Quoty search results for tag: cooking http://www.quoty.org/tag/cooking Author: Steve Chiappetti , Source: http://www.newcitychicago.com/chicago/6229.html
Saved by mlsscaress in loyalty consistency imitation cooking quality restaurant customer superchef outoftownchef ]]>http://www.quoty.org/quote/3075
Aren't Ducasse and Robuchon culinary carpetbaggers taking advantage of our Midwestern hospitality and standing upon the labor of our pioneers? Despite our success, the Tribune's Good Eating section still features a syndicated column from Wolfgang Puck. Hasn't Charlie Trotter or Paul Kahan at Blackbird earned a voice in our local pages? Legends, especially French demigods, cast long shadows, ones that may shroud our own identity.
Author: Michael Nagrant, Source: http://www.newcitychicago.com/chicago/6229.html
Saved by mlsscaress in cooking invasion identity local french superchefs ]]>http://www.quoty.org/quote/3074Author: Jean Antheleme Brillat-Savarin, Source: http://books.google.com/books?id=QBE3LAXLbZ4C&pg=PA1&lpg=PA1&d...
Saved by richardkmiller in food cooking ]]>http://www.quoty.org/quote/2938Author: Elder M. Russell Ballard, Source: “Feasting at the Lord’s Table,” Ensign, May 1996, 80: http://w...
Saved by mlsscaress in obedience faith scriptures soul heart testimony family home cultivate instruction principles cooking develop prayers nourish preserve vital individuals embedded reverence proclomation ]]>http://www.quoty.org/quote/2914
Author: Mireille Guiliano, Source: http://independent.com/news/2007/oct/25/eating-french/
Saved by mlsscaress in american experience satisfaction food cooking real quality eating french quantity authentic fresh ]]>http://www.quoty.org/quote/2874
The staff meal cook is low man in the kitchen hierarchy. You cook meals from scraps for people who work in the kitchen. But the Dunes Club was a high-end kitchen and Henin was a classical French chef, so our scraps might be the butt from a tenderloin, and with that I learned how to make beouf bourguignon. We'd have the legs left over from butchered chickens and with these I'd learned to make coq au vin. I turned lamb scraps into lamb navarin...

Staff meal was about the fundamentals of cooking and how to work with by-products, using scraps to make something tasty, eye-appealing, and satisfying. But the message underlying that was "Can you be passionate about cooking at this level?" Staff meal. Only the staff sees it. If you can make great food for these people, create that habit, have that drive, that sincerity, and keep that with you and take it to another level in the staff meal, then someday you'll be a great chef. Maybe.
Author: Thomas Keller, Source: French Laundry, p115
Saved by mlsscaress in food passion sincerity cooking drive ]]>http://www.quoty.org/quote/1367