Chef Quote by Ferran Adria Download Open image “Remember that a very good sardine is always preferable to a not that good lobster.” — Ferran Adria ★ ★ ★ ★ ★ 2.7 out of 5 (4 ratings) Copy quoteShare Chef Fishes Food Funny Lobster Preference Remember Sardines Seafood Very good
the bad is more easily perceived than the good. A fresh lobster does not give such pleasure to the consumer as a stale one… — Rebecca West Copy Share Image
I don't eat friggin' lobster or anything like that. Because they're alive when you kill it. — Anonymous Copy Share Image
Their steaks are often good, but the lobsters-with claws the size of Arnold Schwarzenegger's forearms-are as glazed and tough as most of the customers. — Malcolm S Forbes Copy Share Image
On a boat cruising down east, sardines are scooped out of the holding seine at Eastport at dawn. 'Sardines' may be any of several… — Luis Marden Copy Share Image
“I took out the round, crusty bread and made a hole in the centre with my thumb. Then I opened the tin of sardines… — Patric Juillet Copy Share Image
Only you pick that crab. Nobody else take it. I already know this. Everyone else want best quality. You thinking different. — Amy Tan Copy Share Image
I'm very sentimental about lobsters. The last lobster I ate was the only lobster I cooked. — Ann Patchett Copy Share Image
I love seafood. I'm not a vegetarian but I'm probably a pescetarian. — Padma Lakshmi Copy Share Image
At one point cinema and photography weren't treated as art. Now it's crazy to think they're not. The key question is "What is art… — Ferran Adria Copy Share Image
In an avant-garde cooking restaurant, it's the experience that's the difference. — Ferran Adria Copy Share Image
You can't please everyone, especially if you're doing very radical things at the vanguard of cooking. That's life; it's a polemic I've lived with… — Ferran Adria Copy Share Image
What you feel like eating at any given moment is what you should have. — Ferran Adria Copy Share Image
There are a lot of products still to be discovered in the world and experimentation, for example with seafood and fish. There are thousands… — Ferran Adria Copy Share Image
I don't do my mother's cooking. Because I am a professional and she isn't. Even if she is a better cook. — Ferran Adria Copy Share Image
We knew the time would come that we'd have to step down because we'd been winning Oscars for 15 years. I discovered this one… — Ferran Adria Copy Share Image
People have no idea how much work it is for a man to produce an ejaculation. You have this seminal vesicle churning out this… — Mark Leyner Copy Share Image
You look at most of these 'best chef' lists, and there are about nine male chefs and one woman chef. The problem is still… — Dominique Crenn Copy Share Image
My dream as a passionate cook has been to go to Le Cordon Bleu. Never could my most incredible dream have lived up to… — Blake Lively Copy Share Image
The chef has kids complaining to their parents the food they get in school is better than what they get at home. He's turned… — Marion Nestle Copy Share Image
If you become a chef because you're obsessed by becoming a celebrity, getting my ass kicked and working my nuts off the way I… — Gordon Ramsay Copy Share Image
How many chefs when I was a young boy shouted at me during service? All I ever said was "Yes, chef." The customer is… — Marco Pierre White Copy Share Image
BottleRock has these incredible VIP cabins where a chef is preparing sushi for you in your cabin or lounge decorated by Restoration Hardware. — Michael Rapino Copy Share Image
You don't go to school to become the best chef in the world right after you graduate. School is always a starting point so… — Roy Yamaguchi Copy Share Image
Miss Wormwood: Calvin, your test was an absolute disgrace! It's obvious you haven't read any of the material. Our first president was not Chef… — Bill Watterson Copy Share Image
My husband is a musician. He cooks and he's a chef but he also, he makes basement recordings. So many people in my life… — Dana Spiotta Copy Share Image
I hate the opera. I think I must have a tin ear. No matter how hard I concentrate it still sounds like a bunch… — Aristotle Onassis Copy Share Image
