Elizabeth

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Psych: The Story ...
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by Paul Bloom (Goodreads Author)
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Anthony Bourdain
“A three-star Italian chef pal of mine was recently talking about why he — a proud Tuscan who makes his own pasta and sauces from scratch daily and runs one of the best restaurant kitchens in New York — would never be so foolish as to hire any Italians to cook on his line. He greatly prefers Ecuadorians, as many chefs do: 'The Italian guy? You screaming at him in the rush, "Where's that risotto?! Is that fucking risotto ready yet? Gimme that risotto!" . . . and the Italian . . . he's gonna give it to you . . . An Ecuadorian guy? He's gonna just turn his back . . . and stir the risotto and keep cooking it until it's done the way you showed him. That's what I want.”
Anthony Bourdain, Kitchen Confidential: Adventures in the Culinary Underbelly

Anthony Bourdain
“The last thing a chef wants in a line cook is an innovator, somebody with ideas of his own who is going to mess around with the chef's recipes and presentations. Chefs require blind, near-fanatical loyalty, a strong back and an automaton-like consistency of execution under battlefield conditions.”
Anthony Bourdain, Kitchen Confidential: Adventures in the Culinary Underbelly

Anthony Bourdain
“You might get the impression from the specifics of my less than stellar career that all line cooks are wacked-out moral degenerates, dope fiends, refugees, a thuggish assortment of drunks, sneak thieves, sluts and psychopaths. You wouldn't be too far off base.”
Anthony Bourdain, Kitchen Confidential: Adventures in the Culinary Underbelly

Erin Kellison
“True fear has nothing to do with what might happen to you, however painful or vile that might be. True fear is all about what might happen to someone you love.”
Erin Kellison, Shadow Bound

Anthony Bourdain
“At the base of my right forefinger is an inch-and-a-half diagonal callus, yellowish-brown in color, where the heels of all the knives I've ever owned have rested, the skin softened by constant immersion in water. It distinguishes me immediately as a cook, as someone who's been on the job a long time. You can feel it when I shake my hand, just as I feel it on others of my profession. It's a secret sign, a sort of Masonic handshake without the silliness.”
Anthony Bourdain, Kitchen Confidential: Adventures in the Culinary Underbelly

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