Quotes of All Topics . Occasions . Authors
Food is national security. Food is craft. Food is everything, when you think about it.
A cocktail can be made by the bartender. But the cocktail also can be made by the chef.
For me, summer hasn't really started until tomatoes reappear in local farmers' markets.
Music is always on. Not at work. But at home, everything always has to have a soundtrack.
Food and the way we grow it and produce it are a major cause of environmental degradation.
A lot of people prefer to be alone. They would rather be a palm tree on an island. I don't get it.
Simple ingredients, treated with respect... put them together and you will always have a great dish.
I prefer natural hardwood lump charcoal - the other stuff makes your food taste like Goodyear tires.
I believe the future is vegetables and fruits. They are so much more sexier than a piece of chicken.
I want e by Jose Andres to be a discovery, to be a journey. I want people to find it and be astonished.
Don't put too many chefs to work. Sometimes they get too involved in the ingredients and are of no help.
I don't believe in traditional company structures because the best ideas do not always come from the top.
The only way to have a better world and end poverty is by closing the gap between the top and the bottom.
I was very impressed with the street food of Singapore. I was very impressed with the dishes that they did.
Your parents would not be happy if you came home and said you wanted to grow up to be a chef or a rock star.
The modernity of yesterday is the tradition of today, and the modernity of today will be tradition tomorrow.
I mix mayonnaise, ketchup and brandy and a little bit of mustard. This is a heck of a good sauce for seafood.
Food is about making an interaction with ingredients. If you talk to them, they will always tell you a story.
I don't understand how it's cheaper to buy a whole steak at the Price Club than spinach. How did that happen?
Like many parents after a long family holiday, I usually welcome the moment when my kids head back to school.
As chefs, we work with organizations like Oxfam to enrich their projects with culinary tools, recipes and ideas.
If you have some potatoes, green beans and cauliflower, you have a heck of a dish that can feed an entire family.
Simple ingredients prepared in a simple way - that's the best way to take your everyday cooking to a higher level.
When you use a simple gelatin like collagen, you can get flavor that is 100 percent pure, maybe event 150 percent.
I think when dishes have a certain amount of acidity, really they are very alive. And I love things that are alive.
For food to be romantic, it should be light. Too many times people plan a romantic meal, and the food is too heavy.
In 2010, I created World Central Kitchen as a way to try and help find solutions to many of the food issues we face.
Without a doubt, one of my favorite American ingredients is blue crabs, a true delicacy! And a great value, I think.
I love to talk about cooking and recipes, but I love as much talking about how food and cooking can change the world.
I love cooking for the sake of understanding how people before me used to feed themselves, used to feed their families.
Our brain, our body, craves fat. We cannot help it. That's why a kid will eat a hot dog quicker than a piece of broccoli.
In America, diner food or roadside barbecue is the best road food, but I am not a fan of eating while driving - too messy.
Behind Chipotle is not a corporation; behind Chipotle is a man that is one of the great cooks, that created a great concept.
I don't know any group of professionals that mobilize as fast and as often as chefs do when there are people who are in need.
Dragon fruit is very subtle, very delicate. So you want to be careful not to kill it with things that have very strong flavor.
If you ask me about Napoleon, I'll tell you about his relationship with sugar. And canning - thanks to Napoleon, we have canning.
I think every chef should have a food truck. It's a good way to test the markets, to invest in meeting the future restaurant goers.
I work with companies like Audiostiles to put together mixes for my restaurants. I even created a soundtrack for my television show.
I cannot wait to see the day that one day we will have a chef that will become the secretary of food of the United States of America.
As immigrants, we understand better than most that to be an American is a privilege that conveys not just rights but responsibilities.
Standing around the grill is fine, but I like to have my friends come in and out of the house. Movement makes the party more exciting.
As a chef and as a father, I am very upset by what's on the menu at most schools: chicken nuggets and tater tots and ketchup and pizza.
Anchovies pair really well with fruit like a nectarines or clementine. The fruit complements the sweetness and saltiness of the anchovy.
Iberico de Bellota is best when cooked medium rare with a nice, pink center to allow the delicious acorn-infused flavor to come through.
If what I have to do is share a sandwich to lift someone's spirits, put a smile on their face - the worst thing that happens is I go broke!
Even today with the public's growing interest in food and diet issues, politicians rarely include food as part of their political platforms.
I am from Spain, but my family and I have made America our home. For the last 17 years, I have been cooking Spanish food in Washington, D.C.
We still have to keep betting on markets like America that are full of opportunities to grow, even if we have to work our heads off to do it.
Don't skimp on the ice. Bags from the grocery store melt so fast and water down your drinks. I prefer beautiful, big squares for my cocktails.
Spain is a fascinating mix of people, languages, culture and food, but if there is one thing all Spaniards share, it's a love of food and drink.