12 Quotes by Bethany Turner

I usually don't know these women. I literally don't know their names sometimes. More often than not, I meet them when I step into the car my manager sends to pick me up. And then the minute we walk into whatever venue we're going to, they go talk to Leonardo DiCaprio or Andy Cohen, or one of the Desperate Housewives-""Do you mean the Real Housewives?" she asked as an impish smile overtook her face. "I mean, maybe they're snubbing you to go talk to Teri Hatcher...

Hadley Beckett from Nashville, Tennessee, who had a Bachelor of Business Administration degree but had dropped out of culinary school. Lover of fried okra and hot chicken and sweet tea. Henceforth those things wouldn't be used against me as insults. Henceforth other chefs- of the too-big-for their-britches variety- wouldn't look down their noses at me for calling it powdered sugar rather than confectioners sugar.

It's tricky to make a truly great risotto, but it seems so simple that everyone tries. As a result, there are a lot of horrible risottos being served in restaurants around the globe. I suppose we wanted to prove that none of those horrible risottos will be found in our restaurants.""And hopefully our risottos won't be as dry as our reason for wanting to make risotto," Hadley added, apparently feeling the need to turn Renowned into an open mic comedy night.

Today, Chefs, I have prepared for you a coconut-curry chicken, served on a naan waffle. And while the flavor profile is a little more on the exotic side, I think even exotic food should be comfort food. To that end, you'll see that you also have a side of warmed sweet and slightly spicy plum chutney. I'll ask you to pour that over the dish, as you would maple syrup over the traditional Southern version of chicken and waffles.

Are you saying now wouldn't be the best time to tell you (in excruciatingly appetizing detail) about the dishes I intend to prepare on Renowned?1:45.1:46.1:47.You're free to do as you like, Chef.And then instantly:At your own risk, of course.

I hope you'll come back next time, because I'm going to be showing you how to make croquembouche. You're probably thinking to yourself, 'Now, Hadley, croquembouche sounds French and fancy and high falootin'.' And you're right. Croquembouche is all of those things. But you know what else it is? It's a tower of cream puffs, covered in caramel. And when you put it that way, I think it's a little more our speed. Don't you?

I was just thinking that I'm beginning to understand why this is Chef Beckett's signature dish. I've eaten many a tarte à la bouille in my day, but usually in a Cajun setting. It is, after all, a Louisiana trademark. But watching Chef Beckett create her version is fascinating. She's managed to keep all the heart and tradition of the Cajun creation, while adding her own unmistakable Nashville flair.

But don't try to sugarcoat this.""But that's what I do. I coat things with sugar." I reached behind me and grabbed the plate of vanilla doughnut drops, then held them in front of me with an innocent smile. "That's how I make friends.

I brought donuts from Five Daughters. Want one?" I didn't wait for an answer. I just began plating."You and your trendy hotspots. Whatever happened to good ol' Dunkin' Donuts?"I handed her the plate, to which I'd added the flourish of a raspberry syrup base and a sprinkle of powdered sugar. "When Dunkin' Donuts starts describing their filling as a 'brownie batter buttercream infusion', we'll talk. Until then, you're welcome.