Quotes of All Topics . Occasions . Authors
The art of cooking is among the most intimate things that we can do for another.
Running shouldn't feel like a punishment or an obligation. It should be a treat.
I constantly think I'm a fraud, that this success is not warranted or justified.
In an avant-garde cooking restaurant, it's the experience that's the difference.
I've always said that I think females make the best chefs anywhere in the world.
The only thing that will make a souffle fall is if it knows you're afraid of it.
In a house without a genuine kitchen, one of the delights of growing up is lost.
From quite an early age I realised the effect that good food can have on others.
The public health of five million children should not be left to luck or chance.
We should all be involved in the avant-garde as long as we look toward the past.
You can freeze a nice sponge cake and then have a strawberry shortcake any time.
Rudeness is not having fun, and if it is, it's at the expense of another person.
Unlike curing cancer or heart disease, we already know how to beat hunger: food.
I'm more spiritual than I am religious. I don't go to church; I go to the beach.
One of the problems with writing a cookbook is that recipes exist in the moment.
I get angry when I think that people are blatantly incorrect on matters of fact.
What makes maftoul worth celebrating is that it's so easy and forgiving to cook.
Miso makes a soup loaded with flavour that saves you the hassle of making stock.
I have had to come to terms with the fact that I am hooked on Twitter. Not good.
The problem with living in a fast-food nation is that we expect food to be cheap.
My house is run, essentially, by an adopted, fully clawed cat with a mean nature.
America's most dangerous export was, is and always will be our fast-food outlets.
Grilling takes the formality out of entertaining. Everyone wants to get involved.
I think sharing recipes is such an important part of baking and the baking world.
For me, I love Portland. I love the food scene, I love the vibe, the environment.
Food, to me, is always about cooking and eating with those you love and care for.
I'm not trying to bring New York to Toronto. I want to understand Toronto better.
I constantly think I'm a fraud - that this success is not warranted or justified.
Cooks build muscles; we can stand all day long on our feet and not feel the pain.
Bread Street Kitchen is a big operation, a unique beast, and it needs bedding in.
Chelsea has always been a foodie heaven and it will never change in that respect.
I think what somebody orders and how they eat and cook really shows who they are.
I've made a few nice dishes in my time, but this must be the best I've ever made.
Non-profit organizations think like non-profit organizations. That's the problem.
As a chef, I feel that it is my duty to make the most of what the earth gives us.
The Italians were eating with forks when the French were still eating each other.
My goal in 'Live to Cook' is to make great food more approachable for home cooks.
When Kogi started, I was dead broke, selling tacos on the street just to survive.
Kids get very animated when it comes to food and it's nice to see how they react.
The combination of olive oil, garlic and lemon juice lifts the spirits in winter.
I'm in love with the markets of the world. It's a photograph of a city, a culture.
The decisions you make are a choice of values that reflect your life in every way.
Context and memory play powerful roles in all the truly great meals in one's life.
You have to be a romantic to invest yourself, your money, and your time in cheese.
Every chef I know, their cholesterol is through the roof. And mine's not so great.
Is there a sharper commentary on American culture and the world than The Simpsons?
If you get an opportunity to work with David Simon, anybody with good taste would.
Food's delicate. You have to handle it with finesse. You can't just be a big ogre.
People with chile peppers on their chef pants shouldn't be allowed in the kitchen.
Take risks and you'll get the payoffs. Learn from your mistakes until you succeed.