The Chef Says: Quotes, Quips, and Words of Wisdom (Princeton Architecture Press 2014) is both the start of great dinner conversation – and a conversation among chefs. If Fernand Point starts the conversation with “There are many people who claim to be good cooks, just as there are many people who, after having repainted the garden gate, take themselves to be painters.” (p. 10) then Gabrielle Hamilton continues it.
Compilers and editors, as well as owners of Kitchen Arts and Letters, Nach Waxman and Matt Sartwell are as succinct and purposeful in their Introduction as the chefs are: “We want it to be a spur to the creative thinking processes of cooks and chefs.” (p. 5)
And spur this little, handsome book will be. Use it when you cook – or when you are talking to your teenager about doing their homework. Daniel Boulud will come in handy: “Remember, it is never the knife’s fault.” (p. 83) and maybe, just maybe, anger will turn into a laugh.