Quotes of All Topics . Occasions . Authors
The whole idea is to earn the flavor. No one gives it to you.
Gelatins are one of most unbelievable areas in cooking today.
As you get older, you shouldn't waste time drinking bad wine.
The tomato hides its griefs. Internal damage is hard to spot.
I was thirty-seven years old and still discovering who I was.
The main thing is to have a gutsy approach and use your head.
Everything can have drama if it's done right. Even a pancake.
As a young manager, I had no idea what it meant to be a chef.
Cooking is one of the most zen things - you have to be there.
My mother made the best scrambled eggs, super-loose and soft.
Recipes can be incredibly vague where chillies are concerned.
Barbecue may not be the road to world peace, but it's a start.
I don't have a long family history of good cooks in my family.
I don't necessarily think veganism is going to save the world.
Good food is good food. It doesn't have to come with pretense.
Greens are a dish that most Southerners would walk a mile for.
In France, cooking is a serious art form and a national sport.
Wine is one of the agreeable and essential ingredients of life
Chemistry was my college interest. Cooking is about chemistry.
There's something rather comforting about putting on an apron.
I can live without a computer. My assistant checks my e-mails.
Critics are like eunuchs: they know how, but they can't do it.
There is no conflict between a better meal and a better world.
I drank more wine when I wasn't working as much, to be honest.
You have to know the classics if you want to cook modern food.
The differences between a tart, a pie and a quiche are a blur.
London is the most important city in the world for restaurants.
The secret to having an epically beloved bakery is consistency.
I love feeling exhausted after a good, hard, honest day's work.
I love to drive, especially on tracks, where I go a lot faster.
Being a chef never seems like a job, it becomes a true passion.
There's no bigger pain anywhere in the world than a vegetarian.
I'm Gordon Ramsay, for goodness sake: people know I'm volatile.
I do take pity on some of the people that have to work with me.
Too many simple green salads suffer from a lack of imagination.
I am blessed that the food business is good for me. Good to me.
'Kitchen Wars' makes 'MasterChef' look like a walk in the park!
Look at cookbooks with your kids and ask them what sounds good.
Bacon is like a good pair of Levi's-it never goes out of style.
A sushi chef has to spot the best-quality fresh fish instantly.
The sharing of food is like breaking bread, it's very symbolic.
What was important for 'Broken Bread' to do was show real life.
Chefs don't have a union. We don't have a Screen Actor's Guild.
When I go out to eat, it's usually something moderate in style.
I believe that London is the most exciting food city in Europe.
Souffles don't deserve their reputation as potential disasters.
I have yet to meet a carnivore who doesn't love a sausage roll.
I prefer to be able to identify what I'm eating. I have to know.
The Anne you see on TV is me; I don't have an on-camera persona.
I'm trying to do something that I have kind've a clue how to do.