American - Chef | January 16, 1948 -
I meet people, and we can get past small talk pretty quickly if they've read my books. It's a great shortcut.
Ruth Reichl
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I think of fiction as the highest calling. I'm kind of addicted to it. It's the thing that has gotten me through all the hard points in my life.
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What does happen in 'Gourmet,' we had eight test kitchens, and at any given time, there were, like, ten or twelve test cooks. And whenever anybody finished something, they would yell, 'Taste!' and everyone would go running towards it, and then taste, and then brutally deconstruct the dish.
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I learned so much in Laos. I learned that fried silkworm larvae are delicious. I learned how to make ant-egg salad.
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Laos is a country where everything is eaten. When I came back, I would find myself chopping parsley and thinking: 'Why am I throwing these stems away? They're perfectly edible.'
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My idea of good living is not about eating high on the hog. Rather, to me, good living means understanding how food connects us to the earth.
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One of the things I really love about restaurants is that in many ways, they are the ultimate democratic institutions, where you get to walk in the door, plunk down your money, and for however long that you're there, you can be anyone you want to be.
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I loved being at the 'Times,' and they were incredibly good to me. I think it's a wonderful paper, and I was really well edited.
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I think it's hard, when you're someone who likes to please people, as I am, to be a boss. I had to learn how to rein myself in and not terrify people.
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Really, the only way to face the biggest problems we have is for the government to change the way they subsidize food. The way we subsidize food makes it cheaper to go to McDonald's and get a hamburger than a salad, and that's insane.
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The way we allow children to be advertised to is shocking. Eating is a learned behavior, and we've made these kids sitting ducks for all the bad messages about industrialized food. The fact that we allow that to go on is horrifying.
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We in the media have been guilty about not doing a better job of making people understand how really simple cooking is. We've made everyone feel like they have to be a chef.
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