Quotes of All Topics . Occasions . Authors
It's been about a week without alcohol of any kind. I'm enjoying my new, clean-living lifestyle.
We learn as professionals by repetition, by getting it wrong, getting yelled at and doing it again.
I'm really good at sleeping on planes. I mean, I smell jet fuel and I'm out; I'm asleep for takeoff.
I'm really happy to see Filipino cuisine starting to really take hold outside of the Pinoy community.
I'm really happy to see the explosion of interest in Korean food, and this hybrid Korean-American food.
The Congo was the most difficult shoot of my life but was also maybe the greatest adventure of my life.
I think it's a universal truth that most chefs I know are happiest eating simple, unadorned good things.
In too much of the West, everyone wants the guarantee of safety, and never having to make any decisions.
Since the very beginning, Emeril's had a sense of humor about me calling him names and poking fun at him.
Cooking breakfast and brunch professionally really kind of ruined breakfast service for me for a long time.
It would be an egregious mistake to ever refer to me in the same breath as most of the people I write about.
I don't snack. I don't generally eat sweets or drink soda. I never eat between meals or even before big ones.
Just because we are not Italian, does not mean we cannot appreciate Michelangelo, it is the same with cuisine.
Always entertain the possibility that something, no matter how squiggly and scary looking, might just be good.
There is no other place on earth even remotely like New Orleans. Don't even try to compare it to anywhere else.
As Americans, we tend to look at Mexican food as nachos, which is not Mexican food really - they don't eat them.
I'd love to play bass with Parliament Funkadelic, but I can't play bass, so I don't think that's going to happen.
I'm not afraid to look like a big, hairy, smelly, foreign devil in Tokyo, though I do my best not to, I really do.
I wanted it to look like real cooking in someone's real home or just so out-of-there bizarre that it would be fun.
Anyone who's a chef, who loves food, ultimately knows that all that matters is: Is it good? Does it give pleasure?
If you have a good experience in a restaurant, you tell 2 people. If you have a bad experience, you tell 10 people.
I'm a decent cook; I'm a decent chef. None of my friends would ever have hired me at any point in my career. Period.
Anyone who's a chef, who loves food, ultimately knows that all that matters is: 'Is it good? Does it give pleasure?'
I like the fact that Melbourne always seems to support their chefs and promote them in ways I find really admirable.
I feel that if Jacques Pepin shows you how to make an omelet, the matter is pretty much settled. That's God talking.
I lurched away from the table after a few hours feeling like Elvis in Vegas - fat, drugged, and completely out of it.
I, personally, think there is a really danger of taking food too seriously. Food should be part of the bigger picture.
I wish I could play bass like Larry Graham or Bootsy Collins. My God, I'd give up just about everything else for that.
Very few restaurant workers could even dream of eating in the restaurants they work in. Many do not make a living wage.
At the end of a dinner at my house, my kitchen sink is filled with dishes and there's nothing pretty about the garbage.
In my house, neither my wife nor my daughter are impressed that I'm on television, and they remind me of that frequently.
I think of [street food] as the antidote to fast food; it's the clear alternative to the king, the clown and the colonel.
I'm at my most productive before I even have my first cup of coffee. I only get slower and stupider as the day progresses.
I'm excited by any food that's prepared by someone who's proud of what they're doing, who puts a personal imprint on food.
No one understands and appreciates the American Dream of hard work leading to material rewards better than a non-American.
In America, there might be better gastronomic destinations than New Orleans, but there is no place more uniquely wonderful.
I just do the best I can and write something interesting, to tell stories in an interesting way and move forward from there.
To me, life without veal stock, pork fat, sausage, organ meat, demi-glace, or even stinky cheese is a life not worth living.
A good, stinky French cheese or a good Stilton. These are things I really, really love. Dessert I can obviously live without.
Turning your nose up at a genuine and sincere gesture of hospitality is no way to travel or to make friends around the world.
Food is so personal - I mean someone is talking to you when people are cooking for you. I like to hear an identifiable voice.
I learned a long time ago that trying to micromanage the perfect vacation is always a disaster. That leads to terrible times.
As you move through this life...you leave marks behind, however small. And in return, life - and travel - leaves marks on you.
I could do one show after another in China for the rest of my life and still die ignorant. There's a lot of places left to go.
If you've ever hauled a 28-pound two-year-old around New York, you'll find that men fold at the knees a lot quicker than women.
In fairness, you know, I'm a big believer in if your kid makes noise in the restaurant you should remove the child immediately.
The journey is part of the experience - an expression of the seriousness of one's intent. One doesn't take the A train to Mecca.
The cookbooks I value the most in my collection are the ones where you hear the author's voice and point-of-view in every recipe.
I'm a comic nerd. I'm a former serious collector for much of my childhood and early teen years I wanted to draw underground comics.
In that sense, what a great way to live, if you could always do things that interest you, and do them with people who interest you.