Paul Hollywood Quotes

Chocolate is one of the backbones of the pastry kitchen. It is one of the most important ingredients in our pantry. It is very versatile, it is complex, and it is extremely temperamental.

Take ice. Ice is fascinating to me. Ice is the one thing in our world that went from an agricultural product to being manufactured.

In France, I am the fifth artisan to produce his own chocolate, and the others have been doing it for a long time.

My goal is to teach what chocolate is. I don't think my customers understand what it takes to make chocolates.

The trouble with vitreous water is that vitrification should be impossible.

If you give a bad player time, he can play. If you give a good player time, he can kill you.

As long as you know what you are doing and how to anticipate and throw, I don't think you need all that much physically.

I am manageable. I, you know, it'll suffice I think. No, no, I feel pretty good. I trained for a long time and I got really cool, like I was doing jumps. It got like, I felt really good, but then when I got out on gravel and fake snow and - it just kind of all went downhill. But I think it's still okay.

When everyone has good players, teaching will be a telling difference.

Everybody's got pretty good players now, more players than there've ever been. If you play poorly, you're going to get beat.

There is absolutely no way the best team in the NCAA could even dream of beating the worst team in the NBA? You're talking about men vs. boys.

The difference between and amateur and a professional.. a professional believes if a job is worth doing, it is worth doing well. An amateur believes if a job is worth doing, it very well may be worth doing badly.

I played soccer all my life and I used to think growing up that they put the fat kid in goal or they put the kid that wasn't good with the ball at their feet in goal and I never wanted to do goalkeeper, I was always the goal scorer.

I feel bad only when I play badly. Fortunately, that happens rarely.

I hit some great shots in my lifetime; now I hit a decent shot and I get a standing ovation.

When you look at all of the great players who ever played the game, they all had that other gear that they could go to, and it makes a world of difference.

Some play the piano well and some badly and there is a great difference in the melodies they produce.

I would stand transfixed before the windows of the confectioners' shops, fascinated by the luminous sparkle of candied fruits, the cloudy lustre of jellies, the kaleidoscope inflorescence of acidulated fruit drops - red, green, orange, violet: I coveted the colours themselves as much as the pleasure they promised me.

Crystalline swirls of sugar and flour still lingered in the air like kite tails.

If a jayvee team puts on Lakers uniforms, that doesn't make them Kobe Bryant.

Butter typically melts around, you know, 90 Fahrenheit, as opposed to about 20 degrees higher for lard. So what that means is that when you're working with it, the lard is going to stay more solid, which is great for flakiness.

Sweet food of sweetly uttered knowledge.

How deep is your game?

The last thing I have to say is that ice is the past tense of water. I've always wanted to write that sentence and now I have.

I play piano, but not well enough to play professionally.