Quotes of All Topics . Occasions . Authors
I had never seen an avocado until I came to London in 1994. They just weren't a feature of southern Italian cuisine.
The pleasure of eating something because it is expensive has absolutely nothing to do with the taste of good cuisine.
I just think our British cuisine and the different influences we pull together make it special when it comes to food.
Every morning the cuisinier must start again at zero, with nothing on the stove. That is what real cuisine is all about.
Slow investing can have the same impact on startups that slow food has had on cuisine: good things come to those who wait.
I had turned down other head chef jobs. I didn't want to take over someone else's cuisine. I wanted to start from scratch.
I've traveled all the way around the world; I've been to over 95 countries, so I love ethnic food, different types of cuisine.
A great introduction to cultures is their cuisine. It not only reflects their evolution, but also their beliefs and traditions.
La volaille est pour la cuisine ce qu'est la toile pour les peintres. Fowls are to the kitchen what his canvas is to the painter.
Middle Eastern cuisine has the same depth of ingredients and processes as other cuisines. They just haven't had as much exposure.
Original, in French: La bonne cuisine est la base du véritable bonheur. English: Good food is the foundation of genuine happiness.
What I love about London is the energy and the creativity. Culturally, it is such a happening city, from the cuisine to the fashion.
Food is a passion for me, especially Italian cuisine. I prefer to have somebody cook for me, but I can do some very nice pasta dishes.
The design of a restaurant should embrace the identity of the chef, the nature of the cuisine, and the context of the restaurant itself.
Most of all, I love unfussy, unpretentious, simple food made with excellent ingredients. If I'm a snob, it's about quality, not cuisine.
I look up to my father, because he's very, very experimental in his cuisine, and he puts a lot of love into things. He's the best. To me.
Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want.
I'm a big foodie. Hyderabadi cuisine is amazing, and the kind of mutton dishes available at some restaurants in the Old City is incredible.
Most Mexican restaurants serve fake, heavy versions of my home country's cuisine. But real Mexican food is full of brilliant, fresh flavors.
Scandinavian-Danish cuisine was something quite rustic, mostly known for pastries and smorgasbord cuisine, which in itself has become a joke.
The food in Sydney is an Asian Pacific cuisine. It's eclectic but above all it's fresh, inventive and creative and that's what I love about it.
For a long time, New Orleans was the classic-rock station of American cuisine, its reputation for flamboyance belying its playlist conservatism.
Because normally with Western cuisine, you'll serve vegetables separate from the meat, so kids will eat the meat and never touch the vegetables.
I have a great love for cuisine, so I'm always interested in local food, and there are so many interesting dishes, spices and ingredients in India.
I love Indian food - it's my favourite cuisine. I love the mixture of spices and the subtle flavours. It's really erotic; the spices are so sensuous.
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.
The good thing about Hyderabad is the variety of cuisine available. From Nizami cuisine to Andhra food to Telengana delicacies, you are spoilt for choice.
Only the French people say French food is the finest cuisine in the world. If you ask anyone else, they will tell you the best food in the world is Italian.
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.
Creating deluxe cuisine is like playing a sport. Always competitive. Always challenging. And if you slow down a bit, you can no longer return to the top level.
A friend of mine had a private kitchen that was available and it was an inexpensive way of starting a restaurant and testing whether or not I could sell my cuisine.
American food is the food of immigrants. You go back a couple of hundred years, and we were all immigrants, unless we're going to talk about Native American cuisine.
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.
You get a lot of young chefs who have a lot of savoir-faire, a lot of technical knowledge. What's important is to convey to them a cuisine that is made from the heart.
The rich diversity of the cuisine in Nashville is something that I'm incredibly proud of, and I think Tansuo will find a worthy place in Music City's culinary landscape.
I've learned from experience not to be too glued to one menu or routine in particular because I never know where I'm going to be and what kind of cuisine it's going to be.
I love French cuisine. From crepes to the variety of cheese and seafood preparations, this cuisine is so innovative and fresh. It offers something for every kind of foodie.
All four elements were happening in equal measure - the cuisine, the wine, the service, and the overall ambience. It taught me that dining could happen at a spiritual level.
Through my work and travels I have been lucky enough to have been exposed to various eclectic cuisine running the gamut from small local cafes to iconic five-star restaurants.
A jazz musician can improvise based on his knowledge of music. He understands how things go together. For a chef, once you have that basis, that's when cuisine is truly exciting.
People who grow up in a region doubtless have a better cultural awareness of their own cuisine, but it's also true that a lot of locals go to McDonald's, Applebee's and the like.
When my novel 'Beach Music' came out in 1995, I had included a couple of recipes in the book and had tried to impart some of my love of Roman cuisine and the restaurants of Rome.
I have eaten too many types of cuisines and food. For me, every dish has their own taste and story. I can't pick the best dish I've ever had, simply because I enjoy all food types!
Canada is a country of ingredients without a cuisine; we're a country with musicians without an indigenous instrument; Toronto's a city that doesn't even have a dish named after it.
Having spent many years working in New York's Chinatown restaurants early in my career, I have the utmost respect for the history and connection New Yorkers have with Chinese cuisine.
I wanted to take nouvelle cuisine further, to the point where we were breaking down the essence of taste and sensation, reconfiguring food as a series of really intense hits on the tongue.
The South's cuisine is often likened to gumbo - a thick and bubbling melange, spiked with a little bit of this, a little bit of that - yet the metaphor, like the dish, comes from West Africa.
I love how Vietnamese cuisine always tastes like flowers, and how they had the ingenious idea of pairing that floral flavor with seafood: such a combination shouldn't work as well as it does.
In Tijuana, we have cuisine from every region of Mexico and cooks from all over cooking in all of the restaurants, so there is a huge influence from sources like the Yucatan, Oaxaca and Puebla.
I think my level of cuisine was pretty good even before I came to France, but it's the wine here that's really improved my palette - when I have it, anyway. It's meant to be good for you, right?