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“Every beginner possesses a great potential to be an expert in his or her chosen field.”
― Lailah Gifty Akita, Think Great: Be Great!

“Too often we only identify the crucial points in our lives in retrospect. At the time we are too absorbed in the fetid detail of the moment to spot where it is leading us. But not this time. I was experiencing one of my dad’s deafening moments. If my life could be understood as a meal of many courses (and let’s be honest, much of it actually was), then I had finished the starters and I was limbering up for the main event. So far, of course, I had made a stinking mess of it. I had spilled the wine. I had dropped my cutlery on the floor and sprayed the fine white linen with sauce. I had even spat out some of my food because I didn’t like the taste of it.

“But it doesn’t matter because, look, here come the waiters. They are scraping away the debris with their little horn and steel blades, pulled with studied grace from the hidden pockets of their white aprons. They are laying new tablecloths, arranging new cutlery, placing before me great domed wine glasses, newly polished to a sparkle. There are more dishes to come, more flavors to try, and this time I will not spill or spit or drop or splash. I will not push the plate away from me, the food only half eaten. I am ready for everything they are preparing to serve me. Be in no doubt; it will all be fine.â€� (pp.115-6)”
― Jay Rayner, Eating Crow: A Novel of Apology

“Slowly, Delphine began to understand that each dish was created, not merely cooked as one would cook a slice of toast. Each had its own beauty and depth: its own poetry.
Course after course, the finished plates were passed among the chefs and sampled with care: small briny oysters from Corsica were nestled into a bed of pink rock salt; white asparagus were trimmed and served alongside a smoked duck salad; cream-fed pork was braised with pears and apples, and new potatoes were browned in duck fat and dusted with late summer truffles. Each dish was more amazing than the last.”
― N.M. Kelby, White Truffles in Winter

“The last meal aboard the Titanic was remarkable. It was a celebration of cuisine that would have impressed the most jaded palate.
There were ten courses in all, beginning with oysters and a choice of Consommé Olga, a beef and port wine broth served with glazed vegetables and julienned gherkins, or Cream of Barley Soup. Then there were plate after plate of main courses- Poached Salmon and Cucumbers with Mousseline Sauce, a hollandaise enriched with whipped cream; Filet Mignon Lili, steaks fried in butter, hen topped with an artichoke bottom, foie gras and truffle and served with a Périgueux sauce, a sauté of Chicken Lyonnaise; Lamb with Mint Sauce; Roast Duckling with Apple Sauce; Roast Squash with Cress and Sirloin Beef.
There were also a garden's worth of vegetables, prepared both hot and cold. And several potatoes- Château Potatoes, cut to the shape of olives and cooked gently in clarified butter until golden and Parmentier Potatoes, a pureed potato mash garnished with crouton and chervil. And, of course, pâté de foie gras.
To cleanse the palate, there was a sixth course of Punch à la Romaine, dry champagne, simple sugar syrup, the juice of two oranges and two lemons, and a bit of their zest. The mixture was steeped, strained, fortified with rum, frozen, topped with a sweet meringue and served like a sorbet. For dessert there was a choice of Waldorf Pudding, Peaches in Chartreuse Jelly, Chocolate and Vanilla Èclairs and French ice cream.”
― N.M. Kelby, White Truffles in Winter

“If you don’t use your new knowledge and skills within a relatively short space of time, then it may have been better never to have had the tantalising prospect of change for the better placed in front of you.”
― Robin Hoyle, Complete Training: From Recruitment to Retirement

“It’s really simple. Sell high-value stuff to people who value high-value stuff.”
― Richie Norton

“Soon, things were heating up in the kitchen. The first course was a variation on a French recipe that had been around since Escoffier, Baccala Brandade. Angelina created a silky forcemeat with milk, codfish, olive oil, pepper, and slow-roasted garlic, a drizzle of lemon juice, and a shower of fresh parsley, then served it as a dip with sliced sourdough and warmed pita-bread wedges, paired with glasses of bubbly Prosecco.
The second course had been a favorite of her mother's called Angels on Horseback- freshly shucked oysters, wrapped in thin slices of prosciutto, then broiled on slices of herb-buttered bread. When the oysters cooked, they curled up to resemble tiny angels' wings. Angelina accented the freshness of the oyster with a dab of anchovy paste and wasabi on each hors d'oeuvre. She'd loved the Angels since she was a little girl; they were a heavenly mouthful.
This was followed by a Caesar salad topped with hot, batter-dipped, deep-fried smelts. Angelina's father used to crunch his way through the small, silvery fish like French fries. Tonight, Angelina arranged them artfully around mounds of Caesar salad on each plate and ushered them out the door.
For the fifth course, Angelina had prepared a big pot of her Mediterranean Clam Soup the night before, a lighter version of Manhattan clam chowder. The last two courses were Parmesan-Stuffed Poached Calamari over Linguine in Red Sauce, and the piece de resistance, Broiled Flounder with a Coriander Reduction.”
― Brian O'Reilly, Angelina's Bachelors

“His attempt at polite discussion having been rebuffed, Cam sat back as the soup was removed and the second course was brought out. Sweetbreads in béchamel sauce, partridges nestled in herb beds, pigeon pies, roast snipe, and vegetable soufflé laced the air with a cacophony of rich scents.”
― Lisa Kleypas, Mine Till Midnight

“With each new course, he offers up little bites of the ethos that drives his cooking, the tastes and the words playing off each other like a kaiseki echo chamber.
Ark shell, a bulging, bright orange clam peeking out of its dark shell, barely cooked, dusted with seaweed salt.
"To add things is easy; to take them away is the challenge."
Bamboo, cut into wedges, boiled in mountain water and served in a wide, shallow bowl with nothing but the cooking liquid.
"How can we make the ingredient taste more like itself?With heat, with water, with knifework."
Tempura: a single large clam, cloaked in a pale, soft batter with more chew than crunch. The clam snaps under gentle pressure, releasing a warm ocean of umami.
"I want to make a message to the guest: this is the best possible way to cook this ingredient."
A meaty fillet of eel wrapped around a thumb of burdock root, glazed with soy and mirin, grilled until crispy: a three-bite explosion that leaves you desperate for more.
"The meal must go up and down, following strong flavors with subtle flavors, setting the right tone for the diner."
And it does, rising and falling, ebbing and flowing, until the last frothy drop of matcha is gone, signaling the end of the meal.”
― Matt Goulding, Rice, Noodle, Fish: Deep Travels Through Japan's Food Culture

“We start with a next-generation miso soup: Kyoto's famous sweet white miso whisked with dashi made from lobster shells, with large chunks of tender claw meat and wilted spinach bobbing on the soup's surface.
The son takes a cube of topflight Wagyu off the grill, charred on the outside, rare in the center, and swaddles it with green onions and a scoop of melting sea urchin- a surf-and-turf to end all others.
The father lays down a gorgeous ceramic plate with a poem painted on its surface. "From the sixteenth century," he tells us, then goes about constructing the dish with his son, piece by piece: First, a chunk of tilefish wrapped around a grilled matsutake mushroom stem. Then a thick triangle of grilled mushroom cap, plus another grilled stem the size of a D-sized battery, topped with mushroom miso. A pickled ginger shoot, a few tender soybeans, and the crowning touch, the tilefish skin, separated from its body and fried into a ripple wave of crunch.
The rice course arrives in a small bamboo steamer. The young chef works quickly. He slices curtains of tuna belly from a massive, fat-streaked block, dips it briefly in house-made soy sauce, then lays it on the rice. Over the top he spoons a sauce of seaweed and crushed sesame seeds just as the tuna fat begins to melt into the grains below.
A round of tempura comes next: a harvest moon of creamy pumpkin, a gold nugget of blowfish capped with a translucent daikon sauce, and finally a soft, custardy chunk of salmon liver, intensely fatty with a bitter edge, a flavor that I've never tasted before.
The last savory course comes in a large ice block carved into the shape of a bowl. Inside, a nest of soba noodles tinted green with powdered matcha floating in a dashi charged with citrus and topped with a false quail egg, the white fashioned from grated daikon.”
― Matt Goulding, Rice, Noodle, Fish: Deep Travels Through Japan's Food Culture

“Earning is a product of learning. You're only one letter away from earning more.”
― Richie Norton

“First course: almond soup, white fricassee, boiled cod
Second course: chicken patties, jugged hare, roast venison, oyster loaves, mushrooms, cauliflower pickle
Dessert: apple tart, orange cream, plums in syrup”
― Janet Gleeson, The Thief Taker

“A simple dinner had been prepared. The first course comprised soup a la reine, chicken stew with oysters, fried tripe, and boiled cauliflower; the second course, a wholesome ragout of pig ears, macaroni pie, roast mutton, mushrooms, and cabbage in butter sauce; for dessert there would be jam tartlets and apple pie. Mrs. Tooley had enlisted the help of both Doris and Nancy and they had made a good start. The desserts were prepared, the stew set to simmer, the mutton already darkening to the spit.
With an hour left to complete the rest, Agnes rose to the challenge, which she felt better equipped to handle than consorting with thief takers and street rogues. Turning first to the soup, she picked up a pot containing lean beef and a knuckle of veal, onions, carrots, celery, parsnips, leeks, and a little thyme, which had been simmering for most of the morning. She strained it through a muslin cloth, then thickened it with bread crumbs soaked in boiled cream, half a pound of ground almonds, and the yolks of six hard eggs. She licked her little finger thoughtfully and adjusted the seasoning, while issuing a barrage of further instructions to Doris. "Water on for the vegetables, then slice up the ears in strips; then baste the joint- careful, mind- so the fat don't catch on the fire."
Cheeks glowing from steam and heat, Agnes wiped a damp hand across her brow, then began on the gravy, adding a pinch of mace and a glassful of claret as the French chef had taught her. She poured the gravy over the sliced ears. "Into the hot cupboard with this, Doris. And then get me the cabbage and cauliflower, please." She basted the mutton with a long-handled spoon, and fried the tripe in a deep pan of lard until it was brown and crisp. She set a pan of mushrooms alongside, and tossed the cabbage leaves in a pan of boiling water and the cauliflower in another. "More cream, Doris. Are the plates warmed?" she called, shaking the mushrooms while tasting the macaroni. "Vegetables need draining. Where are John and Philip?" Without waiting for a reply, she garnished the tripe with parsley and poured the soup into a large tureen.”
― Janet Gleeson, The Thief Taker

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“Universities are reluctant to update their syllabus as per industry requirement, not because their students will have to take the trouble to learn new things but because their professors will have to take the trouble to teach new things.”
― Amit Kalantri, Wealth of Words

“Twenty-eight courses?" Dylan mused.
"Get comfortable," Grace said with anticipation.


They came on little spoons, tiny plates, in small glasses, atop mini-pedestals even speared and hung, suspended on custom-made wire serving devices like little edible works of art, which was entirely the point: mint-scented lamb lollypops, osetra and oysters on frothed tapioca, beet gazpacho and savory mustard shooters, foie gras porridge with a sweet ginger spritz in an atomizer, ankimo sashimi on house-made pop-rocks, plums in powdered yogurt, goat cheese marshmallows, venison maple syrup mastic, warm black truffle gumdrops with chilled sauternes centers. Foamed and freeze-dried, often accompanied by little spray bottles of fragrance and tiny scent-filled pillows, the food crackled and smoked and hissed and sizzled, appealing to all the senses. Thin slices of blast-frozen Kobe carpaccio were hung on little wire stands to thaw between courses at the table. All sorts of textures and presentations were set forth. Many were entirely novel and unexpected renderings of traditional dishes.
Intrigued and delighted by the sensory spectacle, Dylan and Grace enjoyed the experience immensely, oohing and aahing, and mostly laughing. For as strange as each course might be, as curious as the decorative objects that presented them, each one was an adventure of sorts, and without exception, each one was delicious, some to the point of profound. And each one came with an expertly matched extraordinary wine, in the precisely correct Riedel glass.”
― Jeffrey Stepakoff, The Orchard

“Think of other foods, other meals. The most complicated menu planning I can think of, my truly desperate resort. The imaginary dinner party I've always wanted to throw, the seven-course "Continental Cuisine" menu, with a dish for each continent. One, the amuse-bouche, ceviche of scallops and shrimp, with the leche de tigre served alongside in a tall shot glass, to wake the appetite. Two, a Moroccan soup, lentils, rich with cardamom and cumin and pepper. Three, the fish course, miso-glazed cod. Four, a white, barely lemon-tinted sorbet, representing Antarctica, because who cooks penguin? Five, Australian lamb, from Paula Wolfert's seven-hour-lamb recipe, so tender it melts in the mouth like butter instead of meat. Six, a small triangle of classically American apple pie, the crust enriched with white cheddar from Vermont. Seven, three European cheeses: tangy Manchego with membrillo, creamy asked Morbier with red pepper honey, sweet Gorgonzola Dolce on-”
― Jael McHenry, The Kitchen Daughter

“Before Cam could pursue the matter, however, the soup course was brought out. Footmen and underbutlers worked in harmony to present huge steaming tureens of salmon soup with lime and dill, nettle soup with cheese and caraway floats, watercress soup garnished with slivers of pheasant, and mushroom soup laced with sour cream and brandy.”
― Lisa Kleypas, Mine Till Midnight

“The arrival of the food snapped me out of my reverie. Like many chefs in Roma, the Farnese chef had taken much inspiration from Bartolomeo over the years. The first course included slices of Parmesan; olives from Tivoli; cherries in little gilded cups; a salad of sliced citron with sugar and rosewater; veal rolls dredged in coriander, spit-roasted, then topped with raisins soaked in wine; peas in the pod served with pepper and vinegar; salted buffalo tongue, cooked, then sliced and served cold with lemon; a delicate soup of cheese and egg yolks poured over roasted pigeon; blancmange white as snow and sprinkled with sugar; roasted artichokes and pine nut tourtes.”
― Crystal King, The Chef's Secret

“Your Majesty, the next course will be cold dishes. An insalata of fennel and one of thistles with salt and pepper; fresh split almonds; muscatel pears; stuffed dates; pear and pistachio pastries; a prune and visciola cherry tourte; wine-soaked cherries in sugar; and finally, ricotta and almond fritters.”
― Crystal King, The Chef's Secret

“Do not spend time creating your course, sell your idea first and then create the course.”
― Chinmai Swamy

“L'AMUSE-BOUCHE
Pan-Seared Scallops wrapped in Jambon Sec and Prunes with a Balsamic Glaze


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Pan-Seared Foie Gras with a Spiced Citrus Purée, served with Candied Orange Peel and Fresh Greens
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Velouté of Butternut Squash with Truffle Oil


LE PLAT PRINCIPAL
Bœuf Bourguignon à la Maison served with a Terrine of Sarladaise Potatoes
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Canard à l'Orange served with a Terrine of Sarladaise Potatoes along with Braised Fennel, garnished with Pomegranate Seeds and Grilled Nuts
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Filet of Daurade (Sea Bream) served over a Sweet Potato Purée and Braised Cabbage


LA SALADE ET LE FROMAGE
Arugula and Endive Salad served with Rosemary-Encrusted Goat Cheese Toasts, garnished with Pomegranate and Clementine, along with a Citrus-Infused Dressing


LE DESSERT
Poached Pears in Spiced Red Wine with Vanilla Ice Cream”
― Samantha Verant, The Secret French Recipes of Sophie Valroux

“The first course arrives, a riff on bouillabaisse, with a deep-fried mussel-stuffed zucchini blossom, a small square of seared rockfish, a crouton topped with rouille, that garlicky red pepper-infused aioli that is the traditional topping, all in a small puddle of saffron-infused fish broth. And we are off to the races.”
― Stacey Ballis, Out to Lunch

“Schools should make ‘common senseâ€� a course of study.”
― Michael Bassey Johnson, Before You Doubt Yourself: Pep Talks and other Crucial Discussions

“What is Freelancing?
Freelancing is a work arrangement where individuals offer their services to clients on a project basis, often remotely and without being tied to a single employer. In this model, freelancers are self-employed and take on various assignments from different clients, rather than having a traditional full-time job.

A Freelancer can provide various types of services in a wide range. Such as Article writing, Graphic design, Web development, Digital marketing, Consulting, SEO, and more. They have the flexibility to choose the projects they work on, set their own rates, and determine their work schedules.

Some features of freelancing are discussed below:

Flexibility: Freelancers usually work on projects of their choice and set their own working hours. Because they have that freedom, which allows them to balance work with personal life.
Independence: Freelancers are essentially their own bosses. They manage their work, clients, and business operations independently.
Diversity: Freelancers can work on different projects for different clients, gaining exposure to different industries and challenges.
Remote Work: Most freelancers work remotely, enabling them to collaborate with clients from around the world without the need for a physical office.
Project-Based: Freelancers are hired for specific projects or tasks, with defined start and end dates, rather than being employed on a long-term basis.
Skill-Based: Freelancers offer specialized skills that clients might not have in-house, making them valuable for tasks requiring expertise.
Income Variation: Freelancers' income can vary based on the number and type of projects they take on, making financial planning important.
Client Relationships: Building strong client relationships is crucial for repeat business and referrals.
Self-Promotion: Freelancers often need to market themselves to attract clients and stand out in a competitive market.
Basically, you can do freelancing with the work you want to do or the work you are good at. The most interesting thing is that in this field you are everything and your decision is final.”
― Bhairab IT Zone

“Books, courses and contents help you get better at knowing what to do. Coaches helps you get better at doing what to do. Sometimes the answer is not more knowledge. Sometimes it is guided execution.”
― Jeff Ocaya

“Books, courses and contents help you get better at knowing what to do. Coaches helps you get better at doing what to do. Sometimes the answer is not more knowledge. Sometimes you need guided execution.”
― Jeff Ocaya

“Books, courses and contents help you get better at knowing what to do. Coaches help you get better at doing what to do. Sometimes the answer is not more knowledge. Sometimes what you need is guided execution - Get a coach!”
― Jeff Ocaya