Quotes of All Topics . Occasions . Authors
Cooking is about putting food on the table night after night, and there isn’t anything glamorous about it.
Any processed chicken from any place - I'll order it in a heartbeat. I'm very picky about my pork, though.
I hate stuff in my pockets, can't stand it. I'll carry stuff in my hands rather than put it in my pockets.
I believe that if ever I had to practice cannibalism, I might manage if there were enough tarragon around.
We've got to build scale. We're going to hire the best people, build the best systems, and find solutions.
I was never a spy. I was with the OSS organization. We had a number of women, but we were all office help.
I think it's very expensive to not eat healthy. Eating healthy is the only affordable option we have left.
There shouldn't be an announcement that divides our food between what tastes good and what is good for us.
I always eat a meal at home before I leave for the airport, so I only eat the soup and salad on the plane.
I was pleasantly surprised after the book came out. It was like, hey, the home team put down a nice score.
At times, it was an incredible blessing to have all the attention; at times it was a logistical nightmare.
I don't have many hobbies or talents other than cooking, but I've always been good at figuring out a city.
Any job worth doing is worth doing well. But to be able to do that, you have to do it over and over again.
But once in a while you might see me at In and Out Burger; they make the best fast food hamburgers around.
There is no value with just one restaurant or with one person. The brand has to be bigger than the person.
You dont need a machine to make pasta: a rolling pin and a fast hand can create a smooth, if thick, sheet.
The natural sweetness of leeks, with their soft, oniony aroma, makes them the perfect winter comfort food.
I used to do calligraphy, and I'm afraid that has lapsed, but I've always been interested in book printing.
Taste as you go. When you taste the food throughout the cooking process you can make adjustments as you go.
Cooking breakfast and brunch professionally really kind of ruined breakfast service for me for a long time.
I still love making hamburgers on the grill. I guess whenever I eat them childhood memories come up for me.
What makes the farmers market such a special place is that you are actually creating community around food.
Chefs, as a whole, say yes to any project, fundraiser, or tasting because they have such a generous spirit.
I like to move around a lot - I'm a big runner, and I often get on a bike and ride from meeting to meeting.
After six years at Le Cirque, I decided to start my own business. I opened Daniel at 76th Street in May 93.
Growing up in New England, being schooled and classically trained, it needed to shake, it needed to evolve.
For a healthy alternative to buffalo wings, slide the bone of a human finger into a block of tofu and bake.
I lost my brother when he was 30, and that was devastating for me. I don't know if I will ever get over it.
Would I swap what I have achieved as a cook if I could have been as successful as a footballer? Definitely.
But most is all to do with work. There are aspects of work that are enjoyable, that you could call a hobby.
When you are trying to move mountains you want-and need-people on your side who want to move them with you.
Attempt something so great for God that it is doomed to fail unless God is in it, and you're in it as well.
I was very impressed with the street food of Singapore. I was very impressed with the dishes that they did.
I was a romantic, messy thinker. I was raised with very conservative beliefs, but that was a long time ago.
Once you accept you are being judged by people who have less knowledge than yourself, then what's it worth?
I've never tried to be a celebrity chef, people call me that but I was that young boy that the media chose.
I can take a lot of pride that I can launch cookbooks and there's an audience out there that supports that.
The reasons for food insecurity are many and varied. But part of the problem is the global farming systems.
I've never considered myself a celebrity or even part of the entertainment business. I'm a cooking teacher.
Through that windshield I saw a city that didn’t know it was hungry and a reflection of a guy who was FREE.
I wanted to learn everything I could about what it takes to be a great chef. It was a turning point for me.
I don't think you could have a 7 with a manual. But I can't see having a BMW sports sedan without a manual.
Raw fish suppers admittedly require a little planning, not least in the acquisition of the main ingredient.
I love dishes that feature the various shades of a single colour, making you stop to check what's in there.
The kitchen is tough. It's one of the last bastions in civilized culture that sets out to crush the spirit.
Every era has its own list of ingredients that are considered exotic and then, 15 years later, they're not.
You don't need a machine to make pasta: a rolling pin and a fast hand can create a smooth, if thick, sheet.
Food was always important in my family, but I didn't think of it as a vocation until a later point in life.
Our milk chocolate is very chocolaty. In fact, we don't call it milk chocolate - we call it milky chocolate.
My father always said, 'If you love what you do, you won't mind slogging through it for several hours a day.