“A good cook is not necessarily a good woman with an even temper. Some allowance should be made for artistic temperament.”
X. Marcel Boulestin, chef, food writer (1878-1943)
‘Simple French Cooking for English Homes’ (1923)
“Cooks are in some ways very much like actors; they must be fit and strong, since acting and cooking are two of the most exacting professions. They must be blessed - or cursed, whichever way you care to look at it - with what is called the artistic temperament, which means that if they are to act or cook at all well, it cannot be for duds or dummies.”
Andre Simon (1877-1970),
‘The Concise Encyclopedia of Gastronomy’ (1952)
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