Quotes of All Topics . Occasions . Authors
Once you have mastered a technique, you barely have to look at a recipe again
But I was a pure romantic, and only operating with half my burners turned on.
I always have dashi in my refrigeratorit's the almighty Japanese ingredient.
God does not treat us as our sins deserve, man treats us as our sins deserve.
Just have fun and don't act like an ass... People think that is the real you.
When you have made as many mistakes as I have, then you can be as good as me.
Apart from its famous healing properties, manuka has a strong, woody flavour.
Believe it or not, I'm as much a fan of a supper shortcut as the next person.
The planet's resources are rare; we must consume more ethically and equitably.
A grill is just a source of heat. Just like a stove, it is very user-friendly.
If you’re not in a good mood, the only thing you should make is a reservation.
Kitchens should be designed around what's truly important-fun, food, and life.
A good apprentice cook must be as polite with the dishwasher as with the chef.
I want my kids to see me as Dad, for God's sake, not a television personality.
Cooking today is a young man's game, I don't give a bollocks what anyone says.
It's amazing. Long Island, I don't know really. It's quite a fascinating area.
No, when I worked as an accountant I was falling asleep waiting for 5 o'clock.
My aim is to achieve sustainable change, not just make a cute little makeover.
We the chefs have a responsibility to learn about the chemical makeup of food!
I love Vegas. It really has the most wonderful shows, the greatest performers.
Find something you're passionate about and keep tremendously interested in it.
Italians are very conscious of what they eat, how they eat, and its digestion.
I used to watch my mother cooking when I was a child; she influenced me a lot.
I think the most effective way to run a kitchen is to teach, not to just yell.
Thirty-five years ago, being a cook was the same as being a used-car salesman.
Believe me, I did not come to London to cook farmed fish. All my fish are wild.
I'd like to play bass like Bootsy Collins. I'm serious. That would be my dream.
I have always considered desserts to be of equal importance to the savory food.
A quarter century of running a restaurant - that's a long time to do one thing.
One of the benefits to ordering food in New York is that you can get food 24/7.
If you're going to kill the animal it seems only polite to use the whole thing.
My father was a swim teacher. We used to swim before school, swim after school.
The best food I've ever eaten in my life has come from the poorest communities.
When you become an American, they give you an injection so your accent changes.
When the earthquake hit Haiti in 2010, I was on vacation in the Cayman Islands.
To me, what I'm interested in, in the end, is the meaning of food in our lives.
Mother Nature is the true artist and our job as cooks is to allow her to shine.
My grandfather, father, and uncle were chefs, and my other uncle was a butcher.
For me, food is about generosity, and this should reflect on the plate as well.
I feel fortunate to be part of the cooking community. We learn from each other.
I always have dashi in my refrigerator - it's the almighty Japanese ingredient.
Napa cabbage is very beautiful, all those long, pale leaves with ruffled edges.
Kids are very visual, and they might not eat a food just because of its colour.
Marinating chicken in miso adds lots of character to the meat with little work.
If the British Isles had an official vegetable, it would have to be the potato.
Food is ever-changing and ever moving forward and getting more and more complex.
Part of being successful is about asking questions and listening to the answers.
Anyone who doesn't have a great time in San Francisco is pretty much dead to me.
As a chef I’m not your dietitian or your ethicist, I’m in the pleasure business.
I think we should increase the minimum wage and I think $15 is a good beginning.