Chefs Related Quotes

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?

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

I ask the ladies what we lose with each generation. They seem to agree: usually language goes first, then memories of relatives and grandparents, then traditions, then longing for home, then a sense of identity. What do we have left? A wedding ritual, a few old photos? For me, what is left is our connection to food. Our food traditions are the last thing we hold on to. They are not just recipes; they are a connection to the nameless ancestors who gave us our DNA. That's why our traditional foods are so important. The stories, the memories, the movements that have been performed for generations - without them, we lose our direction.

Merci à Laeti, Corinne et Joël pour l’ambiance « réanimatoire » et le vécu des corps cassés. Merci aux adolescentes et à leur maman, qui m’ont éclairée sur ce que j’ignorais de leurs relations. Merci à Hervé, le grand chef pompier pour ses précisions

The point of the prey being paralysed rather than killed, by the way, is that they don't decay but are eaten alive and are therefore fresh. It was macabre habit, in the related Ichneumon wasp, that provoked Darwin to write: 'I cannot persuade myself that a beneficent and omnipotent god would have designedly created the Ich-neumonidae with the express intention of their feeding within the living bodies of caterpillars...' He might as well have used the example of a french chef boiling lobsters alive to preserve their flavor.

His em-tracking machinery is driven by words more than images, but that’s only his make and model. Empathy is related to intuition, and intuition is individually customized, tuned to dominant talents. Chefs need tastes, painters images. His experience is biblical: It starts with logos.

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.

Les rois, comme les femmes, croient que tout leur est dû. Quelque triste que soit ce principe, il est vrai, mais ne déflore point l'âme. Placez vos sentiments purs en des lieux inaccessibles où leurs fleurs soient passionnément admirées, où l'artiste rêvera presque amoureusement au chef-d'œuvre. Les devoirs, mon ami, ne sont pas des sentiments. Faire ce qu'on doit n'est pas faire ce qui plaît. Un homme doit aller mourir froidement pour son pays, et peut donner avec bonheur sa vie à une femme.

For months beforehand, I fielded calls from British media. A couple of the reporters asked me to name some British chefs who had inspired me. I mentioned the Roux brothers, Albert and Michel, and I named Marco Pierre White, not as much for his food as for how—by virtue of becoming an apron-wearing rock-star bad boy—he had broken the mold of whom a chef could be, which was something I could relate to. I got to London to find the Lanesborough dining room packed each night, a general excitement shared by everyone involved, and incredibly posh digs from which I could step out each morning into Hyde Park and take a good long run around Buckingham Palace. On my second day, I was cooking when a phone call came into the kitchen. The executive chef answered and, with a puzzled look, handed me the receiver. Trouble at Aquavit, I figured. I put the phone up to my ear, expecting to hear Håkan’s familiar “Hej, Marcus.” Instead, there was screaming. “How the fuck can you come to my fucking city and think you are going to be able to cook without even fucking referring to me?” This went on for what seemed like five minutes; I was too stunned to hang up. “I’m going to make sure you have a fucking miserable time here. This is my city, you hear? Good luck, you fucking black bastard.” And then he hung up. I had cooked with Gordon Ramsay once, a couple of years earlier, when we did a promotion with Charlie Trotter in Chicago. There were a handful of chefs there, including Daniel Boulud and Ferran Adrià, and Gordon was rude and obnoxious to all of them. As a group we were interviewed by the Chicago newspaper; Gordon interrupted everyone who tried to answer a question, craving the limelight. I was almost embarrassed for him. So when I was giving interviews in the lead-up to the Lanesborough event, and was asked who inspired me, I thought the best way to handle it was to say nothing about him at all. Nothing good, nothing bad. I guess he was offended at being left out. To be honest, though, only one phrase in his juvenile tirade unsettled me: when he called me a black bastard. Actually, I didn’t give a fuck about the bastard part. But the black part pissed me off.

Here we’ll describe four signs that you have to disengage from your autonomous efforts and seek connection. Each of these emotions is a different form of hunger for connection—that is, they’re all different ways of feeling lonely: When you have been gaslit. When you’re asking yourself, “Am I crazy, or is there something completely unacceptable happening right now?” turn to someone who can relate; let them give you the reality check that yes, the gaslights are flickering. When you feel “not enough.” No individual can meet all the needs of the world. Humans are not built to do big things alone. We are built to do them together. When you experience the empty-handed feeling that you are just one person, unable to meet all the demands the world makes on you, helpless in the face of the endless, yawning need you see around you, recognize that emotion for what it is: a form of loneliness. ... When you’re sad. In the animated film Inside Out, the emotions in the head of a tween girl, Riley, struggle to cope with the exigencies of growing up.... When you are boiling with rage. Rage has a special place in women’s lives and a special role in the Bubble of Love. More, even, than sadness, many of us have been taught to swallow our rage, hide it even from ourselves. We have been taught to fear rage—our own, as well as others’—because its power can be used as a weapon. Can be. A chef’s knife can be used as a weapon. And it can help you prepare a feast. It’s all in how you use it. We don’t want to hurt anyone, and rage is indeed very, very powerful. Bring your rage into the Bubble with your loved ones’ permission, and complete the stress response cycle with them. If your Bubble is a rugby team, you can leverage your rage in a match or practice. If your Bubble is a knitting circle, you might need to get creative. Use your body. Jump up and down, get noisy, release all that energy, share it with others. “Yes!” say the people in your Bubble. “That was some bullshit you dealt with!” Rage gives you strength and energy and the urge to fight, and sharing that energy in the Bubble changes it from something potentially dangerous to something safe and potentially transformative.

That Thanksgiving has evolved over hundreds of years into a national holiday of eating is rather ironic given the quality of Thanksgiving food. Stuffing and roasting a twenty-pound turkey is, without a doubt, the worst possible way to enjoy a game bird. The whole notion of eating a game bird is to savor those subtleties of flavor that elude the domesticated hen. Partridge, pheasant, quail are all birds that can be prepared in various ways to delight the senses; but a corn-fed turkey that’s big enough to serve a gathering of ten or more is virtually impossible to cook with finesse. The breasts will inevitably become as dry as sawdust by the time the rest of the bird has finished cooking. Stuffing only exacerbates this problem by insulating the inner meat from the effects of heat, thus prolonging the damage. The intrinsic challenge of roasting a turkey has led to all manner of culinary abominations. Cooking the bird upside down, a preparation in which the skin becomes a pale, soggy mess. Spatchcocking, in which the bird is drawn and quartered like a heretic. Deep frying! (Heaven help us.) Give me an unstuffed four-pound chicken any day. Toss a slice of lemon, a sprig of rosemary, and a clove of garlic into the empty cavity, roast it at 425° for sixty minutes or until golden brown, and you will have a perfect dinner time and again. The limitations of choosing a twenty-pound turkey as the centerpiece of the Thanksgiving meal have only been compounded by the inexplicable tradition of having every member of the family contribute a dish. Relatives who should never be allowed to set foot in a kitchen are suddenly walking through your door with some sort of vegetable casserole in which the “secret ingredient” is mayonnaise. And when cousin Betsy arrives with such a mishap in hand, one can take no comfort from thoughts of the future, for once a single person politely compliments the dish, its presence at Thanksgiving will be deemed sacrosanct. Then not even the death of cousin Betsy can save you from it, because as soon as she’s in the grave, her daughter will proudly pick up the baton. Served at an inconvenient hour, prepared by such an army of chefs that half the dishes are overcooked, half are undercooked,

But what is happiness? The definition most in vogue, fueled by the positive psychology movement, is one of happiness as a state, characterized by pleasure; a banishing of pain, suffering, and boredom; a sense of engagement and meaning through the experience of positive emotions and resilience. This is the dominant version of the new incomes sought and paid in the most widely celebrated “great places to work.” Think of flexible work hours, pool tables and dart boards, dining areas run by chefs serving fabulous and nutritious food at all hours, frequent talks by visiting thought leaders, spaces for naps, unlimited vacation time. However, the research literature on happiness suggests another definition, one that is overlapping but significantly different. The second definition sees happiness as a process of human flourishing. This definition, whose roots go back to Aristotle and the Greeks’ concept of eudaemonia, includes an experience of meaning and engagement but in relation to the satisfactions of experiencing one’s own growth and unfolding, becoming more of the person one was meant to be, bringing more of oneself into the world.

Plus tard, un jeune professeur de philosophie, rompu à l'analyse logique, fit, sans le vouloir peut-être, la théorie de cette pratique politique (*). Il la dévoila avec la plus grande clarté, précisément parce que, étant un pur logicien et de bonne foi, il était aveugle aux leçons de l'histoire (2). Au lieu de mettre cette pratique au compte d'une époque, d'un pays, d'une structure social ou d'un homme, il la mit directement en relation avec les préceptes de la religion. Il alla jusqu'à faire l'apologie de la 'ubudiyya (servitude) islamique, opposé au concept de muwatana (citoyenneté) hellénique. Ce professeur ignorait sans doute que le procès de la modernité et de la démocratie était courant au 19e siècle, même en Angleterre, patrie du libéralisme politique. Il n'avait qu'à revenir à l'autobiographie du cardinal Newman, qui retrace les étapes de sa conversion au catholicisme romain, pour retrouver l'essentiel de son argumentation. Ce qu'on peut lui reprocher, c'est qu'il se souciait peu des mobiles de sa pensée ; il s'attribuait une logique qui était celle des faits, non celle des concepts qu'il s'acharnait à redéfinir ; il ne voyait pas qu'elle soutenait une politique éducative, poursuivie par différents moyens depuis plus d'une génération. Qu'un philosophe se décide, à une certaine étape de sa carrière, de s'affilier à l'un des ordres les plus fermés à l'influence du monde moderne, qu'il arrive par la seule force de ses déductions - c'est du moins ce que je présume, peut-être à tort - à justifier une totale démission de l'esprit, à refuser l'idée de citoyenneté, à accepter d'investir un homme, chef d'Etat ou dirigeant de confrérie, d'une pouvoir absolu, prouve à quel point cette politique avait réussi et combien l'individu est malléable. (*)créer, ou de recréer un type d'homme qui fut spontanément en phase à la fois avec son environement moderne et son héritage politique et social." (2) (Hawla Tajdid Taqyim A-turath) chapitre XI, pp 133-134

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.

Jadis (...) n'importe quel voyageur arrivant dans un village inconnu n'avait qu'à se présenter au seuil de la première maison rencontrée et dire : "Je suis l'hôte que Dieu vous envoie" pour qu'on le reçoive avec joie. On lui réservait la meilleure chambre, le meilleur lit et les meilleurs morceaux. Souvent même, le chef de famille ou le fils aîné lui abandonnait sa propre chambre pour aller dormir sur une natte dans le vestibule ou dans la cour. En échange, l'étranger de passage venait enrichir les veillées en racontant les chroniques historiques de son pays ou en relatant les événements rencontrés au cours de ses pérégrinations.

The coast of Austria-Hungary yielded what people called cappuzzo, a leafy cabbage. It was a two-thousand-year-old grandparent of modern broccoli and cauliflower, that was neither charismatic nor particularly delicious. But something about it called to Fairchild. The people of Austria-Hungary ate it with enthusiasm, and not because it was good, but because it was there. While the villagers called it cappuzzo, the rest of the world would call it kale. And among its greatest attributes would be how simple it is to grow, sprouting in just its second season of life, and with such dense and bulky leaves that in the biggest challenge of farming it seemed to be how to make it stop growing. "The ease with which it is grown and its apparent favor among the common people this plant is worthy a trial in the Southern States," Fairchild jotted. It was prophetic, perhaps, considering his suggestion became reality. Kale's first stint of popularity came around the turn of the century, thanks to its horticultural hack: it drew salt into its body, preventing the mineralization of soil. Its next break came from its ornamental elegance---bunches of white, purple, or pink leaves that would enliven a drab garden. And then for decades, kale kept a low profile, its biggest consumers restaurants and caterers who used the cheap, bushy leaves to decorate their salad bars. Kale's final stroke of luck came sometime in the 1990s when chemists discovered it had more iron than beef, and more calcium, iron, and vitamin K than almost anything else that sprouts from soil. That was enough for it to enter the big leagues of nutrition, which invited public relations campaigns, celebrity endorsements, and morning-show cooking segments. American chefs experimented with the leaves in stews and soups, and when baked, as a substitute for potato chips. Eventually, medical researchers began to use it to counter words like "obesity," "diabetes," and "cancer." One imagines kale, a lifetime spent unnoticed, waking up one day to find itself captain of the football team.

Another piece of paper discovered among my father’s effects was a yellowed document dated 1906. It was a phrenologist’s report of a reading he had done on the bumps of the head of Raymond A. Kroc, aged four. He had predicted that I would become a chef or work in some branch of food service. I was amazed at the prognostication; after all I was in a food service–related business and felt a real affinity for kitchens. Little did I know how much more accurate that old boy’s prophesy would eventually prove to be. In

There are five of us,” she begins. “Mia, who is a chef like I said. Addie, who runs the front of the house. Cami is our accountant. Riley is in charge of marketing and public relations. And me.” “And you run the bar.” “I

Have you noticed nothing odd about their relationship, Valentine?” “No, and it’s not appropriate for us to discuss it.” Monsieur Broussard regarded Mrs. Pennywhistle with keen interest. “I’m French,” he said. “I have no problem discussing it.” Mrs. Pennywhistle lowered her voice, mindful of the scullery maids who were washing pots in the adjoining room. “There is some doubt as to whether they’ve had conjugal relations yet.” “Now see here—” Jake began, outraged at this violation of his employer’s privacy. “Have some of this, mon ami,” Broussard said, shoving a pastry plate at him. As Jake sat and picked up a spoon, the chef gave Mrs. Pennywhistle an encouraging glance. “What gives you the impression that he has not yet, er . . . sampled the watercress?” “Watercress?” Jake repeated incredulously. “Cresson.” Broussard gave him a superior look. “A metaphor. And much nicer than the metaphors you English use for the same thing.” “I never use metaphors,” Jake muttered. “Bien sur, you have no imagination.” 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?

Quand une ferme et ses habitants connaissent une crise grave, l'une des réponses possibles est la sorcellerie. Il est communément admis (du moins en privé, car en public on le désavoue) d'invoquer les "sorts" pour expliquer une catégorie particulière de malheurs, ceux qui se répètent sans raison dans une exploitation : les bêtes et les gens deviennent stériles, tombent malades ou meurent, les vaches avortent ou tarissent, les végétaux pourrissent ou sèchent, les bâtiments brûlent ou s'effondrent, les machines se détraquent, le ventes ratent... Les fermiers ont beau recourir aux spécialistes — médecin, vétérinaire, mécanicien... —, ceux-ci déclarent n'y rien comprendre. Tous ces malheurs sont considérés comme une perte de "force" pour le chef d'exploitation et de famille. C'est à lui seul que s'adresse l'annonce rituelle de l'état d'ensorcellement — "N'y en aurait-il pas, par hasard, qui te voudraient du mal ?" —, c'est lui qu'on dit ensorcelé, même s'il ne souffre personnellement de rien. Vaches, betteraves, tracteurs, enfants, porcheries, épouses et jardins ne sont jamais atteints pour eux-mêmes, mais pour leur relation au chef d'exploitation et de famille, parce que ce sont ses cultures, ses bêtes, ses machines, sa famille. Bref, ses possessions.

Note from Tim Ferriss: I asked Tim to share a fun piece of related background. Here it is. In early 2015, Elon reached out to schedule a call. He said he had read some Wait But Why posts and was wondering if I might be interested in writing about some of the industries he’s involved in. I flew out to California to meet with him, tour the Tesla and SpaceX factories, and spend some time with the executives at both companies to learn the full story about what they were doing and why. Over the next six months, I wrote four very long posts about Tesla and SpaceX and the history of the industries surrounding them (during which I had regular conversations with Elon in order to really get to the bottom of the questions I had). In the first three posts, I tried to answer the question, “Why is Elon doing what he’s doing?” In the fourth and final post of the series, I examined Elon himself and tried to answer the question, “Why is Elon able to do what he’s doing?” That’s what led me to explore all these ideas around reasoning from first principles (being a “chef” who comes up with a recipe) versus reasoning by analogy (being a “cook” who follows someone else’s recipe).

Yuan Mei, one of China’s great gourmets, once asked his cook why, since he was so gifted and could produce great delicacies from even the most common ingredients, he chose to stay in their relatively modest household. The cook said, “To find an employer who appreciates one is not easy. But to find one who understands anything about cookery is harder still. So much imagination and hard thinking go into the making of every dish that one may well say I serve up along with it my whole mind and heart.” —LIANG WEI, The Last Chinese Chef

La base de la famille des classes moyennes est la relation de type patriarcal du père avec la femme et les enfants. Il est en quelque sorte l'interprète et le symbole de l'autorité de l'Etat dans la famille. La contradiction entre son rôle de subordonné dans la production et de maître dans la famille lui confère l'aspect typique de l'adjudant-chef : servile envers les supérieurs, il s'imprègne de l'idéologie dominante (ce qui explique sa tendance à l'imitation), et règne en maître sur ses inférieurs ; il transmet les conceptions politiques et sociales et contribue à les renforcer. (p. 133-134)

Everything is relative but there is a standard which must not be deviated from, especially with reference to the basic culinary preparations. A. Escoffier The Complete Guide to the Art of Modern Cookery

Hockey and cooking are similar in so many ways, especially if you are a player-coach, the guy in charge on the ice, a role I would closely relate to that of a chef in the kitchen - they are both contact sports. You've gotta keep your head up, keep moving and communicate well. Even though you might be the leader in the kitchen or on the ice, you need to understand that that you're part of a working machine and that machine stops working if one of the pieces isn't working in unison with the others. I learned from a very young age the importance of being part of this team dynamic and how hard work can take you to so many different places. (Chef Duane Keller)

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

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.

He therefore determined to hire a hatchet man to do the nasty work for him, bringing in a former McKinsey operative and giving him the title of Chief Operating Officer. This COO was himself quite expensive, his salary, bonus, long-term compensation, and perquisites amounting to the cost of several hundred smaller jobs. He at once targeted Law, Accounting, Public Relations, Event Planning, Office Services, and several other formerly integrated departments for extreme unction, although he did spare the executive chef. “This place is way fat,” he told the CEO, who knew he was full of shit but admired the zeal with which he justified his compensation.

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Generally speaking, foods that are “good” for weight loss are those that are relatively low in calories but high in volume

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