2015 means new resolutions, and well over 30 percent of Americans resolved to lose weight, with help from exercise and eating better. But what about cooking better? Making that millet and kale cleanse into something you actually want to uphold for the entire year comes down to great preparations.
The Chef Says, a consortium of chef quotes compiled by Nach Waxman and Matt Sartwell of Kitchen Arts & Letters, provides the motivation and inspiration to cook better this year.
In the adrenaline-swept, hot kitchen, chefs and cooks don’t have a chance to speak their minds. A diversion for chit-chat can send the kitchen staff down in flames, and if I’ve learned anything from interviews, it’s to not ask about cooking temperatures while a chef’s in front of a scalding range.
When they do get to talk, you can expect chefs to wax poetic on their craft. The Chef Says is a collection of quips ranging from Ancient Greece to the implications of modern molecular gastronomy. Each page offers a chef’s strong opinions, from meat eating to media. The snippets offer all of the arrogance, paranoia, aggression and creativity in the life of a chef. Whatever the sentiment, the book has the passion a chef’s life follows.
Here’s some of our favorite bites of inspiration for 2015:
“You don’t want a piece of liver that looks like a couch, so why should your chocolate cake look like a cuckoo clock?” -Wayne Harley Brachman
“Always entertain the possibility that something, no matter how squiggly and scary looking, might just be good.” -Anthony Bourdain
“As a chef you are likely to feel a lot of pressure, working from early morning to late at night and not really getting paid for it, but you keep doing it because you love it. You feel nobody understands you, and tattoos are one of the ways you try and communicate with the world outside, saying ‘I’m a chef. I’m a badass!’” -Kobe Desramaults
“This is the great challenge: To maintain passion for the everyday routine and the endlessly repeated act, to derive deep gratification from the mundane.” -Thomas Keller
“You must think like a child with the eyes of a chef, open and naïve. Never say something doesn’t work or is impossible to do.” -Juan Mari Arzak