
I realized that, after tasting entrepreneurship, I had become unfit for the corporate world. There was no turning back. The only regret I had was having wasted my life in the corporate world for so long.
The best way to learn is live, in person, cooking, feeling, smelling and tasting, but TV is the second-best thing to that; it's a halfway facsimile.
In a world where so much happens through computer screens, making a meal by hand, touching the raw materials, feeling your way through a recipe, tasting, adjusting, engaging all the senses, can be a soothing release.
If I eat mindlessly while watching television, reading, or talking with someone else, I can go through an entire meal without tasting the food, without even noticing that I've been eating. The plate is empty but I didn't enjoy the food - I had all of the calories and little of the pleasure.
I've never said I was a chef - I think I make great food. I will never open a restaurant to do, like, tasting courses.
My passion for snacking and search for a great tasting, better-for-you snack sparked my interest in creating what has become popchips.
The first wine I drank, a Chateau Haut-Brion, I was 22, it was my first glass of wine, and I discovered voluptuousness. From there, I started tasting French wines, then Spanish wines, then Italian wines.
I love coffee. It's one of my favorite things in the world, and I love tasting different coffees.
You have a wine tasting of different years, and we're sort of doing that with our music, giving them a taste of what Journey used to be like.
Chefs, as a whole, say yes to any project, fundraiser, or tasting because they have such a generous spirit.
I write in the morning - and then I'm always experimenting and tasting recipes for the books.
Diane Mott Davidson
I will be sad. I've gotten very attached to Harry and all that goes on in his world, I guess I'll just be kind of tasting every bit of it because it will be the last one.
I like to erase lines between categories. Why separate cookbook writing from writing, healthy from good tasting? I want to be open to possibilities.
A. P. J. Abdul Kalam
Image of the Moment
Get Social with BrainyQuote
Follow BrainyQuote on Facebook, Twitter and Google+ to share inspiring quotes with friends.
Join us on
Follow us on
Follow us on
Quote of the Day
BQ on Facebook
BQ on Twitter
BQ on Pinterest
BQ on Google+
BQ on Instagram
Quote Of The Day Feeds
Quote of the Day Email
© 2001 - 2015 BrainyQuote