Fernand Point Quotes

#1. In the orchestra of a great kitchen, the sauce chef is a soloist.

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#2. A Bearnaise sauce is simply an egg yolk, a shallot, a little tarragon vinegar, and butter, but it takes years of practice for the result to be perfect.

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#3. Every morning the cuisinier must start again at zero, with nothing on the stove. That is what real cuisine is all about.

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#4. Perfection is lots of little things done well.

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#5. Cooking is for capturing the taste of the food and then enhancing it, as a composer may take a theme and then delight us with his variations.

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#6. The duty of a good Cuisinier is to transmit to the next generation everything he has learned and experienced.

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#7. A good meal must be as harmonious as a symphony and as well-constructed as a Norman cathedral.

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#8. If the divine creator has taken pains to give us delicious and exquisite things to eat, the least we can do is prepare them well and serve them with ceremony.

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#9. I'm not hard to please, I'm content with the very best.

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#10. Success is the sum of a lot of small things done correctly.

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#11. If he is thin, I will probably dine poorly. If he is both thin and sad, the only hope is in flight.

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#12. As far as cuisine is concerned one must read everything, see everything, hear everything, try everything, observe everything, in order to retain in the end, just a little bit.

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#13. There are many people who claim to be good cooks; just as there are many people who, after having repainted the garden gate take themselves to be painters.

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#14. A good apprentice cook must be as polite with the dishwasher as with the chef.

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#15. Cuisine is not invariable like a Codex formula. But one must guard against tampering with the essential bases.

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#16. Before judging a thin man, one must get some information. Perhaps he was once fat.

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#17. In all professions without doubt, but certainly in cooking one is a student all his life.

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