Quotes of All Topics . Occasions . Authors
I'm very inspired by other cultures and very often use what I perceive to be exotic ingredients.
I feel good when I stir something with a spurtle, but I don't make porridge very much in London.
I was so nervous to turn 40, but the last year and a half has been the most fun I have ever had.
Here, in L.A., trust me, there will be fireworks from the canapés right through to the desserts.
My personality was always such that I always look straight forward, never behind or to the side.
Why would any sensible human being put meat filled with ammonia in the mouths of their children?
If you're like me, food is a medium for communication. It's an expression of love and affection.
People who can give themselves every day. They're the people that I admire, they're real people.
Chefs are artists, and I couldn't be happy with my art if I was forced to use cheap ingredients.
When I'm dining out privately, I tend to avoid fine-dining venues; I like things to feel casual.
The so-called nouvelle cuisine usually means not enough on your plate and too much on your bill.
What I don't like is breakfast in the morning. I have a double-espresso cappuccino, but no food.
There's nothing more marvelously wintery than orange root veg mash; some butter is all it needs.
Techniques are not the most difficult to teach. The attitudes chefs take are much more important.
I live in Paris, yet Monaco, where I spend a lot of time, holds a very special place in my heart.
I really like having someone who knows about food and what goes well together make a meal for me.
As long as you're willing to be called a fool, you can create anything, do anything, be anything.
All chefs have pictures of food in their phones, stuffed pig's ears and pigs' heads and the like.
Fernand Point's philosophy instilled what cuisine is all about: generosity and hugeness of heart.
I'm really not that comfortable with people. I mean, I love individuals, but I'm not very social.
I love a good challenge of looking with new eyes at a tried and true recipe in my recipe Rolodex.
Food is about being happy - at a table, thats probably where we spend most of our happiest hours.
I have been blessed with a good, fun, and wonderful life, but I've also seen a whole lot of pain.
The minute you start compromising for the sake of massaging somebody's ego, that's it, game over.
You don't have to cook fancy or complicated masterpieces - just good food from fresh ingredients.
...operational proof...it's all theory until you see for yourself whether or not something works.
I fell in love with the public, the public fell in love with me, and I tried to keep it that way.
America has many cultures which makes it great, but it's difficult to create one strong identity.
I started in the restaurant industry when I was 22, so I've had quite a long tenure, if you will.
I like a nice cross section of society in my restaurants - the stars, the toffs, the working guy.
Often with television, particularly with lifestyle entertainment, they really try and box you in.
In Japan, I have my own line of dinnerware, but I'm not aggressive about pursuing those projects.
You know how kids dream of being soccer players or actors? Well, my dream was to be a sushi chef.
Cooking and film are completely different - but I'd rather stay in the kitchen than be in movies.
You have to stick out the toughness of the business and form relationships with the people in it.
The best way to make a steak is grilled over an open flame or pan sauteed in a cast iron skillet.
A chef is a mixture maybe of artistry and craft. You have to learn the craft really to get there.
I learn more from the one restaurant that didn't work than from all the ones that were successes.
The Guardian's 'Word of Mouth' blog bridges the gap between blogging and serious food journalism.
Everywhere in the world there are tensions - economic, political, religious. So we need chocolate.
A man obsessed: obsessed with perfection, sharing, aesthetics, taste, savoir-faire, and much more.
Cuisine has become too complicated - this is about subject, verb, adjective: duck, turnips, sauce.
If I'm having a party, the easiest and the biggest thing for me to make is a big pot of meatballs.
France was always a little scary to me. I had the preconception that France was a bit hoity-toity.
You have to be critical of what you do every day, to analyze it and be willing to push it further.
I love checking out aspiring bakers' offerings at local farmers' markets when the weather is nice.
I like trying to keep as honest and straightforward of a point of view in our kitchen as possible.
The more you take away the less there is to hide behind and that's when the true talent comes out.
My family... always had the value of the family table and these cultural influences of growing up.
Comfort food is really anything you want at that time. That said, I really love Naple-style pizza.