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We opened El Bulli; there were no secrets there. The recipes were not secret. Anybody who came, the recipes were there for them. This was unthinkable then.
A lot of people think that I am only in town when I'm doing the publicity circuit, but I actually come [Bread Street] regularly. I just don't publicise it.
I really see food as subjective. It's a creative outlet. It's something that you do for fun. It's a gray area. It's not black and white or right and wrong.
When you cook, you take a life. When you eat fish, or meat, you take a life. And you must be very respectful of the ingredients and that is very important.
Let me ask you: Who do you prefer, a clown organizing your menu - with all due respect to Mr. McDonald - or a chef? I do believe it's a very simple answer.
A passionate interest in what you do is the secret of enjoying life...whether it is helping old people or children, or making cheese or growing earthworms.
The sweetness and generosity and politeness and gentleness and humanity of the French had shown me how lovely life can be if one takes time to be friendly.
There is a history to Italian food that goes back thousands of years, and there's a basic value of respecting food. America is young and doesn't have that.
The holidays are my favorite time of year! Christmas was always one of the biggest celebrations in Sweden, and I look forward to the festivities each year.
We know so much about the European food story, and we're getting to know about the American food story; but we know so little about the African food story.
For centuries, soup kitchens have been a way for local communities to offer a way of support, both nutritional and emotional to their less lucky neighbors.
My job the same as carpenter. What kind of house you want to build? What kind of food you want to make? You think your ingredients, your structure. Simple.
Why can I cook for tourists that come and visit L.A. and are so excited to see the Kogi truck? Because I cooked at country clubs and Embassy Suites hotels.
If you're cooking for a woman, make a good risotto and a salad. If you don't have time to make desert you can go and buy some macaroons to have afterwards.
Nearly all edible seaweeds - or 'sea vegetables,' as they ought technically to be called - belong to one of three broad groups: green, red and brown algae.
I used to have a very unmediated experience of food but, because of the recipe testing, I've lost that now. I can't switch it off even when I'm on holiday.
Everyone talks about Spanish influences, but where is it?...Tell me 10 great Spanish restaurants in London....You can’t give me the addresses. Nor in Paris.
Gastronomy is my hobby. I'm simply the casting director. Once I've brought all the right people together, it is they who must work together to tell a story.
When you're really considering all the qualities of food, purity is right there at the top of the list. I'm unwilling to eat food that has been adulterated.
I feel like old age in America is a very sad thing. I have been many different places around the world where getting older is something you look forward to.
I am in no way supportive of hunting for trophies or sport - would never do it and don't like it that others do. But if you kill it, then eat it, it's fine.
If I'm training I'm cutting weight for a competition. I'm hard. I'm pretty much eating animal protein and that's it. No rice, no beans, certainly no sweets.
I don't like to dump the dressing on top of the greens. Instead, I pour it against the side of the bowl - using only enough to glaze the leaves - then toss.
Milk Bar is a quirky American bakery, where the original inspiration is the humble beginnings of American-style baked goods and loving trips to Dairy Queen.
I love to create, and to me, the ultimate freedom of expression is a blank canvas or a block of clay to capture whatever emotions your imagination gives it.
My dad was in the restaurant business, but I didn't really think about following him. Had I done better at school, I don't know if I would have been a chef.
Our kitchen is a kitchen that makes food designed to be tasted with the five senses and it requires concentration to appreciate all that we want to express.
If people are made to feel uncomfortable in the kitchen, they won't go in there. That's why I think children learning to cook can be such a wonderful thing.
You see new shows coming out with the same format, slightly high end, a little bit more glossy. You think, "S - . It's just the same s - but different day."
I want Americans to enjoy food. I want them to celebrate food. I want them to, on occasions, to have big cakes and great things. And I want them to indulge.
Being tall is an advantage, especially in business. People will always remember you. And if you're in a crowd, you'll always have some clean air to breathe.
I am a believer that if you bring children into this world, then you have a responsibility to do your best and support and guide them until the day you die.
In Africa, you have no clean water, but you have good food options. In Harlem, everyone can shower and get fresh water, but you often have bad food options.
The journey into adoption started for my parents, as it does with so many families: my mother and father desperately wanted to have kids, but they couldn't.
I am Massimo Bottura. I close my eyes and I want to understand where I am, cooking is about emotion, it's about culture, it's about love, it's about memory.
Food trucks are an essential part of people's days. They are important to the fabric of feeding people, like hotel chefs cooking breakfasts or for weddings.
I like Dover sole. It's always one of my favorites. I like it when I'm in England. I eat it every day almost. I think it's probably one of my favorite fish.
We have eco-friendly shrimp. We can make them; we have that technology. But we can never have an eco-friendly all-you-can-eat shrimp buffet. It doesn't work.
Those other 10 o'clock shows that come on, all you get from them is headaches and nightmares when you go to bed! At least we give you food, know what I mean?
Shows like 'Top Chef,' 'Hell's Kitchen' have helped bring attention to the culinary world on a whole, but you have to be cautious it doesn't get out of hand.
Pimenton gets its intense flavor because it is dried over wood smoke. You can try hot, sweet or bittersweet, though sweet is probably the most commonly used.
It really helps if you've got something like cycling, walking, running or swimming that can let your body release all that tension and keep your muscles fit.
There's no media training. In cooking school, there's not even manager training. You learn the fundamentals of cooking. Everything else is learning by doing.
I hope the cooks who are working for me now are getting that kind of experience so they can use what they're learning now as a foundation for a great career.
Turkey, unlike chicken, has very elegant characteristics. It has more of a cache than chicken. Turkey is a delicacy, so it should be presented in such a way.
It turns out that life in the kitchen is very similar to life on a team. Sports and kitchens are about teams. I found my alternate team sport in the kitchen.
The difference between brown and white rice is that the former is not milled. With the outer bran and germ intact, the rice is therefore chewier and nuttier.
Leeks are normally given the job of flavouring other things, such as stocks and soups, but I find their creaminess and sweet, oniony flavour very satisfying.
If I want my daughter to try something, I eat it in front of her repeatedly without forcing the issue and, with some trial and error, the world is our oyster!
If I were trapped in one city and had to eat one nation's cuisine for the rest of my life, I would not mind eating Japanese. I adore Japanese food. I love it.