Quotes of All Topics . Occasions . Authors
I am very concerned about nutrition and always try to be careful about what I eat.
Before judging a thin man, one must get some information. Perhaps he was once fat.
Remember that a very good sardine is always preferable to a not that good lobster.
I grew up in the kitchen, mostly with my grandfather, my mother and my aunt Raffy.
I don't care if you're doing haute cuisine or burgers and pizza, just do it right.
Walk humbly but walk confidently. People want to follow confident, humble leaders.
Man, the flavor of a pineapple is 100 times more powerful than the flavor of meat.
If you are going to flip something, you must have the courage of your convictions.
It's fascinating when you're from another place, but you don't speak the language.
I put hibiscus flower in every cup of tea I have. It's sweet, sexy, and cleansing.
I know Los Angeles has it better than Chicago when it comes to produce year round!
I love working out. It's my release. I've done it since I've been in the military.
My passion for writing cookbooks really came from my love of collecting cookbooks.
Stay away from iodized table salt. It's just bad and doesn't help food taste good.
I like to talk about food, ingredients, and how to adapt recipes. It's a dialogue.
Amaranth, the world's most nutritious grain, is available from health food stores.
A lemon, boiled whole and blitzed, makes a useful base for all sorts of dressings.
Winter blues are cured every time with a potato gratin paired with a roast chicken.
I wanted people to come to the restaurant and feel at home, so I put it in a house.
Unlicensed hooch from a stranger in a parking lot. Good idea? Yes, of course it is.
Fame hurt. People thought I was a sellout chef and stopped coming to my restaurant.
I guess technically I am a female chef, but I don't really think of myself as such.
When you taste something delicious, ask for the recipe! Or offer to trade a recipe!
We must lose what we think we know so that we can come to see what we least expect.
A lot of young chefs today get carried away by trends, by influences, by movements.
When you cook a sausage, the skin sometimes breaks and the ground meat comes apart.
I believe no chef becomes what he becomes without having many people influence him.
When you are the host, you have to take the party into your hands like a conductor.
What I learned being a young child was respect for food. Don't throw anything away.
Strategy will compensate the talent. The talent will never compensate the strategy.
We're in a world that is run by accountants and I think that it's sad in many ways.
For many sports fans, the onset of fall only means one thing: It's football season!
People eat the chicken, people eat the beef, they still say, 'Don't kill the fish.'
My favorite knife is from Miyakoya in Japan - I have one in each of my restaurants.
To me when a mother puts food in a microwave for her children, it is an act of hate
My last meal on Earth, I would love it to be a bowl of blueberries with cold cream.
When people are grownups they're grown ups. They make their own decisions you know.
No matter how bad you may feel, get up, show up, dress up, and never, ever give up.
The unlikely combination of potatoes and pasta does appear in some Italian recipes.
Panko are the elite of the breadcrumb world because they stay so crunchy and light.
You can really taste the difference between a shop-bought and a good homemade mayo.
The restaurants express the spirit of the chef, the spirit of the city, the country.
I don't like being disappointed by somebody I trust. Fortunately, it rarely happens.
I love to pick tomatoes at the end of the day, when they're still warm from the sun.
I have an obsession for quality. I work for my guests, not to obtain Michelin stars.
If people are working only rice and beans for much of their diet, it says something.
I love the culture of grilling. It creates an atmosphere that is festive but casual.
From Japan to Thailand, I keep discovering amazing talent, cuisine and food markets.
I'm like a kid in a sweet shop every day. It's slightly cringey how much fun I have.
I suppose your security is your success and your key to success is your fine palate.