Quotes of All Topics . Occasions . Authors
Have fun. Do something nobody else had done before, or has done since.
My restaurants are about community and about sharing and about warmth.
A recipe has no soul. You, as the cook, must bring soul to the recipe.
It's one thing you aspire to: someday, you'll be able to write a book.
'Chef' doesn't mean that you're the best cook, it simply means 'boss.'
You see fewer and fewer chefs who are really big - most stay in shape.
Greek yogurt with some olive oil stirred in can transform many dishes.
I bent my head over a stove in my early 20s and picked it up in my 30s.
Buy foods from nearby farms and have that food served in the cafeteria.
Naturally, I'm misanthropic. But the Negronis are helping considerably.
I think there's a tendency to over-jack and over-umami food these days.
I'm in no position to try to tell people how to live their family life.
Risk is to do something that 99 percent of the time would be a failure.
You just need a little perspective. Warmed chocolate can give you that.
I want my daughter to see a strong woman who goes after what she wants.
Dining should be something that isn't always taken extremely seriously.
I was determined that if I failed it wouldn't be due to lack of effort.
We sunk everything into it. It came close to going under several times.
A gourmet who thinks of calories is like a tart who looks at her watch.
Cooking is one failure after another, and that's how you finally learn.
We all make mistakes. God knows I've made more than anyone else I know.
I was brought up on a council estate. I know what it's like to be poor.
I want to make sure the cooking industry becomes more and more diverse.
My last meal? The food would be much less significant than the company.
Just ask the local people for the best food. Don't rely on a guidebook.
Exercising with a trainer makes my quality of life go through the roof.
I feel like I owe something to America, as it is where I found success.
I guess the main source of stress for me is the stress I put on myself.
You need a good gardener and a good fisherman. The cook is not required.
I think people need more to do in their life if my hair pisses them off.
I didn't want food that looked unapproachable or ridiculously beautiful.
I found that no food tastes as good as what it feels like to be healthy.
Indeed, stock is everything in cooking. Without it, nothing can be done.
Today, when I hire, I look for people who want to be trained and molded.
The livelihood of the restaurant is dependent upon getting the word out.
My New Year's resolution is to cut my diet sodas down to two cans a day!
I don't think I have an obsession, however I do eat chocolate every day.
I find the organic wave much more interesting in America than in France.
The menu de degustation is the finest expression of avant-garde cooking.
Talking to other people while you're cooking, it doesn't come naturally.
I always say that I don't believe I'm a chef. I try to be a storyteller.
My pet hate, with customers, is those that think it's all about wallets.
I was a bit of a wild boy - always swimming and exploring the mountains.
I didn't want to do just another set of recipes. I think that's useless.
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?
If you aren't nervous about your passion, you aren't passionate about it.
My feeling is that if you can cook, I can teach you how to do television.
My Mom always cooked healthy. Greek food lends itself to cooking healthy.
I don't like it when I go to a restaurant and I'm lectured from the menu.