‘Remember when you reach beyond your sleeve your elbows will always show. That is what being a chef is about…’
- ‘A very simple way of looking at this is you must give them what they want in order for them to take what you have to give.’
- ‘You must find balance… Also the only way you will succeed is by getting the sales people (waitrons) to believe in what you do. They must TASTE, TASTE and TASTE. You must explain, Explain, EXPLAIN. If they do not understand what you do, then how will the guest.’
- ‘They must believe what you believe.’
- ‘The key is to focus on the sum of the parts that remain not the some of the parts missing.’
- ‘You can go hot or cold, sweet or savory. You know the cross technique better than anyone. Its all about balance…’
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Continually I re-read these words for inspiration, guidance and direction.
They’ve pulled me out of random culinary writer’s blocks more so than reading books and blogs; because they truly came from the heart and directly relate to my own foundation, growth and finding my own culinary ‘voice’.
Thank you Todd for what have (for me) become continually referenced muses.
the.ironic.chef 