French Chefs Quotes

#1. To set the standard for beauty in classical and modem cookery, and attest to the distant future that the French chefs of the 19th century were the most famous in the world.

Marie-Antoine Careme

#2. In my early days, I copied the great French chefs, like most chefs do. Copying is not bad. Copying and not recognizing that you are copying is bad. For me, when I go to a restaurant and am served a dish influenced by something we created at elBulli, if it's well done, it makes me extremely happy.

Ferran Adria

#3. Would you dance, if I asked you to dance? Would you run, and never look back? Would you cry, if you saw me crying? And would you save my soul tonight?

Enrique Iglesias

#4. When I paint a portrait I want to know more than just the looks of the person. I want to know how they live and what their feelings are ... It then becomes more than just physiognomy, but the feel of the person.

Jamie Wyeth

#5. The most successful marriages were always based on both partners feeling that they had done rather well for themselves.

P.D. James

#6. Why the hell shouldn't I run away with the circus?

Sara Gruen

#7. In 10 years, there will be no more Israel.

Henry A. Kissinger

#8. the real thing behind the way folks feel is simply race prejudice - and I don't say I'm blaming those that hold it.

H.P. Lovecraft

#9. Most fatal diseases had their own specific odor, but ... none was as specific as old age.

Gabriel Garcia Marquez

#10. Who says that actors are cattle? Show me a cow who can earn a million dollars a film.

Langdon Winner

#11. I shrugged unable to deny I wasn't checking him out. "The new

Kirsty Dallas

#12. Beyond the subtle body we have something called the causal body; that's more what we are. We are a series of interconnecting awarenesses. It's like a molecular bond, DNA, a double-helix, and we can change that.

Frederick Lenz

#13. One really interesting thing for me was learning about kitchen etiquette, and the differences between an Indian kitchen and a French one. They're different in atmosphere, and also in how chefs maneuver within them.

Manish Dayal