Quotes of All Topics . Occasions . Authors
If I did one thing, I made cooking rock n' roll: I made it sexy. I made young kids from rich backgrounds want to come into my world.
Cooking turkey every year doesn't have to be monotonous - I want people to always mix it up using different spices and preparations.
Anyone that has come to America past the age of eighteen will be able to understand when I say that you can never shake your accent.
My cooking is very simple, so I don't really use machines at all. A knife, cutting board, frying pan and strainer are my essentials.
If you see someone in the kitchen that has good hands and a quick brain, then you need that person to be in the front of everything.
Store spices in a cool, dark place, not above your stove. Humidity, light and heat will cause herbs and spices to lose their flavor.
Just-poached vegetables show off their natural attributes, and taste fresh and light in a way you never get with roasting or frying.
A food processor, or even one of those small bowls that fit on a stick blender, is a real treasure. No, that's not an overstatement.
Call me tacky, but I love the union of sweet and sour, even in some now-unloved Oriental dishes incorporating pineapple and ketchup.
Custard is controversial: what makes it a custard, how best to cook it and, crucially, is it to be eaten or put in a pie and thrown?
When I started cooking the meal at home, after I had started cooking in restaurants, I usually would prepare bay scallops or lobster.
Not every chef is a yeller, but I have to say that even a chef who is not a yeller might have a time when that rule might get broken.
The margins for restaurants to make money are very, very narrow. It's a tough business, and to be a chef is a little bit masochistic.
That without experimentation, a willingness to ask questions and try new things, we shall surely become static, repetitive, moribund.
Nike Air Zooms are what I usually run in. In the kitchen, I wear a beaten-up pair of Converse All-Stars in winter and Keds in summer.
I went to college, and I didn't want to be in a sorority, so I started working in restaurants. In my mind, that was my social outlet.
I'm not cooking every day anymore, and that's the biggest withdrawal. Cooking is honest work. Now I don't know how to measure myself.
Money is not necessarily, although it helps a lot for happiness, it’s not necessarily the best way to be happy, to be rich, you know.
Money is not necessarily, although it helps a lot for happiness, it's not necessarily the best way to be happy, to be rich, you know.
I cannot wait to see the day that one day we will have a chef that will become the secretary of food of the United States of America.
Chinese culture has a lot of virtues that are tremendously valuable to not only us as Asian-Americans, but also the world in general.
As long as the food is well prepared and not overdone, I think it tastes good. It doesn't matter if it's Chinese, Japanese, anything.
I believe what makes cooking in Las Vegas different from cooking in most other cities are the guests that dine with you in Las Vegas.
I am very lucky to consider many of my business associates friends. Some are closer than others, but I respect and value all of them.
Cooking has always brought me a happiness that I didn't think was available. I just fire up the stove, and things start to fade away.
We all have firm favourites we bring out at a dinner parties, but it's nice to try something a bit more edgy, or more time-consuming.
In New York, I'll walk down the street and someone will say, 'Nice show,' and that's it. If I'm at a food festival, it's open season.
Too many books are full of recipes that aren't doable at home. They are purely aspirational. They are quite frightening, even for me.
I have restaurants, bookshops... but it's not an empire, more... a puzzle. If it were an empire, all my restaurants would be the same.
This is the power of gathering: it inspires us, delightfully, to be more hopeful, more joyful, more thoughtful: in a word, more alive.
The older I get, and the more I travel in particular, the less I care about what exactly is in the dish than who's cooking it and why.
When dealing with complex transportation issues, the best thing to do is pull up with a cold beer and let somebody else figure it out.
Silly trends don't last long. A lot of this nonsense that pops up, I don't even really pay attention because it'll be gone in a flash.
The thing I love about Vegas is there's something for any type of mood you're in and something for any kind of adventure you seek out.
I try to come to Asia twice a year. I also go to Europe - to London as well as to France to see my family - four or five times a year.
People wouldn't think of making avant-garde cuisine at home. When people play basketball at home, they can't play like Michael Jordan.
I begin my day online and end my day online. I like to prepare myself for the next day and have a sense of closure before I go to bed.
Put your head down and work hard. Never wait for things to happen, make them happen for yourself through hard graft and not giving up.
[ Full English breakfast] it's what we grew up with! It is the one big treat that the kids get on the weekend - it's good family time.
Standing around the grill is fine, but I like to have my friends come in and out of the house. Movement makes the party more exciting.
As immigrants, we understand better than most that to be an American is a privilege that conveys not just rights but responsibilities.
Just speak very loudly and quickly, and state your position with utter conviction, as the French do, and you'll have a marvelous time!
Sometimes ... it takes me an entire day to write a recipe, to communicate it correctly. It's really like writing a little short story.
Cooking was taken with such seriousness in France that even ordinary chefs were proud of their profession. That's what appealed to me.
You have to balance, but you can be aggressive as a chef. It benefits the food. You have to be passionate. You can't be angry cooking.
When you are already eating as cheaply and meagerly as possible, any raise in cost can quickly plunge you and your family into hunger.
Even just a few spices or ethnic condiments that you can keep in your pantry can turn your mundane dishes into a culinary masterpiece.
You can do almost anything with soup stock, it's like a strong foundation. When you have the right foundation, everything tastes good.
I think I generally try to buy the best quality and keep it simple. I don't try to make too many decorations, too many things with it.
Way back when I was a junior pastry chef, I'd bake loads of muffins every morning, as many as 120 or so, while operating on autopilot.