Quotes of All Topics . Occasions . Authors
Very few restaurant workers could even dream of eating in the restaurants they work in. Many do not make a living wage.
At the end of a dinner at my house, my kitchen sink is filled with dishes and there's nothing pretty about the garbage.
Even when you have doubts, take that step. Take chances. Mistakes are never a failure - they can be turned into wisdom.
You can't do a good deal with bad people, and you can't do a bad deal with good people. I often use that as my compass.
When you are 25, 30, you know, you have no responsibility, no mortgage, no kids, no retirement to think about, nothing.
I don't get to watch a lot of TV. I just do all my news and reading and "Meet the Press," all that fun, exciting stuff.
Good bread is the most fundamentally satisfying of all foods; and good bread with fresh butter, the greatest of feasts.
Nothing is quite as intoxicating as the smell of bacon frying in the morning, save perhaps the smell of coffee brewing.
I’ve long said that if I were about to be executed and were given a choice of my last meal, it would be bacon and eggs.
We're in a situation now where weight and extreme weight and heart disease is the biggest killer in this country today.
I love cooking for the sake of understanding how people before me used to feed themselves, used to feed their families.
In spite of food fads, fitness programs, and health concerns, we must never lose sight of a beautifully conceived meal.
I think anyone who is a carnivore needs to understand that meat does not originally come in these neat little packages.
The fact is that more and more people are developing a sensitivity to gluten, without necessarily being allergic to it.
Pot lucks are fun, especially when you encourage your guests to bring dishes that represent their families or cultures.
I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
I created 'Dinner: Impossible' with a guy named Bryan O'Reilly and I shot the pilot as a 30 minute show and we sold it.
Everything I do is like tough love; everything I put out there in the universe is me trying to feed you. I really care.
I love celery and people don't use it a lot. Celery and flavors in that family - it really brightens and is refreshing.
Being a chef isn't the ideal career to intersect with parenting, but I try to be in my kids' lives as much as possible.
You can be vegetarian and eat fish. Its your choice, just say: I am what I am. There are no hardcore divisions anymore.
Latin food suffers like Chinese. You can do marginal Chinese and be successful. You can do crappy Mexican and be packed.
In Paris we have bistros, then we have fine dining. In London, you have a very contemporary scene with mixed influences.
Every morning the cuisinier must start again at zero, with nothing on the stove. That is what real cuisine is all about.
We never have business meals at El Bulli. If it's about business, you're probably not paying much attention to the food.
Rude staff, bad lighting, and dirty bathrooms are all signs of a bad restaurant and a good reason to leave a restaurant!
I'm in love with 'pure' flavors, things that are natural and delicious, minimally fussed with, that showcase the season.
I worked 120 hours a week for eight years. That's 20 to 22 hours a day every day and one week I only got 15 hours sleep.
I am the perfect example that if you give somebody a chance, especially here in the United States, one can find the way.
I'm not an entertainer - that's not what I do. I want to teach viewers; I want to show them. I want to share my culture.
A good cook is not necessarily a good woman with an even temper. Some allowance should be made for artistic temperament.
People still think I led a rock and roll lifestyle. I was in my kitchen 100 hours a week; I didn't have time to do that.
Buy locally where possible, but if you can't get the very best locally, don't buy locally. Buy it from where it is best.
I think Tabasco brings me pure heat and Southern kind of familiarity, along with the vinegar and the barrel-aged spices.
Chefs have a new opportunity - and perhaps even an obligation - to inform the public about what is good to eat, and why.
When you get close to the raw materials and taste them at the moment they let go of the soil, you learn to respect them.
Rice and vermicelli is a common combination in Arab and Turkish cooking - it has a lighter texture than rice on its own.
I think of [street food] as the antidote to fast food; it's the clear alternative to the king, the clown and the colonel.
In my house, neither my wife nor my daughter are impressed that I'm on television, and they remind me of that frequently.
'Tampopo's amazing. I think it's an absolutely fantastic movie, but I don't think it captures for me the meaning of food.
Our brain, our body, craves fat. We cannot help it. That's why a kid will eat a hot dog quicker than a piece of broccoli.
Bologna is the best city in Italy for food and has the least number of tourists. With its medieval beauty, it has it all.
We [chefs] are competitive, although I think you need to be careful with competitiveness as it can become quite negative.
I grew up on Julia Child, Paul Prudhomme, Sara Moulton - and obviously, Emeril's first show had a huge impact on my life.
Now everybody thinks that once you do Top Chef, then 13 weeks later you're a chef. Nobody wants to learn to cook anymore.
Lebanese mezze, Cantonese dim sum and Basque pinchos have all evolved over years and are designed to make sense together.
I have a passion for luggage - trunks and so on. I have a collection of them, but I can never resist buying another piece.
The real evolution is to learn something new every day - it's very important for chefs to share what they have discovered.
With cooking, there's always the tangible and the intangible: that which is in the domain of sentiment, of the individual.
The most powerful social media... it is not the internet, it is not Facebook - it is food. This connects all human beings.