Quotes of All Topics . Occasions . Authors
I love the intensity of the fine-dining kitchen, but loathe the fine-dining experience.
I don't usually have time for TV. When I get home at night, I just want to fall asleep.
I cook, I create, I'm incredibly excited by what I do, I've still got a lot to achieve.
A cocktail can be made by the bartender. But the cocktail also can be made by the chef.
For me, summer hasn't really started until tomatoes reappear in local farmers' markets.
I cannot teach anybody how to cook. All I can do is show them, share methods with them.
I find supermarkets fascinating places. It's extraordinary, you can buy anything there.
Whether dealing with children or chefs, they are all giant babies in need of nurturing.
If I think back to the eighties, my methods weren't conventional, but they got results.
Reading is a key feature in the life of every single successful person I have ever met.
The Hamptons are usually filled with what I had hoped to leave behind in New York City.
I want to expand my cuisine to this country. I love America. I have been here 22 years.
As the competition goes further along, you start to see who's rising and who's falling.
We go through our careers and things happen to us. Those experiences made me what I am.
Turkish cuisine is, to my mind, one of the most exciting and accomplished in the world.
The taste of any simple tomato-based salad is dependent on the quality of the tomatoes.
Long-, medium- and short-grain rices differ in the amount and type of starch they have.
Whenever I want to know how to cook something, I can't ask one chef - I have to ask six.
One must cook a piece of meat a thousand times before one begins to truly understand it.
I urge you to travel - as far and as widely as possible. Sleep on floors if you have to.
I love the masochistic aspect of eating seething, real Sichuan food in Sichuan Province.
You can't chase everybody on the Internet who's saying stuff about you, that's for sure.
We're hoping to succeed; we're okay with failure. We just don't want to land in between.
Just because something's been good in the past doesn't mean it will continue to be good.
Be careful what you get good at doin', cuz you'll be doin' it for the rest of your life.
I'm not critic-proof, and I still take it personally, but I take it less personally now.
I am happy for them all: Angela Hartnett, Jason Atherton, Marcus Wareing, Mark Sargeant.
When you are at home, even if the chicken is a little burnt, what's the big deal? Relax.
Homicide is 0.8% of deaths. Diet-related disease is over 60%. But no one talks about it.
Many kids can tell you about drugs but do not know what celery or courgettes taste like.
The world is blessed most by men who do things, not by those who merely talk about them.
From the time I was 8 until now, I've been working. My Social Security is looking solid.
Being Ecuadorian is, I don't want to say it's tough but it's... something special to me.
Just like becoming an expert in wine, you learn by drinking it, the best you can afford.
That's the beauty of risotto. You can make it any flavor you want. It's a great carrier.
Finishing food is about the tiny touches. In the last seconds you can change everything.
There really is a camaraderie among chefs and a willingness to help out whenever we can.
At my home in the southwest of France, I grow oak, hazel, and lemon trees in my backyard.
It's a comfort to always find pasta in the cupboard and garlic and parsley in the garden.
I adore pigs, and I love eating them and cooking them, and I love using the whole animal.
Fear is a driving force for most of the things that I do. I don't know if that's healthy.
In all professions without doubt, but certainly in cooking one is a student all his life.
As long as you're eating well and moving your body every day, age is just a state of mind
When you find a guy who is powerful, a big father figure, you latch onto him immediately.
How many restaurants do we know across the world that customers visit once and once only?
If you don't have an emotionally healthy staff you won't move forward as an organization.
I think I grew up with the idea that there was something comforting about preparing food.
Music is always on. Not at work. But at home, everything always has to have a soundtrack.
The more you know, the more you can create. There's no end to imagination in the kitchen.
When you flip anything, you really you just have to have the courage of your convictions.