Chef Movie Quotes

We've searched our database for all the quotes and captions related to Chef Movie. Here they are! All 17 of them:

All worries are less with wine.
Amit Kalantri (Wealth of Words)
Hunger gives flavour to the food.
Amit Kalantri (Wealth of Words)
Some people when they see cheese, chocolate or cake they don't think of calories.
Amit Kalantri (Wealth of Words)
USA. The land of the free; where you accent didn’t matter. But he supposed everybody related to it; movies, TV, fat-food, outlets, you grew up with it. Cultural imperialism. Yet no wonder everybody increasingly hated it: it was stupid, self-serving and so in-your-face that it was setting itself up to be despised
Irvine Welsh (The Bedroom Secrets of the Master Chefs)
Being a lifetime wife and mother has afforded me the luxury of having multiple careers: I've been a teacher. A chauffeur. A chef. An interior decorator. A landscape architect, as well as a gardener. I’ve been a painter. A personal shopper. An accountant and a banker. I’ve been a beautician. Santa Claus. The Tooth Fairy. A movie reviewer. A nurse. A psychologist. A negotiator. An I have a Ph. D in How to Pretend Like You Don’t Mind.
Terry McMillan
Being a lifetime wife and mother has afforded me the luxury of having multiple and even simultaneous careers: I've been a chauffeur. A chef. An interior decorator. A landscape architect, as well as a gardener. I've been a painter. A furniture restorer. A personal shopper. A veterinarian's assistant and sometimes the veterinarian. I've been an accountant, a banker and on occasion, a broker. I've been a beautician. A map. A psychic. Santa Claus. The Tooth Fairy. The T.V. Guide. A movie reviewer. An angel. God. A nurse and a nursemaid. A psychiatrist and psychologist. Evangelist. For a long time I have felt like I inadvertently got my master's in How To Take Care of Everybody Except Yourself and then a Ph.D. in How to Pretend Like You Don't Mind. But I do mind.
Terry McMillan (The Interruption of Everything)
How can you say anything other than Ratatouille is Pixar's best movie? Your a chef, for Christ's sake," Sue said. Lou smiled at Sue's accusatory tone. She needed this distraction. Harley rolled his eyes and said, "You're letting your biases show, Sue. Up uses music better- like a character. The opening fifteen minutes is some of the best filmmaking- ever. And who doesn't love a good squirrel joke?" "But Ratatouille brings it all back to food." Sue waved a carrot in the air to emphasize her point. "They made you want to eat food cooked by a rat! I'd eat the food; it looked magnificent. That rat cooked what he loved; what tasted good. Like I've been telling Lou, we should cook food from the heart, not just the cookbook.
Amy E. Reichert (The Coincidence of Coconut Cake)
Alex Honnold, free solo climbing phenom: The Last of the Mohicans soundtrack Rolf Potts, author of Vagabonding and others: ambitones like The Zen Effect in the key of C for 30 minutes, made by Rolfe Kent, the composer of music for movies like Sideways, Wedding Crashers, and Legally Blonde Matt Mullenweg, lead developer of WordPress, CEO of Automattic: “Everyday” by A$AP Rocky and “One Dance” by Drake Amelia Boone, the world’s most successful female obstacle course racer: “Tonight Tonight” by the Smashing Pumpkins and “Keep Your Eyes Open” by NEEDTOBREATHE Chris Young, mathematician and experimental chef: Paul Oakenfold’s “Live at the Rojan in Shanghai,” Pete Tong’s Essential Mix Jason Silva, TV and YouTube philosopher: “Time” from the Inception soundtrack by Hans Zimmer Chris Sacca: “Harlem Shake” by Baauer and “Lift Off” by Jay Z and Kanye West, featuring Beyoncé. “I can bang through an amazing amount of email with the Harlem Shake going on in the background.” Tim Ferriss: Currently I’m listening to “Circulation” by Beats Antique and “Black Out the Sun” by Sevendust, depending on whether I need flow or a jumpstart.
Timothy Ferriss (Tools of Titans: The Tactics, Routines, and Habits of Billionaires, Icons, and World-Class Performers)
Question the Thought “Failure is Just for Losers” A failure-related thinking error that anxious perfectionists sometimes make is thinking that failure is just for losers. If you have this thinking bias, try this thought experiment: Experiment: Think of a highly successful person you admire. It can be anyone, from Oprah to someone you actually know. What failures has this person experienced in areas where he or she is generally successful? Has a businessperson you admire made some bad investments? Has your favorite actor made a movie that lost money? Has your favorite musician had an album flop? You may be able to think of examples and failures off the top of your head, or you may need to do some online research or read a biography of that person. Make sure the examples are relevant to the person’s core domain of success. A superstar chef opening a restaurant and failing is more relevant than an actor opening a restaurant and failing. After you’ve done the thought experiment, ask yourself, “What’s an alternative thought that’s more realistic and less harsh than ‘Failure is just for losers’?” Alternate option: Ask mentors (people you actually know) about examples of their failures. Ask them what they learned from the experiences. You could also ask your mentors for examples of failures that have happened to prominent people in your field. They might be more willing to volunteer this information than to talk about their own failures.
Alice Boyes (The Anxiety Toolkit: Strategies for Fine-Tuning Your Mind and Moving Past Your Stuck Points)
EL Ideas- Chef Phillip Foss Valentine's Day Menu freeze pop- honeydew/truffle/bitters shake and fries- potato/vanilla/leek black cod- black rice/black garlic/black radish cauliflower- botarga/anchovy/pasta brussels sprouts- grits/kale/horseradish apple- peanut/bacon/thyme french onion- gruyere/brioche/chive ham- fontina/butternut/green almonds pretzel- beer/mustard/cheddar buffalo chicken- blue cheese/carrot/celery steak- components of béarnaise pie- lime/graham crackers/cream cheese movie snacks- popcorn/Twizzlers/Raisinets
Stacey Ballis (Out to Lunch)
Just then I looked up to see Chef Pascal standing over our table. "Excuse me for one moment." He reached over me, and I think Emerald and I both gasped aloud at him. He smelled like bacon and caramelized onions and had a movie-star-perfect face, soft but still chiseled. A little stubble. Dark skin and big eyes with long, thick lashes. And the gold streaks in his eyes? Even better in person, luminous and crackling with light. Now I felt like Melinda in the living room, asking me what I was. Was he Egyptian? Mexican? Spanish? But of course he wasn't like me at all. He was closer to a model or an actor than anyone like me. Pascal didn't appear to notice our gawking. He removed the housemade kimchi-ghee hot sauce from our table and replaced it with a new bottle. He gave a soft, barely there smile, then continued to the other tables, leaving almost every girl- and many guys- shivering in his wake. "Ha!" Emerald said, clearly exhilarated. "That was a rush, huh?" "Yeah..." Elliott struggled. "That guy... has a lot of tattoos." I watched Pascal march back into the kitchen. From the pass, where the dining room met the kitchen, I thought I saw him look back at me, too. Yeah, right, Tia, I thought just as quickly. Like that could ever happen.
Jessica Tom (Food Whore: A Novel of Dining and Deceit)
But I was even more surprised when he stuck around with me and smiled a full, toothy, letter-D-shaped movie star grin. The magazines said he was only twenty-eight, which was young for an executive chef but felt old to me. He looked like a man. Even when Elliott turned twenty-eight, I doubted he would look as manly as Pascal. Somehow, in the supermarket lighting, Pascal seemed hotter- more capable and more real. In restaurants, he blended in with the scenery of the meal. But here, holding his basket just like everyone else, looking at the discounted produce, getting lost in the aisles, his presence became even more magical, as if I were seeing a beautiful, powerful animal in the wild instead of at the zoo.
Jessica Tom (Food Whore: A Novel of Dining and Deceit)
The definitive guide for beginning one’s own exciting tomato odyssey. —Chef Claud Mann, host of Dinner & a Movie on TBS (from the Foreword) It’s been over twenty years since the infancy of Tomatomania. Scott and I have worked hard to continue the excitement each year providing seedling starts, conducting educational lectures and Tomato Tastings. This continued energy has made Scott and Tomatomania the talk of the town. The hundreds of tomato varieties Tomatomania provides creates a hysteria among gardeners who can’t wait for Tomatomania events to open near their homes. As one of their original suppliers I learned and watched this hysteria grow to where it currently is today. The responses that Tomatomania received during the plant sale demanded multiple deliveries of fresh seedlings each day. —Steve Goto, expert tomato nurseryman, consultant, and lecturer Fruit geeks and tomatomaniacs rejoice! This lovely book has managed to capture the excitement, passion and deep understanding of all things tomato in its pages, going well beyond the 'how-to’ and into 'hell-yeah!' territory. For those of us who have held close the special tradition of springtime Tomatomania outings across California, we can now share their joy and subsequent bounty in all their glory. —Rick Nahmias, founder/executive director, Food Forward
Scott Daigre
The Power of Myth For screenwriting, Jon recommends The Writer’s Journey by Christopher Vogler, which he used to determine if Swingers was structurally correct. He is also a big fan of The Power of Myth, a video interview of Joseph Campbell by Bill Moyers. “With The Jungle Book, I really am going back and doubling down on the old myths.” TF: We recorded our podcast during the shooting of The Jungle Book, in his production office next to set. Months later, The Jungle Book was the #1 movie in the world and currently has a staggering 95% review average on Rotten Tomatoes. Long-Term Impact Trumps Short-Term Gross “Thanks to video, and later DVD and laser disc, everybody had seen this film [Swingers], and it had become part of our culture. That’s when I learned that it’s not always the movie that does the best [financially] that has the most impact, or is the most rewarding, or does the most for your career, for that matter.” Another Reason to Meditate “In the middle of [a meditation session], the idea for Chef hit me, and I let myself stop, which I don’t usually do, and I took out a pad. I scribbled down like eight pages of ideas and thoughts, [and then I] left it alone. If I look back on it, and read those pages, it really had 80% of the heavy lifting done, as far as what [Chef] was about, who was in it, who the characters were, what other movies to look at, what the tone was, what music I would have in it, what type of food he was making, the idea of the food truck, the Cuban sandwiches, Cuban music . . . so it all sort of grew out from that.
Timothy Ferriss (Tools of Titans: The Tactics, Routines, and Habits of Billionaires, Icons, and World-Class Performers)
The 4-Hour Workweek Films: The Bourne Identity, Shaun of the Dead “Flow” album: Gran Hotel Buenos Aires by Federico Aubele “Wake-up” album: One-X by Three Days Grace The 4-Hour Body Films: Casino Royale, Snatch “Flow” album: Luciano Essential Mix (2009, Ibiza) featuring DeadMau5 “Wake-up” album: Cold Day Memory by Sevendust The 4-Hour Chef Films: Babe (Yes, the pig movie. It was the first thing that popped up for free under Amazon Prime. I watched it once as a joke and it stuck. “That’ll do, pig. That’ll do.” Gets me every time.) “Flow” album: “Just Jammin’” extended single track by Gramatik “Wake-up” album: Dear Agony by Breaking Benjamin Tools of Titans Films: None! I was traveling and used people-watching at late-night cafés in Paris and elsewhere as my “movie.” “Flow” album: I Choose Noise by Hybrid “Wake-up” album: Over the Under by Down
Timothy Ferriss (Tools of Titans: The Tactics, Routines, and Habits of Billionaires, Icons, and World-Class Performers)
ROBERT H. COBB. In the 1930s, the hot restaurant for anyone in the movie industry was the Hollywood Brown Derby, located at North Vine Street. Owner Robert Cobb claimed to have invented the restaurant’s signature dish in 1935, and named it after himself: the Cobb Salad. (A more likely scenario: the chefs at the Brown Derby invented it.) The original Cobb consisted of a mixture of greens (iceberg lettuce, watercress, chicory, and romaine), topped with diced chicken breast, tomatoes, avocado, chopped bacon, hard-boiled eggs, chives, and Roquefort cheese, served with a red wine vinaigrette. The Brown Derby closed in 1985 (Cobb died in 1970), by which time they’d sold more than four million Cobb Salads.
Bathroom Readers' Institute (Uncle John's Heavy Duty Bathroom Reader (Uncle John's Bathroom Reader, #23))
Former pastry chef Sam Mason opened Oddfellows in Williamsburg with two business partners in 2013 and has since developed upwards of two hundred ice cream flavors. Many aren't for the faint of heart: chorizo caramel swirl, prosciutto mellon, and butter, to name a few. Good thing there are saner options in the mix like peanut butter & jelly, s'mores, and English toffee. A retro scoop shop off Bowery, Morgenstern's Finest Ice Cream has been bringing fanciful flavors to mature palettes since opening in 2014. Creator Nicholas Morgenstern, who hails from the restaurant world, makes small batches of elevated offerings such as strawberry pistachio pesto, lemon espresso, and Vietnamese coffee. Ice & Vice hails from the Brooklyn Night Bazaar in Greenpoint, and owners Paul Kim and Ken Lo brought it to the Lower East Side in 2015. Another shop devoted to quality small batches, along with weird and wacky flavors, you'll find innovations like Farmer Boy, black currant ice cream with goat milk and buckwheat streusel, and Movie Night, buttered popcorn-flavored ice cream with toasted raisins and chocolate chips.
Amy Thomas (Brooklyn in Love: A Delicious Memoir of Food, Family, and Finding Yourself)