Fernand Point Quotes

#1. I believe Fernand Point is one of the last true gourmands of the 20th century. His ruminations are extraordinary and thought-provoking. He has been an inspiration for legions of chefs.

Thomas Keller

#2. Fernand Point's philosophy instilled what cuisine is all about: generosity and hugeness of heart.

Charlie Trotter

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

Fernand Point

#4. Mumbai's infectious. Once you start living in Mumbai, working in Mumbai, I don't think you can live anywhere else.

Yash Chopra

#5. Forget the resolutions. Forget control and discipline ... too much work. Instead try experimenting. Go in search of something to fall in love with ... something about yourself, your career, your spouse

Dale Dauten

#6. In one's youth every person and every event appear to be unique. With age one becomes much more aware that similar events recur. Later on, one is less often delighted or surprised, but also less disappointed than in earlier years.

Albert Einstein

#7. Hic jacet Arthurus Rex quandam Rexque futurus - the once and future king.

T.H. White

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

Fernand Point

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

Fernand Point

#10. It is true that you get what you tolerate.

Henry Cloud

#11. SQUATS, Clementine! And don't stop until class is over. You legs look like they'd snap under the weight of a sack of flour. How do you walk around on those things?"
"I don't know, Professor. One foot in front of the other, I guess.

Christine Manzari

#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.

Fernand Point

#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.

Fernand Point

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

Fernand Point

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

Fernand Point

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

Fernand Point

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

Fernand Point

#18. 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.

Fernand Point

#19. Achmed: Two Jews walk into a bar...
Jeff: No no no no no
Achmed: You don't let Jews in your bar? You racist bastard.

Jeff Dunham

#20. This book is a guide to living life the right way, like the Bible is for crazies and weak people (JK, bro), this book should be to you.

Eugene Mirman

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

Fernand Point

#22. The great truths of Christianity do not belong to the professional theologians alone, but to every person who calls upon the name of Christ.

Paul Washer

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

Fernand Point

#24. Net neutrality is the principle forbidding huge telecommunications companies from treating users, websites, or apps differently - say, by letting some work better than others over their pipes.

Marvin Ammori

#25. In their huge bedroom that night, Tyr said to Thor, "I hope you know what you are doing."

"Of course I do," said Thor. But he didn't. He was just doing whatever he felt like doing. That was what Thor did best.

Neil Gaiman

#26. A brand is a promise. A good brand is a promise kept.

Muhtar Kent

#27. 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.

Fernand Point

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

Fernand Point

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

Fernand Point

#30. For nothing [ ... ] is more heavenly than to resist and to yield; to yield and to resist.

Virginia Woolf

#31. 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.

Fernand Point

#32. We are the whole life that we have lived, its highs and lows, its fortunes and its hardships; we are the sum of the ghosts that haunt us ...

Yasmina Khadra

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

Fernand Point