Chef Praise Quotes

We often say we're fine even if we don't feel good. We praise the chef for lousy food. We keep our real opinion in perfect disguise. Cause being polite often requires lies.

We praise the singer, not the composer. We admire the painting, not the painter. We judge by the cake’s icing, not its bread. We evaluate the workers, not their head. We rate highly the cuisine, not the chef. We point fingers at others, not our self. We look at peoples’ faces, not their hearts. We always assess the ends, not the starts.

Morning's Serenade by Stewart Stafford Stirred by a magpie's auction bids, I opened up our curtained eyelids, To pale dawn's reverential blinking, Beyond my lady's distant inkling. Anointed by the infant sun's rays, I stand in regal morning’s praise; Surveying virgin domain’s expanse, Before the hatchling public dance. The early-risen owl hoots carried far, The songbirds played off fading stars, Cockcrow drew in a loping red fox, Scattering fawns and sheep flocks. My lady spent, sports a drowsy crown, Her chest rises, then slowly down, Cityscape visions to last night's desire, Golden tresses tossed in oriole fire. To the kitchen, a connoisseur's start, A lover's labour, a chef's work of art, Crack avian treasures, new life's motif. Ground coffee, perfumed weekend relief. © Stewart Stafford, 2024. All rights reserved.

It looks fine, Beverly.” “I grow faint at such praise.” “Don’t let it go to your head. We still have, what? Another six rooms to ready before the wedding guests arrive?” “Yes,” Beverly replied. “WE have six rooms left to arrange. After which WE will have to make haste to see that the kitchen is well stocked for the arrival of OUR chef.” She smiled winsomely. “I’m delighted you’ve come on board so enthusiastically, Beverly.” He was such an unbridled wretch, but such fun to trade unpleasantries with.

Bresse chicken, aka “the Queen of Poultry, the Poultry of Kings.” The first livestock of any kind to be granted AOC protection (1957), production of the famed Poulet de Bresse is so small and demand so high that very little leaves France. In the domestic market, it commands at least five times the price of other chickens. Under French law, each free-ranging bird must have more than one hundred square feet to itself, essentially a studio apartment in New York, along with lots of other rules. The pampered poultry has been praised by everyone from star chef Heston Blumenthal

Mrs. Carr-Boldt's days were crowded to the last instant, it was true; but what a farce it was, after all, Margaret said to herself in all honesty, to humor her in her little favorite belief that she was a busy woman! Milliner, manicure, butler, chef, club, card-table; tea-table--these and a thousand things like them filled her day, and they might all be swept away in an hour, and leave no one the worse. Suppose her own summons came; there would be a little flurry throughout the great establishment, legal matters to settle, notes of thanks to be written for flowers. Margaret could imagine Victoria and Harriet [her two daughters], awed but otherwise unaffected, home from school in midweek, and to be sent back before the next Monday. Their lives would go on unchanged, their mother had never buttered bread for them, never schemed for their boots and hats, never watched their work and play, and called them to her knees for praise and blame. Mr. Carr-Boldt would have his club, his business, his yacht, his motor-cars--he was well accustomed to living in cheerful independence of family claims.

Sometimes we must choose to congratulate and support those who are doing well. Instead of choosing to do what they are doing. Because they were praised in cooking, now suddenly everyone wants to be chefs . We need to understand that sometimes it is not the recipe but the cooker. We lose our success and opportunities by not sticking to our own lane , but by trying to do what everyone who is doing well did.

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.

SPARTAN TECH GROUP RETRIEVAL  CONTACT INFO :Email: spartantech (@) cyberservices . c o m  OR   support(@) spartan tech groupretrieval. o r  gWebsite: h  t t p s : / / spartantechgroupretrieval . o r gWhatsApp: + 1 ( 9 7 1 ) 4 8 7 - 3 5 3 8Telegram: + 1 ( 5 8  1 ) 2 8 6 - 8 0 9 2I'm a chef, and I thrive on pandemonium. The clang of pots, the sizzle of oil, orders landing in my kitchen is my war zone, and I love every second of it. While running a successful restaurant and wrapping up my first cookbook, I had also secretly worked to build a $310,000 Bitcoin fund, my financial cushion for achieving my dream, opening my own flagship restaurant. That dream nearly went up in flames in the midst of a kitchen remodel. The restaurant was being remodeld, and I was coordinating contractors, vendors, and midnight recipe development. Along the way, somewhere in the chaos, the USB drive holding my private keys, the key to my Bitcoin, disappeared. Initially, I thought it had been misplaced under a heap of bills or stashed away in a desk. But as the weeks passed into weeks, panic set in. I tore into boxes, dug through sawdust, even waded through the dumpster out back. Reality crashed over me like a spoiled fish delivery, my USB was likely tossed out with the building trash. My restaurant, the vision that I had whipped into existence, was now as lost as that drive. Embarrassed, I vented to a friend at dinner. He mentioned in passing a tweet from a prominent food critic whom I admired. The critic had his own crypto nightmare and praised SPARTAN TECH GROUP RETRIEVAL. I called with a hope for a miracle. They handled me as a Michelin-star client from the very first call. Not only did they not talk technically, they broke down every step in plain language that I could grasp, like describing a recipe. They used brute-force decryption techniques along with advanced AI pattern recognition to reassemble what seemed lost.  Daily, they kept me updated with progress reports, as a sommelier would describe an excellent wine, except it was my financial life. On the eleventh day, the call came. My wallet was filled. All my Bitcoins were back. I cried into my apron. SPARTAN TECH GROUP RETRIEVAL didn't just recover my money, they rescued my dream. They educated me on bulletproof backup systems too. Now, even my sous-chef is fine with my security setup. One day, when my restaurant finally opens up, there will be a special dish for them:     

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