Culinary Confessor Mugs

Chef's Confession

"Your food didn't melt, young man... this is the soup course."

"And which regional cuisine would you be interested in this evening—Northwester, Southwestern, Southeastern, or Northeastern?"

Tension filled the tent.

Omar Khayyam Meets Trader Joe

"Everything taste so divinely artisanal."

'I'm sure M'lady will appreciate the mashed potatoes. Our chef uses only grass-fed single-udder butter.'

"Keep your glasses on. It will look like twice as much."

We are shaped by what we love! Especially pizza and doughnuts!

"I come here for the pepper."

Recipes from the Jean-Paul Sartre Cookbook

Full English Breakfast.

'Muriel's philosophy is that what happens in the kitchen, stays in the kitchen.'

'Pigs feet, sir?' 'Are they pickled?'

A burgandy from when the dow hit a record high.

"....And then chuck the whole lot in the dustbin and phone for a take-away."

"Staring down the enemy in the heat of battle! That is how sausage is made!"

Enjoying a picnic at the rugby ground

"Being vegan or vegetarian isn't enough anymore. From now on I will only cook stuff I stepped in on the sidewalk."

"How's everything here? Let's start with your earliest childhood memories."

The ecumenical dinner party.

'Six different chefs in six months and they still can't make a decent broth!'

"Your mother texted us that you're not getting enough to eat, so I brought you twice what you ordered."

this bordeaux speaks for itself

Am Awful Crammer.

'Do I really have to remind you again about which one of us earns the truffles, Jean-Claude?'

Steam from dinner in restaurant forms dollar sign

"Steak, Richard, is just grown up veal."

"OK, hands up who’s vegan... lactose intolerant... peanut allergies..."

'This 'homework,' was it done today?'

"Mrs. Simpson would like the recipe for your 'delicious steak pie', dear. Do you think you could dig the packet out of the recycling tub?"

"I want to set the world record for eating the most empanadas ever!"

"You know, it really wasn’t that bad."

"It'll never be ready in time."

Slow food restaurant