International Chef Day Quotes

PROCESS FOR ADAPTING TO KETOFASTING Step one: Stop eating three hours before bedtime. Step two: Begin shortening your eating window—typically this is most easily done by continuing to not eat for three hours before bedtime and then delaying breakfast. Step three: As you gradually reduce your eating window to between six and eight hours a day, begin following a ketogenic diet. Step four: After you are regularly producing ketones, add in one “feast” day a week when you eat more net carbs and protein in what’s known as a cyclical ketogenic diet.

Just how did you know where this guy grew up?!" "Was it mere coincidence?! No way! This has to be deliberate! But how?! What kind of magic trick is this, Miss Yamato Nadeshiko?!" "Um, it's kind of hard to explain but... sometimes there's a certain lilt to how you pronounce your words. It sounded an awful lot like the lyrical accent unique to that area." "Huh?" "Eheh heh... when I'm not paying attention, sometimes my hometown accent slips outdo. Given your outfits and brand choices, I figured you were American... so I wondered if you were born in the South near the Gulf of Mexico... which made me think you probably had gumbo a lot growing up." "Well, I'll be! You managed to deduce all that?" "Was I right? Oh, I'm so glad!" "No way! I don't believe it! Just who are you?! How can you even figure something like that out?!" "Eheheh heh... it wasn't much. I've just been doing some studying, is all." "Voila. C'est votre monnaie. Au revoir, bonne journée." "Merci!" In the few months since earning my Seat on the Council of Ten... I took advantage of some of the perks it gave me... to visit a whole bunch of different countries. I went to all kinds of regions and met all kinds of people... learning firsthand what it feels like to live and thrive there. I experienced the "taste of home" special to each place... and incorporated it into my own cooking... so that I could improve a little as a chef! "And that's how you knew about gumbo? But still! All you did was make a dish from my hometown. That's it! There's no way it should've overwhelmed me this much! Why?! How could you manage something like that?!" "I think it's because, deep down, this is what you've truly been searching for. Um, to go back to what I mentioned to you earlier... I think you might have the wrong idea. I'm pretty sure that isn't what real hospitality is. In your heart, the kind of hospitality you're truly looking for... isn't to be pampered and treated like a king for a day. If that kind of royal luxury was all you were looking for... you wouldn't need to come all the way to Japan. You could have just reserved a suite at any international five-star hotel to get that experience. But you said you specifically liked Japan's rural hot springs resort towns. The kind of places so comfortable and familiar they tug at your heart... places that somehow quietly remind you of home. "I think... no, I know... ... that what you really want... ... is simply a warm, gentle hug.

luxury wines such as Gaja Barbaresco, Conterno Barolo, and Super Tuscans such as Sassicaia and Masseto, we revel in the challenge of finding the most interesting and tasty Piedirosso, Pigato, and Procanico to tempt our guests. To that end, when the restaurant was under construction and still uninhabitable, we found ourselves in a whirlwind of tasting appointments off site, often up to eight hours straight, auditioning hundreds of wines daily for several weeks. Each day, we asked our trusted wine sellers to bring only the wines of a particular region of Italy. Alto Adige day seems to always be a bit easier, as these northern wines tend to have a nice palate-cleansing and reviving acidity that certainly helps when there are so many wines to taste. On that day we taste wines like crisp, clean Sauvignon Blanc from Zemmer and the elegant Chardonnays of Elena Walch, both made from international grape varieties, and Hofstatter Pinot Bianco and Mayr-Nusser Lagrein made from homegrown grapes. On the other hand, Tuscany day can be a tough one, with all of the rich, high-octane reds that are typically presented, and for the tremendous number of high-quality wines that we just cannot bring ourselves to forgo swallowing. Tuscany provides us with glassfuls of the classic Sangiovese-based Chianti, Brunello di Montalcino, and Vino Nobile di Montepulciano, and their more reasonably priced facsimilies: Sangiovese Toscana, Rosso di Montalcino, and Rosso di Montepulciano. The neoclassic Tuscan reds include the blends in which Sangiovese is married with grapes like Cabernet Sauvignon, Merlot, and Syrah. These are the Super Tuscan wines. We call these few weeks of intense wine tasting “The Gauntlet.” As much fun as it sounds, you realize that tasting can actually be very hard work. Thank goodness for the chef’s sandwiches: Sicilian Tuna to revive the palate after all of that Sicilian Nero d’Avola, Bresaola and Arugula on Lombardy day when we have been drinking Sforzato di Valtellina and its simpler cousin, Rosso di Valtellina, both made from Chiavennesca—all perfect vehicles for bringing our palates and ourselves back to life!

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