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The Making of a Chef: Mastering Heat at the Culinary Institute of America QUOTES

The Making of a Chef: Mastering Heat at the Culinary Institute of America QUOTES

1 " Everything is relative but there is a standard which must not be deviated from, especially with reference to the basic culinary preparations. A. Escoffier The Complete Guide to the Art of Modern Cookery "

― Michael Ruhlman , The Making of a Chef: Mastering Heat at the Culinary Institute of America

2 " Food is about community. It’s about the earth and really taking care of the earth. "

― Michael Ruhlman , The Making of a Chef: Mastering Heat at the Culinary Institute of America

3 " If you have a passion for food then it’s not only your life and your avocation but it’s also your vocation and maybe that’s the lunacy. "

― Michael Ruhlman , The Making of a Chef: Mastering Heat at the Culinary Institute of America

4 " be used for grilling and poaching, that’s a tremendous advantage. If a student understands sautéing—I mean there are "

― Michael Ruhlman , The Making of a Chef: Mastering Heat at the Culinary Institute of America

5 " You cook with your senses,” he said when someone did something stupid. “And one of those senses is common sense. "

― Michael Ruhlman , The Making of a Chef: Mastering Heat at the Culinary Institute of America

6 " the coffee had splashed over the rim of the cup and into "

― Michael Ruhlman , The Making of a Chef: Mastering Heat at the Culinary Institute of America

7 " If you’re toasting walnuts, put a walnut in the corner of your cutting board. It really works, I’m telling you. "

― Michael Ruhlman , The Making of a Chef: Mastering Heat at the Culinary Institute of America