Quotes of All Topics . Occasions . Authors
I'm excited by any food that's prepared by someone who's proud of what they're doing, who puts a personal imprint on food.
No one understands and appreciates the American Dream of hard work leading to material rewards better than a non-American.
I'm at my most productive before I even have my first cup of coffee. I only get slower and stupider as the day progresses.
Baking without gluten is an awesome challenge in terms of the opportunity to learn so much more about what you can create.
I lived across the street from Noodle Bar. I could barely stand it, because you're there all the time; you can't get away.
In France, we have a geographic situation that is very exceptional, and it creates produce that is completely exceptional.
In America, diner food or roadside barbecue is the best road food, but I am not a fan of eating while driving - too messy.
In department stores, so much kitchen equipment is bought indiscriminately by people who just come in for men's underwear.
All of my books have been about authentic Italian food in Italy and bringing that message about simple and authentic food.
Don't dress for others, dress for yourself. Clothes should be an extension of what you represent and what you feel inside.
I started cooking for the love of cooking, and I am going to keep cooking whether there's a celebrity aspect to it or not.
Japanese chefs believe our soul goes into our knives once we start using them. You wouldn't put your soul in a dishwasher!
You shouldn't fear failure. You should fear succeeding at the wrong thing. I may fail, but I'm failing at the right thing.
When your parents are Middle Eastern immigrants, you have three choices. You can become a doctor, a lawyer or an engineer.
When I met my wife 20 plus years ago, she was a vegetarian, so I was the closest thing to the devil that she had ever met.
I don't care what the haters and naysayers say. If they make jokes about me, I'll laugh because they'll probably be funny.
I had turned down other head chef jobs. I didn't want to take over someone else's cuisine. I wanted to start from scratch.
The combination of lentils with rice or bulgur is the absolute height of Levantine comfort food. I could eat it every day.
My all-time favourite classic use of ricotta is in gnudi: fluffy, cheesy dumplings of almost ethereal, feathery lightness.
You can be vegetarian and eat fish. It's your choice, just say: 'I am what I am.' There are no hardcore divisions anymore.
It's so important to that we go into the public schools and we feed all of the kids something that is really good for them.
In America, there might be better gastronomic destinations than New Orleans, but there is no place more uniquely wonderful.
Why are fish unsustainable? Because they're popular. What makes restaurants work? Popular dishes that people come back for.
Any team member, any community member wants and needs to know they count, that they're welcome, and that they're important.
There are many cultural prejudices. For instance, even though fresh fish is a regional staple, Catalans don't like sashimi.
When I was a kid, for my birthday every year, my mother made me pasta bechamel, which is rigatoni with a white cream sauce.
Always remember: If you're alone in the kitchen and you drop the lamb, you can always just pick it up. Who's going to know?
First, knife skills. Then, knowing how to control heat. Most important is choosing the right product .. the rest is simple.
Nine out of 10 English chefs have their names on their chests. Who do they think they are? They're dreamers. They're jokes.
Businesses that run well are almost like marriages. Everything has to be up for discussion, or there will be real problems.
If I am at home in L.A. on a Saturday or Sunday, I like to start the day with a hot bath and then do an hour of stretching.
We had no electricity, no gas. Food was probably our greatest entertainment - the most fun thing that we could do was food.
You never know who you will meet along life's journey. You have to be open to risks, but calculated risks, open to winning.
I don't have a boss. I don't answer to anybody. I do everything that I want to do out of the purity of making people happy.
I tell everybody the same thing: You have to make every dish so when you taste it, you should remember it when you go home.
Definitely, in any teaching situation, there are the clueless students; then there are the ones who get it a little quicker.
To me, life without veal stock, pork fat, sausage, organ meat, demi-glace, or even stinky cheese is a life not worth living.
I just do the best I can and write something interesting, to tell stories in an interesting way and move forward from there.
I see a lot of people who change careers in the middle of their life and they think it's a good idea to come in the kitchen.
When I was a teenager, my idol was the Dutch footballer Johan Cruyff. He's the only person I've ever asked for an autograph.
I’m not afraid of the real truth. There is nothing you can tell me about yourself that is going to make me clutch my pearls.
I am a gourmand. I like to eat. When I have something that I like, I tend to have too much of it. That is a guilty pleasure.
Behind Chipotle is not a corporation; behind Chipotle is a man that is one of the great cooks, that created a great concept.
The secret of a happy marriage is finding the right person. You know they're right if you love to be with them all the time.
You learn to cook so that you don't have to be a slave to recipes. You get what's in season and you know what to do with it.
Mastering the Art of French Cooking... doesn't mean it has to be fancy cooking, although it can be as elaborate as you wish.
I can teach a chimp how to make linguini and clams. I can't teach a chimp to dream about it and think about how great it is.
I have a lot of cooking tools. In fact I have a whole drawer full of knives. Cooking tools, especially cutlery, are my toys.
I know from personal experience, if a chef yelled at me in a kitchen, the first thing I'd want to do is hit them with a pot.
For people who think of chicken as the meat choice of those-who-don't-really-like-meat, brining a bird will be a revelation.