Pastry is different from cooking because you have to consider the chemistry, beauty and flavor. It's not just sugar and eggs thrown together. I tell my pastry chefs to be in tune for all of this. You have to be challenged by using secret or unusual ingredients.
I have seen the best of you, and the worst of you, and I choose both.
-
Sarah Kay
You are beautiful like demolition. Just the thought of you draws my knuckles white. I don’t need a god. I have you and your beautiful mouth, your hands holding onto me, the nails leaving unfelt wounds, your hot breath on my neck. <span style="margin:15px; display:block"></span>The...
-
Henry Rollins
You've got to have someone who loves your body. Who doesn't define you, but sees you. Who loves what he sees. Who you don't have to struggle to be good enough for.
-
Deb Caletti
You stay safe, You love. You survive. You laugh and cry and struggle and sometimes you fail and sometimes you succeed. You Push.
-
Carrie Ryan
Once you figure out who you are and what you love about yourself, I think it all kind of falls into place.
-
Jennifer Aniston
More Quotes By Ron BenIsrael
In the past few years, we've been doing amazing stuff with desserts. Pastry chefs have been using herbs and spices in their desserts. So vanilla cake doesn't have to be just vanilla, it can have a little thyme. Or you could have a custard with...
Your best creative assets do not occur unless you do a mental shift. You have to be in a positive frame of mind because inspiration is fleeting. I walk to work for inspiration and to clear my mind.
I did a cake for the 60th birthday of Elton John, for Britney Spears' 27th birthday and for the 'Circus' album she put out - the cake had circus themes. I prepared a cake for a surprise 82nd birthday event for the architect Frank Gehry;...
Pastry is different from cooking because you have to consider the chemistry, beauty and flavor. It's not just sugar and eggs thrown together. I tell my pastry chefs to be in tune for all of this. You have to be challenged by using secret or...
I have a crusade against fondant, also shortening. There's no reason why wedding cakes can't taste good if you know what you're doing.
