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Cleaning as you go, not waiting to clean, separated true chefs and cooks from everyone else.
Dan Charnas • Work Clean: The Life-Changing Power of Mise-En-Place to Organize Your Life, Work and Mind
of The Art of Simple Food by Chez Panisse founder Alice Waters lined the wall behind the bar.
Timothy Ferriss • The 4-Hour Chef: The Simple Path to Cooking Like a Pro, Learning Anything, and Living the Good Life
KITCHEN AND LIFE “The first is: Never serve anything you wouldn’t want to eat. Never serve crap. It’s Rule Number 1. You can have a high standard on everything. Rule Number 2: When things get really busy, instead of just plowing ahead, trying to work as fast as you can, and just going through all the tickets, he always would tell me, ‘Step back and
... See moreFerriss, Timothy • Tools of Titans: The Tactics, Routines, and Habits of Billionaires, Icons, and World-Class Performers
Nobody knows what they’re doing before they do it.
Will Guidara • Unreasonable Hospitality: The Remarkable Power of Giving People More Than They Expect
Mark Bittman, one of the funniest men I know and author of the much-missed “Minimalist” column in the New York Times. The first time I had it, I thought: this tastes just like perfect
Timothy Ferriss • The 4-Hour Chef: The Simple Path to Cooking Like a Pro, Learning Anything, and Living the Good Life
I will eat bread in restaurants.
Anthony Bourdain • Kitchen Confidential: Adventures in the Culinary Underbelly
The star chefs, men like Ducasse and Guérard and Bras and Troisgros, enjoy a level of celebrity and popular prestige reserved in other countries for the gods of sport and television.