Culinary Motivational Quotes

Just how destructive does a culinary preference have to be before we decide to eat something else? If contributing to the suffering of billions of animals that live miserable lives and (quite often) die in horrific ways isn't motivating, what would be? If being the number one contributor to the most serious threat facing the planet (global warming) isn't enough, what is? And if you are tempted to put off these questions of conscience, to say not now, then when?

All worries are less with wine.

Hunger gives flavour to the food.

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

Just how destructive does a culinary preference have to be before we decide to eat something else? If contributing to the suffering of billions of animals that live miserable lives and (quite often) die in horrific ways isn’t motivating, what would be? If being the number one contributor to the most serious threat facing the planet (global warming) isn’t enough, what is? And if you are tempted to put off these questions of conscience, to say not now, then when?

Mastership of great culinary skills enriches the wholeness of a fine dining experience.

Who's cooking your food anyway? What strange beasts lurk behind the kitchen doors? You see the chef: he's the guy without the hat, with the clipboard under his arm, maybe his name stitched in Tuscan blue on his starched white chef's coat next to those cotton Chinese buttons. But who's actually cooking your food? Are they young, ambitious culinary school grads, putting in their time on the line until they get their shot at the Big Job? Probably not. If the chef is anything like me, the cooks are a dysfunctional, mercenary lot, fringe-dwellers motivated by money, the peculiar lifestyle of cooking and grim pride. They're probably not even American.

But for years questions persisted about whether most cannibalism was religiously motivated and selective or culinary and routine. DNA suggests routine. Every known ethnic group worldwide has one of two genetic signatures that help our bodies fight off certain diseases that cannibals catch, especially mad-cow-like diseases that come from eating each other’s brains. This defensive DNA almost certainly wouldn’t have become fixed worldwide if it hadn’t once been all too necessary.

just think there is a measure of gravitas in black people looking at the same food culture and not only learning important general information but being able to see themselves. This is greater than the intrinsic value of knowing where our food comes from and rescuing endangered foods. That Lost Ark-meets-Noah’s-ark mentality is intellectually thrilling and highly motivational, but it pales in comparison to the task of providing economic opportunity, cultural and spiritual reconnection, improved health and quality of life, and creative and cultural capital to the people who not only used to grow that food for themselves and others, but have historically been suppressed from benefiting from their ancestral legacy.

At Ardennes she conceived a desire to strangle the young woman who prepped and held down garde manger. The woman, Becky Hemerling, was a culinary-institute grad with wavy blond hair and a petite flat body and fair skin that turned scarlet in the kitchen heat. Everything about Becky Hemerling sickened Denise—her C.I.A. education (Denise was an autodidact snob), her overfamiliarity with more senior cooks (especially with Denise), her vocal adoration of Jodie Foster, the stupid fish-and-bicycle texts on her T-shirts, her overuse of the word “fucking” as an intensifier, her self-conscious lesbian “solidarity” with the “latinos” and “Asians” in the kitchen, her generalizations about “right-wingers” and “Kansas” and “Peoria,” her facility with phrases like “men and women of color,” the whole bright aura of entitlement that came of basking in the approval of educators who wished that they could be as marginalized and victimized and free of guilt as she was. What is this person doing in my kitchen? Denise wondered. Cooks were not supposed to be political. Cooks were the mitochondria of humanity; they had their own separate DNA, they floated in a cell and powered it but were not really of it. Denise suspected that Becky Hemerling had chosen the cooking life to make a political point: to be one tough chick, to hold her own with the guys. Denise loathed this motivation all the more for harboring a speck of it herself. Hemerling had a way of looking at her that suggested that she (Hemerling) knew her better than she knew herself—an insinuation at once infuriating and impossible to refute. Lying awake beside Emile at night, Denise imagined squeezing Hemerling’s neck until her blue, blue eyes bugged out. She imagined pressing her thumbs into Hemerling’s windpipe until it cracked.    Then one night she fell asleep and dreamed that she was strangling Becky and that Becky didn’t mind. Becky’s blue eyes, in fact, invited further liberties. The strangler’s hands relaxed and traveled up along Becky’s jawline and past her ears to the soft skin of her temples. Becky’s lips parted and her eyes fell shut, as if in bliss, as the strangler stretched her legs out on her legs and her arms out on her arms…    Denise couldn’t remember being sorrier to wake from a dream.    “If you can have this feeling in a dream,” she said to herself, “it must be possible to have it in reality.

Like it or not, similar evidence exists for human cannibalism. Each hundred-pound adult, after all, could provide starving comrades with forty pounds of precious muscle protein, plus edible fat, gristle, liver, and blood. More uncomfortably, archaeological evidence has long suggested that humans tucked into each other even when not famished. But for years questions persisted about whether most nonstarvation cannibalism was religiously motivated and selective or culinary and routine. DNA suggests routine. Every known ethnic group worldwide has one of two genetic signatures that help our bodies fight off certain diseases that cannibals catch, especially mad-cow-like diseases that come from eating each other’s brains. This defensive DNA almost certainly wouldn’t have become fixed worldwide if it hadn’t once been all too necessary.

Tell me what you can bring to this family. Does your father agree with this union?" Casca didn't waver. "He does. He has remarked to me many times how much he would like to see our families united." Apicius responded with an incline of his head and his mouth turned up at the edges in a thoughtful smile. "Explain to me, then, why are you here instead of him?" "He doesn't have my conviction- that you would find me more suitable than Dolabella or Narses." I was surprised at the audacity of this young man. Apicius was also surprised. He didn't respond right away, which was unusual. When he did, he sounded amused and- although Casca couldn't know it- impressed. "And why do you think I would find you more suitable?" "It is quite simple." Casca looked at me, then at Apicius. "I love your daughter. They do not." Apicius snorted. "Love is not a prerequisite to marriage." "Quite true. However, I bring to you both power and influence- through my father now, but also in my future as I follow in his footsteps. I will continue to bring you and your family honor, and precious votes in the elections. And what I can do that Dolabella and Narses cannot is assure you I will take care of your daughter with every fiber of my being." "Go on," Apicius said, intrigued. I was glad I had decided to bring Casca here on such impulse. "I have watched you with Apicata over these many months. I know how you dote on her, how you hold her close to your heart. She is as important to you as your love for culinary delights," he remarked. Good, I thought. The boy had a sense of how to stroke Apicius's ego, though I knew the truth that Casca- and likely even Apicius- did not. Food and fame would always be first in Apicius's heart. "I can promise you that your daughter will have love and laughter. Narses and Dolabella care not for her as much as they do for your money. My motives are pure. Few in this world have the chance to marry for love. Let your daughter be one of them.

You think in terms of educated palates, and you'd be right to assume most folks here wouldn't know a panna cotta from a semifreddo. But what I've discovered is that food is just another form of art. The people on Sugarberry might not know why they like it, but they know when they do. I'm discovering that I don't need to educate people, I just want to feed them and make them happy. And if in doing so, I get to play with new flavor profiles and complex combinations, even in something as rudimentary as a cupcake? That makes me happy. In fact, trying to maximize new flavors in a tiny cup of cake motivates me, challenges me. Seeing my customers lick their lips when they taste my creations is all the validation I'll ever need.