| Professional Chefs Forum Discuss with other professional chefs the latest trends, kitchen and employee issues and more. |
 | | 
06-19-2003, 06:32 AM
|  | Registered User | | Join Date: Jun 2003 Location: Oshawa, ON, Canada
Posts: 145
| |  Good Ole Willy Schelagi
Had a vegetable Chef who whenever he made a mistake would always throw his arms in the air and state, " I've cooked for Kings & Queens and they don't complain".
Hogan |
06-19-2003, 09:43 AM
|  | Registered User Culinary Experience: Restaurant Manager | | Join Date: Sep 2001 Location: On Hiatus
Posts: 810
| |
"Its OK for customers to eat like a horse as long as they don't count like one"-Peachcreek
__________________
What a relief! To find out after all these years that I'm not crazy. I'm just culinarily divergent... |
07-08-2003, 06:21 AM
|  | Registered User | | Join Date: Jul 2003 Location: Brisbane, Australia
Posts: 8
| |
----------------------------------------------------------------------------------
" I am not in the food business serving people, I am in the people business serving food"
----------------------------------------------------------------------------------
great Quote -- That is co -operation -- When people are important and doing things come second.
__________________
Follow your heart - It will lead you to the touchstone of purpose. |
07-16-2003, 05:00 PM
|  | Registered User | | Join Date: Mar 2003 Location: Toronto, Canada
Posts: 9
| |
From my (politically incorrect) French Cuisine Chef:
"A well-dressed plate is already half eaten. Just like a woman who puts on a nice dress in the morning."
__________________
What doesn't kill you will make you stronger. |
08-20-2003, 01:49 AM
|  | Registered User | | Join Date: Jan 2003 Location: chicago
Posts: 24
| |
Go ahead caller, I'm listening. |
08-20-2003, 05:35 PM
|  | Registered User Culinary Experience: Owner/Operator | | Join Date: Jul 2001
Posts: 3,104
| |
Your job is to keep me out of you departmrnt!!!!! and we'll get along fine. |
11-18-2003, 06:17 PM
|  | Registered User Culinary Experience: Culinary Student | | Join Date: Nov 2003 Location: Virginia, USA
Posts: 100
| |
this is my favorite quote ever.... unfortunately you have to see my chef-instructors face when he says it though i swear it just makes my day!
"THIS IS A 'BAM' FREE KITCHEN!"
or anouther one i like is my own
"its not burned its just heavily caramelized!" 
as my mom who is a chef in her own right says
"cooking, if it comes from deep in your soul is the best way to make people happy"
after which she says
"and if they dont like it they can make a pb&j!"
__________________
i pledge my professional knowladge and skill to the advancement of our profession and to pass it on to those that are to follow..... ACF pledge
Last edited by chef from va; 11-18-2003 at 06:20 PM.
|
11-18-2003, 08:42 PM
|  | Registered User | | Join Date: Nov 2003 Location: NC
Posts: 10
| |
Not from a chef but from the FIRST Mrs. Luciano Pavorotti
"For a better plate of spaghetti...THEN he might leave! For another woman? Never!"
__________________
http://www.bubbagourmet.com/ |
11-19-2003, 01:06 AM
| | Registered User | | Join Date: Mar 2002
Posts: 167
| |
It's not exactly a quote, but I do keep some burn cream and a bandaid taped above my desk - you know, just in case someone really needs it (or breaks a nail).
RF
__________________
"'If I watch out for rocks
With my eyes straight ahead,
I'll keep out of trouble
Forever,' I said."
Dr. Seuss, "I Had Trouble in getting to Solla Sollew" |
12-03-2003, 06:34 AM
|  | Registered User | | Join Date: Dec 2001 Location: California
Posts: 84
| | Chef to waiter, come in waiter, over...
A Waiter, who apparently ordered the wrong dish for the guest, comes back to the kitchen with the "bad" dish and says:
"Chef, I need this steak to be a chicken."
The Chef replied, without hesitation, "I'm a Chef da@mit, Not a Magician!"
well......it was funny at the time
flash
__________________
"Do not be careless with poor ingredients and do not depend on fine ingredients to do your work for you but work with everything with the same sincerity." --from the Tenzo Kyokun |
12-07-2003, 10:55 AM
| | Registered User | | Join Date: Dec 2003 Location: Baghdad, Iraq
Posts: 16
| |
"One could be led pretty easily into a discussion about about correlations between the decline of civilization and the sale of deodorants, which go side by side with the spread of tasteless food"
- Nicholas Freeling |
04-13-2004, 08:01 PM
| | Registered User | | Join Date: Apr 2004 Location: NYC girl in Wichita, Kansas
Posts: 53
| |
From a culinary instructor: "Stop what you are doing and put down your knife. Do you see how cluttered and messy your cutting boards are? That is what the inside of your head looks like right now. Clean it and be cleansed." |
04-14-2004, 03:31 PM
| | Registered User | | Join Date: Apr 2004 Location: San Francisco, CA
Posts: 7
| |
From a chef instructor to her new students:
"You don't suck, you just need lots of practice."
"At some point in time, every chef had to learn xyz (how to pipe a rosette, cut an apple, core a pear...)."
Chef instructor's response to question about what she teaches: "Two things: 1) Wash your hands and 2) Eeewwwwwww." (One of the courses she teaches is Safety & Sanitation)
"Life is a banquet, and most poor suckers are starving to death because they can't decide what they want to eat." partly Meredith Brody (SF Weekly restaurant critic) and partly Jerome Lawrence and Robert E. Lee (from their play "Auntie Mame")
__________________
You have to try everything once, even if you have to close your eyes. --Diana Kennedy-- |
04-15-2004, 04:42 PM
|  | Registered User | | Join Date: Jul 2003 Location: New Zealand
Posts: 35
| |
Are your eyes painted on?
Are your legs painted on?
Use a hot ice cream scoop, smooth balls are what seperates us from the animals
Don't talk to me right now I'm far too important
Hurry up the missing link could work faster
Make sure that sauce sexually cascades over the side
Be gentle with the leaves, like touching a woman
Thanks guys once again for NOTHING!!!
__________________ Life is HEMINGWAY-ESQUE lol  |
06-02-2004, 08:54 AM
| | Registered User | | Join Date: Jun 2004 Location: montreal
Posts: 5
| |
"Get em in, Get em out" (new zealand chef)
"I've forgotten more than you'll ever know" (belgian chef)
"When it's black it's cooked" (french pastry instructor)
"Pasta eating welfare bast$#ds" (uttered the last week of ever month)
"Vegans are the Hezbollah of the vegetarian movment" (Anthony Bourdain)
"This curry is so hot, tomorrow you're going to be begging someone to rub cold yogurt on your a$$h@!#" (Malaysian chef)
Comment made to garde manger who is pouring sauce into a container that is obviously too small: "Would you like a smaller container chef?" (sarcastic Manchester chef).... if you were cleaning the floor or picking something up next to Mancheter chef's feet he would motion to his groin and say : "While you're down there, would you mind..."
__________________
"Language is the dress of thought." | | |
Posting Rules
| You may not post new threads You may not post replies You may not post attachments You may not edit your posts
HTML code is Off | | |
|
