Quotes of All Topics . Occasions . Authors
People are visual and hands on learners.
I really love Paris. It's my favorite city.
To me, an airplane is a great place to diet.
Most seasonings are based on family tradition.
I think the time of the formal dinners is over.
I left school when I was 14 to work in kitchens.
I want to help build their basic food terminology.
America has undergone a total food and wine revolution.
I think it's really important to keep on staying motivated.
I believe that London is the most exciting food city in Europe.
I like to be firm. But it is easier to be nice than to be nasty.
Television in the '80s was very limited. There was no Food Network.
I like the Japanese knives, I like French knives. Whatever's sharp.
When I was 27, if I didn't put 15 things in one dish I wasn't happy.
Nutrition is just so important to me, mostly especially for children.
The most important thing for me is to really buy the best ingredient.
You see fewer and fewer chefs who are really big - most stay in shape.
It is so nice to talk to someone that has a passion for food and family.
Don't go and cook Indian food if you never cooked Indian food, you know?
I grew up so poor in Austria that we never took a vacation with my family.
Only you can judge your life. You have to live up to your own expectations.
Italian food is all about ingredients and it's not fussy and it's not fancy.
A lot of restaurants serve good food, but they don't have very good service.
When you have made as many mistakes as I have, then you can be as good as me.
Thirty-five years ago, being a cook was the same as being a used-car salesman.
Stay away from iodized table salt. It's just bad and doesn't help food taste good.
My passion for writing cookbooks really came from my love of collecting cookbooks.
Prep things in advance so that you don't have to cook everything at the last moment.
For me, cooking is an expression of the land where you are and the culture of that place.
Food television opened the eyes, and palates, of our guests. They became more adventurous.
When I'm in Los Angeles, my wife and I go to the farmers' market with the kids every Sunday.
You can eat an omelet at midnight, at lunchtime, all day long. It's perfect for every occasion.
What I don't like is breakfast in the morning. I have a double-espresso cappuccino, but no food.
A chef is a mixture maybe of artistry and craft. You have to learn the craft really to get there.
I learn more from the one restaurant that didn't work than from all the ones that were successes.
I learned more from the one restaurant that didn't work than from all the ones that were successes.
I want to give people a basic education, and to help them think for themselves when it comes to food.
New Yorkers think they have everything, all the best art and music. But really L.A. is a better place.
One thing I always say is being a great chef today is not enough - you have to be a great businessman.
There is no value with just one restaurant or with one person. The brand has to be bigger than the person.
I have two young boys, and my wife is at home. Most of the time, I will cook the food, and we'll eat together.
A good chef has to be a manager, a businessman and a great cook. To marry all three together is sometimes difficult.
It's easier being a judge than a competitor. As a judge, you don't have any risks. That makes it much more enjoyable.
You know, I never really thought of myself as a 'celebrity.' One of the titles that I like least is 'celebrity chef.'
There's a lot of processed food in America and I know that can make some tourists who're used to fresh food feel sick.
Now everybody thinks that once you do Top Chef, then 13 weeks later you're a chef. Nobody wants to learn to cook anymore.
I tell everybody the same thing: You have to make every dish so when you taste it, you should remember it when you go home.
It is going to have healthy food and exercise mixed together. With smaller portions, and more exercise, you live a better life.
I think I generally try to buy the best quality and keep it simple. I don't try to make too many decorations, too many things with it.
Everybody has to put purees underneath everything now. It's like people think we need the steak, and then we need some baby food with it.