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While some people may think being a chef only entails making enticing dishes and pushing the culinary boundaries, being a part of the food industry involves much more.
The meals were served in a large hall, in which Moctezuma was accustomed to eat, and the dishes quite filled the room, which was covered with mats and kept very clean.
Some nights, a romantic dinner can be killed by having to do dishes afterward, so it probably suits you better to go out for dinner. But I love cooking and always have.
Barberries, or zereshk, are tiny dried red fruit with a tremendously sharp flavour. They come from Iran, where they're used to add freshness to rice and chicken dishes.
My biggest challenge is cooking traditional French dishes, which usually require very specific techniques and methods. That's just not my style... I cook from the soul.
Even the mundane task of washing dishes by hand is an example of the small tasks and personal activities that once filled people's daily lives with a sense of achievement.
I fell asleep once while washing dishes. I hallucinated prolifically - like, squirrels knitting whole sweaters! It was like my dreams inserted themselves in my waking life.
My parents paid me small amounts for cleaning my room or cleaning the dishes and stuff, but I never really had a real job before I started on my professional tennis career.
Most of my food memories are of my Nan cooking Sunday dinners - roasts of meat with lots of vegetables. I suppose I cook what's comforting and dishes that make me feel good.
People see me on TV two and three times a day, and see me cooking all these wonderfully Southern, fattening dishes. That's only 30 days out of 365. And it's for entertainment.
I love educating myself on different cultures' dishes and foods that are important and celebrated within that culture. I also think food brings people together. It's unifying!
What people eat is not well documented. Food writers prefer to focus on fashionable, expensive restaurants whose creative dishes reflect little of what most people are eating.
My roots are from Iran and so, I cook Iranian dishes that have been passed down the generations in our family. I was born and raised in India and enjoy cooking Indian food, too.
Novelty is the universal cry - novelty by hook or by crook! It is an exceedingly common mania among people of inordinate wealth to exact incessantly new or so-called new dishes.
I love theater, going to the movies, and cooking new vegan dishes at home. I also love dancing salsa and traveling, and doing outdoor sports such as biking, hiking, and swimming.
For my birthday my husband learned to cook and is cooking one day a week for me. But he only likes to do fancy dishes. So we end up with weird, obscure things in the refrigerator.
Close your eyes and place your finger on a map. Wherever it lands, that's the theme of the evening. So many times we settle for routine dishes. This forces you to try new cuisines.
How we feel about ourselves as we read the newspaper, set the table, wash the dishes, recycle the trash and wash our clothes... is essential to our overall happiness and well-being.
I think that the basement where Orwell washed dishes in Paris was his first lesson in anti-humbug - and part of the lesson is that you have to keep renewing it. And Orwell did that.
Simplicity in preparation is the Italian way. Make easy dishes, and then you can elaborate the final preparation by decorating with vegetables or herbs or adding a dash of olive oil.
I worked in a coffee shop called Buzz Cafe in Oak Park. I started when I was 14 or 15, washing dishes, and then I became a barista and sometimes waited tables. It was an artsy scene.
Food is entertainment now. People tune into 'Top Chef,' and they're not trying to replicate the recipes. Anthony Bourdain is entertainment. Instagramming your dishes is entertainment.
Whether you're pulling inspiration from restaurants, or simply tweaking the dishes you already like, it's important to change up your rotation, even if it's only every once in a while.
Do I post pictures of my overflowing laundry basket or the dirty dishes by the sink? No, I'll probably post a pic of the finished meal looking pretty. We're all skewed in what we show.
My kitchen has a wood-burning oven, a large worktable, and windows all around, including one above the sink. I think whoever is washing the dishes needs to have a lot of beauty around.
The only thing that counts is if you know how to prepare your ingredients. Even if with the best and freshest ingredients in the world, if your dish is tasteless or burnt, it's ruined.
If you don't wash dishes properly, you will get ill. And you will lose friends because they'll come to your house, you'll give them tea in a filthy cup, and they'll never see you again.
I love creating new things. It's difficult to be creative once a restaurant's open. People want the same dishes. For me, the creativity is in opening a new place and starting a new menu.
When I go home, I still have to clean my room; I still have to do the dishes. We have somebody come every now and then to do that stuff, but my mom still makes me clean before she comes.
A plate of food has to have balance. For example, a mild fish like skate mustn't be overwhelmed by the side dishes. They should have personality and color, but they also have to be subtle.
I was washing dishes at Del Frisco's Grille and busing tables at a Tex-Mex place and writing songs the whole time. I did a lot of my writing at those jobs, thinking up melodies in my head.
I was 18 when I first started working at a restaurant. I was a dishwasher. I only got the job because I wanted to go to Ibiza for vacation, and washing dishes was the only job I could find.
When I was at the Cordon Bleu things took hours and hours and hours to make. And they were beautiful dishes - and I know how to cook that way - but I was like, 'no one is cooking like this.'
A steak is a steak, so I tried to experiment with different side dishes, such as truffle croquettes, and unusual condiments, but I learned that people don't want you to change the steakhouse.
Thank God my life is normal. I work hard to make it normal. My husband and I don't want Hollywood drama. I go to the market and do the dishes. I'm not treated differently because I work on TV.
All of my dishes kind of have the same thing going on - I'm always going to give you the same things that I grew up with or that my mom used to make. I'm not going to use nitrogen in my tacos.
Black glutinous rice works in both savoury and sweet dishes. It's a popular pudding rice in south-east Asia, where you'll often come across it cooked with water, coconut milk and a pandan leaf.
I visited those friends who'd just had a baby, and she was washing dishes and he was cleaning the house, and I burst with happiness. And in their minds, they were in this terrible domestic rut.
I really feel sorry for people who think things like soap dishes or mirrors or Coke bottles are ugly, because they're surrounded by things like that all day long, and it must make them miserable.
One of the nicest things about taking your kids to a restaurant - Thai or Chinese for example - is having all the dishes in the middle of the table so that you can try a little bit of everything.
Of course I have to clean my room and sometimes wash the dishes. And do a lot of other cleaning because my brothers, they leave a mess. But me too, me too. I have to admit I'm guilty of that, too.
I just go at my own pace and I like control of the TV and I like to decide when I take a shower and wash the dishes and stuff like that. So I don't know who would want to live with me to be honest!
While I appreciate what goes into making high-end Indian dishes, street food has a special place in my heart. Being raised in India, street food played an integral part in my life while growing up.
I may find something that looks interesting and then go on to alter the recipe by adding spices, things of my own. I also look for time-saving recipes, dishes that can be prepared ahead and stored.
I love doing the dishes... not for the act of cleaning but because I get to put my headphones in, listen to music, and ignore the world for an hour, and it's totally acceptable because I'm cleaning.
I love food and lots of my friends are chefs. I love dishes from my Russian-Polish Jewish heritage. I like to make a big pot of meat and vegetable soup, and for dessert it's anything with chocolate.
We Chinese use a lot of ginger and green onions to flavor dishes but not to overpower them. Westerners have this misconception that we eat the ginger and green onion, but we leave those on the plate.
I learned that you don't take dishes from the table to the dishwasher; you have to rinse them first. I think that's stupid because I don't go out in the back yard and hose off before taking a shower.
Chicken Tikka Massala is now a true British national dish, not only because it is the most popular, but because it is a perfect illustration of the way Britain absorbs and adapts external influences.
When you talk about avant-garde cuisine, the surprise factor is really important. For example, I love looking at blogs and the photos, but I'm not that keen on other people taking photos of my dishes.