Quotes of All Topics . Occasions . Authors
I am still convinced that a good, simple, homemade cookie is preferable to all the store-bought cookies one can find.
Your child will live a life ten years younger than you because of the landscape of food that we've built around them.
Vegas represents the idea of America I had as a kid. The big cars, the pretty girls; everything is possible in Vegas.
I love to talk about cooking and recipes, but I love as much talking about how food and cooking can change the world.
When I started as a young chef, I was Italian, and I was a woman, and everyone else in New York was French and a man.
The pleasure of eating something because it is expensive has absolutely nothing to do with the taste of good cuisine.
Everyone's favorite breakfast dish can be prepared in a moment's time with just a few ingredients and minimum effort.
Every day, whether I am teaching or entertaining - I absolutely love bringing different people and cultures together.
Every time you use the word 'healthy,' you lose. The key is to make yummy, delicious food that happens to be healthy.
Things are going to go wrong. The great chefs are the ones that don't let it fluster them. They just move through it.
I'm making little changes in my life to take care of myself, like putting in a mile or two on my treadmill every day.
Close interaction with farmers and scientists can expose the chef to new flavours that can be used to delight diners.
If you see how a plant grows and you taste it in situ you have a perfect example of how it should taste on the plate.
I've been making pizza dough lately. And I'm pretty sure the calzone was invented when a pizza got stuck on the peel.
A cookbook must have recipes, but it shouldn't be a blueprint. It should be more inspirational; it should be a guide.
For me, thats one of the important things about cooking. What was good enough yesterday may not be good enough today.
I call all chefs 'cooks.' They're all cooks. That's what we do, we cook. You're a chef when you're running a kitchen.
My parents both worked full time. I remember a lot of simple meals. Everything I know about cooking is self-schooled.
It's easier being a judge than a competitor. As a judge, you don't have any risks. That makes it much more enjoyable.
You know, I never really thought of myself as a 'celebrity.' One of the titles that I like least is 'celebrity chef.'
A well-made salad must have a certain uniformity; it should make perfect sense for those ingredients to share a bowl.
Date syrup is a natural sweetener that has wonderful richness and treacly depth; I drizzle it over semolina porridge.
Chermoula is a potent North African spice paste that is ideal for smearing on your favourite vegetables for roasting.
I, personally, think there is a really danger of taking food too seriously. Food should be part of the bigger picture.
I wish I could play bass like Larry Graham or Bootsy Collins. My God, I'd give up just about everything else for that.
When I go to a restaurant, I eat three-quarters of the food in front of me. That cuts my calorie intake by 25 percent.
For me, it's all about moderation. I don't kick things out of my diet, like carbs. But I'm not going to eat fast food.
I wasn't using college as a stepping stone to law school or some other career. I just wanted a liberal-arts education.
I think at Le Cirque I learned how to make real food, which is what people crave, not just gimmicky things on a plate.
Before I had my own restaurant, I was never top dog in the kitchen. I've always had a low opinion of myself as a cook.
For me, food is about memories, feelings, emotions, and so is Le Bernardin, and that's why it's not just a restaurant.
As young cook, especially in France, they're very tough in the kitchen. The idea is to make you humble and learn fast.
Do not let the word 'tripe' deter you. Let its soothing charms win you over, and enjoy it as do those who always have!
I am not a multimillionaire. I don't own a yacht or a Ferrari. I live in a 60-square- metre flat. My needs are simple.
Eating out doesn't have to be a formula. Eating out is about having fun. I get really frustrated when it's badly done.
To have 95% of the ingredients sourced, food and wine, within 100 miles radius, that's a dream come true for any chef.
If I had to narrow my choice of meats down to one for the rest of my life, I am quite certain that meat would be pork.
I think that a lot of us at home are iron chefs in their own right in that we have to come up with meals real quickly.
I love the countryside, which is where I live and feel most comfortable, and hate being surrounded by herds of people.
Remember, restaurateurs are only shopkeepers; that's all we are. It's no different from the supermarket down the road.
While I'm more of a soccer and tennis fan myself, I still enjoying catching some football games when I get the chance.
Korean food is primarily based on herbs and shoots and sprouts. There's no pasture land in Korea; we eat like Hobbits.
There's a lot of processed food in America and I know that can make some tourists who're used to fresh food feel sick.
In certain European cuisines, vegetables are cooked a long time. I take the term 'al dente' and use it for vegetables.
The smells of slow cooking spread around the house and impart a unique warmth matched only by the flavour of the food.
If you don't treat an ingredient and its flavors with respect - if you drown it in oil, for instance - you'll spoil it.
To make my meal, I go to the market and to the garden, and then I decide what I'm going to do. That's a great pleasure.
If you want to have a relationship, at some point you have to let yourself get caught. That's what I did. I got caught.
Organize yourself so you aren't struggling to shop at the last minute. When you have real food, it's very easy to cook.
Letting go of the need for perfection releases a burst of energy - and guess what - you may accidentally do a good job.