Chef Thomas Keller on Customer Service

"I don't think the question is, 'Is the customer always right?' but rather, 'Do you want to make your customer happy?'"

 
Posted by Josh Friedland on Sep 12, 2011 in Chefs, Quotable | Link |
 


Paula Deen on Anthony Bourdain

"Anthony Bourdain needs to get a life. You don’t have to like my food, or Rachael’s, Sandra’s and Guy’s. But it’s another thing to attack our character."



 
Posted by Josh Friedland on Aug 19, 2011 in Chefs, Quotable | Link |
 


Writer Jay Rayner on Being a Food Critic

"The very worst moment is when the chef is forced by the management to come out to my table and greet me, wet-lipped and eager, like a beered-up adolescent hoping for a snog."

 
Posted by Josh Friedland on Aug 17, 2011 in Media, Quotable | Link |
 


Justin Timberlake on Beer

"Beer goes with the hot dog, it goes with nachos, it goes with peanuts. Beer is perfect. Beer never got mad at me because I never called beer back!"

 
Posted by Josh Friedland on Jul 14, 2011 in Drink, Music, Quotable | Link |
 


Jonathan Gold on Alinea and Noma

"If Alinea is Cirque du Soleil, Noma is Tristan and Isolde. The technology is the same, the airs and gels and water ovens, but in one case it is being used to dazzle, in the other, to enable a story to be told."

 
Posted by Josh Friedland on Jun 28, 2011 in Dining Out, Quotable | Link |
 


Daniel Boulud on Pork Belly

"If there's one piece of meat in the world that became overused and overrated and still delicious and captured by every sort of chef, it's the pork belly."

 
Posted by Josh Friedland on Mar 29, 2011 in Chefs, Ingredient, Quotable, Trends | Link |
 


Maroon 5's Adam Levine on Gristle

"To me, the fattier the cut, the better the steak. That’s probably why I love rib eyes—because they are the fattiest steaks you could possibly eat. And the gristle is my favorite part! Everyone thinks gristle is this horrible thing and you should stay away from it. They cut it off. But with the honey added to it, it tastes so good, it should be illegal."

 
Posted by Josh Friedland on Mar 7, 2011 in Music, Quotable | Link |
 


David Chang on the Worst Kitchen Chore

"Cleaning sea urchins or anything that would prick your fingers. And then making something like lemon confit – you’d have punctured your skin in about 10 places, and had to work in a highly acidic solution. Not fun."

 
Posted by Josh Friedland on Mar 7, 2011 in Chefs, Quotable | Link |
 


Pete Wells on Work and Cooking

"What I’ve learned in the past two years is that when people say they’re too busy to cook, it isn’t like when they tell their doctors they exercise three, maybe four times a week. They mean it: they’re too busy to cook, or at least too busy to cook dinner every night of the week before the children go to bed."

 
Posted by Josh Friedland on Feb 18, 2011 in Quotable | Link |
 


Jay Rayner on Eating Crab

"Lots of people will tell you they love crab, and then order one of those hockey pucks of carefully picked-over white meat as proof. That's not loving crab. That's patronising crab."

 
Posted by Josh Friedland on Feb 14, 2011 in Quotable | Link |
 


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