#chef

In the past few years, we've been doing amazing stuff with desserts. Pastry chefs have been using herbs and spices in their desserts. So vanilla cake doesn't have to be just vanilla, it can have a little thyme. Or you could have a custard with a little lavender in it, which is just amazing. ↗

— Ron Ben-Israel

#been #cake #chefs #could #custard

Pastry is different from cooking because you have to consider the chemistry, beauty and flavor. It's not just sugar and eggs thrown together. I tell my pastry chefs to be in tune for all of this. You have to be challenged by using secret or unusual ingredients. ↗

— Ron Ben-Israel

#because #challenged #chefs #chemistry #consider

There are divisions between a culinary chef and a dessert chef, also called a pastry chef. There are specializations within the pastry chef field. Some pastry chefs specialize in baking breads, while others are master cake designers. Each field requires an exceptional level of creativity and attention to detail. ↗

— Ron Ben-Israel

#attention #baking #between #cake #called

I was hired as a sous-chef at a restaurant on the Upper East Side. The chef liked to drink - some mornings we would find him sleeping. Two weeks after its opening, I became the chef. I was 20 years old, and way over my head. I had to hire the cooks and do the menus. ↗

— Bobby Flay

#became #chef #cooks #drink #east

Even if the chef has a good business head, his focus should be behind kitchen doors. A business partner should take care of everything in front of the kitchen doors. ↗

— Bobby Flay

#business #business partner #care #chef #doors

My contribution I hope is to get people to eat full-flavored food. If I could come away with that alone, that would be a fantastic accomplishment. I'm also very proud of being a very American chef. ↗

— Bobby Flay

#alone #also #american #away #being

I've been experimenting more and more with LN2, liquid nitrogen. I've used it in battle on 'Iron Chef America,' but have also made some great ice creams at home for my family. Since it freezes basically on contact, you can have ice cream ready in mere minutes. ↗

— Cat Cora

#america #basically #battle #been #chef

The type of cuisine I do, especially after being on 'Iron Chef' for several years, is a lot of global cuisine. My strength has always been Mediterranean cuisine across the board from Morocco, Spain, Italy, Greece, France, but I think now I'm doing a lot of very different cuisines all the time. ↗

— Cat Cora

#after #always #been #being #board

I probably use my chef's knives more than any other tool in the kitchen. I'm not married to a particular brand, because they all work, they all have sharp blades. ↗

— Bobby Flay

#because #blades #brand #chef #i

I lurched away from the table after a few hours feeling like Elvis in Vegas - fat, drugged, and completely out of it. ↗

— Anthony Bourdain

#cook #dining #eating #food #fun