American - Chef | January 16, 1948 -
I was in Berkeley when the food energy in America was in Berkeley. Then it moved to Los Angeles, and I went to Los Angeles. It moved to New York, and I went there.
Ruth Reichl
FoodNew YorkEnergyAmericaNew
The implications of Americans devoting their lives to fast food are more profound than the fact that our kids aren't eating well. There are real repercussions that we need to know about and think about.
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The truth is, as much as I loved writing restaurant reviews, it always felt very self-indulgent to me. It was so much fun, I loved doing it, but there's so much else to say about food.
TruthFoodFunMeWritingTruth Is
I like to work. I believe that work helps us find our self worth.
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When I came to 'Gourmet,' I had no clue how to run a magazine; for television, I am fascinated to learn about editing.
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A real woman is someone who knows what she wants. If you want to stay home, that's fine, but you have to be clear-eyed.
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I don't care what a lot of anonymous strangers think about restaurants.
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Some magazines are run from the top down, where the editor-in-chief decides what every article is going to be and who's going to write them, and then they're doled out. My idea is to do it the opposite way, to do it from the bottom up.
DownRunWayWriteTopOut
I came from a family where, you know, we sat down at the table every night, and you better have a story to tell. My father never wrote his stories down. And you know, I learned that they went farther if you wrote them down.
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I bake bread nearly every day; I use Jim Lahey's no-knead method and leave it to rise overnight.
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I don't have my own garden; we're on shale and in the woods. And if I did have a garden, the deer and chipmunks and squirrels and bears would eat everything anyway.
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Let's face it: my life tends to revolve around food, and I love feeding people.
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