18+ Fernand Point Quotes On Education, Death

Fernand Point was a French chef who is often credited with revolutionizing French cuisine. He was the founder of the La Pyramide restaurant in Vienne, France, where he was known for his innovative use of ingredients and techniques. Point is considered to be one of the founding fathers of modern French cuisine and was an early advocate of the farm-to-table movement. Following is our collection on famous quotes by Fernand Point on love, life, education.

If the divine creator has taken pains to give us delicious and exquisite things to eat, the least we can do is prepare them well and serve them with ceremony. — Fernand Point

As far as cuisine is concerned one must read everything, see everything, hear everything, try everything, observe everything, in order to retain in the end, just a little bit. — Fernand Point

The duty of a good Cuisinier is to transmit to the next generation everything he has learned and experienced. — Fernand Point

There are many people who claim to be good cooks; just as there are many people who, after having repainted the garden gate take themselves to be painters. — Fernand Point

I like to start off my day with a glass of champagne...I like to wind it up with a glass of champagne, too. To be frank, I also like a glass or two in between. It may not be the universal medicine for every disease, as my friends in Reims and Epernay so often tell me, but it does you less harm than any other liquid. — Fernand Point

Every morning the cuisinier must start again at zero, with nothing on the stove. That is what real cuisine is all about. — Fernand Point

A good apprentice cook must be as polite with the dishwasher as with the chef. — Fernand Point

A Bearnaise sauce is simply an egg yolk, a shallot, a little tarragon vinegar, and butter, but it takes years of practice for the result to be perfect. — Fernand Point

Before judging a thin man, one must get some information. Perhaps he was once fat. — Fernand Point

A good meal must be as harmonious as a symphony and as well-constructed as a Norman cathedral. — Fernand Point

If he is thin, I will probably dine poorly. If he is both thin and sad, the only hope is in flight. — Fernand Point

In the orchestra of a great kitchen, the sauce chef is a soloist. — Fernand Point

Cuisine is not invariable like a Codex formula. But one must guard against tampering with the essential bases. — Fernand Point

Cooking is for capturing the taste of the food and then enhancing it, as a composer may take a theme and then delight us with his variations. — Fernand Point

Success is the sum of a lot of small things done correctly. — Fernand Point

In all professions without doubt, but certainly in cooking one is a student all his life. — Fernand Point

I'm not hard to please, I'm content with the very best. — Fernand Point

Perfection is lots of little things done well. — Fernand Point

Life Lessons by Fernand Point

1. Fernand Point taught that the quality of ingredients is paramount to the success of a dish, emphasizing the importance of freshness and seasonality.
2. He also believed that the chef should not impose their own ideas on the dish, but rather allow the ingredients to speak for themselves.
3. Lastly, he championed the idea of creating a hospitable environment in the kitchen, where cooks can learn and grow together.