Get QuoteDark Inspirational Quotes App

" I can fry hollandaise, I can fry ketchup, I can fry mustard. "

Related Quotes:

" I like all cheese, but my guiltiest pleasure is definitely American cheese. "

" Green vegetables are something that fascinate chefs; the ability to keep vegetables green. How do we keep them green? What makes them green? Why are they green? And then that sort of army green. Why do they go from bright vibrant electric green to army green, and how can we avoid that? "

" I've always had fond memories of cooking Thanksgiving. "

" The most important thing with turkey is to let it rest - most people don't let it rest long enough. It will get juicier the longer you let it rest. "

" I really don't do much on the night of Thanksgiving other than bring the wine and carve the turkey. My contribution comes the day after, in the form of breakfast. I usually just forage through the leftovers for things that will go well with eggs. "

" I would say that molecular gastronomy is a field of science. I would - I would say that it's probably lumped under chemistry, maybe. Because cooking, while it has certainly biology and some physics, it's mostly chemistry. "

" Neighborhoods change. In some ways, it's part of the beauty of New York City. It's in a constant state of flux. "

" When ramps are in season, we pickle a bunch of ramps and fold that into soup. Pickled pearl onions are great chopped up or pureed. "

" My job has changed over the years, 22 years roughly I've been cooking professionally. When I was younger, I aspired to be the star player. Now, it's more I like to sit in the dugout and make sure the team wins the game. "

" The East Village is where I cut my teeth as a kid. I ran around here on a skateboard. "

" I have strong feelings about cookbooks because I am a lover of them and student of them and devourer of them and collect them. I find them to be a great source of inspiration. When I was a cook and not making much money, I always used to spend most of what I had on cookbooks. "

" Fish butchering means a lot to me as a chef; I take pride in it and get a lot of joy from filleting fish, working with fish, breaking down fish, trying to understand fish. "

" We have fried things in cubes, historically. We tried bars of Hollandaise, we tried different shapes, but it ultimately seemed like the cube was the right shape. "

" Extremely ripe things are not ideal for pickling. If you pour a hot liquid over super ripe strawberries, you're going to have strawberry soup. "

" Being a chef isn't the ideal career to intersect with parenting, but I try to be in my kids' lives as much as possible. "

" Whether it be cereal technology or candy technology or snack technology, puff snacks, I'm always curious to know how those things are made and how we can take that technology, those ingredients, and apply it to a stand-alone restaurant. "

" There will never be a right or wrong way to cook something, but there will always be a more informed way. "

" I've seen cookbooks from lots of great chefs that have been disappointing. A book, to me, it has to have a story. Some of these people, they open a restaurant, and one year later, there's a cookbook. There's not much of a story yet. "

" It's just about asking why. We as cooks historically have been very, very technically proficient but not technically informed as to why we do what we do. Modernist cuisine is about that knowledge. "

" Okay, a lot of people think that I'm someone known for a love of eggs and egg cookery. Being asked to endorse an egg yolk separator, I mean, I understood where it came from, but it didn't seem necessarily like something that was ultimately worth pursuing. "

" My mother made the best scrambled eggs, super-loose and soft. "

" I was working for a chef a long time ago who told me to not skip steps or be in a hurry. Success in a kitchen is more like a marathon and less like a sprint. Rising up the ranks too quickly isn't necessarily a good thing. This advice was from a guy who was sorry he had done that and didn't want me to do the same. "

" We have a funny sort of love/hate relationship with critics because, unfortunately, in the art/commerce dance that we do, they drive people to the restaurant. Regardless of sometimes how well we prepare the food, if people don't know that we're out there, if someone isn't talking about us, you guys aren't coming. "

" I think I can poach a pretty mean egg the old-fashioned way. "

" People have been manipulating food ever since they realized cooking a whole animal was difficult. Cows don't come in hot dog form. "

" Eggs are one of my all-time favorite foods, and making the over-easy egg is a test of skill. "

" I present classics in an unfamiliar way or unfamiliar ingredients and preparations in a classical way. "

" I've been asked to endorse lots of different pieces of equipment. It's not necessarily that it's an awful thing to be asked to endorse something, because it's inherently a compliment to your skills, your abilities, on a level. But sometimes it's just not the right fit. "

" It wasn't the traditional cooking most people do. For me, as a young chef, Thanksgiving meant going to work in the kitchen at places like Gotham, JoJo and Jean-Georges. "

" It's a funny thing, but it's often overlooked that I'm a huge devout lover of French cooking. I have the utmost respect for them, though they have lost their respect for me because they think the way I cook is nutty. "