Graham Kerr quotes
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“I prefer to regard a dessert as I would imagine the perfect woman: subtle, a little bittersweet, not blowsy and extrovert. Delicately made up, not highly rouged. Holding back, not exposing everything and, of course, with a flavor that lasts.”
-- Graham Kerr -
“The internet has become such a great tool not just for chefs but for everyone. The net has given everyone the tools to see and almost experience new and different ideas.”
-- Graham Kerr -
“I do the cooking at home. Where we eat no more than 100 grams of meat a day and have 'tons' of fresh vegetables. I prepare the vegetables with a wide range of herbs, spices and such. We also keep on hand lots of fruit, yogurt and great breads.”
-- Graham Kerr -
“All my jobs have been with food in one way or another since 1948. My parents were in the hotel business, and I just loved the warm hearted people who worked so hard with such good humor.”
-- Graham Kerr -
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“If this is coffee, please bring me some tea; but if this is tea, please bring me some coffee.”
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“Eating is always a decision, nobody forces your hand to pick up food and put it into your mouth.”
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“All the things I really like to do are either immoral, illegal or fattening.”
Source : "The Knock at the Stage Door". Reader's Digest, December 1933.
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“My idea of the perfect bottom would be nice, bubbly, curvy, firm, maybe a little bit bouncy.”
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“The most valuable thing you can make is a mistake. You can't learn anything from being perfect.”
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“I think all chefs who pursue great flavor have good ethics.”
Source : "Chef Dan Barber pioneers ethical approach to creating flavor but may prickle some purists", www.foxnews.com. October 10, 2012.
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