The Chef Says: Quotes, Quips, and Words of Wisdom

By Nach Waxman and Matt Sartwell

Quotes by Julia Child, Gordon Ramsay, April Bloomfield, and many more—for chefs, foodies, or anyone who’s ever resolved a crisis by adding more butter.

“Clean plates don’t lie.” —Dan Barber

Great chefs are not self-effacing or meek—there’s no room for indecision in the professional kitchen, where the slightest stumble can send an entire restaurant into the weeds. So it follows that even in quieter moments, what chefs have to say is usually opinionated and always illuminating.

The Chef Says invites readers to the ultimate food-lover’s dinner party, where cooks from ancient Greece rub shoulders and talk shop with today’s rising stars. These unruly culinarians compliment, compete, and disagree with one another as they discuss childhood and training, taste preferences and trends, the quest for perfection, and the grueling but exhilarating business of opening a restaurant. The Chef Says will captivate anyone who has ever worked in a kitchen, been inspired by a flawlessly ripe tomato, or resolved a crisis by adding more butter.

“Will surely tickle the taste buds of any inquisitive food lover.” —Wallpaper*

• Language: English
• Publisher: Open Road Integrated Media
• Release date: Apr 15, 2014
• ISBN: 9781616893644

Book preview

Also available in the

Words of Wisdom series:

The Architect Says

Laura S. Dushkes

The Designer Says

Sara Bader

The Filmmaker Says

Jamie Thompson Stern

CONTENTS

Preface

The Chef Says

Index

Acknowledgments

PREFACE

Whatever the chef says, the right—the only—answer is, Yes, chef!

Veterans of professional kitchens know just how important it is to execute instructions quickly, exactly, and without question. Cooks who forget this find new jobs. Often.

In the midst of service in a busy restaurant, there’s no room for a But! a Why? or a How about.… The chef speaks, and the cooks act.

Great chefs are not self-effacing, timid, or indecisive. They run a kitchen full of cooks because they have vision and ideas—and the will to direct others in making them concrete. While smart chefs encourage creative input from their brigade, there’s no room for discussion at times when the slightest disruption can send an entire restaurant into the weeds.

So it follows that even in quieter moments, what chefs have to say is often crisply opinionated and very illuminating—even if it’s not always kind.

Running a bookstore devoted to food and drink means that we deal with chefs and pro cooks all the time. On a daily basis we see just how interested they are in what their colleagues are doing and have done. A rising star on the Lower East Side doesn’t necessarily want to make Joel Robuchon’s signature potato puree, but encountering another chef’s ideas fires the burners of her imagination. She may decide that Robuchon is completely off base and take off running in a completely different direction, but his ideas provide her with a spark.

It is our hope that this