Quotes of All Topics . Occasions . Authors
If you give a discount there's a desperation there and I like to substitute desperation with service and real quality. And the desperation goes away.
We are about creating a new wave of talent. We are the Manchester United of kitchens now. Am I playing full-time in the kitchen? I am a player-coach.
If you want to keep your side dishes warmer than room temperature, consider buying a small steam table for the home, with the Sterno cans underneath.
The time has come to recognize that food, how we produce it, process it, package it, sell it, cook it and eat it, is as important as any other issue.
People liked to eat veal until they saw pictures of these darling little animals with brown eyes. Veal calves been raised the same way for centuries.
People might not protest for overtly political or social causes, but when they can't feed themselves and their family, they will take to the streets.
Pasta isn't just for Italian food anymore. Now there are tasty pasta recipes found in Asian cuisine, and it's emerging as a newfound love for vegans.
Don't get fancy. Have you cooked an apple pie? You don't know what you did wrong? Do this: Take two or three apples. Put them on a table. Study them.
Chefs have always been leaders, but now, because of social media and the evolution of the chef identity, we have a voice that expands beyond cooking.
Stuffed vine leaves tend to burn and/or stick when you cook them. To avoid this, use a heavy based pan lined with a few layers of second-rate leaves.
Urfa chillies are a Turkish variety that are mild on heat but big on aroma. They're sweet, smoky, a lovely dark red, and go with just about anything.
The better the ingredients, the more farmers I can buy from, the closer I feel to the food I want to make that represents what I care about as a chef.
Where once they used to say, 'Cocaine is God's way of saying you have too much money' - now, maybe EDM is. Come ye lords and princelings of douchedom.
Venezuela is another place I'd like very much to go, which is proving very difficult. I have not been there to make a show and I'd like to, very much.
I think that if all kids aspire to reach a point where they could feed themselves and a few of their friends, this would be good for the world surely.
I hate to say 'chain restaurant,' but we're sort of a corporation now. How do we defy that concept, where people assume each restaurant can't be good?
We're setting up an urban farm for kids on more than 20 acres in New Orleans. We want to make this a world-class educational center for the community.
It's really an honor to be included in such an incredible lineup of chefs. The team Borgata has assembled is by far one of the best on the East Coast.
Someone sent me a picture of my name that was tattooed on their a***! The first thing I said was, the least you could have done was spell it properly!
I'm in the kitchen five days a week, no matter what, and one or two of those days I'm on the line. Not because I have to be, but because I want to be.
I wouldn't want to be in one room, 20 hours a day, 52 weeks a year, with four white walls and a stove. I think it stunts your growth as a human being.
Some people never contribute anything positive to society, they may even drain our resources, but most of us try to do something better, to give back.
I cannot bring myself to wear the Nobu hats, or the Nobu T-shirts. But the chef's jacket, that is mine. And when I wear it, I am very proud of myself.
With public television, they're making things that aren't driven by advertisers. They're one of the only platforms where we can really mine for truth.
I'm in a place where I feel comfortable not being a chef anymore. That's taboo in our industry. 'Chef' is supposed to be the ultimate end of the road.
For me, I don't expect to have a really amazing meal each time I dine out. Having a good meal with your loved ones - that's what makes the experience.
Jerusalem artichokes have a great affinity with nuts. I love them with chopped walnuts or almonds, lemon juice, garlic, herbs and plenty of olive oil.
I don't want food that comes from animals that are caged up and fed antibiotics. I am really suspicious of that kind of production of meat and poultry.
When you're training for jiu-jitsu, particularly if you're training for a competition, you have to be pretty prescribed in the variety of what you eat.
All too often we fail to ask what we are trying to sustain. Ultimately, sustainability must be measured by the endurance of thriving human communities.
The greatest lesson came with the realization that good food cannot be reduced to single ingredients. It requires a web of relationships to support it.
If kids can learn how to make a simple Bolognese sauce, they will never go hungry. It's pretty easy to cook pasta, but a good sauce is way more useful.
A Bearnaise sauce is simply an egg yolk, a shallot, a little tarragon vinegar, and butter, but it takes years of practice for the result to be perfect.
I don't think anybody can claim success at any part of our lives, private or professional, if there are others that don't enjoy the same opportunities.
I realized very early the power of food to evoke memory, to bring people together, to transport you to other places, and I wanted to be a part of that.
There are only four great arts: music, painting, sculpture, and ornamental pastry- architecture being perhaps the least banal derivative of the latter.
As far as I am concerned, ambition is the most dangerous occupation in the world. I have never been ambitious, or if I have, it's only been by default.
While I hold my own views, it's important not to get too wrapped up in individual candidates and personalities, but instead to focus on the real issues
Harlem is not a playground for rich bankers and consultants. It's got students of all colors. It's got old people who keep history and tell tall tales.
American barbecue is all slow and low, you know, or low and slow, as they say down in the South, in Texas. But Korean barbecue is thinner cuts of meat.
When you have parents that come from a country that you weren't raised in, you feel this weird sense of familiarity, like you've returned to something.
Acting is a very artistic profession and there are thousands of people out there who think they are actors but there are very few who have real talent.
Most of my recipes start life in the domestic kitchen, and even those that start out in the restaurant kitchen have to go through the domestic kitchen.
Southeast Asia has a real grip on me. From the very first time I went there, it was a fulfillment of my childhood fantasies of the way travel should be.
Don't try to be the next Rachael Ray or Bobby Flay, we already have those people. We want someone who is going to make their own mark on 'Food Network.'
A pig's trotter is a fantastic thing. The first night of my honeymoon in Paris, my wife fell asleep in her steak tartare, so my trotter kept me company.
It's very hard when you eat out every day for a living, and a new restaurant comes along and you haven't got that same vigour that you had 10 years ago.
Ultimately, the perfect meal is when those things come together - circumstance, the food, ambiance, and you're with the person that you want to be with.
The Christmas market at the Barcelona Cathedral sells all kinds of things for your Nativity scene. It will also give you a good idea of Catalan culture.
As a chef and father, it kills me that children are fed processed foods, fast food clones, foods loaded with preservatives and high-fructose corn syrup.