Perfume Genius Quotes

The secret to having an epically beloved bakery is consistency.

I want every dish to be a ten.

I don't care if you're doing haute cuisine or burgers and pizza, just do it right.

Simple ingredients, treated with respect... put them together and you will always have a great dish.

I tell everybody the same thing: You have to make every dish so when you taste it, you should remember it when you go home.

I have a goal so lofty it's almost embarrassing to talk about. And that's to be the best restaurant in the world.

Bad food is made without pride, by cooks who have no pride, and no love. Bad food is made by chefs who are indifferent, or who are trying to be everything to everybody, who are trying to please everyone... Bad food is fake food... food that shows fear and lack of confidence in people's ability to discern or to make decisions about their lives.

Creating deluxe cuisine is like playing a sport. Always competitive. Always challenging. And if you slow down a bit, you can no longer return to the top level.

Chef Michel Richard is always at the top of his game.

My dream as a passionate cook has been to go to Le Cordon Bleu. Never could my most incredible dream have lived up to the experience. The food, the lesson, the chef, the ingredients - all the best of the best. I see why Le Cordon Bleu is world-renowned.

I sometimes feel that more lousy dishes are presented under the banner of pate than any other.

One lesson learned is you've got to finish the scenario with excellence. You just cannot stop. You have to complete this, and I think that's where Apple has taught us all what experience excellence means in the creation of categories.

A good restaurant is like a vacation; it transports you, and it becomes a lot more than just about the food.

Lowbrow ingredients don't equal inexpensive or not tasty food. In fact, it requires even more skill to make something simple into something spectacular.

For me, the good food starts with good product.

Cheesecake Factory is great. It should have Michelin stars.

Even more then long hours in the kitchen, fine meals require ingenious organization and experience which is a pleasure to acquire.

The one thing I always talk about in terms of restaurants is consistency.

I'm no different than anyone. If you get more games, you're in the rhythm; that gives you confidence.

Happiness is German engineering, Italian cooking, and Belgian chocolate.

The key to success is to learn to do something right and then do it right every time.

The fricassee with dumplings is made by a Mrs. Miller whose husband has left her four times on account of her disposition and returned four times on account of her cooking.

Quantity produces quality. If you only write a few things, you're doomed.

Lasting achievement, whatever the endeavor, comes from a commitment to excellence every step of the way.

Life is a play.It's not its length,but its performance that counts.