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...
Accept everything, even if it's pain, even if it's sadness, because there's nothing absolute in this world. If everything were to disappear, at least I was thinking it didn't matter anyway. Even if in the future, everyone left me, it would be alright...
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...
I got a call saying that George Lucas wanted to meet me. Of all the phone calls I've received - Oliver Stone wants to meet you; Spike Lee wants to meet you - that was the one call I never in a million years thought was going to happen.
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...
Oliver Sansweet: [Mr. Incredible intercepts him on his way down and his momentum carries them both through the window of the building] Ow! I think you broke something. Mr. Incredible: Well, with counseling, I think you'll come to forgive me.
I think it is immensely difficult to get the U.S. interested in non-U.S. topics. I don't think this is because the average American reader is disinterested, but more because of publishers playing it safe: if a thriller based in L.A. is a sure winner,...
Students often have such a lofty idea of what a poem is, and I want them to realize that their own lives are where the poetry comes from. The most important things are to respect the language; to know the classical rules, even if only to break them; ...
I define poetry as celebration and confrontation. When we witness something, are we responsible for what we witness? That's an on-going existential question. Perhaps we are and perhaps there's a kind of daring, a kind of necessary energetic questioni...
If you grow up in the South Bronx today or in south-central Los Angeles or Pittsburgh or Philadelphia, you quickly come to understand that you have been set apart and that there's no will in this society to bring you back into the mainstream.
Basically, Urban Fantasy means D&D in New York. Ordinary people have no idea that they share the world with fantastic, supernatural creatures. It can't just be vampires or werewolves; it has to be a whole continuum of fantastic beings, with their own...
One of my favorites is chilaquiles. It's corn tortilla chips in a simple, brothy tomato sauce with a little chile for heat. It's wonderfully homey. It has irresistible crispy bits and I love to eat it. And you can play around with it - add chicken, s...
There's pros and cons of a big church. Cons is I don't get to know everybody, I don't get to go to their ballgame, I don't get to marry everybody, but the pros are you get all this community, 800 ushers come in to serve, getting there at 7 in the mor...
I only really fake it anymore with sommeliers who are being really snotty to me and I don't want to take their grief and so I try to do something to kind of throw them off or put them on the defensive, even if I don't know what I'm talking about.
I'm an absolute connoisseur of cheeseburgers and like to think that I can detect even mere percentages of shift in fat content in ground meat in a burger and can actually name the temperature to which it was actually cooked to the degree if I'm, you ...
