Quotes of All Topics . Occasions . Authors
No matter how tough the meat may be, it's going to be tender if you slice it thin enough.
There are three people you need in life: an accountant, a fishmonger, and a bail bondsman.
I have a fond appreciation for the Canadian culture and the Canadian food scene in general.
What do people want? Contact. People want to be able to see you and touch you. Are you real?
You can find tranquility, you can find party, you can find new friends. I'm a cruise convert.
I love watching, I love getting all the science about food. That's one of my favorite things.
'Triple D' is not going anywhere. I enjoy highlighting my brothers and sisters in the business.
I was raised not so much in a puritan environment, but for the most part, a pretty healthy one.
I'm a big hiker, and I like boxing. I mean, I love a good burger, but I keep things in moderation.
Anybody that pays attention to hate really is wasting their time. I don't subscribe. I don't buy in.
People are very phobic about fish. And if they do cook fish, they fry it, which kills all the flavor.
Cooking is like snow skiing: If you don't fall at least 10 times, then you're not skiing hard enough.
I'm a collector, so I've got all kinds of sunglasses. I'd say I've got about a buck ten, buck twenty.
I've always been an eccentric, a rocker at heart. I can't play the guitar, but I can play the griddle.
Ripe avocados should be soft, not squishy, and you should be able to flick the little stem off easily.
The opportunity to be a star chef, to imagine it would be here in Las Vegas, I couldn't comprehend it.
One of my good buddies is Marcel Reece with the Raiders. He's a big 'Triple-D' fan; he's a big food fan.
Outdoor cooking is not just about hot dogs and hamburgers. There are so many styles of food you can make.
I was raised with hippie parents, so I get down with the positive. I don't pay attention to the negative.
I take everything very seriously, but I also take it lighthearted to recognize that you can't control it.
I think there's a misconception that I eat everything. The one or two bites that you see me take, that's it.
One of my good buddies is Steve Hutchinson. He used to play for the Vikings, and he's also been on 'Triple-D.'
I really believe you've gotta put the power in the people. They're the ones who are gonna make the experience.
If it tastes really good, and it's funky, it's funkalicous. If the guy making it is funky, he's funkintacious.
I love 'Iron Chef' and I love 'Chopped.' I watch both of them. I think it is crazy what those chefs go through.
I'm not a celebrity chef. I'm a chef that happens to have television shows and a chef that happens to do media.
I'm a "what you see is what you get" kind of guy. I don't have any time to be showing anybody any bag of tricks.
It's always good to go over the recipe beforehand, so you can easily think of the next thing that needs to be done.
I'm a big eater in terms that l love flavor, but I don't like to eat a lot of one thing. I like to eat a little bit.
Get off the beaten path... If you want to find those mom-and-pop joints, those funky little places, just ask around.
When I was 13, I opened my own business called The Awesome Pretzel Company, and my dad helped me build a pretzel cart.
I love to exercise. I'm a big hiker, and I like boxing. I mean, I love a good burger, but I keep things in moderation.
My parents were all into macrobiotic cooking and natural cooking, and my sister was a vegetarian. I wasn't down with that.
I have three wood-fired ovens... I have one at my house, one at my ranch, one on the trailer that I use for charity events.
If you slow it down, eat in courses, your body, mind, stomach will catch up with this full feeling and you won't eat as much.
When someone is dying, there is nothing you really can do, it's a horrible situation, and... you just have to get through it.
I specifically left the corporate world so I could wear T-shirts, blue jeans, and honestly, I always wanted to be my own boss.
After a show, people say, 'I bet you want to just sit back and relax.' No way. First thing I want to do when I'm home is cook.
I'm like anybody else. You get enough, you can get beat up. You can get hurt. You can get frustrated. You can get demoralized.
I'm a culinary gangsta with a very spiritual side, so when I was introduced to the 'spiritual gangster' line, I had to have it.
It's tough, you know: I'm a chef first, and a restaurant owner, way before I was ever on Food Network, and it's a tough business.
There's been quite a few conversations between me and my wife; she'd like to see my hair brown again. So who knows what will happen.
Cooking with kids is not just about ingredients, recipes, and cooking. It's about harnessing imagination, empowerment, and creativity.
I've been using the same hair wax for as long as I can remember. I'm not a gel guy, I'm not a perfume guy, not really into any of that.
My first words were always about food - I grew up in northern California, and when I was 10 years old, I had my own pretzel cart business.
I'm a big greens fan. I'm a big vegetable fan. I'm a big whole grains fan. And I exercise a lot. That's how I keep this petite dancer's figure.
I am the worst at the grocery store. It turns into three carts. It turns into, 'Oh did you see the truffle cheese? We've got to get the truffle cheese!'
I never try and do the same show, ever. The audience controls the dynamic of the shows. Sometimes they listen, and sometimes they ask a million questions.
My philosophy is "Where is it written that at 40 you give up all your toys?" If I'm still having a great time doing something, I'm going to keep on doing it.
My parents moved out to California in 1968 from Ohio in a VW station wagon pulling a little trailer. I was 4 months old. They were following the energy out here.