American - Chef | January 11, 1964 -
Baking is both an art and a science.
Sherry Yard
ScienceArtBakingBoth
Once you have a chocolate-chip cookie with whole-wheat flour, you never go back.
YouBackGoNeverCookieOnce
I learned that things taste better on pretty plates.
BetterTastePrettyThingsLearned
Efficiency is key to a successful kitchen. Clean your station as you go. Make yourself aerodynamic. Buy the best. Taste ingredients as you go.
BestYourselfKitchenKeyEfficiency
The essence of a thoughtful spring menu is bringing the table to life with flavorful color!
LifeSpringColorThoughtfulTable
Truth is, I love to play bartender and assist my husband at the BBQ.
LoveTruthHusbandTruth IsPlay
The Governors Ball is like a big birthday party, and all these stars are like excited kids running around - 'Oooo, look at my pretty new dress!' And what's the best, most fun surprise at a birthday party? When the cake comes out!
BirthdayStarsBestFunDressCake
Sugar is my friend, not my love. I always season sugar with a bit of acid or salt. Listen to your tongue.
LoveFriendTongueSaltSugarYour
Promise less, deliver more.
MorePromiseDeliverLess
Desserts are all about form and function, about warm and hot and cold. I want every component to hit your palate on different levels at different times.
ColdWarmWantHotDifferentYour
It's all about the fruit. A crumble should maintain the integrity of the fruit.
IntegrityFruitMaintainShould
I'd rather bake 14 times a day than bake one time a day and have all the bakers go home, and then everything's 14 hours old by the time anyone eats it. No.
HomeTimeDayGoOldEverything
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