Care and Feeding Quotes

“It was a revelation to learn how many delicious things a person could make from a handful of humble commodity ingredients, using only basic technique and proper seasoning. Onions, flour, potatoes, leeks, eggs, milk, salt, pepper, a metric fuck-ton of butter, and sometimes stocks, or heavy cream, cheese, or sugar: these were the building blocks for such new (to me) wonders as pâte à choux, pommes Anna, pommes boulangère, gratin dauphinois, crème anglaise, potage parmentier, and soupe à l' oignon gratinée.”
― Laurie Woolever, Care and Feeding: A Memoir – A Candid, Funny, and Devastating Story of the Food World and a Cultural Reckoning

“Most human beings have more desires than opportunities in life. Those whom the gods will destroy are provided with desire and opportunity in equal measure.”
― Laurie Woolever, Care and Feeding: A Memoir – A Candid, Funny, and Devastating Story of the Food World and a Cultural Reckoning

“Tsukiji Market, Robot Restaurant, Yakitori Toriki, and the Albatross Bar, where”
― Laurie Woolever, Care and Feeding: A Memoir – A Candid, Funny, and Devastating Story of the Food World and a Cultural Reckoning

“We were still hungry, and decided to stop at a nondescript seaside restaurant, where we ate grilled sardines and planks of meaty, snow-white monkfish drizzled in olive oil and salt, with a few boiled potatoes and a carafe of rosé. The fish had been out of the sea for less than two hours, the waiter told us, and why would he lie? The sea was right there next to us. I'm not going to say that the fish and the potatoes and the wine were so much better than what we'd eaten at El Bulli, but it was all quite good, and a relief to sit in a chair, use a fork, see the charred skin, and pick out the bones.”
― Laurie Woolever, Care and Feeding: A Memoir – A Candid, Funny, and Devastating Story of the Food World and a Cultural Reckoning

“We slurped cool briny oysters wrapped in a gossamer sheet of warm pancetta fat and topped with a sweet green pistachio emulsion. We frantically scooped up disappearing clouds of Parmesan "air" with muesli. We popped bubbles of melon caviar between our tongues and the roofs of our mouths. We crunched down on delicate coils of sweet and salty olive oil spring candy. It was delicious, surprising, strange, and fun to eat this food.”
― Laurie Woolever, Care and Feeding: A Memoir – A Candid, Funny, and Devastating Story of the Food World and a Cultural Reckoning

“After the interview and photo shoot, Cantu invited us to dinner at Moto, where we ate a poached scallop and "pearls" of squid ink sealed inside a polymerized shell made from a buttery saffron and seafood broth; beet-flavored cotton candy, sweet and earthy and fantastic; a menu printed on fully edible paper, with ink that tasted like a tangy aged Manchego cheese; and freeze-dried ice cream pellets with twenty-five-year-old balsamic vinegar, with the richness and complexity of a Sauternes.”
― Laurie Woolever, Care and Feeding: A Memoir – A Candid, Funny, and Devastating Story of the Food World and a Cultural Reckoning

“I did a deep dive into Japanese savory ice cream, flavored with the likes of octopus, cactus, ox tongue, wasabi, chicken wing and crab.”
― Laurie Woolever, Care and Feeding: A Memoir – A Candid, Funny, and Devastating Story of the Food World and a Cultural Reckoning