Quotes of All Topics . Occasions . Authors
My grandmother was the genesis of my connection and passion to food.
Success is born out of arrogance, but greatness comes from humility.
Indianapolis versus Denver would not be a great one gastronomically.
Michigan is my antidote to Manhattan. This is where I come to relax.
When you use Tabasco in the marinade, it kind of infuses everything.
I don't know if you call a burger recession food. It's comfort food.
America was built on immigrants, and what they bring 'to the table.'
Talking up a storm about food is so easy for me, it's second nature.
Time is an illusion anyway. You can create as much time as you want.
Myeong-dong in Seoul is an area that is crazy at night, just packed.
You have to be driven. You have to be focused. You have to be aware.
When I was 27, if I didn't put 15 things in one dish I wasn't happy.
I do support people eating more vegetables. It's a good thing to do.
Cooking and shopping for food brings rhythm and meaning to our lives.
Being a vegan is a first-world phenomenon, completely self-indulgent.
If you're training in a combat sport, deliciousness takes a backseat.
I think as a moral question, restaurant workers should get paid more.
I was always taught to be myself, be honest, and be true to my roots.
I don't watch what I eat, because the concept seems exhausting to me.
I had these recipes that say do this, do that. Who MAKES these rules?
There is not a good or a bad cuisine, just the one you like the best.
We didnt create dishes. We create preparations to create many dishes.
I had a very normal childhood, and my mother cooked very normal food.
You are always going to face forces that can bring you to your knees.
It's more intimate. Food can connect people in a forever sort of way.
You know how sad your life is when you know the release date of DVDs.
Your life moves to a better place when you move at a sustainable pace
There is no such thing as the perfect meal; one can always do better.
Criticism is part of the creative man's journey, and I appreciate it.
When I'm in L.A., I go to Spago because the chef is a friend of mine.
We rely on our purveyors to tell us what's available and what's good.
The most important thing for me is to really buy the best ingredient.
Nutrition is just so important to me, mostly especially for children.
Blanching the cloves removes the harsh and bitter bite of raw garlic.
I tend to mean what I say: in life, generally; in recipes, certainly.
We can't think narrowly. We have to think in the biggest possible way.
I know once people get connected to real food, they never change back.
I look at Guy Fieri and I just think, 'Jesus, I'm glad that's not me.'
I wasn't that great a chef, and I don't think I'm that great a writer.
So long as people don't know how to eat they will not have good cooks.
Simple jewelry is best - bigger pieces get in the way when I'm baking.
I am convinced that if you serve great value, people will come to you.
What you feel like eating at any given moment is what you should have.
I'm always looking to the future and what will next be on the horizon.
Until I discovered cooking, I was never really interested in anything.
My mind might be conservative, but at heart, I was always a socialist.
Good people are always forgiving. They close an eye to one's failings.
Eating vegetarian doesn't mean you have to eat boring, humdrum dishes.
I don't know if you call a burger 'recession food.' It's comfort food.
The fine art of preparing sushi is something that you watch and learn.