Chef's Parents Quotes

How can it be, after all this concentrated effort and separation, how can it be that I still resemble, so very closely, my own detestable mother?

Rosemary died when I was six, and when my parents told me, I cried. I wasn’t sure if I had a right to, but I think now of something the British chef Nigel Slater once wrote, that it is “impossible not to love someone who makes toast for you.” I think the same can be said of the person who scoops your ice cream into a dish and stands, smiling, as you eat.

If parents cared as much about raising kids as the chef cared about making this cake, the world would be a completely different meat grinder. Bruce can’t take a bite of his cake without

It's a harmless breakfast." "Nothing harmless about what he whips up. His parents are chefs, so he's picked up a few tips and anything he makes is beyond yummy." "Uhm, you're not doing a good job talking me out of it,

Max rocked back on his heels, shoving his hands into his pockets, and said, 'So. Juliet Cavanaugh. I assume my parents have been talking your ear off for the last however many months, telling you how awesome I am, and filling your head full of stories of my impressive talents in the kitchen.' 'Um. Not so much,' Jules said, shooting a glance at Danny, who shook his head and went back to his prep work. 'No? I should take this opportunity to set the record straight, then.' Max heaved a deep sigh. 'It's all true.' 'What?' 'Everything they should've told you about me,' Max explained. 'And I don't know why they didn't, because it's all true. No exaggeration or family bias plays into it at all--I am the best chef in the entire world.

Thanks to everybody who does his work and job well. Doctors, Teachers, builders, chefs, parents, students, and anyone who does his best in his duties faithfully and sincerely deserve to be thanked and acknowledged. Working hard to achieve the best isn't like running away from responsibilities, so thanks to all the hard workers around the world for your patience, efforts, achievements.

To that point, I remember when visiting my parents’ years later, I happened to catch an old episode of The French Chef. Because my interest in food had grown, I watched it with even more attentiveness than I had when I was young. But on this particular occasion, I was taken aback by my reaction when Mrs Child bid US her ubiquitous farewell, ‘This is Julia Child, bon appétit!’ My eyes suddenly welded up and I had to stop myself from crying: why was I suddenly experiencing a powerful rush of emotion because a black and white moving image of a chef was saying goodbye to me in French? After a few moments, I realised that I was moved by Mrs Child not only because she brought back happy boyhood memories of spending time with my mom but also because Julia herself was so genuinely happy to be doing what she was doing. I saw in that moment the embodiment of what I, and so many of us, aspire to. To spend your life doing what you love and doing it well. To achieve this is a rare thing, but for those who can, real joy is theirs, as is the ability to bring that joy to others through their chosen vacation.

Decorated in exotic tones of saffron, gold, ruby, and cinnamon with accent walls representing the natural movement of wind and fire, and a cascading waterfall layered with beautiful landscaped artificial rocks and tiny plastic animals, the restaurant was the embodiment of her late brother's dream to re-create "India" in the heart of San Francisco. The familiar scents- cinnamon, pungent turmeric, and smoky cumin- brought back memories of evenings spent stirring dal, chopping onions, and rolling roti in the bustling kitchen of her parents' first restaurant in Sunnyvale under the watchful army of chefs who followed the recipes developed by her parents. What had seemed fun as a child, and an imposition as a teenager, now filled her with a warm sense of nostalgia, although she would have liked just one moment of her mother's time.

You’re lucky. I wish I were so smart.” Maybe then I could graduate early and help my parents that much sooner. “Except I can’t even decide on a major.” “Why not? She blinks. “It’s hard to explain. I’m . . .” She glances away and then back. “I’m a polymath.” “A what now?” “It’s a person of wide-ranging knowledge or learning. Someone whose expertise spans a significant number of subject areas. The term itself is a derivative of poly, meaning many, and manthanein, a Greek verb meaning to learn.” I stare at her. “Reese, this is amazing.” She won’t meet my eyes. Instead, she picks up the pillow and holds it in her lap, fidgeting with the fabric at the corner. “You can literally do anything.” “But don’t you see?” Her eyes meet mine, flashing in frustration. “It’s impossible to pick only one thing. Our current global economy is hyperspecialized, while I’m a student of all things but a master of none. My parents are brilliant artists. Scarlett is a brilliant chef. I am more of a jack-of-all-trades. I can’t find any one specific thing I want to learn or excel at above all others.” “Huh. I still can’t see this as a disadvantage. You’re so smart that the sky is the limit.” “But the whole point of college and picking a career is to find that limit. Isn’t it?” “I don’t know.” I never thought about it that way. “I think it’s more than that. It’s about doing something you enjoy, something you feel passionate about.

You know that I'm the owner of Curried Dreams, right? I inherited it as his wife." Her parents had never gotten divorced. Ashna remembered how guilty she had felt every time she prayed that they would. "I think it's time we sell it." Ashna dumped the paper towels in the garbage, hands shaking. The urge to press down, crush the garbage until it shrank to the bottom of the bin pushed inside her. "That's a new low, even for you." She gave in and jammed her hand into the garbage, pressing it down until it crushed and folded and smashed. "You already hate me. I might as well do what's right for you and risk you hating me more." "How is forcing me to give up my livelihood right for me?" She washed her hands to keep from shoving the garbage again. "If it weren't for Curried Dreams you would actually be looking for and doing something you enjoyed. You'd get out from that dark place your father thrust you into." Ashna was shaking now. All she wanted was to walk away. To crawl into bed. To get away from Shobi. The habit of walking away from things must be a hard one to break. Go to hell, Frederico Silva! "Curried Dreams is not a dark place. I can turn it around. I'm close to doing it." "You're not going to win that show. You don't even like being a chef! You can't win without passion." "Thanks, Mom. And not all of us are selfish enough to put ourselves and our damn passion before everything else!" Shobi gasped and Ashna sucked in her lips.

It turned out there was something Marty did a little better. It all started with tuna casserole, or at least something RBG called tuna casserole. At Fort Sill one night, right after they were married, she dutifully presented the dish. That was her job, after all, or one of them. Marty squinted at the lumpy mass. “What is it?” And then he taught himself how to cook. The Escoffier cookbook had been a wedding gift from RBG’s cousin Richard. The legendary French chef had made his name at hotels like the Ritz in Paris and the Savoy in London. It was not exactly everyday fare for two young working parents on a military base in Oklahoma. But Marty found that his chemistry skills came in handy, and he began working his way through the book. Photograph by Mariana Cook made at the Ginsburgs’ home in 1998 Still, for years, the daily cooking was still RBG’s reluctant territory. Her repertoire involved thawing a frozen vegetable and some meat. “I had seven things I could make,” RBG said, “and when we got to number seven, we went back to number one.” Jane isn’t sure she saw a fresh vegetable until she was sent to France the summer she turned fourteen. Around that time, she decided, as RBG put it to me, “that Mommy should be phased out of the kitchen altogether.” RBG cooked her last meal in 1980. The division of labor in the family, Jane would say, developed into this: “Mommy does the thinking and Daddy does the cooking.” Growing up, James says, he got used to people asking him what his father did for a living, when his mother did something pretty interesting too.

You can bring God glory wherever he has already placed you. You don’t need to feel guilty that you’re a chef. You don’t need to feel guilty that you only paint, but your dad wants you to be a pastor. Too many times Christians want to go into ministry because of outside pressures by their parents or pastors, not realizing where they already are is their mission field.

My parents seemed incredibly special and outrageously handsome to me then.

L'avantage d'avoir autant de concubines n'est pas d'ordre charnel, puisque par devoir d'hospitalité, il les partage avec le premier visiteur venu qui franchira la porte de sa case, ou avec les membres de sa tribu qui ne sont pas de proches parents de la jeune fille. Non, le réel avantage des concubines est que celles-ci soulagent un peu le chef des multiples corvées qu’exige sa fonction.

De plus, le fait de structurer, de charpenter ses cours et d'inscrire son action pédagogique dans un cadre strict et précis, en même temps qu'original et attractif, peut contribuer à rassurer les élèves, à structurer leur pensée, à canaliser leurs énergies, tout en ayant un effet bénéfique pour l'enseignant lui aussi, lequel doit mettre en place des scénarios et des stratégies appropriés pour vaincre son angoisse (proche parent et alimentée par celle des élèves) et trouver le calme intérieur en classe, même au milieu des petites tempêtes qui, parfois, agitent ce microcosme parcouru d'incidents divers. Faire fonctionner le cours harmonieusement est une victoire remportée non sur les élèves, mais sur l'adversité, sur les forces de dissolution, d'éclatement et de dispersion, les forces qui agitent le groupe-classe. Dans le contexte actuel, il s'agit là d'un véritable défi pour les enseignants. Dans cet esprit-là, dans cette logique relationnelle là, il n'y a ni échec, ni succès, ni amis, ni ennemis, mais seulement des personnes et des situations existentielles […] dans lesquelles le comportement d'autrui (chef d'établissement, mais aussi élèves, inspecteur, voir collègues) à notre égard permet de mettre à jour nos propres faiblesses et de nous engager dans la voie de leur dépassement progressif. Pour le dire avec les mots de Jung, "tout ce qui m'irrite chez les autres peut servir ma connaissance de moi-même". (p. 88-89)

One of the most neglected virtues of our daily existence is appreciation. Somehow, we neglect to praise our son or daughter when he or she brings home a good report card, and we fail to encourage our children when they first succeed at baking a cake or building a birdhouse. Nothing pleases children more than this kind of parental interest and approval. The next time you enjoy a filet mignon at the club, send word to the chef that it was excellently prepared, and when a tired salesperson shows you unusual courtesy, please mention it. Every minister, lecturer and public speaker knows the discouragement of pouring himself or herself out to an audience and not receiving a single ripple of appreciative comment. What applies to professionals applies doubly to workers in offices, shops and factories and our families and friends. In our interpersonal relations we should never forget that all our associates are human beings and hunger for appreciation. It is the legal tender that all souls enjoy. Try leaving a friendly trail of little sparks of gratitude on your daily trips. You will be surprised how they will set small flames of friendship that will be rose beacons on your next visit.

He was like a jazz musician, joyfully improvising, imagining tastes that ordinary people could not. He pulled ingredients apart and reconstructed them in endlessly surprising ways: clear little cubes that tasted of just-picked tomatoes still warm from the sun, or cheese puffs that floated into your mouth and simply vanished, leaving a trail of flavor in their wake. One day he melted chocolate, mixed in chilies, and wrapped the sauce around tart orange ice; people begged for seconds. She'd never met anyone like him, and as she watched him cook, Stella saw that in the kitchen all the qualities that made him a poor choice as a parent or a partner turned into strengths. Utterly unafraid of failure, he was willing to try anything. It was the source of his creativity. He was a confident person who pleased himself; if it didn't work out, he simply moved on.

Contrary to popular belief, no one owes you anything. Even your folks have met their obligations once you reach eighteen,” Dani pointed out. “You could always refuse.” “Not really.” Red flooded Starr’s face. “We have three choices. The dorm. You and Spence. Or no more money from our parents.” “Yep.” Ivy snickered. “They have us by the checkbook.

The war years ended the depression, but brought on many other stressful problems, such as living in a country that was at war with my parents’ homeland. Life changed, and with so many men being drafted into the military, jobs at last became available. By this time, my father was beyond the age of compulsory military service and fortunately found employment as a cook in midtown Manhattan. My parents sold the burdensome delicatessen and bought a house at nearby 25 Nelson Avenue. For years thereafter, my father worked at the then-famous Lindy’s Restaurant on Broadway in New York City. Starting as a cook, he was soon elevated to Night Chef. Eventually he became the Sous Chef and later the Head Chef at the well-known restaurant. It was a long commute into the city by both bus and train, but his steady employment, gratefully, brought in a sustaining income. Fuel and food were rationed during the war years, so there were times when he brought home meaty bones, supposedly for our dog “Putzy,” which instead wound up in our soup pot, which of course we shared with our dog. Most people we knew were poor and struggling to make ends meet, but since everyone was in the same boat, we took our lifestyle in stride. Things were still difficult, but we had shelter and food. I guess you might say we were luckier than most.

Hi I am Natasha Beck, I love helping other moms with parenting and exposing children to the art of food. I am NOT a chef but I take my food and my health seriously! I love grocery shopping with the kids, going to the farmers market and gardening. I really dislike buying clothes - I live in my jeans and t-shirts. I love sharing my knowledge of all things parenting, pregnancy, motherhood, etc. I have learned everything along the way and continue to learn each day. I am mostly plant based, but I try to do everything in moderation.

Are you Italian?” Nico asked, putting down his drink. I looked up at him. “A quarter, and how did you know that? I don’t look it.” “You kind of do, plus you use a spoon like Gina, that’s the waitress, and she’s half Italian.” I shrugged, having picked up the habit from my nonna. “What else are you?” he asked. “I’m also a quarter Māori, part French, Welsh, Danish, and English.” His eyes twinkled at me. “Add a few more countries in there and you’ll be a one-woman United Nations.” I smiled at that and lifted the pasta to my mouth. Gina returned with Nico’s plate of food, causing me to lower the fork momentarily, making me wonder whether I should wait for him, but Gina started asking him questions about university, so I took a bite. I shivered at the delicious taste of garlic, the chef having put the perfect amount in, just how my nonna would’ve made it. The waitress disappeared as Nico picked up his fork, twirling the spaghetti onto it without the aid of a spoon. “Looks like you got the best parts out of all of those nationalities,” he said. I blushed at the compliment, always embarrassed when people said nice things about my looks. “Thanks.” “You’re welcome,” he replied, popping the spaghetti into his mouth, his unusual eyes once more twinkling at me, so bright that I understood why his adoptive parents had chosen him.

In the way of a reflection of my family and friends I mused at the number of people that I encountered during the past 85 years. Everyone here has played an important part but there have been others, many of whom have now passed across the horizon of life, however the purpose of my reminiscing is to share happy thoughts while at the same time take a peek into the future. I can look back to those first few glimpses of my life and find my grandmother Ohme, Gertrude Thieme standing at what I perceived to be a high kitchen counter making sandwiches using a slice of almost not eatable German black bread they called schwartsbrod. With great care she laden it with lard, blootwurst or sometimes liberwurst, topped with the half of a crusty Keiser roll. I always got the heel of the roll, with a quarter lengthwise slice of a crunchy dill pickle. It was the first and last time I remember seeing her before she returned to Germany and the war. My sister Trudy had died a few years prior leaving a collective hole in my family. Her short life and subsequent death was devastating to my mother and father and I constantly felt the sorrow it brought into our home. My father unsuccessfully tried to make a success of a small delicatessen at 11 Nelson Avenue in Jersey City and we moved to 25 Nelson Avenue when my father started working as a chef at Lindy’s Restaurant on Broadway in Manhattan. At home we exclusively spoke German which was a hindrance during World War II. My mother and father never lost their German accent and the only one of my family that made a real effort to speak English without an accent was my Onkle Willie. My parents refused to associate with my Onkle Walter and his wife Tante Wilma although they always treated me kindly and I sometimes talked with my cousins Klein Walter und Norma. The neighborhood treated us as NAZI outcasts until Italy entered the war on the Axis side and suddenly we all had to prove that we were patriotic. Eventually I joined the tin can army and learned enough English to be accepted. As my accent faded I truly became an American.

He was a teacher. Not a soldier. Not a pilot. Not a medic. Not a politician. Not a chef. Not a parent. A teacher. And a damn good one to boot.

In one life she was a travel vlogger who had 1,750,000 YouTube subscribers and almost as many people following her on Instagram, and her most popular video was one where she fell off a gondola in Venice. She also had one about Rome called 'A Roma Therapy'. In one life she was a single parent to a baby that literally wouldn't sleep. In one life she ran the showbiz column in a tabloid newspaper and did stories about Ryan Bailey's relationships. In one life she was the picture editor at the National Geographic. In one life she was a successful eco-architect who lived a carbon-neutral existence in a self-designed bungalow that harvested rain-water and ran on solar power. In one life she was an aid worker in Bostwana. In one life a cat-sitter. In one life a volunteer in a homeless shelter. In one life she was sleeping on her only friend's sofa. In one life she taught music in Montreal. In one life she spent all day arguing with people she didn't know on Twitter and ended a fair proportion of her tweets by saying 'Do better' while secretly realising she was telling herself to do that. In one life she had no social media accounts. In one life she'd never drunk alcohol. In one life she was a chess champion and currently visiting Ukraine for a tournament. In one life she was married to a minor Royal and hated every minute. In one life her Facebook and Instagram only contained quotes from Rumi and Lao Tzu. In one life she was on to her third husband and already bored. In one life she was a vegan power-lifter. In one life she was travelling around South Corsican coast, and they talked quantum mechanics and got drunk together at a beachside bar until Hugo slipped away, out of that life, and mid-sentence, so Nora was left talking to a blank Hugo who was trying to remember her name. In some lives Nora attracted a lot of attention. In some lives she attracted none. In some lives she was rich. In some lives she was poor. In some lives she was healthy. In some lives she couldn't climb the stairs without getting out of breath. In some lives she was in a relationship, in others she was solo, in many she was somewhere in between. In some lives she was a mother, but in most she wasn't. She had been a rock star, an Olympics, a music teacher, a primary school teacher, a professor, a CEO, a PA, a chef, a glaciologist, a climatologist, an acrobat, a tree-planter, an audit manager, a hair-dresser, a professional dog walker, an office clerk, a software developer, a receptionist, a hotel cleaner, a politician, a lawyer, a shoplifter, the head of an ocean protection charity, a shop worker (again), a waitress, a first-line supervisor, a glass-blower and a thousand other things. She'd had horrendous commutes in cars, on buses, in trains, on ferries, on bike, on foot. She'd had emails and emails and emails. She'd had a fifty-three-year-old boss with halitosis touch her leg under a table and text her a photo of his penis. She'd had colleagues who lied about her, and colleagues who loved her, and (mainly) colleagues who were entirely indifferent. In many lives she chose not to work and in some she didn't choose not to work but still couldn't find any. In some lives she smashed through the glass ceiling and in some she just polished it. She had been excessively over- and under-qualified. She had slept brilliantly and terribly. In some lives she was on anti-depressants and in others she didn't even take ibuprofen for a headache. In some lives she was a physically healthy hypochondriac and in some a seriously ill hypochondriac and in most she wasn't a hypochondriac at all. There was a life where she had chronic fatigue, a life where she had cancer, a life where she'd suffered a herniated disc and broken her ribs in a car accident.