Quotes of All Topics . Occasions . Authors
You've got to listen to your guests.
Amuse-bouches are an opportunity to push boundaries.
I'm from Switzerland, so I grew up with great chocolate.
I can't hide where I grew up or the flavors I grew up on.
Almonds can be used in sweet and savory dishes very easily.
My dad was not happy about my not becoming an architect like him.
I love eggs. Eggs are probably one of the most versatile things we work with.
I do believe there will always be a place for beautiful cookbooks that are real books.
I would like to know more about how to cook Japanese food. I love it, but don't know much about it.
I go to Franny's in Brooklyn a lot. It's just a casual Italian place, but I could eat there every day.
It's nice when there's stuff in the middle of the table. That's when the best conversations start to happen.
Biking takes so much time. You need three hours to get in a good ride. In one hour, you can get in a good run.
I really feel I have found myself as a chef. It's very clear to me what I want to do - and how it should taste.
I am honored to receive the James Beard award and so incredibly proud of my entire team at Eleven Madison Park.
At home, I warm milk, stir in two teaspoons of honey, and drink it in a teacup. It's so basic yet pure; I love it.
I realized I was never going to be Lance Armstrong. And in biking, if you want to make money, you have to be the best.
I have fond memories from growing up in Switzerland and drinking a glass of warm milk with a spoonful of honey before bed.
We can use all the scientific tools, but it will never replace the palate or the talent of the chefs who are in the kitchen.
I grew up in Zurich until I was 12, and I've always come to Vorderer Sternen for a sausage, a hunk of bread, and some mustard.
The seasons had always been a part of the way I cooked and ate in Switzerland, and they again became what guided me in New York.
The Rolling Stones seemed very loose and wild, but when you read about them, you realize that everything they did is very deliberate.
As people move further away from a meat-based diet, I think the focus will shift to using grains as the central focus of our food supply.
If you are working with high quality products, you can elevate the flavors more by cooking it at a low temperature than you can by searing it.
The visual aspect of a dish is so important; the shapes and colors and overall design have to strike the right mood and convey the right idea.
I try to run so I can eat anything I want. I feel it's a luxury to be able to splurge on something like foie gras and not have to think about it.
Over the years, I've found myself drawn more and more to simpler meals, to dishes that are focused, and to experiences that strip away the excess.
No tablecloths, silver cutlery, fine porcelain, sommeliers, or deep wine lists - that's fine. But no service or hospitality? That's going too far.
A cookbook is a moment in time because, otherwise, you look back at the end of the day, and all the meals have been eaten, and the experience is gone.
I have been using Victorinox Cutlery since I was a young man, when my parents gave me a block set to properly equip me for my culinary apprenticeship.
In San Francisco, the majority of the restaurants are ingredient-driven. In New York, that is true as well, but there's also a greater focus on technique.
At my restaurant, we made a dessert called 'milk and honey.' It's milk ice cream that looks like a snowball, and then you cut into it, and honey runs out.
History has long had a wall up between the kitchen and the dining room. Front of house, back of house - one group always wielded more power and influence.
Even if you are vegetarian, you do want to have a stuffing for Thanksgiving. The stuffing is not so much about the vegetables, but it's very unique to the season.
At Eleven Madison Park, instead of brioche or chocolates, we give our guests a jar of breakfast granola as a gift at the end of a meal. We also make savory granolas.
It is essential for me to work with tools that are reliable and offer complete functionality, which is why I feel so confident about representing the Victorinox brand.
The New York Public Library is a wonderful gem. I go there to get away from the bustle of the city. They have an incredible collection of menus from all over the city.
I just really, really love food, so I don't have a favourite. But if I had to pick one to eat every day, it would be Italian. But I also love Chinese and Japanese food.
Everyone comes to live in New York because they want to achieve something, and for that reason, there's this energy in the city that is just electrifying and inspiring.
What people don't think about when they think about New York is this amazing farmland that grows wonderful fruits, vegetables, seafood, game, and fowl just outside of Manhattan.
I love New York, where I live - it's the best city in the world. Nowhere in the world do you have so many nationalities that are actually mixed together - it's so multicultural.
H. Schwarzenbach is a very traditional place. The store opened in the late 1800s, importing specialty items from all over the world. It was curated before we even used that word.
When I was a child, she'd have me wash the lettuce ten times or open walnuts by hand to make a cake. I was like, 'Mom, this is ridiculous.' But now? I run my kitchen the same way.
New York's food scene is truly unique because it is this wonderful melting pot where immigrants from all over the world have brought with them their cuisines and their ingredients.
What I love about Thanksgiving is that it's purely about getting together with friends or family and enjoying food. It's really for everybody, and it doesn't matter where you're from.
I have fallen in love with granola, in life and at work. I exercise every morning, and then I have a monstrous day in front of me. Granola gives me energy. It's quick, tasty, and healthy.
My wife is from Chicago, and every time we go, I just love it. I love the restaurant scene, and people here are so into the food. It's one of the most exciting food cities in the country.
One of my favorite stores in the Old Town is Buchbinderei. It's this tiny stationery shop where the owner, Doris Feldman, makes these beautiful hand-bound notebooks I always buy for gifts.
When you look at a kitchen, you tend to see that the people who are doing really well are those who have worked with the same chef or stayed in one restaurant for a significant amount of time.
Passion for what you do is essential to success in any profession. That passion naturally keeps you interested and aware of everything that is going on around you, anything affecting your craft.
I've been playing sports since I was five. For me, there's no happier moment than when I'm out in the woods on a bike or a run. I feel on top of the world, and nothing else makes me feel that way.