Quotes by Fernand Point - Page 1

Perfection is lots of little things done well.
Fernand Point / Chef
Done
Littles
Perfection
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I'm not hard to please, I'm content with the very best.
Fernand Point / Chef
Hard
Please
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Success is the sum of a lot of small things done correctly.
Fernand Point / Chef
Done
Small Things
Things Done
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In the orchestra of a great kitchen, the sauce chef is a soloist.
Fernand Point / Chef
Food
Cooking
Kitchen
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A good apprentice cook must be as polite with the dishwasher as with the chef.
Fernand Point / Chef
Food
Chef
Dishwashers
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Before judging a thin man, one must get some information. Perhaps he was once fat.
Fernand Point / Chef
Men
Information
Judging
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In all professions without doubt, but certainly in cooking one is a student all his life.
Fernand Point / Chef
Cooking
Doubt
Students
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A good meal must be as harmonious as a symphony and as well-constructed as a Norman cathedral.
Fernand Point / Chef
Cathedrals
Meals
Symphony
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If he is thin, I will probably dine poorly. If he is both thin and sad, the only hope is in flight.
Fernand Point / Chef
Chef
Dine
Flight
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The duty of a good Cuisinier is to transmit to the next generation everything he has learned and experienced.
Fernand Point / Chef
Food
Cooking
Generations
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Cuisine is not invariable like a Codex formula. But one must guard against tampering with the essential bases.
Fernand Point / Chef
Cuisine
Essentials
Formulas
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Every morning the cuisinier must start again at zero, with nothing on the stove. That is what real cuisine is all about.
Fernand Point / Chef
Zero
Morning
Cuisine
Real
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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 / Chef
Cooking
Delight
Variation
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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 / Chef
Food
Practice
Years
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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 / Chef
Claims
Garden
People
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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 / Chef
Food
Pain
Taken
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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 / Chef
Littles
Order
Trying
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I like to start off my day with a glass of champagne...I like to wind it up with a glass of champagne, too. To be frank, I also like a glass or two in between. It may not be the universal medicine for every disease, as my friends in Reims and Epernay so often tell me, but it does you less harm than any other liquid.
Fernand Point / Chef
Glasses
Wind
Wine
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Place a lump of fresh butter in a pan or egg dish and let it melt - that is, just enough for it to spread, and never, of course, to crackle or sit; open a very fresh egg onto a small plate or saucer and slide it carefully into the pan; cook it on heat so low that the white barely turns creamy, and the yolk becomes hot but remains liquid; in a separate saucepan, melt another lump of fresh butter; remove the egg onto a lightly heated serving plate; salt it and pepper it, then very gently pour this fresh, warm butter over it
Fernand Point / Chef
Eggs
Hot
White
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Fernand Point Quotes - Page 1

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