Quotes of All Topics . Occasions . Authors
The importance of reading, for me, is that it allows you to dream.
Obviously California is fantastic in terms of produce, vegetables.
If I relaxed, if I took my foot off the gas, I would probably die.
I get very upset when people start adding weird things to romesco.
It is time to embrace and celebrate ketchup, not be ashamed of it.
Listen to me: Leek is a vegetable. It can be the center of a dish.
My whole life, I have been trying to cook an egg in the right way.
How can a nation be called great if its bread tastes like kleenex?
Celebrity has its uses. I can always get a seat in any restaurant.
Remember, you are all alone in the kitchen and no one can see you.
A lot of my reputation is a product of exaggeration and ignorance.
The day I stopped fearing my father was the day I could enjoy him.
I love having a croissant and a great cup of coffee. Just one cup.
I am just a normal professional with a great job and a great life.
In Japanese sushi restaurants, a lot of sushi chefs talk too much.
In Tokyo, we have more three-star Michelin restaurants than Paris.
I've always wanted a straight-up cooking show since I was a child.
Some of the recipes in the book have evolved for us. Many haven't.
The way to entice people into cooking is to cook delicious things.
At what point did we begin to think excellence is offensive to God?
I'm a different immigrant. My life is so lucky compared to so many.
If you're not ready to fail, you're not going to learn how to cook.
The egg can be your best friend if you just give it the right break
I think Chicago's a great city. Like New York, it's full of energy.
Julia Child came to my house and wanted a lesson in making risotto.
When you roast a chicken perfectly, there's nothing more delicious.
Food, like most things, is best when left to its own simple beauty.
Why is America such a great country. It is because we stand united.
I grew up in the countryside in Saitama prefecture, north of Tokyo.
Without butter, without eggs, there is no reason to come to France.
I'll keep peace at all cost, even if I choke to death on my tongue.
I've never been able to contemplate failure. Success is everything.
I'm a bit of a glutton - I eat too much of all that is good to eat.
For us in Asia, fermented, bubbly, creamy things are just the norm.
You're getting to know who the great chefs are through their books.
In an ideal world for me, school lunch would be free for everybody.
I like the Japanese knives, I like French knives. Whatever's sharp.
Television in the '80s was very limited. There was no Food Network.
I have no interest in vegetarians whatsoever. Zero. Less than zero.
I always pan-fry sprouts - it retains texture and enhances flavour.
Like the pioneers of old, a creative person breaks new ground daily.
Nothing goes perfectly, especially when you're opening a restaurant.
When it ceases to be fun, I'll stop and just stay in my restaurants.
If I had to have a favorite chef, I'd probably say I like Guy Fieri.
We're fragile, fragmented souls who are very sensitive to criticism.
The amount of customers who take pictures before they eat is insane.
Television forces people to be larger than life. I would be too shy.
Every time I open a bottle of wine, it is an amazing trip somewhere.
Everyone else in the world still thinks of American food as ketchup.
I love good, fresh food cooked by someone who knows what he's doing.