I just developed my act way back in the late '80s. I went to college in Georgia, so I picked up the Southern accent. I talked like that with my friends all the time, because it was fun. It was funny... All my friends were real Southern. We're buddies...
It was my duty to shoot the enemy, and I don't regret it. My regrets are for the people I couldn't save: Marines, soldiers, buddies. I'm not naive, and I don't romanticize war. The worst moments of my life have come as a SEAL. But I can stand before ...
My life just got taken over by my cooking. If you don't have any discipline, which I don't, you can make 10 gallons of chocolate mousse, take a spoonful and another and another, and you won't realize you've eaten like five servings of it. It's just w...
I kind of feel like I've been eating professionally for a long time. I've tasted everything. If there's a sausage, you know what? I know exactly what it tastes like. I love them all. But right now it's more important for me to not have all that greas...
. . . it’s okay if we get mad at each other?” “Yeah, Buddy, it’s OK, as long as we don’t stay mad, and as long as we forgive each other when we mess up.” from upcoming book, "When I Am in Your Arms.
Most actors here go to the West Coast; I ended up going to Ireland. My buddies who left drama school, they had this arrogance - 'We don't want to typecast ourselves.' But I said, 'I want to do Irish parts. That's the thing that's gonna give me the le...
I use a lot of fresh citrus, garlic, and fresh herbs when cooking to cut down on fat and sodium but punch up flavor. Our cupboards and fridge are full of condiments - mustards, vinegars, etc. that also add tons of flavor but are low in fat, calories,...
When I entertain, I want to have fun. But I'm also a control person. I don't go in for those everyone-in-the-kitchen cooking scenes. So if I want to be with my guests, I have to do everything - or nearly everything - in advance.
The cow, basically, eats three basic things in their feed: corn, beets, and barley, and so what I do is I actually challenge my staff with these crazy, wild ideas. Can we take what the cow eats, remove the cow, and then make some hamburgers out of th...
Whether you are new to the scene or a long-time grillmaster, everyone has unique preferences when it comes to their cooking method of choice. From propane to charcoal to wood, people take their method of grilling quite seriously, and some argue quite...
You have no choice as a professional chef: you have to repeat, repeat, repeat, repeat until it becomes part of yourself. I certainly don't cook the same way I did 40 years ago, but the technique remains. And that's what the student needs to learn: th...
A lot of chefs don't have a natural sense of economy. I was with one guy the other day, and I had to show him how to peel a turnip, because the way he was peeling turnips, he was throwing half of it in the garbage. It's not about being cheap. It's ab...
I think in France, for example, we can say whatever we want about the French, but going out and dining is more about the intellectual moment to share with the people you dine with than trying to figure out what the chef did with that little piece of ...
There was no Internet, not even many cookbooks except the old reference books. So we would sit down at night, a group of six chefs, and we'd exchange recipes and each talk about how we were doing things. It was the only way to learn new ideas.
If you're going to figure something out, study ethics. You can ask What's the answer? What's Right and Wrong? What I learned is that nobody knows the answer and there is no Right and Wrong. So I'm incapable of becoming a fundamentalist because there ...
If you were a Colombian, you would have your version of an empanada. If you are an Argentinean, you might find a dough that's baked and has a butter sheen on it. And then in Ecuador, you'll find more crispy-fried empanadas. So, yeah, every culture ha...
I was chef to the French Presidents between '56 and '59, finished with de Gaulle, and during de Gaulle I remember serving Eisenhower, Nehru, Tito, Macmillan; those were the heads of state at the time. I never saw anyone. No one would ever, ever, ever...
Tin Tin: Murderer, man? Murderer? Let me tell you about murder. It's fun, it's easy, and you gonna learn all about it. [pulls out two blades] Tin Tin: I'd like you to meet two buddies of mine. We never miss.
Roger: It's Christmastime down there, buddy! Peter: Fat city, brother! How we gonna work it? Roger: If we can get into one of the department stores up top, they'll have their own escalators inside. Peter: Let's go check those keys.
Carl Showalter: You ever been to Minneapolis? Gaear Grimsrud: Nope. Carl Showalter: Would it... kill you to say something? Gaear Grimsrud: I did. Carl Showalter: "No." That's the first thing you've said in the last four hours. That's, a fountain of c...
Johnny Weng: What's going on? Why are you putting yourself out for this schmuck? I don't understand you. You got a serious case of conscience. Sydney: He's my best friend, Mr. Weng. Johnny Weng: Buddy, this ain't no kindergarten.
