"In the orchestra of a great kitchen, the……" — Fernand Point

"In the orchestra of a great kitchen, the sauce chef is a soloist."

— Fernand Point

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17 Quotes by Fernand Point

Fernand Point has 17 quotes on this site. A few more worth reading:

I like to start off my day with a glass of champagne...I like to wind it up with a glass…
A Bearnaise sauce is simply an egg yolk, a shallot, a little tarragon vinegar, and butter, but it takes years…
Success is the sum of a lot of small things done correctly.
Every morning the cuisinier must start again at zero, with nothing on the stove. That is what real cuisine is…
The duty of a good Cuisinier is to transmit to the next generation everything he has learned and experienced.
I'm not hard to please, I'm content with the very best.
Place a lump of fresh butter in a pan or egg dish and let it melt - that is, just…
In all professions without doubt, but certainly in cooking one is a student all his life.
As far as cuisine is concerned one must read everything, see everything, hear everything, try everything, observe everything, in order…
A good apprentice cook must be as polite with the dishwasher as with the chef.
Before judging a thin man, one must get some information. Perhaps he was once fat.
There are many people who claim to be good cooks; just as there are many people who, after having repainted…

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More Chef Quotes

This quote is filed under Chef Quotes, one of 371 quotes in that category. Here are a few more:

Cookbooks have all become baroque and very predictable. I'm looking for something different. A lot of chefs' cookbooks are food… — Mario Batali
By the time I was 30, nobody would work with me. I was friendless, I was hopeless, I was suicidal,… — Glenn Beck
Anyone who's a chef, who loves food, ultimately knows that all that matters is: 'Is it good? Does it give… — Anthony Bourdain
Bad food is made without pride, by cooks who have no pride, and no love. Bad food is made by… — Anthony Bourdain
I hated the Naked Chef. Fine, yes, he did good things for school food or whatever, but, you know, I… — Anthony Bourdain
When I'm back in New York - and this is a terrible thing to complain about - I eat a… — Anthony Bourdain
Chefs are fond of hyperbole, so they can certainly talk that way. But on the whole, I think they probably… — Anthony Bourdain
Don't dunk your nigiri in the soy sauce. Don't mix your wasabi in the soy sauce. If the rice is… — Anthony Bourdain
Every chef I know, their cholesterol is through the roof. And mine's not so great. — Anthony Bourdain
I like the fact that Melbourne always seems to support their chefs and promote them in ways I find really… — Anthony Bourdain
I wasn't that great a chef, and I don't think I'm that great a writer. — Anthony Bourdain
I'm a decent cook; I'm a decent chef. None of my friends would ever have hired me at any point… — Anthony Bourdain

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