Quotes of All Topics . Occasions . Authors
I don't limit myself.
If you don't follow your dream, who will?
In the restaurant it's much more serious.
Mom ran the house, so we grew up Portuguese.
If you think big, then it's going to be big.
We're a new show. We can't afford instant replay.
I'm not a TV guy. I'm a restaurant chef and a businessman.
When it ceases to be fun, I'll stop and just stay in my restaurants.
I had these recipes that say do this, do that. Who MAKES these rules?
If somebody has a chance to put my food in their mouth, that tells the story.
I spent a lot of time on farms when I was young. My uncle and my dad owned a big farm.
I think many cooks are afraid of undercooked meats. A good thermometer is a cook's best friend.
My favorite Aspen memory is saving an upside-down cake that had exploded from the high altitude.
My family... always had the value of the family table and these cultural influences of growing up.
Whether it's books or TV, or whatever the case may be, the backbone of what I do is my restaurants.
I ended up turning down a full scholarship of music at the conservatory to pay to go to cooking school.
We're probably close to reaching 2,000 shows, which is more than Julia Child and Jacques Pepin together.
You are going to be what you put in your body, so I try to teach that to my kids, and the kids around me.
Growing up in New England, being schooled and classically trained, it needed to shake, it needed to evolve.
I think you've got to keep it simple, keep it fresh. Stay away from all that processed stuff, read the labels.
Life just doesn't hand you things. You have to get out there and make things happen. that's the exciting part.
I grew up in Fall River, Massachusetts. My background was modest, and I worked at a Portuguese bakery in town.
Scatter soaked hardwood chunks over your coals for a quick and easy way to add a smoky nuance to your grilled foods.
A lot of parents ask me how to get kids to eat more vegetables. The first thing I say is that it starts from the top.
Many of my staff have been with me for over 20 years. I have a great team, and I make sure they feel respected and appreciated.
Kids are now eating things like edamame and sushi. I didn't know what shiitake mushrooms were when I was 10 - most kids today do.
Cleanliness is very important. If you let kids make a total mess in the kitchen and then leave, you're not really teaching them anything.
Soups are a great way to introduce a lot of vegetables to kids. Stir-fries, too, because they contain so many different shapes and colors.
You gotta have good olive oil. You should have a cooking olive oil and you should have a finishing olive oil, like an extra-virgin olive oil.
Radishes grow just about anywhere. People think, 'Oh it's just a radish.' But radishes are delicious, and people don't think of cooking them.
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.
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.
The world has changed, and it's almost been 11 years. I have 975 employees. I have six restaurants. We haven't opened any new ones in almost three years.
I started cooking when I was about 10. I have memories like when I was 6 or 7 with my mom, and when I was 12 I started getting real serious about cooking.
My philosophy from day one is that I can sleep better at night if I can improve an individual's knowledge about food and wine, and do it on a daily basis.
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?
My office in New York is overflowing with all kinds of cookbooks, and in New Orleans we have a huge culinary library. So yeah, I guess I'm a little bit obsessed.
I think all kids need snacks. Mine are fruit machines. I give them things like apple slices, berries and melon. Do I let them eat ice cream? Absolutely. But not every day.
We began building this incredible new foundation in this restaurant, and that's what began giving me the left-hand side of tradition and the right-hand side, my new palate.
You know, for 300 years it's been kind of the same. There are restaurants in New Orleans that the menu hasn't changed in 125 years, so how is one going to change or evolve the food?
When I first decided to open a restaurant, I was turned down by several banks. It was the late 80's and many restaurants were failing. I refused to give up because I knew I had a good concept.
The cool thing is that now that people have made this evolution where cooking is cool, people are doing it on weekends, they're doing their own challenges. It's back to cooking. And it's real cooking.
I can't tell you enough about cinnamon. Cinnamon is an awesome spice to use and it goes great with something like apples in the morning or in a mixture of fruit or in your oatmeal or even in your cereal.
My food is Louisiana, New Orleans-based, well-seasoned, rustic. I think it's pretty unique because of my background being influenced by my mom, Portuguese and French Canadian. There's a lot going on there.
Start with a clean grill. Keep it clean by brushing with a wire brush after preheating, and again after cooking. Make sure to oil your grates and your food before putting it on the grill to keep it from sticking.
I've always done food that can work in a set time frame. The message I'm trying to get across is, it doesn't have to take three days to do this. With planning, you can do a lot and really have quality food every day.
The premise of 'The Originals' are places that have been open 50, 60, 75, 100 years or longer that are still doing it right that maybe a lot of people, particularly the younger generations, have not even thought about.
Being a food show and being me, I always kicked it up a notch, which means I would always elevate the spice level or the complexity of a particular dish. So, it was always like we're going to kick this up a little bit.
I've always been known for bold flavors and rustic cooking, but there is another side to me. As you evolve as a cook, you understand life and how serious it is. There comes a point where there's got to be a better balance.
You can easily put together your own favorite spice blend, whether that's a salt and pepper mixture or you're adding herbs to it or Creole spice. Just watch out for the sodium content. That why I encourage you to make your own.