Chef Husband Quotes

Molly dove into the pastries. It had been a very long walk from the village and she’d been living on sandwiches and a thermos of cold tea. “These are delicious!” she said, around a mouthful of pastry. “Is learning to cook from first husband,” said Cook. “Then is cooking him. Lousy husband. Second husband is chef, much better.

The Sun King had dinner each night alone. He chose from forty dishes, served on gold and silver plate. It took a staggering 498 people to prepare each meal. He was rich because he consumed the work of other people, mainly in the form of their services. He was rich because other people did things for him. At that time, the average French family would have prepared and consumed its own meals as well as paid tax to support his servants in the palace. So it is not hard to conclude that Louis XIV was rich because others were poor. But what about today? Consider that you are an average person, say a woman of 35, living in, for the sake of argument, Paris and earning the median wage, with a working husband and two children. You are far from poor, but in relative terms, you are immeasurably poorer than Louis was. Where he was the richest of the rich in the world’s richest city, you have no servants, no palace, no carriage, no kingdom. As you toil home from work on the crowded Metro, stopping at the shop on the way to buy a ready meal for four, you might be thinking that Louis XIV’s dining arrangements were way beyond your reach. And yet consider this. The cornucopia that greets you as you enter the supermarket dwarfs anything that Louis XIV ever experienced (and it is probably less likely to contain salmonella). You can buy a fresh, frozen, tinned, smoked or pre-prepared meal made with beef, chicken, pork, lamb, fish, prawns, scallops, eggs, potatoes, beans, carrots, cabbage, aubergine, kumquats, celeriac, okra, seven kinds of lettuce, cooked in olive, walnut, sunflower or peanut oil and flavoured with cilantro, turmeric, basil or rosemary … You may have no chefs, but you can decide on a whim to choose between scores of nearby bistros, or Italian, Chinese, Japanese or Indian restaurants, in each of which a team of skilled chefs is waiting to serve your family at less than an hour’s notice. Think of this: never before this generation has the average person been able to afford to have somebody else prepare his meals. You employ no tailor, but you can browse the internet and instantly order from an almost infinite range of excellent, affordable clothes of cotton, silk, linen, wool and nylon made up for you in factories all over Asia. You have no carriage, but you can buy a ticket which will summon the services of a skilled pilot of a budget airline to fly you to one of hundreds of destinations that Louis never dreamed of seeing. You have no woodcutters to bring you logs for the fire, but the operators of gas rigs in Russia are clamouring to bring you clean central heating. You have no wick-trimming footman, but your light switch gives you the instant and brilliant produce of hardworking people at a grid of distant nuclear power stations. You have no runner to send messages, but even now a repairman is climbing a mobile-phone mast somewhere in the world to make sure it is working properly just in case you need to call that cell. You have no private apothecary, but your local pharmacy supplies you with the handiwork of many thousands of chemists, engineers and logistics experts. You have no government ministers, but diligent reporters are even now standing ready to tell you about a film star’s divorce if you will only switch to their channel or log on to their blogs. My point is that you have far, far more than 498 servants at your immediate beck and call. Of course, unlike the Sun King’s servants, these people work for many other people too, but from your perspective what is the difference? That is the magic that exchange and specialisation have wrought for the human species.

small draugr jumped forward. She wore a bloodstained chef’s apron and was grinning excitedly. “I gutted my husband with a breadknife. Then I plucked out his eyes and ate them.” The corpses turned to stare at her, mouths hanging open. “You ate his eyeballs?” said the white-haired corpse. His face had twisted into a look of disgust. “While he was still alive?” The little corpse glared. “The sound of his chewing bothered me. Especially when he ate chicken wings.” They all nodded, satisfied with this reasonable answer.

Danny was unfazed at the size of the large-stomached man, with hairy arms waving about like a pizza chef, all violent gestures and shouting. His crude, pinch-faced wife spat salivated swear words at him. She was in her thirties and behaving like a grounded teenager, screaming at him to leave her property. "One hundred thousand pesetas please." Danny took a bony, female fist to his cheek, jarring him. He shook it off. "Two hundred thousand now." She jabbed at him again, as her fist poked towards his nose, he head-butted it. She recoiled in pain gasping and nursing her hand. The husband, a chubby, but solid Valencian, went ape-shit and lobbed a hairy, dimpled fist at him, causing Danny to shift on his feet. He pulled his head out of the way with the skill of a middleweight. The man drew his fist from three o'clock and blasted scarred knuckles towards his face again. Danny’s reaction was lightning; he caught the fist and held firm, flipped down the hood, his face showing something new. The man recoiled, recognising grim determination and knew this man would never give up.

In your light we see light. —Psalm 36:9 (NIV) ELENA ZELAYETA, BLIND CHEF Without warning at age thirty-six, Elena Zelayeta, pregnant with her second child, totally lost her sight. She had been the chef at a popular restaurant she and her husband owned. A sixty-seven-year-old widow now, she continued to prepare her famous Mexican dishes, marketing them with the help of her two sons, the younger of whom she’d never seen. Typical of San Francisco, it was raining when I arrived at her home. The door was opened by a very short, very broad woman with a smile like the sun. Well under five feet tall, “and wide as I am high,” she said, she led me on a fast-paced tour of the sizable house, ending in the kitchen, where pots bubbled and a frying pan sizzled. Was it possible that this woman who moved so swiftly and surely, who was now so unhesitatingly dishing up the meal she’d prepared for the two of us, really blind? She must see, dimly at least, the outlines of things. At the door to the dining room, Elena paused, half a dozen dishes balanced on her arms. “Is the light on?” she asked. No, she confirmed, not the faintest glimmer of light had she seen in thirty years. But she smiled as she said it. “I hear the rain,” she went on as she expertly carved the herb-crusted chicken, “and I’m sure it’s a gray day for the sighted. But for us blind folk, when we walk with God, the sun is always shining.” Let me walk in Your light, Lord, whatever the weather of the world. —Elizabeth Sherrill Digging Deeper: Ps 97:11; 1 Jn 1:5

The Sun King had dinner each night alone. He chose from forty dishes, served on gold and silver plate. It took a staggering 498 people to prepare each meal. He was rich because he consumed the work of other people, mainly in the form of their services. He was rich because other people did things for him. At that time, the average French family would have prepared and consumed its own meals as well as paid tax to support his servants in the palace. So it is not hard to conclude that Louis XIV was rich because others were poor. But what about today? Consider that you are an average person, say a woman of 35, living in, for the sake of argument, Paris and earning the median wage, with a working husband and two children. You are far from poor, but in relative terms, you are immeasurably poorer than Louis was. Where he was the richest of the rich in the world’s richest city, you have no servants, no palace, no carriage, no kingdom. As you toil home from work on the crowded Metro, stopping at the shop on the way to buy a ready meal for four, you might be thinking that Louis XIV’s dining arrangements were way beyond your reach. And yet consider this. The cornucopia that greets you as you enter the supermarket dwarfs anything that Louis XIV ever experienced (and it is probably less likely to contain salmonella). You can buy a fresh, frozen, tinned, smoked or pre-prepared meal made with beef, chicken, pork, lamb, fish, prawns, scallops, eggs, potatoes, beans, carrots, cabbage, aubergine, kumquats, celeriac, okra, seven kinds of lettuce, cooked in olive, walnut, sunflower or peanut oil and flavoured with cilantro, turmeric, basil or rosemary ... You may have no chefs, but you can decide on a whim to choose between scores of nearby bistros, or Italian, Chinese, Japanese or Indian restaurants, in each of which a team of skilled chefs is waiting to serve your family at less than an hour’s notice. Think of this: never before this generation has the average person been able to afford to have somebody else prepare his meals. You employ no tailor, but you can browse the internet and instantly order from an almost infinite range of excellent, affordable clothes of cotton, silk, linen, wool and nylon made up for you in factories all over Asia. You have no carriage, but you can buy a ticket which will summon the services of a skilled pilot of a budget airline to fly you to one of hundreds of destinations that Louis never dreamed of seeing. You have no woodcutters to bring you logs for the fire, but the operators of gas rigs in Russia are clamouring to bring you clean central heating. You have no wick-trimming footman, but your light switch gives you the instant and brilliant produce of hardworking people at a grid of distant nuclear power stations. You have no runner to send messages, but even now a repairman is climbing a mobile-phone mast somewhere in the world to make sure it is working properly just in case you need to call that cell. You have no private apothecary, but your local pharmacy supplies you with the handiwork of many thousands of chemists, engineers and logistics experts. You have no government ministers, but diligent reporters are even now standing ready to tell you about a film star’s divorce if you will only switch to their channel or log on to their blogs. My point is that you have far, far more than 498 servants at your immediate beck and call. Of course, unlike the Sun King’s servants, these people work for many other people too, but from your perspective what is the difference? That is the magic that exchange and specialisation have wrought for the human species.

story, preferably an exclusive, and preferably something that crosses into news. “You can pull over on the next corner,” she says, suddenly, spotting a restaurant/bar on Kingly Street she has always quite liked. It’s a bar she wrote about when it first opened, the chef letting her spend the day in the kitchen to get a true feel. She hasn’t been here for a while and the chef has long since moved on, but it is the perfect bar to have a couple of glasses of wine in a quiet corner while she gets out her notepad and jots down ideas. She needs ideas because time is running out. She needs to find a big story, and fast. Cat perches at the bar itself for the first glass of wine, surprised it disappears so quickly, taking a little longer over the second, before taking the third over to a corner table. She drapes her jacket over the back of the chair, pulls a stack of tabloids out from her bag, and starts to flick through them looking for ideas. There is the actress who keeps showing up with very heavy makeup that appears to be covering a black eye, who has a husband prone to temper tantrums and who has done time for drugs. Seedy stuff. And it seems that it is surely only a matter of time before the actress breaks down to reveal she is a victim of domestic abuse. Perhaps Cat can get to her? Cat scribbles the name down in her note pad. She’ll ring the BBC PR tomorrow and request an interview, but not about the black eye, obviously. She’ll say it’s about something innocuous, like her favorite

As always, the dosas were perfect, crisp and lacy, and the unusual chef's addition of the habanero chutney made Naina's mouth burn in the best way. She'd inherited her ability to tolerate spice from her mother. Dr. Kohli was something of a wimp in this department, and so naturally Naina and her mother only ever ate the truly hot stuff when he wasn't around. "Never make people feel bad when you're better at something than they are," her mother had said with an unfamiliar amount of glee one night at dinner when her husband had been on call and she'd made the potato bhujia with enough red chili powder to make even Naina and her break into a sweat.

So the question for a chef is, when you eat something delicious, how do you capture the flavor in words? That’s an important ability for a chef to have. Watching my husband’s fascination with dictionaries made me realize that.

traditional Norse blessing. Facing in each direction as he speaks, he forbids all evil from entering our lives from this point forward. After invoking the gods, our ancestors, and everyone gathered here today as our witnesses, he lights a symbolic candle to purify us so that we may enter our marriage with unadulterated love. Dipping an evergreen sprig into a bowl of holy water, he anoints Ella and me, offering his blessings before binding our hands together with the rite of the white ribbon. We recite a prayer to Frigga, the goddess of marriage, followed by our vows promising to love, honor, and cherish each other. The rings we exchange were personally chosen by Ella. A moonstone set into oxidized silver for her, and a brushed silver Tungsten band for me. As the final rite of passage into married life, the Gothi pours a goblet of mead wine and brings our free hands together around the stem, encouraging each of us to drink. Once we do, he declares us bound for eternity as husband and wife. He removes the goblet, and I bring my hand to Ella’s face, sealing our marriage with a kiss. Around us, bells begin to ring, a salute from the witnesses. But Ella and I only have eyes for each other as we seal our commitment to one another. When the Gothi opens the circle again with one last symbolic prayer, we exit to our new life amongst our family and friends. Celebrations are in order, and the chef has prepared a feast of traditional foods.

What Thomas McGuire did not know, as he stood cultivating his jumped conclusions, was that Estelle Delmonico had sweated nothing but a highly potent mixture of pure sugar and water ever since she was a day old. Unlike the musk of normal feminine perspiration, her glands exuded no smell- but the taste! Her late husband, Luigi, himself anything but ordinary, had caught on immediately to the magic of those sugary drops. Sweet Estelle was the greatest muse an ambitious pastry chef from Naples could ever wish for, and theirs was a match made in plum-sugared heaven.

THIS IS YOUR WIFE,” THE CAPTION OF THE BELL TELEPHONE ad reads. Above it, five identical women’s heads are lined up in a row. One head wears a chef’s toque; the next, a nurse’s bonnet; another, a chauffeur’s cap; and so on. Thanks to the telephone, readers are told, “the pretty girl you married” can order groceries, call for a sick child’s medicine, find out what time to meet her husband’s train, and more. Behold the modern American housewife: five women neatly bundled into one.

Meanwhile, other cupcakeries were popping up all over Manhattan. A near Magnolia replica turned up in Chelsea when a former bakery manager jumped ship to open his own Americana bakeshop, Billy's (the one AJ and I frequented). Two Buttercup employees similarly ventured downtown to the Lower East Side and opened Sugar Sweet Sunshine, expanding into new flavors like the Lemon Yummy, lemon cake with lemon buttercream, and the Ooey Gooey, chocolate cake with chocolate almond frosting. Dee-licious. Other bakeries opted for their own approach. A husband-and-wife team opened Crumbs, purveyor of five-hundred-calorie softball-sized juggernauts, in outrageous flavors like Chocolate Pecan Pie and Coffee Toffee, topped with candy shards and cookie bits. There were also mini cupcakes in wacky flavors like chocolate chip pancake and peanut butter and jelly from Baked by Melissa and Kumquat's more gourmet array like lemon-lavender and maple-bacon. Revered pastry chefs also got in on the action. After opening ChikaLicious, the city's first dessert bar, Chika Tillman launched a take-out spot across the street that offered Valhrona chocolate buttercream-topped cupcakes. And Pichet Ong, a Jean-Georges Vongerichten alum and dessert bar and bakery rock star, attracted legions of loyal fans- no one more than myself- to his West Village bakery, Batch, with his carrot salted-caramel cupcake.

I clicked the obituary, my heart pounding. " 'Alice Roussard passed away on February 8, 2008. She was 87,' " I read. Caterina tapped her fingers against the desk. "Bingo." " 'Alice is survived by her husband Benjamin and three daughters,' " I continued. " 'Lisette Greenfeld of Kansas City, KS; Vi Lipniki of Poughkeepsie, NY; and Rosaline Warner of Saint Louis, MO.' " "Ha! No wonder you were having trouble getting anywhere with Roussard. Benjamin had three daughters, all of whom changed their names." "Well, now we've got them." "Saint Louis is within driving distance, Etta. If we found a number or e-mail for Rosaline..." "It's certainly worth a try," I said, clicking to a new browser window. I typed in Rosaline Warner's name and hit Enter. "Would you look at that," Cat said when we reviewed the results. I couldn't help but chuckle as well. Link after link featured Rosaline Warner, the James Beard Award-winning pastry chef and proprietress of the Feisty Baguette. "Genetics," I said. "They'll getcha every time.

She could not tell Jenny that she couldn’t trust her husband in a certain way. She could ask him to do half the tasks on her list. He’s a chef and so his day doesn’t begin until later and granted he has his own list but his list is not as long as Sloane’s and it does not exist, as Sloane’s does, in the form of heartburn. It isn’t written in orange fire.

I blurt out my story, how I had hired Nicola to be the maîtress d'hôtel at our restaurant, Grappa, when I was seven months pregnant. How I suspected Jake and Nicola had begun having an affair when Chloe was just hours old; and how one night, when Chloe woke up and Jake still wasn't home at two-thirty in the morning, I bundled her up and strapped her into the portable infant carrier, walked the three blocks to the restaurant, and snuck in the side door. The door was locked, but the alarm wasn't on, the first odd thing, because Jake always locks up and sets the alarm before leaving the restaurant. Chloe had fallen back to sleep in her infant seat on the way over, so I carefully nestled the carrier into one of the leather banquettes. I crept through the dining room and into the darkened kitchen, where I could see the office at the far end was aglow with candlelight. As I moved closer I could hear music. "Nessun dorma," from Turandot, Jake's favorite. How fitting. On the marble pastry station I found an open bottle of wine and two empty glasses. It was, to add insult to what was about to be serious injury, a 1999 Tenuta dell'Ornellaia Masseto Toscano- the most expensive wine in our cellar. Three hundred and eighty dollar foreplay. I picked up the bottle and followed the trail of clothes to the office. Jake's checkered chef's pants and tunic, Nicola's slinky black dress, which I hated her for being able to wear, and a Victoria's Secret lacy, black bra. They were on the leather couch, Nicola on top, her wild, black hair spilling over Jake's chest, humping away like wild dogs. Carried away by their passion, they were oblivious to my approach. I drained the last of the wine from the bottle and hurled it over their backsides where it smashed against the wall, announcing my arrival. Before Jake could completely extricate himself, I jumped on Nicola's back and grabbed hold of her hair and pulled with all the strength of my hot-blooded Mediterranean ancestors. Nicola screamed, and clawed the air, her flailing hands accidentally swiping Jake squarely on the chin. He squirmed out from under her and tried to tackle me, but I'm not a small woman. Armed with my humiliation and anger, I was a force in motion. In desperation, Jake butted his head into the middle of my back, wrapped his hands around my waist, and pulled with all his might. He succeeded, pulling so hard that Nicola's hair, which I had resolutely refused to yield, came away in great clumps in my hands. Nicola's screams turned to pathetic whimpers as she reached to cover her burning scalp. She then curled herself into a fetal position, naked and bleeding, and began to keen.

This article of furniture, in which the old creature was floating down the river of life, was not unlike the encyclopedic bag which a woman carries with her when she travels; in which may be found a compendium of her household belongings, from the portrait of her husband to eau de Melisse for faintness, sugarplums for the children, and English court-plaster in case of cuts.