Sherry Yard Quotes

Sherry Yard

Profession : Chef

Birth : January 11, 1964

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!

Sherry Yard

Baking is both an art and a science.

Sherry Yard

Promise less, deliver more.

Sherry Yard

Once you have a chocolate-chip cookie with whole-wheat flour, you never go back.

Sherry Yard

I learned that things taste better on pretty plates.

Sherry Yard

I'd rather bake 14 times a day than bake one time a day and have all the bakers go home, and then everything's 14 hours old by the time anyone eats it. No.

Sherry Yard

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.'

Sherry Yard

Grandma played a taste test game with my sister and me when I was 3 years old. She would blindfold us and have us guess what was on the spoon: the first flavors I got were strawberry - then coffee!

Sherry Yard

Truth is, I love to play bartender and assist my husband at the BBQ.

Sherry Yard

I'm big on breakfast.

Sherry Yard

While they're still warm, I like to sandwich a chocolate chip cookie with raspberry stracchiatella gelato.

Sherry Yard

I want to open a destination place where you go for the best chocolate chip cookie you've ever had in your life, the biggest champagne list ever, the best fruit tarts you've tasted.

Sherry Yard

I see City Perch as a destination restaurant.

Sherry Yard

It's all about technique. Rotisserie sounds simple, but to really do it the right way is important so you can get really great products and let them stand on their own.

Sherry Yard

Brush your teeth often.

Sherry Yard

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.

Sherry Yard

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.

Sherry Yard

Few people realize what a perfect ingredient brown butter can be for desserts. It adds a whole new flavor dimension.

Sherry Yard

Sugar is my friend, not my love. I always season sugar with a bit of acid or salt. Listen to your tongue.

Sherry Yard

I can't sit still.

Sherry Yard