Quotes of All Topics . Occasions . Authors
It would be an egregious mistake to ever refer to me in the same breath as most of the people I write about.
After six years at Le Cirque, I decided to start my own business. I opened Daniel at 76th Street in May '93.
I want to make sure the fine-dining restaurant has a clientele who is local as much as tourists and foodies.
Yes, natural is good and healthy, and whole foods are important. However, experimentation is important, too.
We live in a flat; my wife would be happy if we had a house with stairs. Or a little cottage in the country.
If I were a customer, and I was given a dish with peppers, I would hate it. I also don't like blood sausage.
The holidays stress people out so much. I suggest you keep it simple and try to have as much fun as you can.
When a dish works, it works for everyone, whether you're Asian, European, African, American or anybody else.
Your parents would not be happy if you came home and said you wanted to grow up to be a chef or a rock star.
The modernity of yesterday is the tradition of today, and the modernity of today will be tradition tomorrow.
Pro-choice is the only way to be-- because women are human beings, after all, and should be treated as such.
I'm simple in my approach and straightforward. I connect with the average person that is interested in food.
I don't do social events, I don't do award ceremonies, I don't do charity dinners. I live my life off-radar.
Even before the earthquake in Haiti, only half the country's population had a source of safe drinking water.
I'm a firm believer that all this packaged stuff that Americans are buying up in gobs is making them fatter.
My business partner Robert De Niro knows a lot about hotels; he opened the Greenwich Hotel in New York City.
Life is too short for cuisine minceur and for diets. Dietetic meals are like an opera without the orchestra.
Bein' rich is having leftovers. Good leftovers make yo' tongue fly outta yo' mouth and smack yo' brains out.
You don't want to make a steady diet of just lettuce. You don't want to make a steady diet of fried chicken.
I found that most people who buy restaurants should never have done it, because they don't understand money.
I'm just trying to cook good food, and I'm not afraid to do whatever I need to do to keep the food evolving.
I don't really have a strategy for social media. I think that's my strategy is that I don't have a strategy.
Popping broad beans out of their skins can be therapeutic, but it isn't everybody's favourite waste of time.
I think if you buy from people who are taking care of the land, you're supporting the future of this country.
I don't snack. I don't generally eat sweets or drink soda. I never eat between meals or even before big ones.
Sauce is certainly ancestral to French cooking. The technique is very tricky, but it's also very fundamental.
If people ask me, 'What do you think could improve in Toronto dining,' I'd say there's nothing to improve on.
In New York there used to be some very good clubs with amazing sound systems. Techno was part of the process.
The duty of a good Cuisinier is to transmit to the next generation everything he has learned and experienced.
If you go off the edge, it's not cooking anymore, so you have to push it to the limit... What are the limits?
You cannot get an influence from the cuisine of a country if you don't understand it. You've got to study it.
Food brings people together on many different levels. It's nourishment of the soul and body; it's truly love.
It's almost ingrained in people that, just like you can't be a smart model, you can't be a good-looking cook.
To me, food is as much about the moment, the occasion, the location and the company as it is about the taste.
Food is about making an interaction with ingredients. If you talk to them, they will always tell you a story.
Like many parents after a long family holiday, I usually welcome the moment when my kids head back to school.
I mix mayonnaise, ketchup and brandy and a little bit of mustard. This is a heck of a good sauce for seafood.
I don't understand how it's cheaper to buy a whole steak at the Price Club than spinach. How did that happen?
We closed the restaurant in New Orleans and brought the entire staff to San Francisco. But we had to go home.
Kogi changed what a generation eats, introducing people to fermentation and different vegetables and flavors.
Too often, chefs just want to experiment - they want to use liquid nitrogen before they know how to use heat.
A lot of professions happen to be male-dominated because women drop out at a certain point. It's unfortunate.
I have a very modern way of thinking; the chef is there to lead the team and not just to sit behind the piano.
Teaching kids how to feed themselves and how to live in a community responsibly is the center of an education.
Growing up, we always had a big garden, and it just gave me the passion and appreciation for really good food.
Always entertain the possibility that something, no matter how squiggly and scary looking, might just be good.
Just because we are not Italian, does not mean we cannot appreciate Michelangelo, it is the same with cuisine.
My partner and I are looking at several locations on Park Avenue South and Midtown for a new restaurant space.
My biggest fear has always been being 40 and hating my job. I love challenges. I'm not afraid to try anything.
What I was reading was already part of my psyche, but finally someone else was saying it's okay to walk alone.