Quotes of All Topics . Occasions . Authors
There's always room to improve in a restaurant. A restaurant is better or worse every day than it was the day before. It's impossible not to be, because it's human.
I will never use a substitute for butter. Margarine is one molecule away from eating plastic. If I'm going to eat that type of food, it's going to be the real deal.
See, I'm a believer that people are born with a sense of cooking. It's something within them that really gives them the ability to create and to understand flavors.
There's a food revolution going on throughout the country. And it doesn't matter if you're down south, up north in Maine, if you're out west in Portland or Seattle.
In L.A. you live in a big city, but you feel like you're in the countryside. For example, I can be at home in the swimming pool and be five minutes from everything.
Chickpeas are one of my favourite things to serve with chorizo or lamb meatballs; they also work brilliantly as the quiet partner in a vibrant alphonso mango salad.
I always preferred my father's pasta the next day, when he'd put it in a hot oven with heaps of extra cheese. It would emerge slightly burned and very crisp on top.
On some subconscious level, I've been prejudiced against turnips, parsnips, swedes and other roots. Do they taste of much? Are they really special? How wrong I was.
English food writer Elizabeth David, cook and author Richard Olney and the owner of Domaine Tempier Lulu Peyraud have all really inspired the way I think about food.
If we want children to learn to tend the land and nourish themselves and have conversations at the table, we need to communicate with them in ways that are positive.
I always use my 'Holy Trinity' which is salt, olive oil and bacon. My motto is, 'bacon always makes it better.' I try to use bacon and pork products whenever it can.
Regret is something you’ve got to just live with, you can’t drink it away. You can’t run away from it. You can’t trick yourself out of it. You’ve just got to own it.
Even if the chef has a good business head, his focus should be behind kitchen doors. A business partner should take care of everything in front of the kitchen doors.
Given that it takes up to 16 pounds of grain to produce one pound of meat, I think we can also go a long way toward ending hunger and saving the environment as well.
I got on a Dostoyevsky kick right after college. I started with 'Crime and Punishment,' went on to 'The Possessed' and then 'The Brothers Karamazov' and 'The Idiot.'
Conventional agriculture has never succeeded in feeding the world, and it's never produced anything good to eat. For the future, we need to look toward alternatives.
In New York, we're always confined with spaces. Our restaurants are difficult to navigate as cooks and to operate. We fight against the buildings we run in New York.
Do not be afraid to talk about food. Food which is worth eating is worth discussing. And there is the occult power of words which somehow will develop its qualities.
Sweden was once a very homogenous society, but no more. For decades, people have been coming into Sweden from all over the world, and that's changed the way we cook.
I've been lucky to travel and work all over the world through the lens of the back of the house, and I love that monocle. I love that lens, because it's real people.
In America, I would say New York and New Orleans are the two most interesting food towns. In New Orleans, they don't have a bad deli. There's no mediocrity accepted.
To eat the boiled head of a pig sliced like salami is very strange. It may seem cutting edge, but it's actually a lot older than any of the other traditional salami.
There's a pretty equitable distribution in the restaurant industry of how money gets paid, except for in the kitchen. The kitchen is the lowest-paid group of people.
Having an audience is almost like plugging me into an electrical outlet. People feed me so much of their energy. We have a great time. It's all about the fellowship.
In the Mexican repertoire there's a lot of super delicious things you can do with vegetables and beans and grains and all that sort of stuff. So I can do this thing.
Fusion food as a concept is kind of trying to quite consciously fuse things that are sometimes quite contradictory, sometimes quite far apart, to see if they'd work.
Speaking as someone who didn't go through the U.K. school system, with all the culinary baggage that entails, I am inordinately fond of custard in any shape or form.
Like brown rice, black rice is unmilled, and it is the dark outer husk that makes it so nutty and chewy. It's also why it takes longer to cook than many other rices.
The only way reliably to gauge the heat of any particular chilli is to cut it in half, so exposing the core and membranes, and to dab the cut surface on your tongue.
I only get fat when I eat food cooked by other chefs. At home, my wife does all the cooking. She makes simple things like soups and salads. We both like steamed tofu.
I would like to see people more aware of where their food comes from. I would like to see small farmers empowered. I feed my daughter almost exclusively organic food.
I always entertain the notion that I'm wrong, or that I'll have to revise my opinion. Most of the time that feels good; sometimes it really hurts and is embarrassing.
I think it's important if you're going to write a cookbook, it should sound like you talking - it should be things you actually believe, otherwise I'm not interested.
I worked in a bunch of really tough kitchens, but when I got yelled at and screamed at, it wasn't really for being a woman. It was just for making a bonehead mistake.
If you aren't born here, to be a real New Yorker, you have to bring your talent, be a successful mentor, and support the New Yorkers who made the city by giving back.
I find that there are a lot of similarities between French and Japanese food. I think they're two countries that have really systemized their cuisine and codified it.
Very few restaurants do five services a day - breakfast, lunch, afternoon tea, cocktail, theatre and dinner - and because of that we can offer something for everyone.
I have two bookcases that used to be filled with cookbooks, but now it's mostly books about politics and government. I might just give this all up and run for office.
For profits think, "We've got to find that finest talent available, pay them what they're worth, and put them into their daily solutions. " Apply the Who to the What.
Food is "everyday"-it has to be, or we would not survive for long. But food is never just something to eat. It is something to find or hunt or cultivate first of all.
I believe that anyone can cook a great meal. Basically all you need to do is get your hands on some fresh ingredients and not be afraid to make a mess in the kitchen.
I'd like to see 'Top Chef: Amateur'. Sometimes we have an amateur chef on the show and they just can't cut it against the pros but there are some great stories there.
Poaching white fish in moderately hot oil guarantees soft-textured flesh and allows you to prepare a sauce calmly, without the usual panic about overcooking the fish.
As for pineapple, it's far more versatile than you might think, and certainly merits wider use than in Hawaiian pizzas and pina coladas and on cheesy cocktail sticks.
Leeks, like other oniony things, reach a certain peak when fried. It's the subtle sweetness that suddenly becomes evident and works so well with their creamy texture.
When I arrived, I didn't understand London customers perfectly, but we've developed the right style with the right price, and step by step, I'm in harmony with London.
In Berkeley, we built the garden and a kitchen classroom. We've been working on it for 12 years. We've learned a lot from it. If kids grow it and cook it, they eat it.
I'm of a generation that romanticizes and maybe even over-romanticized things that were painful, that hurt others. I feel that. But I don't know if I have any regrets.
When we manage a restaurant, we start making money from the first day. When we own a place, it's often five years before we earn the first penny that is clean of debt.
America is a country of abundance, but our food culture is sad - based on huge portions and fast food. Let's stop with the excuses and start creating something better.