Words matter. These are the best Sherry Yard Quotes, and they’re great for sharing with your friends.
Efficiency is key to a successful kitchen. Clean your station as you go. Make yourself aerodynamic. Buy the best. Taste ingredients as you go.
I can’t sit still.
I shop at the farmers’ market twice a week.
The Governors Ball is like a big birthday party, and all these stars are like excited kids running around – ‘Oooo, look at my pretty new dress!’ And what’s the best, most fun surprise at a birthday party? When the cake comes out!
I learned that things taste better on pretty plates.
If someone wants to order a cake, I might say, ‘OK, when do you want to eat it? What time are your guests arriving? 6 P.M.? So you might be done with dinner around 8:30? Fine, you can pick up the cake at 4. Any earlier than that, it won’t be good, it won’t be fresh.’
Brush your teeth often.
I’m big on breakfast.
The essence of a thoughtful spring menu is bringing the table to life with flavorful color!
Meringue allows me to cut out flour in a lot of desserts and make them lighter. It’s just about my favorite thing to work with.
In baking, cooks need to understand ingredient ratios.
Baking is both an art and a science.
Sugar is my friend, not my love. I always season sugar with a bit of acid or salt. Listen to your tongue.
Truth is, I love to play bartender and assist my husband at the BBQ.
While they’re still warm, I like to sandwich a chocolate chip cookie with raspberry stracchiatella gelato.
At Spago, we make all of our pasta from scratch with egg yolks, so I’m always looking for new ways to play with egg whites.
Any opportunity I get to melt butter, I continue on to the ‘noisette’ stage.
Once you have a chocolate-chip cookie with whole-wheat flour, you never go back.
I see City Perch as a destination restaurant.
The composition of my desserts is taken care of by the farmers’ market.
In California, you’re on a first-name basis with fruit. You take a beautiful Blenheim, you don’t want to mess with it.
The appetite starts with the eye.
It’s all about the fruit. A crumble should maintain the integrity of the fruit.
Desserts are all about form and function, about warm and hot and cold. I want every component to hit your palate on different levels at different times.
Caramel gives chocolate a run for its money.
