Quotes of All Topics . Occasions . Authors
In too much of the West, everyone wants the guarantee of safety, and never having to make any decisions.
I can't be everywhere, but I'm always in one of my kitchens, and hopefully I'm motivating and inspiring.
We're probably close to reaching 2,000 shows, which is more than Julia Child and Jacques Pepin together.
I cook British food, but it doesn't mean I'm jingoistic about it. People can cook very good fusion food.
I don't do my mother's cooking. Because I am a professional and she isn't. Even if she is a better cook.
Determine who you are and what your brand is, and what youre not. The rest of it is just a lot of noise.
Stopping the junk food and Eating well is partially about cooking well and having the skills to do that.
I write and chop with my left hand and do everything else, including eating with a knife, with my right.
If you only design menus that are essentially junk or fast food, the whole infrastructure supports junk.
Have you ever seen a really good chocolate dish & women? It affects women not like men. It’s incredible.
Don't put too many chefs to work. Sometimes they get too involved in the ingredients and are of no help.
Once you have mastered a technique, you hardly need look at a recipe again and can take off on your own.
Eating well, being around the table with the family or friends or relatives - it doesn't get any better.
If any one element of French cooking can be called important, basic and essential, that element is soup.
Let the fresh fruits and vegetables be your guide, and make something that will keep for the whole week.
When you never see yourself in the mainstream format, you are stripped of the strength of your identity.
I think that you’ve got to make something that pleases you and hope that other people feel the same way.
Not having a New York culinary tradition, far from being limiting, it's an opportunity to create freely.
Every dish doesn't have to be showy, and every dish doesn't have to slap you in the face with technique.
Celery leaves are an underused ingredient, most likely because supermarkets sell mostly leafless stalks.
Desserts are like mistresses. They are bad for you. So if you are having one, you might as well have two.
I concentrate in my work on preserving and displaying the original flavor from each ingredient in a dish.
Since the very beginning, Emeril's had a sense of humor about me calling him names and poking fun at him.
I think that if everyone did at least embrace a more plant-centered diet, it would improve public health.
Being a great baker and pastry chef requires the upmost open mind. I try every dessert that comes my way!
You are going to be what you put in your body, so I try to teach that to my kids, and the kids around me.
America is a such a melting pot, I'm not sure if roast chicken is the classic comfort food for everybody.
Having sharp, great knives will enable you to cook very precisely. Knife skills are essential in cooking.
Ambition drives you on, ability certainly helps, but the fickle finger of fate and luck are great things.
I don't read books regularly, because I'm always writing them. I've written 30 books, thousands of pages.
Determine who you are and what your brand is, and what you're not. The rest of it is just a lot of noise.
Running started as a way of relaxing. It's the only time I have to myself. No phones or e-mails or faxes.
Even though I live in and love Chicago, I can't stand deep-dish pizza. I'm a New York-style pizza person.
The only way to have a better world and end poverty is by closing the gap between the top and the bottom.
I don't believe in traditional company structures because the best ideas do not always come from the top.
The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude.
You never forget a beautiful thing that you have made. Even after you eat it, it stays with you - always.
The only time I am seen in public is when I go to work. When I go home to England, I never leave my home.
I think it's really important for every young person to work in a kitchen because you learn a life skill.
At thirteen, when I arrived in Hong Kong after leaving China, I made a living by working in a restaurant.
I was determined to share my positive approach and not let diabetes stand in the way of enjoying my life.
I cook all the time, and I cook all different kinds of things, but never Mexican at home. That's my work.
I've got a lot of experience under my belt, but I still have a very naive and idealistic outlook on life.
I knew of the 'Gilmore Girls' - I wasn't a rabid fan, but I watched it sporadically when it was first on.
Eggs Benedict is genius. It's eggs covered in eggs. I mean, come on, that person should be the president.
There will never be a right or wrong way to cook something, but there will always be a more informed way.
Tagliatelle comes from the word tagliare, meaning 'to cut.' Tagliolini are simply thinly cut tagliatelle.
I do feel like food should cost more, because we aren't paying farmers a living wage. It has to cost more.
It's a challenge to demonstrate that you can prepare some really interesting food with humble ingredients.
For over 20 years, I have been saying that Chicago is by far one of the greatest food cities in the world.