Quotes of All Topics . Occasions . Authors
People don't know how good cauliflower is, because they always have this image of cauliflower cheese - awful, sticky, creamy and rich.
If I must choose between healthy and tasty, I go for the second: having only one life to waste, it might as well be a pleasurable one.
When you grow up close to poultry and fields and gardens and open-air markets, you can't help but develop an instinct for quality food.
I have a very nice garden and extraordinary markets, where there are products from the earth and the sea, in the French Basque country.
I have a love affair with tomatoes and corn. I remember them from my childhood. I only had them in the summer. They were extraordinary.
Recognise excellence. Celebrate weirdness and innovation. Oddballs should be cherished, if they can do something other people can't do.
Vegetarians, and their Hezbollah-like splinter faction, the vegans ... are the enemy of everything good and decent in the human spirit.
When I cook, I generally stick with what I know, what I'm comfortable with, and what I feel I've paid my dues learning, and am good at.
The process and the great smells it produces make everyone hungry and get everyone's mouth watering. And it gives men a chance to cook.
I never considered Miles Davis a perfectionist; I always considered him as an excellence-ist, where deviation is actually kind of cool.
You know the old adage that the customer's always right? Well, I kind of think that the opposite is true. The customer is rarely right.
If you ever want to get anywhere in life, you're going to have to push it, and somebody's going to push you to get there. End of story.
For everyday diners in Manhattan, cracking the waiting list at Nobu is said to be harder than getting courtside tickets for the Knicks.
In a professional kitchen, the idea is to have your cooks not moving much while theyre cooking. You want them to stay in the same spot.
Chefs are nutters. They're all self-obsessed, delicate, dainty, insecure little souls and absolute psychopaths. Every last one of them.
Cooking today is far greater than it ever was, and more importantly, a chef's role today has changed dramatically over the last decade.
As a chef and as a father, I am very upset by what's on the menu at most schools: chicken nuggets and tater tots and ketchup and pizza.
I can't imagine anything worse than trying to impress a girl with dinner. To be honest, I'm always impressing myself, not other people.
The dialogue and conversation about food is everywhere - television, chat rooms, social media outlets and among everyday conversations.
I think no matter what the occasion may be, you can never go wrong by showing up at the dinner table with a hot plate of fried chicken.
As a restaurateur, my job is to basically control the chaos and the drama. There's always going to be chaos in the restaurant business.
It's a good thing that dumplings are small because Lee Anne's goodies will make your willpower vanish as you reach for 'just one more'.
I can't deal with a lot of spice but I have to eat it. I pay the price - I'm on medication for heartburn, so that's how I deal with it.
When I was a kid, there was always food to be had on the street in Jerusalem, but anything above a falafel stand was mediocre or worse.
Soup puts the heart at ease, calms down the violence of hunger, eliminates the tension of the day, and awakens and refines the appetite.
It's that strength of the human spirit, the strength of what's deep down in you, that's really going to get you anywhere and everywhere.
I think fine dining should be part of the community where it is, more than just for the people who are going to make a special occasion.
In a professional kitchen, the idea is to have your cooks not moving much while they're cooking. You want them to stay in the same spot.
Iberico de Bellota is best when cooked medium rare with a nice, pink center to allow the delicious acorn-infused flavor to come through.
Anchovies pair really well with fruit like a nectarines or clementine. The fruit complements the sweetness and saltiness of the anchovy.
I think the inner person is the most important.... I would like to see an invention that keeps the mind alert. That's what is important.
I develop trust, and I think it's the most important to my growth. If my restaurants are always full and my books sell, it's this trust.
I've had every haircut you could possibly imagine: mullet, tail, dreadlocks, afro, crew cut. It's always been an expression of who I am.
The Swedish Christmas is definitely unique, even throughout Scandinavia. Like Christmas everywhere, it's a very family-centered holiday.
I'm an American chef. I'm American. I live here. I love being here. But, of course, it is different. A black man's journey is different.
I just signed to do my next book with Ecco Press, a new primer or encyclopedia. This will be my take on what classic Italian cooking is.
In general I love to eat anything. I enjoy anything that is well prepared, a good spaghetti, lasagna, taco, steak, sushi, refried beans.
Even in fine-dining restaurants, you have people that say 'I want to be out in half hour', 'I want to be out in 45 minutes.' It happens.
The impression that is out there about me is that I'm really hard-nosed, but the people who really know me, know that I am a soft touch.
Cooking is not a craft to get into for money. The money may come, or it may not. But you must get into it for the craft and the culture.
Manouri is a Greek ewes' milk cheese that's light in colour and texture. It's fresh and milky, and goes well with other subtle flavours.
You take the best ingredients - the best cocoa beans - and you process them in the best traditional way, and you have the best chocolate.
If you want to be a home cook, just have fun with it. Pick up a couple cookbooks. You're gonna make some mistakes; just go in and try it.
I'm a girl, and I'm a cook- I just like to cook, and I don't like to worry about the distinctions. We're just supposed to make good food.
I’m a Twitter addict. Jose Andres is a serial tweeter. It’s funny to see which chefs have embraced it, and the different paths they take.
[George] Orwell's essays. It's got it all. Great writing, a worldview that I find interesting and useful, and most of it timelessly true.
I'm a Twitter addict. Jose Andres is a serial tweeter. It's funny to see which chefs have embraced it, and the different paths they take.
For me, I love the flavors of Southern food, and people usually think of Southern food as heavy and fattening, but it doesn't have to be.
As a chef, I got into this because I love the creative energy and I love the science, but I also love to feed people and make them happy.
Don't even get me started. I'm not against all vegetarians. But if you're a vegetarian for ethical reasons, you may be causing more harm.