I always tell people a clean cooking area is a clean mind which is available for the creativity.
If you’re not in a good mood, the only thing you should make is a reservation.
The biggest challenge of being a pastry chef is that, unlike other types of chefs, you can't throw things together at a farmer's market. When you're working with baking powder and a formula, you have to be exact. If not, things can go wrong.
I say no to nothing, yes to moderation. Thats how I approach everything. No matter if its candy or foie gras. When you have the real deal, youre satisfied with that one bite. I say go full throttle and call it a day.
I lost my mother two years ago to cancer. But the greatest gift she gave to me was showing me how to be a wonderful and loving mom to my two sons, even now that they are grown men.
My plans are not to open a restaurant, but what I would like to do is open a kitchen somewhere in D.C. proper and have a chefs table where people can come and taste my food without having to have a catered event.
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