American - Chef | January 11, 1964 -
If someone wants to order a cake, I might say, 'OK, when do you want to eat it? What time are your guests arriving? 6 P.M.? So you might be done with dinner around 8:30? Fine, you can pick up the cake at 4. Any earlier than that, it won't be good, it won't be fresh.'
Sherry Yard
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Grandma played a taste test game with my sister and me when I was 3 years old. She would blindfold us and have us guess what was on the spoon: the first flavors I got were strawberry - then coffee!
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I'm big on breakfast.
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While they're still warm, I like to sandwich a chocolate chip cookie with raspberry stracchiatella gelato.
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I want to open a destination place where you go for the best chocolate chip cookie you've ever had in your life, the biggest champagne list ever, the best fruit tarts you've tasted.
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I see City Perch as a destination restaurant.
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It's all about technique. Rotisserie sounds simple, but to really do it the right way is important so you can get really great products and let them stand on their own.
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Brush your teeth often.
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At Spago, we make all of our pasta from scratch with egg yolks, so I'm always looking for new ways to play with egg whites.
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Meringue allows me to cut out flour in a lot of desserts and make them lighter. It's just about my favorite thing to work with.
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Few people realize what a perfect ingredient brown butter can be for desserts. It adds a whole new flavor dimension.
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I can't sit still.
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