Will Ferrell Quotes
Quotes to Explore
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My plans are not to open a restaurant, but what I would like to do is open a kitchen somewhere in D.C. proper and have a chef's table where people can come and taste my food without having to have a catered event.
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The chef can be very innovative, but the decision is made by the customer.
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I think in France, for example, we can say whatever we want about the French, but going out and dining is more about the intellectual moment to share with the people you dine with than trying to figure out what the chef did with that little piece of salmon or lobster and all that.
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The chef that grew up with the grandma who cooks tends to always beat the chef that went to the culinary institute. It's in the blood.
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When I moved to Los Angeles, I was cooking with two guys who became celebrity chefs, if you will. I became their sous chef for awhile. We'd go to all the big names in Hollywood.
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David Levi is a teacher as well as a chef, and, like most teachers, he loves to talk.
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When I was a teenager, I worked in New Orleans for a chef named Paul Prudhomme. That was a very important time in my life as a chef. I developed my palate and learned a lot. And here I am now. I specialize in modern Mexican and contemporary Latin cuisines.
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I'm an American chef. I'm American. I live here. I love being here. But, of course, it is different. A black man's journey is different.
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Chef cookin for me They say my shoe game crazy The mental asylum lookin for me
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If I had to have a favorite chef, I'd probably say I like Guy Fieri.
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Short of screaming-hot Thai food, everything can be suitable for kids too.
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For a gourmet wine is not a drink but a condiment, provided that your host has chosen correctly.
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Chef Matt Accarrino has the best pasta in San Francisco, and Shelley Lindgren is one of my favorite sommeliers. Their attention to detail in the service, food, and amazing wines will blow anyone away.
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I am not a chef. I am not even a trained or professional cook. My qualification is as an eater.
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It is no longer enough to be lusty. One must be a sexual gourmet.
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All of the people who work in the kitchen with me go out into the forests and on to the beach. It's a part of their job. If you work with me you will often be starting your day in the forest or on the shore because I believe foraging will shape you as a chef.
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A real book is not one that we read, but one that reads us.
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I grew up in different parts of Africa. I grew up in Mozambique and places like that. I've been in South Africa many times.
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When people told me 'It's great to be here', they meant at the house, not with me.
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My preference is for the Federal Reserve to be the systemic risk regulator, because the responsibility for identifying and limiting potential problems is a natural complement to its role in monetary policy.
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If you asked me what caused aging, I would say free radicals and molecules, which spontaneously shift and form and cause damage in all our cells and genes. The body usually repairs and replaces the damage in these genes. But as you get older, the aging clock turns down those defenses.
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Your work should be an act of love, not a marriage of convenience.
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For a long time, I was a career woman and that was it.
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I'm a bit of a gourmet chef. I love cooking - mostly Thai food.
