Quotes of All Topics . Occasions . Authors
I think if you've been given something in life you have a moral duty to give things back.
I started cooking when I was 18 years old, and now I have restaurants all over the world.
I don't think life is to be taken too seriously. Take it too seriously, and it'll getcha.
Being a sport star and a chef both require passion, commitment, work and natural ability.
I would love to eat a really great burger, but it doesn't exist in our part of the world.
When I'm on the road, I'll break my exercise into a cardio session and a weights session.
A recipe is not meant to be followed exactly - it is a canvas on which you can embroider.
I don't know if I'll ever be as good as I was when I started Kogi, but I strive for that.
For me, cooking is an expression of the land where you are and the culture of that place.
I have an intense dislike of doctrines, because you will always end up eating your words.
These days, meals are more open to personal preferences. People like to serve themselves.
Seasonality in winter doesn't have to mean sleep-inducing, stew-like, starchy casseroles.
Sometimes the greatest meals on vacations are the ones you find when Plan A falls through.
Don't lie about it. You made a mistake. Admit it and move on. Just don't do it again. Ever
One of life's terrible truths is that women like guys who seem to know what they're doing.
I could do nothing but Brooklyn shows for the rest of my career, and I could die ignorant.
Do you want to make a tamale with peanut butter and jelly? Go Ahead! Somebody will eat it.
I'd love to visit Thailand just for the street food and the energy of a city like Bangkok.
Undercook swordfish, and you get rubber. Overcook it, and you lose the fat and succulence.
I think you can tell the food is close to my heart, too, because I'm doing what I do best.
Being on a soccer pitch is not the same as being in a kitchen when things are going wrong.
I am so happy to see more and more people in this country are becoming addicted to cheese.
Food and the way we grow it and produce it are a major cause of environmental degradation.
We should enjoy food and have fun. It is one of the simplest and nicest pleasures in life.
If you don't pick your audience, you're lost because you're not really talking to anybody.
I was kind of an innocent hayseed from a middle-class, utterly nonintellectual background.
Today, in the newspapers and magazines, the first sentence is, my restaurant is expensive.
The book is there for inspiration and as a foundation, the fundamentals on which to build.
Spices are very hot, very hip. I love spices. I've always loved the Mediterranean flavors.
Food television opened the eyes, and palates, of our guests. They became more adventurous.
In France, Christmas is a family holiday. You stay home. New Year's Eve is when you go out.
I dropped out of high school. I really had no interest in doing any school work whatsoever.
Everyone tries to compare cooks to rock stars. I see more comparisons to the fashion world.
Two key ingredients in any successful chef: a quick learner and someone with a sharp brain.
If my last supper was ever going to be cooked by a chef, it would have to be Thomas Keller.
Fine # wine is a living liquid ... Its life comprises youth, maturity, old age, and death.
The more I invested in myself, the kinder I was to myself and the more I understood myself.
Find something you love, because if you love what you do, you'll never spend a day at work.
Once I fell out of a tree and was hit by a motorbike. I still have the scar on my head now.
I'm a lucky person because the company keeps growing, and that means my team keeps growing.
Chicken breast is the driest, [most] tasteless part of the chicken as far as I'm concerned.
The cuisine, it is all about putting generosity before rigour and pleasure before lucidity.
When you start at catering college, nobody prepares you for a book tour or public speaking.
I didn't just grow up lowriding: I grew up lowriding and also in mansions in Orange County.
Pico Union is an underrated part of L.A., and not a lot of people go unless you live there.
Even in the busiest kitchen, there's always a point at the end of the day when you go home.
In London, there is no need for 25 high-end gastronomic restaurants. That would be too much.
Sauces in cookery are like the first rudiments of grammar - the foundation of all languages.
Thinking of getting into the leg-breaking business, so I can profitably sell crutches later.
The history of food has never had a better biographer. Required reading for anyone who eats.