Chefs Quotes

People aren't either wicked or noble. They're like chef's salads, with good things and bad things chopped and mixed together in a vinaigrette of confusion and conflict.

Some people who are obsessed with food become gourmet chefs. Others become eating disorders.

In this world . . . It's Heaven when: The French are chefs The British are police The Germans are engineers The Swiss are bankers And the Italians are lovers It's Hell when: The English are chefs The Germans are police The French are engineers The Swiss are lovers And the Italians are bankers.

Zen is a present state of mind where one honors the task they are partaking of, even if the task is sitting still and doing nothing. Zen is engrained in the Japanese way of life. You can see it everywhere: when a sushi chef delicately slices a piece of raw fish, when a retired man watches an autumn leaf fall from a tree in the park, when a mother prepares and places a cup of tea before her child. When actions and thoughts are done with mindfulness, being fully present in the moment, the person performing the action or thought gives honor to the food, an idea, a task, a person, etc.

Every man has his destiny. But who needs to go to a fortune-teller to find it? Do I go to a chef to find out if I'm hungry?

You never forget a beautiful thing that you have made,' [Chef Bugnard] said. 'Even after you eat it, it stays with you - always.

Miss Wormwood: Calvin, your test was an absolute disgrace! It's obvious you haven't read any of the material. Our first president was not Chef Boy-Ar-Dee and you ought to be ashamed to have turned in such preposterous answers! Calvin: I just don't test well.

Chef?" Carmel exclaims. "I could give a shit about a chef. I'm going to find the most expensive thing in that kitchen, eat one bite, and throw the rest on the floor. Then I'm going to break some plates.

Male egos require constant stroking. Every task is an achievement, every success epic. That is why women cook, but men are chefs: we make cheese on toast, they produce pain de fromage.

Commander Tool Belt" Jason said. "Bad Boy Supreme" Piper said. "Chef Leo the Tofu Taco Expert." They laughed and told stories about Leo valdez, their best friend. They stayed on the roof until dawn rose, and Piper started to believe they could have a fresh start. It might even be possible to tell a new story in which Leo was still out there. Somewhere...

I lurched away from the table after a few hours feeling like Elvis in Vegas - fat, drugged, and completely out of it.

First,” he said, coming behind me and placing his hands on the counter, just outside of mine, “choose your tomato.” He dipped his head so his mouth was at my ear. His breath was warm, tickling my skin. “Good. Now pick up the knife.” “Does the chef always stand this close?” I asked, not sure if I liked or feared the flutter his closeness caused inside me. “When he’s revealing culinary secrets, yes.

I thought you hated demons. Now you use them like servants. The Ravener, the Drevak demons, Agramon-they‘re your employees. Guards, butler-personal chef, for all I know.” -Jace to Valentine, pg.260-

Isobel moved farther into the kitchen, not knowing whether to be relieved that her mother hadn't had an atomic meltdown, or mortified that she'd taken it upon herself to play head chef with the nearest thing Trenton High had to a Dark Lord.

It was a chef’s knife,” I said, holding my hands about a foot apart. “And a very large one.” “That’s what she said,” Ethan murmured.

All worries are less with wine.

This is April," he said, holding up the chicken. "She's the only friend I have left. I saved her from an evil chef at Tavern on the Green, and we've pledged eternal friendship.

In normal life, "simplicity" is synonymous with "easy to do," but when a chef uses the word, it means "takes a lifetime to learn.

Here’s Lego Zombie Chef! Here’s Lego Zombie builder! See their grasping hands and posable limbs!

Well, yeah. You said you wanted Italian. See. Chef Boyardee. He makes one the best stuff. (Tabitha)

Cooking is about respect. Respect for the food, respect for your space, respect for your colleqgues and respect for your diners. The chef who ignores one of those is not a chef at all.

I'm not a chef. I think in this country, we use the term very loosely. I'm a cook and a teacher.

I would have thought you'd import an English staff?" "Good heavens, no! I would not wish a British chef on anyone except the French tax collectors.

Some people when they see cheese, chocolate or cake they don't think of calories.

I’m famous for my Shepherd’s Pie. Here’s my recipe: lamb, potatoes, cheese, peas, paprika, and a wool-covered apron for the chef/shepherd/wolf-like politician to wear while serving the sheeple up.


don't let jesus in. AA is just one obsession replaced with another

I wanted to write in Kitchenese, the secret language of cooks, instantly recognizable to anyone who has ever dunked french fries for a summer job or suffered under the despotic rule of a tyrannical chef or boobish owner.

The chef turned back to the housekeeper. “Why is there doubt about the relations between Monsieur and Madame Rutledge?” The sheets,” she said succinctly. Jake nearly choked on his pastry. “You have the housemaids spying on them?” he asked around a mouthful of custard and cream. Not at all,” the housekeeper said defensively. “It’s only that we have vigilant maids who tell me everything. And even if they didn’t, one hardly needs great powers of observation to see that they do not behave like a married couple.” The chef looked deeply concerned. “You think there’s a problem with his carrot?” Watercress, carrot—is everything food to you?” Jake demanded. The chef shrugged. “Oui.” Well,” Jake said testily, “there is a string of Rutledge’s past mistresses who would undoubtedly testify there is nothing wrong with his carrot.” Alors, he is a virile man . . . she is a beautiful woman . . . why are they not making salad together?

If you are not extreme, then people will take shortcuts because they don't fear you.

Today, women in general are more likely to do housework than men—cooking and cleaning. But why is that? Is it because women are born with a cooking gene or because over years they have been socialized to see cooking as their role? I was going to say that perhaps women are born with a cooking gene until I remembered that the majority of famous cooks in the world—who are given the fancy title of “chef”—are men.

You must immerse yourself in your work. You have to fall in love with your work … You must dedicate your life to mastering your skill. That’s the secret of success.

I've lost my mind," Alex muttered, grabbing her knives again and stomping back across the kitchen. "I woke up this morning a boring little chef on planet earth, and somehow ended up in the Twilight Zone as a third-rate stand-in for Buffy the Vampire Slayer".

Society, civilized society at least, is never very ready to believe anything to the detriment of those who are both rich and fascinating. It feels instinctively that manners are of more importance than morals, and, in its opinion, the highest respectability is of much less value than the possession of a good chef.

Be careful what you get good at doin' 'cause you'll be doin' it for the rest of your life. -Jo Carson

My future chef was an oversized, hysterical hedgehog with a martyr complex.

Great chefs know it's the appearance of food that counts...but great eaters know its the amount of food that counts

Cooking doesn’t just nurture the recipient, it nurtures the chef.

I got access to some of the agencies’ documents,’ Adam said casually. This, Declan thought, was why those kids in the waffle line couldn’t truly be Adam’s bosom friends. Adam was reading intelligence documents about his boyfriend and they were googling celebrity chefs.

Good morning, good morning, good morning," Loki chirped, wheeling in a table covered with silver domes. "What are you doing?" I asked, squinting at him. He'd pulled up the shades. I was tired a hell, and I was not happy. "I thought you two lovebirds would like breakfast," Loki said. "So I had the chef whip you up something fantastic." As he set up the table in the sitting area, he looked over at us. "Although you two are sleeping awfully far apart for newly weds." "Oh my god." I groaned and pulled the covers over my head. "You know, I think you're being a dick," Tove told him as he got out of bed. "But I'm starving. So I'm willing to overlook it. This time." "A dick?" Loki pretended to be offended. "I'm merely worried about your health. If your bodies aren't used to strenous activities, like a long night of love making, you could waste away if you don't get plenty of protein and rehydrate. I'm concerned for you." "Yes we both believe that's why you're here," Tove said sarcastically and took a glass of orange juice that Loki had just poured for him. "What about you princess?" Loki's gaze cut to me as he filled another glass. "I'm not hungry."I sighed and sat up. "Oh really?" Loki arched an eyebrow. "Does that mean that last night-" "It means last night is none of your business," I snapped.

Hunger gives flavour to the food.

Having a sous-chef with excellent cooking skills and a criminal mind is one of God's great gifts.

Nobody believes in racial profiling until they get a red-haired sushi chef with a southern accent.

You never hear of a sportsman losing his sense of smell in a tragic accident and for good reason; in order for the universe to teach excruciating lessons that are unable to apply in later life, the sportsman must lose his legs, the philosopher his mind, the painter his eyes, the musician his ears, the chef his tongue.

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?

Tout bonheur est un chef-d'oeuvre: la moindre erreur le fausse, la moindre hésitation l'altère, la moindre lourder le dépare, la moindre sottise l'abêtit.

To die is nothing, but to live with purpose and integrity, that's something

Prawdziwy dżentelmen nigdy nie dąży do wyruchania dziewczyny na pierwszej randce (chyba, że nie planuje drugiej).

So who the hell, exactly, are these guys, the boys and girls in the trenches? You might get the impression from the specifics of my less than stellar career that all line cooks are wacked-out moral degenerates, dope fiends, refugees, a thuggish assortment of drunks, sneak thieves, sluts and psychopaths. You wouldn't be too far off base. The business, as respected three-star chef Scott Bryan explains it, attracts 'fringe elements', people for whom something in their lives has gone terribly wrong. Maybe they didn't make it through high school, maybe they're running away from something-be it an ex-wife, a rotten family history, trouble with the law, a squalid Third World backwater with no opportunity for advancement. Or maybe, like me, they just like it here.

I was purely content to sit in the car and wander around my own mind. Watching the world itself, the people in it, and my whole internal life was more than enough to keep me entertained.

I walked in without knocking. The screen door banged to a close behind me announcing my presence. I followed my nose to the kitchen and found Kaleb standing by the stove. He stirred something that smelled absolutely delicious a wooden spoon in one hand and a huge chef’s knife in the other. “Are you sober?” I asked from the doorway. He turned and leveled a smile at me that made me a little wobbly. “I am." “Good. Because if not I was going to take the deadly kitchen utensil away from you.” I crossed the room and pulled myself up to sit on the counter beside the stove. A cutting board full of green peppers and two uncut stalks of celery waited for attention from the knife. Melted butter and diced onions bubbled in a sauté pan on the stove. “You cook." Kaleb was so pretty I was jealous. Pretty with ripped muscles and a tattoo of a red dragon covering most of his upper body. “Yes,” he said. “I cook.” “Do you usually wear a wife beater and,” I pushed him back a little by his shoulder “an apron that says ‘Kiss the Cook’ while you’re doing it? ” He leaned so close to me my heart skipped a couple of beats. “I’ll wear it all the time if you’ll consider it.

I don't believe in twisting yourself into knots of excuses and explanations over the food you make. When one's hostess starts in with self-deprecations such as "Oh, I don't know how to cook...," or "Poor little me...," or "This may taste awful...," it is so dreadful to have to reassure her that everything is delicious and fine, whether it is or not. Besides, such admissions only draw attention to one's shortcomings (or self-perceived shortcomings), and make the other person think, "Yes, you're right, this really is an awful meal!" Maybe the cat has fallen into the stew, or the lettuce has frozen, or the cake has collapsed -- eh bien, tant pis! Usually one's cooking is better than one thinks it is. And if the food is truly vile, as my ersatz eggs Florentine surely were, then the cook must simply grit her teeth and bear it with a smile -- and learn from her mistakes.

C’est une femme,” said the chef de train again. “Women are like that. When they are enraged they have great strength.” He nodded so sagely that everyone suspected a personal experience of his own.

What a thing of fantasy a woman may become after dusk.

sometimes i feel like a great chef who has devoted his entire life to monastic study of the art of cooking & gathered the finest ingredients & built the most advanced kitchen & prepared the most exquisite meal so perfect, so delicious, so extraordinary more astounding than any meal ever created yet each day i stand in my window & watch ninety-seven percent of the world walk past my restaurant into the mcdonald's across the street

I cook better than you," Nick corrected absently. "I think monkeys can probably be taught to cook better than you." "I'd like to have a monkey that cooked for me," said Jamie. " I would pay him in bananas. His name would be Alphonse." "I agree, that would be awesome." Mae said. "People would come for dinner just to see the monkey chef." "You're raving," Nick said, defrosting chicken in the microwave. Mae was a bit impressed with how he seemed to look at the appliance and instantly comprehend its mysteries, when she'd been heating up ready-made meals for years by a method of pressing random buttons and hoping. " I know that's the only way Jamie communicates with people, but I expected better of you, Mavis." "We're cutting out the whole Mavis thing right now, Nick," Mae said warningly. "How many bananas would be good payment for a monkey?" Jamie wanted to know. " I would want to pay Alphonse a fair wage.

So the saying is true? Money doesn’t buy happiness?” “When you’re poor, you have things to reach for. Goals that excite you. Maybe it’s a dream house or a vacation or even a meal at a restaurant on a Friday night. But the more money you have, the harder it is to find things to be excited about. You already have your dream house. You can go anywhere in the world anytime you want to. You could hire a private chef to make you every food you ever crave. People who aren’t rich think all those things are fulfilling, but they aren’t. You can fill your life with nice things, but nice things don’t fill the holes in your soul.

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.

Hard work IS its own reward. Integrity IS priceless. Art DOES feed the soul.

Forgiveness is a funny thing. We act like it has to be earned, as if there are a certain number of hoops someone can jump through to make us forget that they hurt us. But forgiveness can't be earned! It can only be given freely, as a gift!

Dear God, surely you aren't the chef Sam was talking about?" "No," he said with a laugh, and gestured behind him with a thumb. "Cale here is." "Kale?" Alex echoed blankly, her eyes sliding to the still half-closed door. She didn't see any evidence of a second man. Frowning, she set the phone back in its receiver and leaned to the side, trying to see out into the kitchen as she muttered, "Kale is a vegetable.

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.

I'm shocked and appalled that you would dare to suggest I might not be completely original and unique in every way. I'll have you know that I'm a very special snowflake, Ms. Cavanaugh. There's no one like me anywhere in the world. I know, because I checked.

IMBECILE!" the chef shouted. "Next time why don't you just put your whole HAND in the food, hey? Yes, your whole hand, or maybe your FACE! I arrange the food on plates with care, are you understanding what I am telling you? It is part of the art form of cooking, yes? A lovely plate of food is a thing of beauty! And then you, NUMBSKULL, come along and put your fat greasy FINGERS all over my plate, and SHAKE the plate, and move my food all around the plate until it looks like pigs' vomit!" "Chef Vlad!" I cried out in delight.

Since he was sixteen, he had been continuously sexually active, either with a girlfriend or through a series of casual flings. From the point of someone like Kibby, he considered, he would be regarded as highly succesful with women. But the real problem is relationships, which fucking social retards like Kibby can't grasp, because they're just so obsessed with getting their hole.

I want you more than I should," she heard herself say. "I have you less than I want.

But, look, it is good to have a dream so long as you do not let it gnaw at the substance of your present. I have seen men consumed by their dreams, and it is a sour business. If you cling too tightly to a dream—a poodle bitch or a personal sausage chef or whatever—then you miss the felicity of your heart beating and the smell of the grass growing and the sounds lizards make when you run through the neighborhood with our friend. Your dream should be like a favorite old bone that you savor and cherish and chew upon gently. Then, rather than stealing from you a wasted sigh or the life of an idle hour, it nourishes you, and you become strangely contented by nostalgia for a possible future, so juicy with possibility and redolent of sautéed garlic and decadent slabs of bacon that you feel full when you’ve eaten nothing. And then, one fine day when the sun smiles upon your snout, then the time is right, you bite down hard. The dream is yours. And then you chew on the next one.

Rickey sometimes wondered what would have become of them if the Peychaud crew hadn't imploded one night in a marathon of apocalyptic drunkenness. No one remembered much of this night, but by the end of it, two cars were totaled, the sous chef and the bartender were in Charity Hospital, the chef was in jail, and the grill guy's wife was filing for divorce. The owner decided to close the place and they found themselves jobless. Rickey guessed this kind of thing was known as a "wake-up call

I made you something to eat if you’re hungry.” Leigh peered at the steaming pile on the plate on the tray, then asked uncertainly. “What is it?” “Prime cuts in gravy.” “Prime cuts in gravy?” she echoed slowly. “Did you cook it?” "I opened the can and heated it up in the microwave for one minute. Someone named Alpo cooked it.” Leigh stiffened, her head shooting up, eyes wide with disbelief. “Alpo?” He shrugged. “That’s what the can said.” Leigh shook her head with bewilderment. “You can use a microwave, but not a phone, and don’t know that Alpo isn’t the chef, but the brand name for dog food?” There was something seriously wrong here.

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

Young man,' Porbus said, seeing Poussin stare open-mouthed at a picture, 'Don't look at the canvas too long, it will drive you to despair.

It is possible to become world-class, enter the top 5% of performers in the world, in almost any subject within 6-12 months, or even 6-12 weeks.

She's nothing to do with my shit, but fuck it, none of us are saints and scapegoats are always handy.

The last thing a chef wants in a line cook is an innovator, somebody with ideas of his own who is going to mess around with the chef's recipes and presentations. Chefs require blind, near-fanatical loyalty, a strong back and an automaton-like consistency of execution under battlefield conditions.

But one of the things I have learned during the time I have spent in the United States is an old African American saying: Each one, teach one. I want to believe that I am here to teach one and, more, that there is one here who is meant to teach me. And if we each one teach one, we will make a difference.

I’m speaking of the pursuit of excellence in all things. All things! Presence of mind and devotion to craft. A great artist has these. A great chef. A great master of tea. There’s powerful kung fu in a well-built house or an eloquent letter, but the limit of your imagination is bones breaking and bullets flying.

Age doesn't matter: an open mind does.

But I love women chefs: they are intelligent, they are fast learners, and they can be tough. As for the effect the have on the boys, its entirely positive. Put a woman in a kitchen and discipline will improve, if anything: the guys have being told off in front of the girls. It's a playground thing - they just find it embarrassing.

Oh, misanthropy and sourness. Gary wanted to enjoy being a man of wealth and leisure, but the country was making it none too easy. All around him, millions of newly minted American millionaires were engaged in the identical pursuit of feeling extraordinary - of buying the perfect Victorian, of skiing the virgin slope, of knowing the chef personally, of locating the beach that had no footprints. There were further tens of millions of young Americans who didn't have money but were nonetheless chasing the Perfect Cool. And meanwhile the sad truth was that not everyone could be extraordinary, not everyone could be extremely cool; because whom would this leave to be ordinary? Who would perform the thankless work of being comparatively uncool?

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.

I wouldn't care about hurting myself or anybody else. Because I know now that doing things doesn't hurt you; you get hurt by avoiding them

I mean, imagine for a second Olivero Barretto, some nice Italian kid from down the block in Cranston, Rhode Island. He comes to see Mr. Cavilleri, a wage-earning pastry chef of that city, and says, "I would like to marry your only daughter, Jennifer." What would the old man's first question be? (He would not question Barretto's love, since to know Jenny is to love Jenny; it's a universal truth). No, Mr. Cavilleri would say something like, "Barretto, how are you going to support her?

Notice how each particle moves. Notice how everyone has just arrived here from a journey. Notice how each wants a different food. Notice how the stars vanish as the sun comes up, and how all streams stream toward the ocean. Look at the chefs preparing special plates for everyone, according to what they need. Look at this cup that can hold the ocean. Look at those who see the face. Look through Shams’ eyes into the Water that is entirely jewels.

Millions of American women, and some men, commit that outrage every summer day. They are turning a superb treat into mere provender. Shucked and boiled in water, sweet corn is edible and nutritious; roasted in the husk in the hottest possible oven for forty minutes, shucked at the table, and buttered and salted, nothing else, it is ambrosia. No chef’s ingenuity and imagination have ever created a finer dish. American women should themselves be boiled in water.

So we believe. Leo has to be alive.” “You remember the time in Detroit, when he flattened Ma Gasket with a car engine?” “Or those dwarfs in Bologna. Leo took them down with a homemade smoke grenade made from toothpaste.” “Commander Tool Belt,” Jason said. “Bad Boy Supreme,” Piper said. “Chef Leo the Tofu Taco Expert.” They laughed and told stories about Leo Valdez, their best friend.

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.

Swelter's eyes meet those of his enemy, and never has there held between four globes of gristle so sinister a hell of hatred. Had the flesh, the fibres, and the bones of the chef and those of Mr Flay been conjured away and away down that dark corridor leaving only their four eyes suspended in mid-air outside the Earl's door, then, surely, they must have reddened to the hue of Mars, reddened and smouldered, and at last broken into flame, so intense was their hatred - broken into flame and circled about one another in ever-narrowing gyres and in swifter and yet swifter flight until, merged into one sizzling globe of ire they must surely have fled, the four in one, leaving a trail of blood behind them in the cold grey air of the corridor, until, screaming as they fly beneath innumerable arches and down the endless passageways of Gormenghast, they found their eyeless bodies once again, and reentrenched themselves in startled sockets.

To walk into an office and have your ‘good morning’ returned with a grunt and no eye contact is not my idea of a happy house. There is always time to acknowledge that Someone is more important than Something, even if it takes a couple of precious minutes.

Xav sprinkled olive oil on his lettuce. 'Lola was very particular that it all had to fit properly.' 'Lola?' squeaked Diamond. I wanted to warn her not to rise to the bait Xav was dangling in front of her but it was too late. Xav added some Parmesan and pepper. 'Suspicious, Diamond? You should be. This is a bachelor party I'm organizing, not a school outing, and it is going to tick all of Trace's boxes. Lola is either a very efficient water sports instructor or an exotic dancing girl; I'll leave it your imagination.' I rolled my eyes at Diamond. 'Myabe she's both. I mean the guys will really go for that, I guess. Don't worry,Di, Luigi and his crew will not disappoint us girls.' Luigi was in fact Contessa Nicoletta's little bespectacled chef with whom I had been consulting about the menu for Friday, but the Benedicts weren't to know that. 'He has promised to provide something suitably spicy for our tastes.

L’imagination, l’illumination, la création, sans lesquelles le progrès des sciences n’aurait pas été possible, n’entraient dans la science qu’en catimini : elles n’étaient pas logiquement repérables, et toujours épistémologiquement condamnables. On en parlait dans les biographies des grands savants, jamais dans les manuels et les traités, dont pourtant la sombre compilation, comme les couches souterraines de charbon, était constituée par la fossilisation de la compression de ce qui, au premier chef, avait été fantaisies, hypothèses, prolifération d’idée, invention, découvertes.

There isn’t a name for my situation. Firstly because I decided to kill myself. And then because of this idea: I don’t have to do it immediately. Whoosh, through a little door. It’s a limbo. I need never answer the phone again or pay a bill. My credit score no longer matters. Fears and compulsions don’t matter. Socks don’t matter. Because I’ll be dead. And who am I to die? A microwave chef. A writer of pamphlets. A product of our time. A failed student. A faulty man. A bad poet. An activist in two minds. A drinker of chocolate milk, and when there’s no chocolate, of strawberry and sometimes banana.

So you want to be a chef? You really, really, really want to be a chef? If you've been working in another line of business, have been accustomed to working eight-to-nine-hour days, weekends and evenings off, holidays with the family, regular sex with your significant other; if you are used to being treated with some modicum of dignity, spoken to and interacted with as a human being, seen as an equal — a sensitive, multidimensional entity with hopes, dreams, aspirations and opinions, the sort of qualities you'd expect of most working persons — then maybe you should reconsider what you'll be facing when you graduate from whatever six-month course put this nonsense in your head to start with.

Seafood Newburg is a dish with a history. Well, of course MOST dishes have some kind of “history,” but this particular dish is sort of a history celebrity. It all began around 1876 when an “epicurean” named Ben Wenberg (or Wenburg) demonstrated the dish at Delmonico’s restaurant in New York City. After some “tweaking” by the Delmonico chef, Charles Ranhofer, the dish was added to the menu under the name “Lobster Wenburg.” It proved to be very popular. But sometime later, Wenburg got involved in a dispute with the Delmonico’s management and the dish was subsequently removed from the menu. But customers still requested it. So, the name was changed to “Lobster Newburg” and reappeared to the delight of restaurant customers. So, that’s the story. Probably. One can never be sure about these origin myths.

Gold winked at his wrist as he pressed his choice for two coffees on the AutoChef built into the side panel. "Cream?" "Black." "A woman after my own heart." Moments later, he opened the protective door and offered her a china cup in a delicate saucer. "We have more of a selection on the plane," he said, then settled back with his coffee. "I bet." The steam rising from her cup smelled like heaven. Eve took a tentative sip -- and nearly moaned. It was real. No simulation made from vegetable concentrate so usual since the depletion of the rain forests in the late twentieth. This was the real thing, ground from rich Columbian beans, singing with caffeine. She sipped again, and could have wept. "Problem?" He enjoyed her reaction immensely, the flutter of the lashes, the faint flush, the darkening of the eyes -- a similar response, he noted, to a woman purring under a man's hands. "Do you know how long it's been since I had real coffee?" He smiled. "No." "Neither do I." Unashamed, she closed her eyes as she lifted the cup again. "You'll have to excuse me, this is a private moment. We'll talk on the plane.

A three-star Italian chef pal of mine was recently talking about why he — a proud Tuscan who makes his own pasta and sauces from scratch daily and runs one of the best restaurant kitchens in New York — would never be so foolish as to hire any Italians to cook on his line. He greatly prefers Ecuadorians, as many chefs do: 'The Italian guy? You screaming at him in the rush, "Where's that risotto?! Is that fucking risotto ready yet? Gimme that risotto!" . . . and the Italian . . . he's gonna give it to you . . . An Ecuadorian guy? He's gonna just turn his back . . . and stir the risotto and keep cooking it until it's done the way you showed him. That's what I want.

There’s a huge difference between the writers, the musicians, the composers, the chefs, the dance choreographers and to a certain extent the tradesmen and the rest of society in that no one understands us. It’s a wretched dream to hope that our creativity gets recognised while our family thinks we’re wasting our time when the lawn needs mowing, the deck needs painting and the bedroom needs decorating. It’s acceptable to go into the garage to tinker about with a motorbike, but it’s a waste of a good Sunday afternoon if you go into the garage and practice your guitar, or sit in your study attempting to capture words that have been floating around your brain forever. No one understands us

Poirot's eyes opened. "That is great ferocity," he said. "It is a woman," said the chef de train, speaking for the first time. "Depend upon it, it was a woman. Only a woman would stab like that." Dr. Constantine screwed up his face thoughtfully. "She must have been a very strong woman," he said. "It is not my desire to speak technically-that is only confusing; but I can assure you that two of the blows were delivered with such forces as to drive them through hard belts of bone and muscle." "It was clearly not a scientific crime," said Poirot. "It was most unscientific," returned Dr. Constantine. "The blows seem to have been delivered haphazard and at random. Some have glanced off, doing hardly any damage. It is as though somebody had shut his eyes and then in a frenzy struck blindly again and again." "C'est une femme," said the chef de train again. "Women are like that. When they are enraged they have great strength." He nodded so sagely that everyone suspected a personal experience of his own.

This is a love story,” Michael Dean says, ”but really what isn’t? Doesn’t the detective love the mystery or the chase, or the nosey female reporter who is even now being held against her wishes at an empty warehouse on the waterfront? Surely, the serial murder loves his victims, and the spy loves his gadgets, or his country or the exotic counterspy. The ice-trucker is torn between his love for ice and truck and the competing chefs go crazy for scallops, and the pawnshop guys adore their junk. Just as the housewives live for catching glimpses of their own botoxed brows in gilded hall mirrors and the rocked out dude on ‘roids totally wants to shred the ass of the tramp-tatted girl on hookbook. Because this is reality, they are all in love, madly, truly, with the body-mic clipped to their back-buckle and the producer casually suggesting, “Just one more angle.”, “One more jello shot.”. And the robot loves his master. Alien loves his saucer. Superman loves Lois. Lex and Lana. Luke loves Leia, til he finds out she’s his sister. And the exorcist loves the demon, even as he leaps out the window with it, in full soulful embrace. As Leo loves Kate, and they both love the sinking ship. And the shark, god the shark, loves to eat. Which is what the Mafioso loves too, eating and money and Pauly and Omertà. The way the cowboy loves his horse, loves the corseted girl behind the piano bar and sometimes loves the other cowboy. As the vampire loves night and neck. And the zombie, don’t even start with the zombie, sentimental fool, has anyone ever been more love-sick than a zombie, that pale dull metaphor for love, all animal craving and lurching, outstretched arms. His very existence a sonnet about how much he wants those brains. This, too is a love story.

A writer sets out to write science fiction but isn’t familiar with the genre, hasn’t read what’s been written. This is a fairly common situation, because science fiction is known to sell well but, as a subliterary genre, is not supposed to be worth study—what’s to learn? It doesn’t occur to the novice that a genre is a genre because it has a field and focus of its own; its appropriate and particular tools, rules, and techniques for handling the material; its traditions; and its experienced, appreciative readers—that it is, in fact, a literature. Ignoring all this, our novice is just about to reinvent the wheel, the space ship, the space alien, and the mad scientist, with cries of innocent wonder. The cries will not be echoed by the readers. Readers familiar with that genre have met the space ship, the alien, and the mad scientist before. They know more about them than the writer does. In the same way, critics who set out to talk about a fantasy novel without having read any fantasy since they were eight, and in ignorance of the history and extensive theory of fantasy literature, will make fools of themselves because they don’t know how to read the book. They have no contextual information to tell them what its tradition is, where it’s coming from, what it’s trying to do, what it does. This was liberally proved when the first Harry Potter book came out and a lot of literary reviewers ran around shrieking about the incredible originality of the book. This originality was an artifact of the reviewers’ blank ignorance of its genres (children’s fantasy and the British boarding-school story), plus the fact that they hadn’t read a fantasy since they were eight. It was pitiful. It was like watching some TV gourmet chef eat a piece of buttered toast and squeal, “But this is delicious! Unheard of! Where has it been all my life?

The doors burst open, startling me awake. I nearly jumped out of bed. Tove groaned next to me, since I did this weird mind-slap thing whenever I woke up scared, and it always hit him the worst. I'd forgotten about it because it had been a few months since the last time it happened. "Good morning, good morning, good morning," Loki chirped, wheeling in a table covered with silver domes. "What are you doing?" I asked, squinting at him. He'd pulled up the shades. I was tired as hell, and I was not happy. "I thought you two lovebirds would like breakfast," Loki said. "So I had the chef whip you up something fantastic." As he set up the table in the sitting area, he looked over at us. "Although you two are sleeping awfully far apart for newlyweds." "Oh, my god." I groaned and pulled the covers over my head. "You know, I think you're being a dick," Tove told him as he got out of bed. "But I'm starving. So I'm willing to overlook it. This time." "A dick?" Loki pretended to be offended. "I'm merely worried about your health. If your bodies aren't used to strenuous activities, like a long night of lovemaking, you could waste away if you don't get plenty of protein and rehydrate. I'm concerned for you." "Yes, we both believe that's why you're here," Tove said sarcastically and took a glass of orange juice that Loki had poured for him. "What about you, Princess?" Loki's gaze cut to me as he filled another glass. "I'm not hungry." I sighed and sat up. "Oh, really?" Loki arched an eyebrow. "Does that mean that last night-" "It means that last night is none of your business," I snapped. I got up and hobbled over to Elora's satin robe, which had been left on a nearby chair. My feet and ankles ached from all the dancing I'd done the night before. "Don't cover up on my account," Loki said as I put on the robe. "You don't have anything I haven't seen." "Oh, I have plenty you haven't seen," I said and pulled the robe around me. "You should get married more often," Loki teased. "It makes you feisty." I rolled my eyes and went over to the table. Loki had set it all up, complete with a flower in a vase in the center, and he'd pulled off the domed lids to reveal a plentiful breakfast. I took a seat across from Tove, only to realize that Loki had pulled up a third chair for himself. "What are you doing?" I asked. "Well, I went to all the trouble of having someone prepare it, so I might as well eat it." Loki sat down and handed me a flute filled with orange liquid. "I made mimosas." "Thanks," I said, and I exchanged a look with Tove to see if it was okay if Loki stayed. "He's a dick," Tove said over a mouthful of food, and shrugged. "But I don't care." In all honesty, I think we both preferred having Loki there. He was a buffer between the two of us so we didn't have to deal with any awkward morning-after conversations. And though I'd never admit it aloud, Loki made me laugh, and right now I needed a little levity in my life. "So, how did everyone sleep last night?" Loki asked. There was a quick knock at the bedroom doors, but they opened before I could answer. Finn strode inside, and my stomach dropped. He was the last person I'd expected to see. I didn't even think he would be here anymore. After the other night I assumed he'd left, especially when I didn't see him at the wedding. "Princess, I'm sorry-" Finn started to say as he hurried in, but then he saw Loki and stopped abruptly. "Finn?" I asked, stunned. Finn looked appalled and pointed at Loki. "What are you doing here?" "I'm drinking a mimosa." Loki leaned back in his chair. "What are you doing here?" "What is he doing here?" Finn asked, turning his attention to me. "Never mind him." I waved it off. "What's going on?" "See, Finn, you should've told me when I asked," Loki said between sips of his drink.

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.