Chef Passion Quotes

It does not make you less of a woman to need a man. To need one to exist, yes, this is nonsense. To need one to give one scope and importance, this is dishonest. But to need a man, one man, to bring joy and passion? This is life

There's not much you can do about time - it just keeps on passing. But experience? Don't tell me that. I'm not proud of it, but I don't have any sexual desire. And what sort of experience can a writer have if she doesn't feel passion? It'd be like a chef without an appetite.

It’s more common for people to get fire tattoos. Symbols of passion, transformation, change. But I wanted smoke because it’s what remains. After the fire, after everything is destroyed, you’re left with smoke and ash. You’ve gotta make somethin’ out of it.

When I see individuals so passionate for their chosen field, I feel a very strong sense of belonging. Passion unites us – not just every writer and every chef but every musician, every artist, every man, woman and child who throws themselves into an activity not for money or fame or because it makes any sense at all but because they love it and they must.

Profanity is the chili pepper of language. If used by an idiot or a clod, it can overwhelm the discourse so the meaning is lost, but if used by a linguistic master chef, it can insert a piquant passion to the point where even though your ears may burn and you may want to rinse your mouth out, you cannot say it doesn’t sound delicious.

L'histoire des théologies nous montre que les chefs religieux ont toujours affirmé qu'au moyen de rituels, que par des répétitions de prières ou de mantras, que par l'imitation de certains comportements, par le refoulement des désirs, par des disciplines mentales et la sublimation des passions, que par un frein, imposé aux appétits, sexuels et autres, on parvient après s'être suffisamment torturé l'esprit et le corps, à trouver un quelque-chose qui transcende cette petite vie. Voilà ce que des millions de personnes soi-disant religieuses ont fait au cours des âges ; soit en s'isolant, en s'en allant dans un désert, sur une montagne ou dans une caverne ; soit en errant de village en village avec un bol de mendiant ; ou bien en se réunissant en groupes, dans des monastères, en vue de contraindre leur esprit à se conformer à des modèles établis.

If you have a passion for food then it’s not only your life and your avocation but it’s also your vocation and maybe that’s the lunacy.

I wish I could say he was a French professor, a French chef, or even a bilingual tutor, but I can’t. He worked in a factory and spent his summer evenings at a reenactment village as a blacksmith or something equally masculine. But it didn’t really matter. He was the kind of man I had dreamt of, one who could bring a touch of the exotic to my small-town existence. (No doubt he would make love as passionately as he spoke French.)

But there too fine cooking would become inescapably French. Its greatest proselytiser was Julia Childs, who had an infectious passion for sauce. Her book of 1961, Mastering the Art of French Cooking, and her TV show, The French Chef, encouraged the ‘servantless American cook’ to abandon all concern for ‘budgets, waistlines, time schedules’ and ‘children’s meals’ in order to throw him- or herself into ‘producing something wonderful to eat’. Elizabeth Bennet would have been horrified.

I meant to run down every road and up to every house if necessary. Movement conjured appetite, specific and sharp. For carne asada fries sweating in Styrofoam. For Australian fairy bread doused in sprinkles so plastic they'd outlast the coral reefs. For jian bing and soy milk and man tou strung each morning down Beijing's hutongs, where vendors were rumored to whiten their dough with lead paint, not fatal in such quantities, but sweet, addictive, you could cultivate a dangerous passion. Every artist needs a muse, the pastry chef had said, and it occurred to me that the muse might be myself.

My passion for cooking grew as my mother taught me how to make her chewy cranberry bread, Dijon mustard vinaigrette, and Nantucket quahog chowder thickened with chopped clams, potatoes, and sweet onions. Then it reached new heights in college when I took a year off to study French cooking at Le Cordon Bleu in Paris, where I learned to master a mean spinach soufflé, make a perfect sauce Bordelaise, and craft authentic shiny chocolate-topped éclairs. When I was hired as the sous-chef at Le Potiron (The Pumpkin), a Parisian restaurant near Les Halles, I used my newfound skills to transform tough cuts of beef into tender stews, improvise with sweetbreads, and bake cakes from memory.

He worked at a feverish pace. He experimented with all manner of pies: tortoises, eel, chicken, frog, mushroom, artichoke, apricot, cherry, and his favorite of all, a luscious strawberry pie. He made omelets, stuffed eggs, and poached eggs with rosemary over toast. There were soups galore: fennel, tortellini, Hungarian milk, millet, kohlrabi, pea, and his famous Venetian turnip soup, which this time he made with apples instead. He molded jelly into the shapes of the cardinali crests, colored with wine, carrot, and saffron. He delighted most in the moments when he worked with his favorite knife, carving and slicing roasted cockerel, peacock, capons, turtledoves, ortolans, blackbirds, partridges, pheasants, and wood grouse. Every slice of the knife gave him greater confidence and belief in his power to make the world his.

Sensuality is for you, not about you. It’s for you in a sense that you are allowed to indulge all of your senses and taste the goodness of this world and beyond. It’s also for you in a sense that you’re allowed to curate and express yourself in an authentic way (i.e. in the way you dress, communicate, live, love, play, etc.). However, sensuality is not ABOUT you, it’s about those to whom you were brought here to touch and inspire. It’s about the joy and pleasure you’re here to bring. You didn’t come here for yourself nor empty-handed, but you came here bearing special gifts. You were brought here to be a vessel of sensual innovation and a conveyor of heaven’s most deepest pleasures. Your passion is an indication of the sensual gift(s) you were endowed with before you made your grand entry into this world. Your divine mandate now is to exploit every sensual gift you have to the fullest whether it’s music, photography, boudoir or fashion modeling, etc. If you have a love for fashion, always dress impeccably well like my friend Kefilwe Mabote. If you have a love for good food and wine, create culinary experiences the world has never seen before like chef Heston Blumenthal whom I consider as one of the most eminent sensual innovators in the culinary field. Chef Heston has crafted the most sensually innovative culinary experience where each sense has been considered with unparalleled rigour. He believes that eating is a truly multi-sensory experience. This approach has not only led to innovative dishes like the famous bacon and egg ice cream, but also to playing sounds to diners through headphones, and dispersing evocative aromas with dry ice. Chef Heston is indeed a vessel of sensual innovation and a conveyor of heaven’s most deepest pleasures in his own right and field. So, what sensual gift(s) are you here to use? It doesn’t have to be a big thing. For instance, you may be a great home maker. That may be an area where you’re endowed with the most sensual innovative abilities than any other area in your life. You need to occupy and shine your light in that space, no matter how small it seems.

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.

Sung was a land which was famous far and wide, simply because it was so often and so richly insulted. However, there was one visitor, more excitable than most, who developed a positive passion for criticizing the place. Unfortunately, the pursuit of this hobby soon lead him to take leave of the truth. This unkind traveler once claimed that the king of Sung, the notable Skan Askander, was a derelict glutton with a monster for a son and a slug for a daughter. This was unkind to the daughter. While she was no great beauty, she was definitely not a slug. After all, slugs do not have arms and legs - and besides, slugs do not grow to that size. There was a grain of truth in the traveler's statement, in as much as the son was a regrettable young man. However, soon afterwards, the son was accidentally drowned when he made the mistake of falling into a swamp with his hands and feet tied together and a knife sticking out of his back. This tragedy did not encourage the traveler to extend his sympathies to the family. Instead, he invented fresh accusations. This wayfarer, an ignorant tourist if ever there was one, claimed that the king had leprosy. This was false. The king merely had a well-developed case of boils. The man with the evil mouth was guilty of a further malignant slander when he stated that King Skan Askander was a cannibal. This was untrue. While it must be admitted that the king once ate one of his wives, he did not do it intentionally; the whole disgraceful episode was the fault of the chef, who was a drunkard, and who was subsequently severely reprimanded. .The question of the governance, and indeed, the very existence of the 'kingdom of Sung' is one that is worth pursuing in detail, before dealing with the traveler's other allegations. It is true that there was a king, his being Skan Askander, and that some of his ancestors had been absolute rulers of considerable power. It is also true that the king's chief swineherd, who doubled as royal cartographer, drew bold, confident maps proclaiming that borders of the realm. Furthermore, the king could pass laws, sign death warrants, issue currency, declare war or amuse himself by inventing new taxes. And what he could do, he did. "We are a king who knows how to be king," said the king. And certainly, anyone wishing to dispute his right to use of the imperial 'we' would have had to contend with the fact that there was enough of him, in girth, bulk, and substance, to provide the makings of four or five ordinary people, flesh, bones and all. He was an imposing figure, "very imposing", one of his brides is alleged to have said, shortly before the accident in which she suffocated. "We live in a palace," said the king. "Not in a tent like Khmar, the chief milkmaid of Tameran, or in a draughty pile of stones like Comedo of Estar." . . .From Prince Comedo came the following tart rejoinder: "Unlike yours, my floors are not made of milk-white marble. However, unlike yours, my floors are not knee-deep in pigsh*t." . . .Receiving that Note, Skan Askander placed it by his commode, where it would be handy for future royal use. Much later, and to his great surprise, he received a communication from the Lord Emperor Khmar, the undisputed master of most of the continent of Tameran. The fact that Sung had come to the attention of Khmar was, to say the least, ominous. Khmar had this to say: "Your words have been reported. In due course, they will be remembered against you." The king of Sung, terrified, endured the sudden onset of an attack of diarrhea that had nothing to do with the figs he had been eating. His latest bride, seeing his acute distress, made the most of her opportunity, and vigorously counselled him to commit suicide. Knowing Khmar's reputation, he was tempted - but finally, to her great disappointment, declined. Nevertheless, he lived in fear; he had no way of knowing that he was simply the victim of one of Khmar's little jokes.

It is no great secret that cooking is, in essence, seduction. As with amour, pleasure does not bloom in the body so much as in the mind. One may be a “gymnast in the sheets,” as the coarse say, but without passion and internal fire, without longing and anticipation, one may as well be doing calisthenics. So food. The most rarefied tastes on the unprepared tongue may be ignored or, worse, misunderstood. How then is the mind prepared for delicacy? As with Don Juan, reputation stirs desire. But even the best chef must entice interest, use aroma to flirt, caress and kiss with silken soups, reassure and coddle with a dulcet pudding.

Along with every other male of his acquaintance he loathed the Naked Chef with messianic passion and prayed for the day he suffered a fatal accident on his scooter or burst into flames with the friction of sliding down that nauseating banister. Mark hated to think how rich he must be. And the fact that a mere bloody cook was taking up space in The Times that could be filled by a train journalist. Like himself, for example. Bastard.

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

It is no great secret that cooking is, in essence, seduction. As with amour, pleasure does not bloom in the body so much as in the mind. One may be a "gymnast in the sheets," as the coarse say, but without passion and internal fire, without longing and anticipation, one may as well be doing calisthenics. So food. Tho most rarefied tastes on the unprepared tongue may be ignored or, worse, misunderstood. How then is the mind prepared for delicacy? As with Don Juan, reputation stirs desire. But even the best chef must entice interest, use aroma to flirt, caress and kiss with silken soups, reassure and coddle with a dulcet pudding.

Enosh Baker has a wide range of professions including, art fabricator, project manager, writer, and chef. He studied Physiological Ecology at the University of California and also worked as a molecular biologist at Stanford. Enosh Baker runs both an arts residency research center in Yuba County. He is passionate about creating sustainable living opportunities.

The new luxury A swanky corner office on the top floor of a tall building, a plush company-provided Lexus, a secretary. It’s easy to laugh at old-money corporate luxuries. But the new-money, hip ones aren’t all that different: a fancy chef and free meals, laundry services, massages, a roomful of arcade games. They’re two sides of the same coin. That’s the coin given in exchange for the endless hours spent at the office. Away from your family, your friends, and your extracurricular passions.

creativity is not an easy equation. And there is no direct line. You are not born with it, and you cannot learn it. It is a combination of dedication, practice, study, passion, and desire all coming together at one time.

The hardest thing that there is, is to get up in the morning, look in the mirror, and be happy. Everybody wants this, of course, everybody looks for this. I have achieved this. It has been thirty years that I get up in the morning very early. I work sixteen hours doing what I love and I sleep and I am happy. Why? Because I have passion for what I am doing and I have challenges that I always believe I am not going to reach and I fight to achieve them. That is what life is, a struggle to reach a challenge. —Chef Ferran Adrià

Cooking like a Michelin star chef without a recipe requires high intuition but only a little skill, a lot of imagination, and willingness to be curious and innovative. Kitchen to me is one of the art studios, but here only creating new dishes and drinks. Creativity is not just a job position or function but it is the attitude to life. From the office to kitchen or streets, anything, anytime should able to move you, inspire you, touch your emotions and others. After all Once you love what you do, you will eventually become a master of it, the only way to master of something be real with it.

Wyatt’s lips flatten into a serious line. His voice goes low, laced with passion. “Marrying one woman doesn’t mean spending your life with one woman, because the funny girl you fall in love with on a first date at twenty-eight eventually becomes the fascinating creature you propose to at thirty, then evolves into the stunning bride you wait for at the end of an aisle at thirty-two, and finally grows into the astounding mother to your children at thirty-four. By forty, she has blossomed into the businesswoman, the force to be reckoned with. By the time you’re fifty or sixty or seventy or a hundred, she’s been everything — your wife, your lover, your friend, your companion, your sous-chef, your travel partner, your life coach, your confidant, your cheerleader, your critic, your most stalwart advisor. She grows with you. She changes with you. She is always stable, but never stagnant. She is not one woman. She is a thousand versions of herself, a multitude of layers, an infinite ocean whose depths you plumb over a lifetime, whose many treasures and intricacies, quirks and idiosyncrasies you need an entire marriage to explore.” His voice softens. “A man should be so lucky to spend his life stuck with one woman such as that.” -Julie Johnson, "The Monday Girl

He could mentally picture, in great detail, some of the grand, intricately detailed pastries and cakes Lani had constructed at Gateau. Her inspired creations had drawn raves. She hadn't been a Beard nominee during her first year of eligibility for nothing. She'd worked tirelessly to perfect even the tiniest detail, not because the client- or an awards committee- would have noticed, but because it mattered to her that each effort be her best. In fact, it was her work ethic and dedication that had first caught his attention. She wasn't a grandstander, like most with her natural ability, behaving in whatever manner it took to stick out and be noticed. She let her work speak for her. And speak it did. It fairly shouted, in fact. Once he'd noticed, he couldn't help being further captivated by how different her demeanor was from most budding chefs. Bravado, with a healthy dose of self-confidence bordering on arrogance, was a trademark of the profession. Some would say it was a requirement. Leilani's quiet charm, and what he'd come to describe as her relentless calm and ruthless optimism had made an indelible mark on him. She wasn't like any baker he'd ever met, much less any top-notch chef. She cared, she labored- hard- and she lived, breathed, ate, and slept food, as any great chef did. But she was never frantic, never obsessed, never... overwrought, as most great chefs were. That teetering-off-the-cliff verve was the atmosphere he'd lived in, thrived on, almost his entire life. Leilani had that same core passion in spades, but it resided in a special place inside her. She simply allowed it to flow outward, like a quietly rippling stream, steady and true. As even the gentlest flowing stream could wear away the sturdiest stone, so had Leilani worn down any resistance he'd tried to build up against her steady charm... and she'd done it without even trying.

What do we have left from this morning?" "We have a Sousa Leão cake, a marble cake, and a passion fruit cake. They're all small, unfortunately." Seu Romário frowns. "Any frosting left?" "Some ganache, Chef." "Use it as frosting on the marble cake. Add a few strawberries on top. Then take all the small cakes we have left to tonight's wedding. Grab an assortment of guava and doce de leite bolos de rolo, too, that we were going to put on display tomorrow.

Food is my life---my calling, my raison d'être---better than sex, better than anything. I get lost in sensual experiences when I prepare a meal---the way the juices run all sticky and sweet on my hands as I cut fresh fruits like an orange or a fig, the way the flavors dance on my tongue when I taste my fingertips, the way salty and sweet fresh oysters kiss my lips at first, followed by a lustful intoxication when they slide down my throat, or the way a fragrant soup heats up my entire body, my soul. Foreplay is the preparation, and the climax comes with the finished recipe, bringing all the senses together while balancing flavors. Food is passion in its purest form and one of the reasons I became a chef.

There has been a time or two when I haven't been able to escape having tea with him. For someone so young, he knows a lot. I sense incredible esprit and joie de vivre from him. Each time, I came away feeling that the time I spent conversing with him was well spent." "Ooh, that's a good sign!" "Oh yeah! Come to think of it... hasn't Yukihira been chasing you around too?" "Yo, Nakiri! I brought you 30 new recipes I'm working on! Taste 'em and lemme know what you think!" "What?! I'm not eating all of that!" "Yikes. There's nothing romantic or princely about that." "You're telling me! He could certainly stand to learn a thing or two about manners from Instructor Suzuki." "Oho, what's that? You're admitting there's something about Mr. Suzuki that you like?" "Ah! Manners are not the same thing! First off, I doubt I'm ready for anything like... like romance or dating. What about you, Tadokoro? Is there anyone that you, um... like?" "M-me?! Um... I-I'm not sure. I don't know much about romance." "There! See? I'm not the only one behind!" "Ooh, so you haven't found your first love yet?" "Wow, really? But you have to have an idea of what your type is, right? What's your ideal man like?" I have admired Chef Saiba for some time. Would that count as a first love, I wonder? "I'm not certain this counts as, er... first love... but I do have a picture of what I would consider ideal. First... he would have to be passionate about and fully devoted to cooking. He would never grow complacent or lose the desire to improve himself. And, um... I-I wouldn't mind if he had a little bit of a wild and dangerous side. Someone who could do things and creating dishes far beyond anything I can imagine. I would truly respect someone like that... And I think I might like to date such a gentleman too." Wait... But isn't that like...

Embrace Efficiency, Elevate Flavor: Smart Kitchen Tools for Culinary Adventurers The kitchen, once a realm of necessity, has morphed into a playground of possibility. Gone are the days of clunky appliances and tedious prep work. Enter the age of the smart kitchen tool, a revolution that whispers efficiency and shouts culinary liberation. For the modern gastronome, these tech-infused gadgets are not mere conveniences, but allies in crafting delectable adventures, freeing us to savor the journey as much as the destination. Imagine mornings when your smart coffee maker greets you with the perfect brew, prepped by the whispers of your phone while you dream. Your fridge, stocked like a digital oracle, suggests recipes based on its ever-evolving inventory, and even automatically orders groceries you've run low on. The multi-cooker, your multitasking superhero, whips up a gourmet chili while you conquer emails, and by dinnertime, your smart oven roasts a succulent chicken to golden perfection, its progress monitored remotely as you sip a glass of wine. But efficiency is merely the prologue. Smart kitchen tools unlock a pandora's box of culinary precision. Smart scales, meticulous to the milligram, banish recipe guesswork and ensure perfect balance in every dish. Food processors and blenders, armed with pre-programmed settings and self-cleaning prowess, transform tedious chopping into a mere blip on the culinary radar. And for the aspiring chef, a sous vide machine becomes a magic wand, coaxing impossible tenderness from the toughest cuts of meat. Yet, technology alone is not the recipe for culinary bliss. For those who yearn to paint with flavors, smart kitchen tools are the brushes on their canvas. A connected recipe platform becomes your digital sous chef, guiding you through each step with expert instructions and voice-activated ease. Spice racks, infused with artificial intelligence, suggest unexpected pairings, urging you to venture beyond the familiar. And for the ultimate expression of your inner master chef, a custom knife, forged from heirloom steel and lovingly honed, becomes an extension of your hand, slicing through ingredients with laser focus and lyrical grace. But amidst the symphony of gadgets and apps, let us not forget the heart of the kitchen: the human touch. Smart tools are not meant to replace our intuition but to augment it. They free us from the drudgery, allowing us to focus on the artistry, the love, the joy of creation. Imagine kneading dough, the rhythm of your hands mirroring the gentle whirring of a smart bread machine, then shaping a loaf that holds the warmth of both technology and your own spirit. Or picture yourself plating a dish, using smart portion scales for precision but garnishing with edible flowers chosen simply because they spark joy. This, my friends, is the symphony of the smart kitchen: a harmonious blend of tech and humanity, where efficiency becomes the brushstroke that illuminates the vibrant canvas of culinary passion. Of course, every adventure, even one fueled by smart tools, has its caveats. Interoperability between gadgets can be a tangled web, and data privacy concerns linger like unwanted guests. But these challenges are mere bumps on the culinary road, hurdles to be overcome by informed choices and responsible data management. After all, we wouldn't embark on a mountain trek without checking the weather, would we? So, embrace the smart kitchen, dear foodies! Let technology be your sous chef, your precision tool, your culinary muse. But never forget the magic of your own hands, the wisdom of your palate, and the joy of a meal shared with loved ones. For in the end, it's not about the gadgets, but the memories we create around them, the stories whispered over simmering pots, and the laughter echoing through a kitchen filled with the aroma of possibility.

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.

As the excesses of 'molecular gastronomy' have slowly faded away, like the smell of a particularly pungent fart, a breath of fresh culinary air has swept across the country. I've been passionately interested in food and drink for more than 30 years and writing about it for a decade. In my experience there has never been a more exciting time to eat out in this country.

Il en est ainsi pour tout le monde : on se marie, on aime encore un peu, on travaille. On travaille tant qu'on en oublie d'aimer. Jeanne aussi travaillait, puisque les promesses du chef de bureau n'avaient pas été tenues. Ici, il fallait un peu d'imagination pour comprendre ce que voulait dire Grand. La fatigue aidant, il s'était laissé aller, il s'était tu de plus en plus et il n'avait pas soutenu sa jeune femme dans l'idée qu'elle était aimée. Un homme qui travaille, la pauvreté, l'avenir lentement fermé, le silence des soirs autour de la table, il n'y a pas de place pour la passion dans un tel univers. Probablement, Jeanne avait souffert. Elle était restée cependant : il arrive qu'on souffre longtemps sans le savoir. Les années avaient passé. Plus tard, elle était partie. Bien entendu, elle n'était pas partie seule. « je t'ai bien aimé, mais maintenant je suis fatiguée... je ne suis pas heureuse de partir, mais on da pas besoin d'être heureux pour recommencer. » C'est, en gros, ce qu'elle lui avait écrit. Joseph Grand à son tour avait souffert. Il aurait pu recommencer, comme le lui fit remarquer Rieux. Mais voilà, il n'avait pas la foi. Simplement, il pensait toujours à elle. Ce qu'il aurait voulu, c'est lui écrire une lettre pour se justifier. « Mais c'est difficile, disait-il. Il y a longtemps que j'y pense. Tant que nous nous sommes aimés, nous nous sommes compris sans paroles. Mais on ne s'aime pas toujours. À un moment donné, j'aurais dû trouver les mots qui l'auraient retenue, mais je n'ai pas pu. »

In my heart, I believe that I am a passionate and intuitive cook who could make a five-course meal without even looking at a recipe. I feel I have the flash and charismatic personality of a famous chef, the fiery tenacity of Gordon Ramsay, and the soulful sexuality of Tom Colicchio. The problem is that I lack all basic skill. For instance, my dad had to come over to show me how to turn my oven on. It is sad when your hopes and your abilities do not line up. I

Sprinkle a dash of madness into the vanity of your sanity, & keep cooking up genius while dishing out the creative divinity of your humanity.

We feel something special between us, Gio. You took me there, on the bed, and I will let you take me again, and again." Her fingers brushed my mouth, pulling softly at my lips. "But, caro, I do so because we are forging something new, something that will, I hope, take us through our lives to the very end." A surge of passion pushed through me, overflowing like wine in a too-small goblet. I pressed my lips against hers and tasted her sweetness once more. One hand entwined in her hair, the other against her back. "You are right, cuore mio. Ti amo, ti amo." She held off my kisses, her hand against my cheek. "And I you, Gio. Your face has haunted my dreams since I first saw you. But if you love me, if you want me to stand by your side and to warm your bed..." Her hand squeezed my backside and I drew in a deep breath. "Just as we are now, when we kiss, when we touch, we must be one in the way we speak behind closed doors," she continued. "I will give you everything and tell you everything. And, Gio, you must promise me the same." Her hand had found its way to the front of me. "Yes, dolcezza mia," I breathed, unable to say anything else, unable to think of anything other than her fingers against my sex, her voice hot in my ear. She fell to her knees and took me in her mouth. My hands clutched her head, feeling the motion of her against me. When I thought I could take no more, I pushed her back, to the floor, pulled up her skirts, and drove myself between her thighs. "I promise, Isabetta," I whispered in her ear as I melted into her.

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.