Lorenz Duremdes

“If you can visualize the food on the plate before you start cooking, it means, inevitably, that you can be more precise with portions: how often have you prepared a roast dinner intended for six but ended up creating enough food for a dozen? Picture it on the plate first, and you’ll not only get a better meal but save on waste as well—though do take into consideration the people who’ll want second helpings.”
― Marco Pierre White, The Devil in the Kitchen: Sex, Pain, Madness, and the Making of a Great Chef

“Actively self-reflecting on the approaches that you are taking fosters a strategic stance that is really important in life. Strategic thinking distinguishes between people of comparable ability and effort. This can make the difference between people who achieve and people who have the potential to achieve, but don’t.”
― Patricia Chen.

“They can be seen as givers in their inability to confront situations. This can have a benefit of appearing to be trying in a relationship, yet distancing themselves. This ultimately exhausts them and overwhelms them to the point of poor me.”
― Dr. Sandra Smith-Hanen, Hiding In The Light: Understanding Avoidant Personality Disorder

“Great chefs have three things in common: first, they accept and respect mother nature as a true artist; second, everything they do is an extension of them as a true person; and third, they give you insight into the world they were born into.”
― Marco Pierre White, The Devil in the Kitchen: Sex, Pain, Madness and the Making of a Great Chef