Quotes by Chef of the Authors - Page 29

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I have a certain point of view, a certain way to plate food, certain ingredients that I like to use.

To me, searching for perfection isn't anywhere near as interesting as trying to find your own voice.

My family, as you can probably guess, was more into Christmas cookies and not so much the fruitcake.

I was raised by my Depression-era grandma who taught me to use what you've got: Waste not, want not!

I learned from my grandmother, because we were cooking a lot for the farm. Breakfast, lunch, dinner.

I have a drivers licence, but the truth is that I hardly ever drive. I prefer to get around by taxi.

I do not believe in eating fish hot. People always insist on hot fish, but that leaves it dried out.

I think with the kids I get to be a little more fun and goofy, which is kinda how I am all the time.

I had D minuses in chemistry and all of the sciences, and now I'm known as a molecular gastronomist.

At home I've got 1,500 cook books and the spines have all gone, the pages are all torn - it's chaos.

Give your kids a bloody knife and fork and let me put some fresh food in front of them they can eat.

I hire talented, creative, passionate learners who have a history of turning intention into reality.

I want you to be a connoisseur of great questions? Here's one - what would we do if we had no money?

Non-profits find the very best Who and put them on their Boards because they don't want to pay them.

I prefer natural hardwood lump charcoal - the other stuff makes your food taste like Goodyear tires.

I believe the future is vegetables and fruits. They are so much more sexier than a piece of chicken.

Simple ingredients, treated with respect... put them together and you will always have a great dish.

I have no regrets in my life. If not for the mistakes that I made I would not be the man I am today.

I'm happiest walking through fields, on beaches, and over riverbanks. Nature is my surrogate mother.

I can't work in a domestic kitchen; it's just too confined. There's no freedom, and there's no buzz.

When I get the chance to make my favorite breakfast on the weekend, I often choose to make pancakes.

Some people absorb in different ways. I didn't realize until I was 15 years old how much I retained.

I don't think of eggs as being fundamental to the flavor of mayonnaise, but they are to Hollandaise.

Swiss chard is undervalued in Britain. It's a great substitute for spinach and keeps its shape well.

I'm really happy to see Filipino cuisine starting to really take hold outside of the Pinoy community.

A mother's ability to provide for her children is not always tied to income, but rather to education.

Google 'broccoli casserole' and make the first recipe you find. I guarantee it will be disappointing.

I have no pretension that I belong in D.C. I mean, I have to be cautious on how we do our restaurant.

I have a driver's licence, but the truth is that I hardly ever drive. I prefer to get around by taxi.

I like old fashioned things. We have these old wine buckets at the restaurant and none of them match.

I love hotel rooms, so I take pictures of the room and the way out and the lobby, the food and drink.

If you want to become a great chef, you have to work with great chefs. And that's exactly what I did.

Initially let your food do the talking. You'll be surprised how far you go in a short period of time.

If you think customers are impatient in New York, wait to you see how impatient they are here in L.A.

We all eat two to six times a day. Why? Because we are supposed to, we are programmed to, we want to.

Be simple. Be honest. Don't overcook and don't undercook, but it's better to undercook than overcook.

I have a problem with the new cooks: you all are more cultured, you cook better....but you're lazier.

The best way to execute French cooking is to get good and loaded and whack the hell out of a chicken.

I have trouble with toast. Toast is very difficult. You have to watch it all the time or it burns up.

Too much trouble," "Too expensive," or "Who will know the difference" are death knells for good food.

What I do is my life, but it's not like I spend 18 hours a day, seven days a week in the restaurants.

The newspapers had described me as the Jagger of the Aga. It wasn't hard living up to the reputation.

I met my first wife at the fishmonger's in the summer of 1987, some six months after opening Harveys.

Weekends are sacred for me. They're the perfect time to relax and spend time with family and friends.

The American Dream is ownership … a house, a car, a vacation home and, even better, your own business

It's fascinating to travel around Italy and realize just how many different ways they make spaghetti.

Any simple but delicious dish that celebrates the season and locality is what I want to be known for.

I don't put cream in any pasta noodles ever. I would use a little butter, but I don't ever use cream.

In my generation, there was no sushi school, no cooking school, so people have to learn from working.

In all my work I like to convey the fact that I like cooks, that it's noble toil and that it is hard.

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