The 4-Hour Chef Quotes

“It is possible to become world-class, enter the top 5% of performers in the world, in almost any subject within 6-12 months, or even 6-12 weeks.”
― Timothy Ferriss, The 4-Hour Chef: The Simple Path to Cooking Like a Pro, Learning Anything, and Living the Good Life

“Age doesn't matter: an open mind does.”
― Timothy Ferriss, The 4-Hour Chef: The Simple Path to Cooking Like a Pro, Learning Anything, and Living the Good Life

“I'm often asked how I define "success." It's an overused term, but I fundamentally view this elusive beast as a combination of two things - achievement and appreciation. One isn't enough:

Achievement without appreciation makes you ambitious but miserable.
Appreciation without achievement makes you unambitious but happy.”
― Timothy Ferriss, The 4-Hour Chef: The Simple Path to Cooking Like a Pro, Learning Anything, and Living the Good Life

“In cooking—as in business and war—hope for the best but plan for the worst.”
― Timothy Ferriss, The 4-Hour Chef: The Simple Path to Cooking Like a Pro, Learning Anything, and Living the Good Life

“A goal without real consequences is wishful thinking. Good follow-through doesn't depend on the right intentions. It depends on the right incentives.”
― Timothy Ferriss, The 4-Hour Chef: The Simple Path to Cooking Like a Pro, Learning Anything, and Living the Good Life

“Adapt what is useful, reject what is useless, and add what is specifically your own.”
― Timothy Ferriss, The 4-Hour Chef: The Simple Path to Cooking Like a Pro, Learning Anything, and Living the Good Life

“What we really need to do, to design, is look at the extremes. The weakest, or the person with arthritis, or the athlete, or the strongest, the fastest person, because if we understand what the extremes are, the middle will take care of itself.” In other words, the extremes inform the mean, but not vice versa.”
― Timothy Ferriss, The 4-Hour Chef: The Simple Path to Cooking Like a Pro, Learning Anything, and Living the Good Life

“Most good chefs believe there is no such thing as too much garlic.”
― Timothy Ferriss, The 4-Hour Chef: The Simple Path to Cooking Like a Pro, Learning Anything, and Living the Good Life

“use fat, not water, to counter hotness. Capsaicin is fat-soluble.”
― Timothy Ferriss, The 4-Hour Chef: The Simple Path to Cooking Like a Pro, Learning Anything, and Living the Good Life

“Herbs? Herbs are from the leaves and stems of plants. Spices, on the other hand, are from the root, bark, and seeds.”
― Timothy Ferriss, The 4-Hour Chef: The Simple Path to Cooking Like a Pro, Learning Anything, and Living the Good Life

“I eventually learned to cook by focusing on two principles. Both of them apply to all learning and will be your constant companions throughout this book: failure points and the margin of safety.”
― Timothy Ferriss, The 4-Hour Chef: The Simple Path to Cooking Like a Pro, Learning Anything, and Living the Good Life

“I overhear Bobby Flay say, “Take risks and you’ll get the payoffs. Learn from your mistakes until you succeed. It’s that simple.” I”
― Timothy Ferriss, The 4-Hour Chef: The Simple Path to Cooking Like a Pro, Learning Anything, and Living the Good Life

“When you have the best and tastiest ingredients, you can cook very simply and the food will be extraordinary because it tastes like what it is.”
― Timothy Ferriss, The 4-Hour Chef: The Simple Path to Cooking Like a Pro, Learning Anything, and Living the Good Life

“As chef Mehdi Chellaoui says, “I use lemon like I use salt.” Mario Batali would agree: if something is missing, it’s probably acid.”
― Timothy Ferriss, The 4-Hour Chef: The Simple Path to Cooking Like a Pro, Learning Anything, and Living the Good Life

“You don’t need more recipes. You need to learn to cook without them.”
― Timothy Ferriss, The 4-Hour Chef: The Simple Path to Cooking Like a Pro, Learning Anything, and Living the Good Life

“Cooking practice can be expensive and impractical. If you have the time, you can practice your tennis serve a thousand times a day for a few dollars. Making a thousand omelets a day? That’s a different story.”
― Timothy Ferriss, The 4-Hour Chef: The Simple Path to Cooking Like a Pro, Learning Anything, and Living the Good Life

“sometimes having no experience is a huge advantage. Age doesn’t matter; an open mind does.”
― Timothy Ferriss, The 4-Hour Chef: The Simple Path to Cooking Like a Pro, Learning Anything, and Living the Good Life

“Here’s a statistician joke for your next hot date: Person A: What happens when Bill Gates walks into a bar of 55 people? Person B: I don’t know. What? Person A: The “average” net worth jumps to more than a billion dollars!”
― Timothy Ferriss, The 4-Hour Chef: The Simple Path to Cooking Like a Pro, Learning Anything, and Living the Good Life

“As you stumble and learn, stumble and learn again, resolve to talk to yourself as if you were your best friend. So no "What a #?%$@ idiot!" when your BFF smashes an egg on the floor, m'kay? Be cool, like the Fonz.”
― Timothy Ferriss, The 4-Hour Chef: The Simple Path to Cooking Like a Pro, Learning Anything, and Living the Good Life

“Jones’s tongue-in-cheek parable was used to highlight one of the dangers of hero worship:

The top 1% often succeed despite how they train, not because of it. Superior genetics, or a luxurious full-time schedule, make up for it.

...And then there is the second danger of hero worship:

Career specialists can’t externalize what they’ve internalized. Second nature is hard to teach.”
― Timothy Ferriss, The 4-Hour Chef: The Simple Path to Cooking Like a Pro, Learning Anything, and Living the Good Life

“The concierge was one of only 15 double golden key (Clef d’Or) concierges in India, and he knew that sometimes having no experience is a huge advantage. Age doesn’t matter; an open mind does.”
― Timothy Ferriss, The 4-Hour Chef: The Simple Path to Cooking Like a Pro, Learning Anything, and Living the Good Life

“In real estate, the adage is, “You make your profit when you buy the property, not when you sell it.” In cooking, it could be, “You guarantee a good meal by picking the recipes well, not by following recipes well.”
― Timothy Ferriss, The 4-Hour Chef: The Simple Path to Cooking Like a Pro, Learning Anything, and Living the Good Life

“Is the method effective?Have you ​narrowed down your material to the highest frequency? Is the method sustainable?Have you chosen a schedule and subject matter that you can stick with (or at least put up with) until reaching fluency? Will you actually swallow the pill you’ve prescribed yourself?”
― Timothy Ferriss, The 4-Hour Chef.: The Simple Path to Cooking Like a Pro, Learning Anything, and Living the Good Life

“Economists typically attribute excessive bidding to risk aversion, or the joy of winning. What we found is that the actual cause of overbidding is a fear of losing, a completely new theory from past investigations.”
― Timothy Ferriss, The 4-Hour Chef: The Simple Path to Cooking Like a Pro, Learning Anything, and Living the Good Life

“when you get on the field, you’ll have to start from scratch, turning that paper knowledge into practical knowledge.”
― Timothy Ferriss, The 4-Hour Chef: The Simple Path to Cooking Like a Pro, Learning Anything, and Living the Good Life

“DiSSS The recipe for learning any skill is encapsulated in this acronym.”
― Timothy Ferriss, The 4-Hour Chef: The Simple Path to Cooking Like a Pro, Learning Anything, and Living the Good Life

“Martin Luther King, Jr., famously remarked that “justice too long delayed is justice denied.” Learning is similar—”
― Timothy Ferriss, The 4-Hour Chef: The Simple Path to Cooking Like a Pro, Learning Anything, and Living the Good Life

“One must find the highest-frequency material.”
― Timothy Ferriss, The 4-Hour Chef: The Simple Path to Cooking Like a Pro, Learning Anything, and Living the Good Life

“In other words, the extremes inform the mean, but not vice versa.”
― Timothy Ferriss, The 4-Hour Chef: The Simple Path to Cooking Like a Pro, Learning Anything, and Living the Good Life

“This book aims to systematically overcome all of the above failure points, step-by-step.”
― Timothy Ferriss, The 4-Hour Chef: The Simple Path to Cooking Like a Pro, Learning Anything, and Living the Good Life