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— A. A. Gill"The reason that chefs become chefs is that they're not allowed into rooms with windows."
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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
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I was once in a long relationship with a man who ran a vintage clothes store but had been a chef, so I'd come home each night to a different three-course meal. I was quite fat, but so happy.
— Paloma Faith
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