Quotes of All Topics . Occasions . Authors
The emotive power of hummus all over the Middle East cannot be overstated, being the focus of some serious tribal rivalries.
Vegetarian and frugal it may be, but the chickpea is one of the most versatile ingredients you could keep in your cupboards.
I learned a long time ago that trying to micromanage the perfect vacation is always a disaster. That leads to terrible times.
Food is so personal - I mean someone is talking to you when people are cooking for you. I like to hear an identifiable voice.
A good, stinky French cheese or a good Stilton. These are things I really, really love. Dessert I can obviously live without.
Turning your nose up at a genuine and sincere gesture of hospitality is no way to travel or to make friends around the world.
Days off are few and far between in the restaurant business. But on an hour off, I like to have a glass of wine with my wife.
I'm not trying to take New York by storm. I just want to sneak in there, keep my head down, batten down the hatches and cook.
Most smoked salts are made with liquid smoke, which is a condensate, but really, really good smoked salt is literally smoked.
Good bread and good butter go together. They are one of the perfect marriages in gastronomy, and they never fail to cheer me.
Fundraising requires looking someone eye-to-eye and say, "Will you help me" and don't say another thing. Just listen to them.
Las Vegas is amazing because of the clientele you have here. People come from all over the world; it really is a melting pot.
I don't know any group of professionals that mobilize as fast and as often as chefs do when there are people who are in need.
If the lift is broken, I'll just sit and wait for them to sort it out. I don't believe in friendly conversation or chit-chat.
In 1990 at Harveys, when I was 28 years old, I became the youngest chef to win two Michelin stars. It was a huge achievement.
They say never trust a skinny chef, but the fact is, to stay healthy when you're a chef means you have to work twice as hard.
When I retire or pass away, I will be able to look back and say that this has been an exciting life. That's all that matters.
Chefs become attracted to being able to get product and then clientele - those are the two things that attract you as a chef.
I'd rather have Daniel Boulud have 20 restaurants than some restauranteur. It's going to make the food in our country better.
Of course the Japanese and Peruvian fish are different, but it's the same Pacific Ocean. They are different, but I know fish.
I don't do the same food in Tokyo that I do in Vegas and vice versa. If I did that, two weeks later I would have no customers.
My real emphasis is on the farmers who are taking care of the land, the farmers who are really thinking about our nourishment.
As you move through this life...you leave marks behind, however small. And in return, life - and travel - leaves marks on you.
I could do one show after another in China for the rest of my life and still die ignorant. There's a lot of places left to go.
I bought an organic rice milk. Frozen.....I'm not going to make something I don't know how to make, I don't have a recipe for.
I love faltering. I love, in a sense, coming up short. Because you learn nothing from success. You learn so much from failing.
That's what's interesting about the Lower East Side: It's New York, but it's also edgy. It's not as stuffy as Tribeca or Soho.
My mum doesn't enjoy sometimes listening to me tell staff off, and I say to my mum, it's a kitchen, not a hair-dressing salon.
I spend more time in the kitchen than I have in the dining room, for obvious reasons, however, I just want to sit and indulge.
If Obama wanted to make radical changes to America's health long-term, all he has to do is treble the price of sugar and salt.
Dragon fruit is very subtle, very delicate. So you want to be careful not to kill it with things that have very strong flavor.
Noncooks think it's silly to invest two hours' work in two minutes' enjoyment; but if cooking is evanescent, so is the ballet.
As an adopted person, once you find out about that 'other' side of yourself, it's almost like you find out who you really are.
Well, you know, if you get into the profession because you think you can make a lot of money, you can never become successful.
I want my recipes to be clever examples of a bigger story, a celebration of resource responsibility and spending with purpose.
Whats more important than recipes is how we think about food, and a good cookbook should open up a new way of doing just that.
North America was ready for something other than a vanilla cooking show and we were providing the double dark chocolate fudge.
Creole is New Orleans city food. Communities were created by the people who wanted to stay and not go back to Spain or France.
Down South, even our vegetables have some pig hidden somewhere in it. A vegetable isn't a vegetable without a little ham hock.
I feel like 'embattled' or 'disgraced' will always follow my name. It's like that black football player who recently came out.
If you've ever hauled a 28-pound two-year-old around New York, you'll find that men fold at the knees a lot quicker than women.
In fairness, you know, I'm a big believer in if your kid makes noise in the restaurant you should remove the child immediately.
New York gives us a wide colour palette to cook from. We have cuisines from around the world, and that lets us pick and choose.
Many of my staff have been with me for over 20 years. I have a great team, and I make sure they feel respected and appreciated.
I am a Buddhist, therefore I should not be collecting anything - however, I have a collection of Buddhas. I have a lot of them.
When I see someone who has responsibilities, most of the time I can pinpoint that person because of the way he carries himself.
Swearing is industry language. For as long as we're alive it's not going to change. You've got to be boisterous to get results.
It's quite weird knocking that out of them and telling them to forget cooking for chefs; forget what chefs say about your food.
What makes the food that we do at Alinea so interesting on the outside is that we really don't let ourselves say no to an idea.
There is nothing nicer than a kitchen really made for a cook. Things that are designed to be used always have an innate beauty.