Quotes of All Topics . Occasions . Authors
I've discovered the burger is a crazy thing in Vegas, but I was one of the early chefs to do a lot of burgers.
I grew up in Fall River, Massachusetts. My background was modest, and I worked at a Portuguese bakery in town.
Life just doesn't hand you things. You have to get out there and make things happen. that's the exciting part.
I think you've got to keep it simple, keep it fresh. Stay away from all that processed stuff, read the labels.
Cuisine is not invariable like a Codex formula. But one must guard against tampering with the essential bases.
I really don't limit myself in any way. I just search for great flavors and marriages wherever they come from.
I wasn't looking to get into TV. My family was in the movie business, so I was never interested in that world.
Can you imagine the headlines if I gave someone food poisoning? They'd hang me off Tower Bridge by my ballbag!
The worst thing for me is to not taste what I'm eating, to not know what I'm eating. It upsets me to no avail.
Someone may offer you a freshly caught whole large fish, like a salmon or striped bass. Don't panic - take it!
A chef's palate is born out of his childhood, and one thing all chefs have in common is a mother who can cook.
A gastronomical supermeal didn't necessarily have to involve the things I had brought from other top kitchens.
A lot of people don't like to eat on camera, but I eat on camera all the time. I'm standing in for the viewer.
After guest appearances, I got the offer to do the show as the successor of Arthur Schwartz. It's so much fun.
I have two young boys, and my wife is at home. Most of the time, I will cook the food, and we'll eat together.
One man's trash is another man's treasure, and the by-product from one food can be perfect for making another.
I travel the world, and I can see in Toronto the cooking is very personal. These people cook with their hearts.
If I am going somewhere exotic, I take an empty suitcase with me to bring back the objects I fall in love with.
Everything that pushes up out of the earth I love. Everything under the earth, root vegetables, I love to cook.
There is no other place on earth even remotely like New Orleans. Don't even try to compare it to anywhere else.
I would always be embarrassed to read out loud in class because I would transpose words and letters and things.
I'm grasping with how you do something on a large scale with multiple operations and not have quality decrease.
There's a little treat I like a lot called Bollycao. It's like a brioche with chocolate inside, but industrial.
When you're cooking in the premier league of restaurants, when things go down, it has to be sorted immediately.
I don't run restaurants that are out of control. We are about establishing phenomenal footholdings with talent.
It's not really the life of cooking that's hard - it's what you make of it and what level you push yourself to.
People who are not interested in food always seem rather dry and unloving and don't have a real gusto for life.
I was a Republican until I got to New York and had to live on $18 a week. It was then that I became a Democrat.
I am happiest when I am with my wife, Susi, and our two boys exploring and loving something for the first time.
I believe that everyone should be treated equal, that's the way I was raised and that's the way I live my life.
I had written two cookbooks, and they had done well, but I wanted to move to fitness, because it's big with me.
Neighborhoods change. In some ways, it's part of the beauty of New York City. It's in a constant state of flux.
Steaming maintains some of the aubergine flesh's texture, which doesn't happen if you cook it in any other way.
The main distinction for fresh chillies is whether they are red or green, the difference being one of ripeness.
As Americans, we tend to look at Mexican food as nachos, which is not Mexican food really - they don't eat them.
I love to roast vegetables - carrots, fennel, and so on. I also love to mash or puree pretty much any vegetable!
I know growing up as a young gay person how much you hate yourself, how much you already think you're different.
No one knew I was gay growing up but I was bullied. I was a cheerleader, fairly popular and considered straight.
[Long Island] is buoyant, it's on the outskirts of Manhattan, and so they have access to phenomenal restaurants.
I left school with basically nothing, I was a special needs kid. I did feel as though my school had let me down.
As chefs, we work with organizations like Oxfam to enrich their projects with culinary tools, recipes and ideas.
Don't be afraid to adapt new ingredients into your own techniques, and traditional ingredients into new recipes.
As long as you remember what you love and why you love it, it will never be far from your heart - or your plate.
I'm afraid that surprise, shock, and regret is the fate of authors when they finally see themselves on the page.
By cooking with your kids, you can help them understand that food is a powerful tool in connecting human beings.
Aside from the obvious chocolate cookies and ice cream, chocolate can be used in a variety of ways for desserts.
No rules. Don't be afraid to do whatever you want. Cooking doesn't have to have rules. I don't like it that way.
Every season we try to do something new. And not for gimmicks. We feel the show has to evolve and keep changing.
Eating ready-made meals is about being very passive, and actively cooking is something that nothing compares to.
Preparing and cooking squid is easier than most fish. The only thing to remember is not to cook it for too long.