Quotes of All Topics . Occasions . Authors
Food is kind of my entry card into everything. Food kind of opens the doors... because food is peace. It's good; it's positive.
Restaurants should be democratic; you shouldn't be made to feel privileged for getting a table or being lectured by the waiter.
When you work for someone, you never realise how much you are learning. It is only when you leave and you reflect back on life.
I still cook at home. A lot of chefs I think don't cook at home. But I still do, I love cooking at home, I love having friends.
I kind of feel for the vegetable world - the vegetarian world. It's almost as if people look at them like aliens or foreigners.
A great introduction to cultures is their cuisine. It not only reflects their evolution, but also their beliefs and traditions.
It is going to have healthy food and exercise mixed together. With smaller portions, and more exercise, you live a better life.
On many occasions, an informal buffet and casual seating offer a little more intimacy than a loud gathering around a big table.
I have been cooking with preserved lemon for years, using it left, right and centre, but I am still far from reaching my limit.
Verjuice may not be the easiest thing in the world to find, but you should be able to track some down in good delis and online.
My grandmother did all the cooking at Christmas. We ate fattened chicken. We would feed it even more so it would be big and fat.
The journey is part of the experience - an expression of the seriousness of one's intent. One doesn't take the A train to Mecca.
Restaurants stress the protein. People read menu items left to right, with the protein first. I read descriptions right to left.
When I’m hiring a cook for one of my restaurants, and I want to see what they can do, I usually ask them to make me an omelette.
When I'm hiring a cook for one of my restaurants, and I want to see what they can do, I usually ask them to make me an omelette.
The hardest thing to do is dig deep and be patient about the things you're going to learn month to month and quarter to quarter.
It takes fifteen pounds of wild fish to get you one pound of farm tuna. Not very sustainable. It doesn't taste very good either.
Everywhere the sky is blue. There are a multitude of cuisines and dishes. I think of them as the languages and dialects of food.
For me to go to a restaurant and eat something that is not only good, but totally new, is a double thrill. Double the enjoyment.
From 16 to 26, no one really knows what they want to do for the rest of their life at that age. Latin's not f - ing one of them.
The measure of achievement is not winning awards. It's doing something that you appreciate, something you believe is worthwhile.
I love cooking vegan. Anybody can come in any time to any of our restaurants and get a vegan meal or a gluten-free meal as well.
I always loved to cook and entertain but I realized I had the chance to be successful with something that I am passionate about.
I take so much from my life. I have my shooting and my fishing. I have my working life. I have my relationship with my children.
When I was a child, our whole family cooked. All my cousins cooked. All my aunts and uncles cooked. It was part of our heritage.
You have to be generous if you want to spend your time making someone else dinner. Even if you're charging, you're still giving.
I like Mercedes because my wife has been in two big accidents and emerged without a scratch, thanks to the safety of these cars.
There's nothing better than being able to give your children wings so they can soar and fly in the direction they want to go in.
Hollandaise, I would like to pour over my head and just rub all over myself. Eggs Benedict is genius. It's eggs covered in eggs.
Brunch, for me, is an extended breakfast that should be enjoyed whenever you have time properly to engage in cooking and eating.
Chipotles, which are dried jalapeno peppers, give out a terrific smoky flavour - they're warm, earthy and usually not too spicy.
I feel it is an obligation to help people understand the relation of food to agriculture and the relationship of food to culture.
The cookbooks I value the most in my collection are the ones where you hear the author's voice and point-of-view in every recipe.
Baking's meant to be done at home. It's meant to be a good time. It's not about, like, hoarding secrets. It's about sharing them.
I grow my own vegetables and herbs. I like being able to tell people that the lunch I'm serving started out as a seed in my yard.
Stay away from restaurants that have menus in five languages. That's always a tourist trap. You want to eat where the locals eat.
Kids are now eating things like edamame and sushi. I didn't know what shiitake mushrooms were when I was 10 - most kids today do.
If we have meetings, I try to schedule the meetings at different restaurants I want to try - so I always suggest the restaurants.
Food is a necessary component to life. People can live without Renoir, Mozart, Gaudi, Beckett, but they cannot live without food.
Excellence is a signal to God that we are going to dig our ditches but if You don't make it rain, all of this is a waste of time.
I like a well-roasted rotisserie chicken and eggs cooked various ways, like sunny-side up or scrambled. It's comfort food for me.
My role as a chef is respecting the produce. Why should I change and mask the original flavors of the produce that I'm utilizing?
If you ask me about Napoleon, I'll tell you about his relationship with sugar. And canning - thanks to Napoleon, we have canning.
People do peculiar things in life and they do for whatever reason but I think one of the greatest crimes in life is when you lie.
If it's done really well, you don't want big portions because you think, 'That was so fulfilling. I'm not stuffed. I feel great.'
The kitchen really is the castle itself. This is where we spend our happiest moments and where we find the joy of being a family.
I grew up listening to Tupac, Biggie and other hip hop artists in the 90s. To this day, their music is still some of my favorite.
For the longest time, chefs and restaurateurs were able to get products home cooks couldn’t get, but that’s not the case anymore.
For the longest time, chefs and restaurateurs were able to get products home cooks couldn't get, but that's not the case anymore.
I always like to say that no matter what you want to do in life, if you stick with it, you're bound to eventually get good at it!