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Fernand Point Quotes

I’m not hard to please, I’m content with the very best Picture Quote #1

Cuisine is not invariable like a Codex formula. But one must guard against tampering with the essential bases Picture Quote #1

A good meal must be as harmonious as a symphony and as well-constructed as a Norman cathedral Picture Quote #1

Success is the sum of a lot of small things done correctly Picture Quote #1

I’m not hard to please, I’m content with the very best Picture Quote #1

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

When I first saw you I fell in love, and you smiled because you knew

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I told you I'll be ready in FIVE minutes, stop calling me every half hour

A good apprentice cook must be as polite with the dishwasher as with the chef Picture Quote #1

Before judging a thin man, one must get some information. Perhaps he was once fat Picture Quote #1

Perfection is lots of little things done well Picture Quote #1

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 Picture Quote #1

Every morning the cuisinier must start again at zero, with nothing on the stove. That is what real cuisine is all about Picture Quote #1

In all professions without doubt, but certainly in cooking one is a student all his life Picture Quote #1

Be yourself; everyone else is already taken

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And then you meet one person and your life changes forever

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 Picture Quote #1

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 Picture Quote #1

If he is thin, I will probably dine poorly. If he is both thin and sad, the only hope is in flight Picture Quote #1

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 Picture Quote #1

Friendship Quotes

Motivational Quotes

Inspirational Quotes

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Text Quotes

I’m not hard to please, I’m content with the very best (Fernand Point Quotes) Cuisine is not invariable like a Codex formula. But one must guard against tampering with the essential bases. (Fernand Point Quotes) A good meal must be as harmonious as a symphony and as well-constructed as a Norman cathedral (Fernand Point Quotes) Success is the sum of a lot of small things done correctly (Fernand Point Quotes) I’m not hard to please, I’m content with the very best (Fernand Point Quotes) In the orchestra of a great kitchen, the sauce chef is a soloist (Fernand Point Quotes) A good apprentice cook must be as polite with the dishwasher as with the chef (Fernand Point Quotes) Before judging a thin man, one must get some information. Perhaps he was once fat (Fernand Point Quotes) Perfection is lots of little things done well (Fernand Point Quotes) 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 Quotes) Every morning the cuisinier must start again at zero, with nothing on the stove. That is what real cuisine is all about (Fernand Point Quotes) In all professions without doubt, but certainly in cooking one is a student all his life (Fernand Point Quotes) 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 Quotes) 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 Quotes) If he is thin, I will probably dine poorly. If he is both thin and sad, the only hope is in flight (Fernand Point Quotes) 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 Quotes)