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“When you have eliminated all which is impossible, then whatever remains, however improbable, must be the truth.”
― The Case-Book of Sherlock Holmes
― The Case-Book of Sherlock Holmes
“I hate to hear you talk about all women as if they were fine ladies instead of rational creatures. None of us want to be in calm waters all our lives.”
― Persuasion
― Persuasion
“Is there any point to which you would wish to draw my attention?'
'To the curious incident of the dog in the night-time.'
'The dog did nothing in the night-time.'
'That was the curious incident,' remarked Sherlock Holmes.”
― Silver Blaze
'To the curious incident of the dog in the night-time.'
'The dog did nothing in the night-time.'
'That was the curious incident,' remarked Sherlock Holmes.”
― Silver Blaze
“You pierce my soul. I am half agony, half hope...I have loved none but you.”
― Persuasion
― Persuasion
“You can accomplish anything, anything at all, if you set your mind to it. One must adopt a can-do-anything attitude. You were a professional. You didn't say no, not ever. You didn't complain. You didn't get tired. And you showed up, no matter what. You got there. Nothing but nothing kept you from reaching that kitchen.
Also, you accepted the implicit obligation of excellence. Every effort would be your absolute best. Otherwise it was simply not worth doing. At the same time, you accepted that your best was never your best and never could be because you could always work faster, cleaner, more efficiently.
Many of the changes a formal culinary education wrought were in one's attitude, a kind of tougher-than-thou stance. I'm tougher than you, faster than you, better than you. I'm a chef. I work in inhuman conditions, and I like it that way. I don't have to sleep every day if there's work to be done now, you get the work done. Only got a couple hours' sleep last night, and you've got eighteen more hours of work ahead of you. Good. You like that. You're a chef. You can sleep later.”
― The Soul of a Chef: The Journey Toward Perfection
Also, you accepted the implicit obligation of excellence. Every effort would be your absolute best. Otherwise it was simply not worth doing. At the same time, you accepted that your best was never your best and never could be because you could always work faster, cleaner, more efficiently.
Many of the changes a formal culinary education wrought were in one's attitude, a kind of tougher-than-thou stance. I'm tougher than you, faster than you, better than you. I'm a chef. I work in inhuman conditions, and I like it that way. I don't have to sleep every day if there's work to be done now, you get the work done. Only got a couple hours' sleep last night, and you've got eighteen more hours of work ahead of you. Good. You like that. You're a chef. You can sleep later.”
― The Soul of a Chef: The Journey Toward Perfection
Anna’s 2025 Year in Books
Take a look at Anna’s Year in Books, including some fun facts about their reading.
120 books
|
81 friends
170 books
|
52 friends
79 books
|
82 friends
69 books
|
105 friends
3 books
|
78 friends
0 books
|
52 friends
67 books
|
27 friends
693 books
|
82 friends
More friends…
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