The Making of a Chef Quotes

“You cook with your senses,” he said when someone did something stupid. “And one of those senses is common sense.”
― Michael Ruhlman, The Making of a Chef: Mastering Heat at the Culinary Institute of America

“If you have a passion for food then it’s not only your life and your avocation but it’s also your vocation and maybe that’s the lunacy.”
― Michael Ruhlman, The Making of a Chef: Mastering Heat at the Culinary Institute of America

“Food is about community. It’s about the earth and really taking care of the earth.”
― Michael Ruhlman, The Making of a Chef: Mastering Heat at the Culinary Institute of America

“If you’re toasting walnuts, put a walnut in the corner of your cutting board. It really works, I’m telling you.”
― Michael Ruhlman, The Making of a Chef: Mastering Heat at the Culinary Institute of America

“Everything is relative but there is a standard which must not be deviated from, especially with reference to the basic culinary preparations. A. Escoffier The Complete Guide to the Art of Modern Cookery”
― Michael Ruhlman, The Making of a Chef: Mastering Heat at the Culinary Institute of America

“be used for grilling and poaching, that’s a tremendous advantage. If a student understands sautéing—I mean there are”
― Michael Ruhlman, The Making of a Chef: Mastering Heat at the Culinary Institute of America

“the coffee had splashed over the rim of the cup and into”
― Michael Ruhlman, The Making of a Chef: Mastering Heat at the Culinary Institute of America