Manish Dayal Quotes

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.

The French cook; we open tins.

You've got to be in your kitchens, or it all falls apart.

Chef: Any cook who swears in French.

People come up to me all the time and ask how I stay the way I am, and it's no secret. The first lesson a chef needs to learn is how to handle a knife; the second is how to be around all that food.

I've learned how to make a nice souffle, a little mac and cheese.

Everyone could use instructions on every aspect of cooking: pantry, storage, refrigeration, cooking, what to buy. Everyone that I come into contact with could use help.

You have no choice as a professional chef: you have to repeat, repeat, repeat, repeat until it becomes part of yourself. I certainly don't cook the same way I did 40 years ago, but the technique remains. And that's what the student needs to learn: the technique.

The best way to get anybody's attention is dinner. I have good kitchen skills and good grocery shopping skills.

Be sure to read a recipe all the way through before you cook. The time it saves you in the long run is invaluable.

It's very important in a restaurant to really do the right hiring because there's no restaurant that you have one cook and one chef and nobody else in the kitchen. Generally you have five, ten, 15 people with you. So that's really important is to train them right, but first you have to hire the right people.

Ever since I read 'Kitchen Confidential,' I saw a little light bulb go off. Being a chef is like being on a pirate ship; it's not like 'Who Is Killing the Great Chefs of Europe?' or whatever my impression was as I was growing up.

No chaos, no creation. Evidence: the kitchen at mealtime.

Recipes are important but only to a point. What's more important than recipes is how we think about food, and a good cookbook should open up a new way of doing just that.

I'm a better cook and more of a perfectionist than my mother.

Preparing food is not just about yourself and others. It is about everything!

As young cook, especially in France, they're very tough in the kitchen. The idea is to make you humble and learn fast.

I'm the kind of girl who thinks about what she's gonna cook for dinner when she's finishing her lunch.

Every cook has to learn how to govern the state.

Both my parents are chefs... I grew up in a restaurant and was always surrounded by cooks. I love food.

You have to be disciplined about being in the kitchen.

As a chef, I like to be totally prepared. I'm so big on lists. I love lists.

I am driven by ingredients. My Italian heritage and French training inevitably poke through as well, guiding my techniques.

I like a very clean kitchen, and when I'm cooking, I try to clean as I go.

I learned to cook when I was ten, and I could cook a whole meal for my family by thirteen - and I'm talking the chapatis as well.