Chefs who cook in these ivory towers are in control in their own world. We try to approximate … - David Castle

Same topic Authors

Quote of the day

To me, when one is writing sometimes about a very specific subject with very specific people, I feel like if that story doesn't cross over, it's not working. That's very beautiful to me, to be sitting in Berlin and there's an actor reading my book in German. I don't even know what's going on, except I know to feel my own rhythms in another language and say, "If this is going well, I think everyone should laugh around now. " Then maybe there's laughter, and for me, it reminds me of how story can move around the world.

David Castle

Chefs who cook in these ivory towers are in control in their own world. We try to approximate that world as best we can, but ultimately our goal is to please our clients.

Control, Goal, Ivory Tower, Towers, Trying

Same Author Quotes

Our clients wanted the restaurant experience, not their mother's buffet dinner - so we reached out to that world and hired a series of restaurant chefs: Robb Garceau from Jean Georges, Cornelius Gallagher from Oceana. Cornelius completely revolutionized our menu; he did a stint at El Bulli, and one of the techniques he brought back was sous-vide cooking. Our current chef, Patrick Phelan, continues to grow the vision.

Completely, Cooking, Hired, Mother, Revolutionized, Vision

We take it into account from the very beginning and try to steer couples toward items that lend themselves to those circumstances. Sometimes we have to steer a little more forcefully - you can't fry French fries in the New York Public Library.

Couple, Couples, Forcefully, French, New York, Trying

Our expertise is preparing foods in tough environments. We have a kitchen where we grill and roast and make smelly stuff happen, and then bring it to the site and warm it in a way that makes it taste just-cooked.

Happen, Kitchen, Roast, Stuff Happens, Way

If you were to go to a restaurant and disagree with Daniel Boulud, he'd probably throw something at you. Restaurant chefs have a problem with caterers because we accommodate special requests, but great service is about getting exactly what you want.

Boulud, Chef, Requests, Special, Want

Playfulness. We've baked Mallomars and Rice Krispies treats, made milkshakes, and even built a macaron cake in the shape of a Christmas tree. These items remind people of their childhood; we just re-create them with adult flavors.

Built, Cake, Christmas, Flavors, People, Tree