Quotes of All Topics . Occasions . Authors
Eating well is a class issue.
My mom was as brilliant a cook as my dad is.
I'm into exploring the fringes of a culture.
You can tell the history of people on a plate.
Too many children and adults go hungry every day.
Don't eat till you're full, eat till you're tired.
My parents divorced when I was six but stayed close.
I use vinegars to deglaze saute pans for sublime sauces.
Everything happens in the kitchen. Life happens in the kitchen.
I love eating in San Francisco, Chiang Dao, China, Tokyo, Hanoi.
Even as a kid, I ventured out to ethnic restaurants all the time.
My phone is my favorite travel gadget because it has my translator.
I think that Manila is underrated in terms of food in the Philippines.
I'm a 'bright, shiny objects' guy. I'm always looking for what's next.
I rest my proteins in their liquid when I am done with the heat braise.
I'm an advocate for alternative proteins, and I believe we can eat many.
For most people, carp isn't just garbage fish - it's an invasive species.
Let me say this: Camel is delicious, but when handled improperly, it's rank.
I think Yelp is neither good nor bad for the food industry. I find it useless.
As I famously said before, I don't like to waste meals. I'm no one's food snob.
The people who are afraid of talking to press are people who have something to hide.
I'm obsessed with Chinese food and culture. It's food that I adore above all others.
Wok cooking is intimidating, but it's the most versatile and handy tool in your kitchen.
I was just thrown out of the barista parlor. Came to close to the Slayer. Amazing place!
Like many other chef-entrepreneurs, I am convinced that fast food does not mean bad food.
As a teenager, I spent my days at the beach and nights cooking in Long Island restaurants.
Some of the oddest foods I've encountered are 'American' foods represented internationally.
I love the Minnesota State Fair, and I go with my family every August for nearly all 12 days.
The restaurant industry in New York in the '80s was a good place to hide out if you had issues.
I love the Mexican chapulines. These little crickets are beautifully roasted with salt and lime.
I think we have cultural bias and practice some ethnocentrism when it comes to ethnic food in America.
I'd rather be a good guest in someone's home than tell them I don't like their food or make fun of them.
I'd be very happy serving on a local school board. I just know that I have a responsibility to give back.
I don't want people to judge books by their cover, I want people to be open minded to the rest of the world.
I can tell everything about a restaurant through their mussels. You have to work so hard to keep them perfect.
I consider a perfect hot dog on the street to be as valid a food experience as dinner at Blue Hill at Stone Barns.
If you're not out testing what's complementary to your brand, you're not making the most of your income potential.
Everyone knows about hot dogs and the Big Apple. But for me, New York City street food is all about the Biryani Cart.
I lost an apartment. l became homeless for 11 months and squatted in a building on Sullivan Street in lower Manhattan.
The greatest food city in the world is New York City, just in terms of depth and breadth, variety, size, infrastructure.
Copper is a superb cooking metal, conducting heat so evenly it has unparalleled control, especially at low temperatures.
I log 250 days a year on the road. I need pants that are versatile, easy to clean, and dry in my hotel room if necessary.
Thanks to my parents, who had me traveling around the world mouth-first, I knew from a young age I wanted a career in food.
I will tell you flat out that I continually find Yelp and products like it to be increasingly worthless to me as a consumer.
Sardinia has to have some of the best seafood on the planet. I'm a sea urchin freak, and Sardinia's are some of the best I've had.
The Internet has democratized content, and the gatekeepers are no longer in control. That democracy is wonderful for entrepreneurs.
I love bugs. And as the first person to popularize their eating in America, I take special pride in seeing their appreciation soar.
Remember for stir-frying not to use a wok bigger than 16 inches. Once it has food in it, you won't be able to work very efficiently.
Being honest about where you come from and what your story is is the only way to connect to other people, to really connect with them.
I think a lot of chefs are afraid of media outlets, and especially web outlets, because they're afraid there's some 'Borat' situation going on.