Quotes from Master Chefs

Sometimes we photographers rely too much on photography related material to inspire our work. I've just read an article in the Australian Gourmet Traveler regarding quotes from famous Master Chefs. Here are some of them:

Know your priorities
I like to ask young apprentice applicants "Would you prefer your own restaurant one day, or a televison career?" If they answer the latter, it's pretty clear they are entering the wrong game." Teage Ezard, Ezard and Gingerboy, Melbourne

Walk before you run
The most important thing is not to run before you can walk. Learn the classic foundations of the craft first. Learn the rudiments of the kitchen from the beginning. Until you have mastered the basics, you will never be able to create your own individual style. Too many young chefs rely on technology without understanding it. Technology should never overtake the taste, flavour and texture of an ingredient. This should always be respected first and modern equipment only used to bring out the best in the produce we use. Also, ask plenty of questions and if you don't fully understand the answer, make sure you keep asking why. Heston Blumenthal, The Fat Duck, Bray

Mind your vital Organs
I expect all my staff to be self critical. I ask them to ask themselves one question when looking at what they have just achieved: Are you satisfied with that, I mean really satisfied? If the answer is no, then they are instructed to take their little Victorinox paring knife from their cute little TAFE issue-red toolbox and remove their own spleen. Mark Best, Marque, Sydney

Love what you do
To be a chef, you have to have passion for food, cooking and eating - the last being hugely important. With passion, you're halfway there. Technique can be taught, passion can't. Finally you've got to love what you do; this is not about just making a buck, if that's the case, do something else. The joy lies in the buzz, the satisfied and happy guest, the thank you. It really is a tough business, but it really is sweet. Tetsuya Wakuda, Tetsuya's, Sydney

Keep the faith
Be single-minded and fanatical, keep your head down but your eyes up, don't let history dictate your treatment of staff, let your food do the talking and don't chase dollars, don't copy others and keep faith in the fact that what you are doing is worthwhile and some day people are going to notice. Ben Shewry, Attica, Melbourne


Ride your time
For the first five years, just say 'yes'. After that, question everything. Dan Hunter, Royal Mail Hotel, Dunkeld

The last word
To become a chef doesn't ake the four years of an apprenticeship, it takes a lifetime - so don't quit. Giovanni Pilu, Pilu at Freshwater, Sydney