Danh ngôn của Marco Pierre White
The food wasn't very good in the first kitchen I ever worked in. But it was very busy, so I learnt to be fast, absorb pressure, use a knife, and say, 'Yes, chef.'
The food wasn't very good in the first kitchen I ever worked in. But it was very busy, so I learnt to be fast, absorb pressure, use a knife, and say, 'Yes, chef.'
Thức ăn không ngon lắm trong căn bếp đầu tiên tôi từng làm việc. Nhưng nó rất bận rộn nên tôi học cách nhanh chóng, hấp thụ áp lực, sử dụng dao và nói, 'Vâng, đầu bếp.'
Tác giả: Marco Pierre White | Chuyên mục: Food | Sứ mệnh: [6]
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Các câu danh ngôn khác của cùng tác giả: Marco Pierre White
- All great chefs have two things in common. First, they respect nature as the true artist, and they are just cooks. Second, everything that they do is an extension of them as a person.
- The reason I do television is because we all have to work and earn a living, as I have four children. It's also a platform for me to share my knowledge and inspire the young.
- I can't work in a domestic kitchen; it's just too confined. There's no freedom, and there's no buzz.
- My pet hate, with customers, is those that think it's all about wallets.
- Generally, I respect critics; they have their job to do.
Các câu danh ngôn khác của cùng chuyên mục: Food
- When I get down to Louisiana, I get to have a taste of some of that great food.
- I'm typically a 'just drink water' kind of guy. I was a bodybuilder in high school, so I used to - food to me was, 'there are this many grams of carbohydrates and proteins, and I need these micronutrients in order to grow and be fit,' and I ate in order to live and not live in order to eat, and I think most people are the opposite.
- I know it sounds weird, but the food that I eat, it doesn't make a big difference, and it never has. So, I've saved a ton of money not buying a lot of alcohol, not going out to restaurants too much. So, I think it's part of our culture, and it's part of a social activity more than anything else.
- I wanted to get away from the Mexican vernacular and do more 'nuevo Latino.' Americans are starting to understand regionality in Mexican food. It is very regional in terms of ingredients.
- Marcus Samuelsson is a chef who inspires me everyday. He has such a deep understanding of flavors and techniques. His food is representative of the diverse world that we live in. What he has done in Harlem with Red Rooster is very special. Marcus is not just a chef, he's a food activist.