Quotes of All Topics . Occasions . Authors
Everybody these days wants to be a star, including myself. Don't get me wrong, I'm a chef but you want to market yourself and your projects.
I always say to people that working full time and being a mom is probably the hardest job, because as a mom you think about your child 24/7.
Even today with the public's growing interest in food and diet issues, politicians rarely include food as part of their political platforms.
I am from Spain, but my family and I have made America our home. For the last 17 years, I have been cooking Spanish food in Washington, D.C.
My success is that I have these two great cultures behind me. One is Italian. I've continued to nurture that. But I also feel very American.
While most individuals use the flesh of the coconut in their cooking, coconut water and oil are also known to have numerous health benefits.
If you want your kids to listen to you, don't yell at them. Whisper. Make them lean in. My kids taught me that. And I do it with adults now.
Guests love to be 'wowed' in Las Vegas. They enjoy and embrace new tastes, new flavors, and they come to expect the unexpected in Las Vegas.
I'd like to have the first restaurant that can deliver incredible quality food to your table at your house at any time-right where you live.
When I travel I normally eat club sandwiches or I bring my own food. When you go into a new town, it's very had to find a good place to eat.
Don't dunk your nigiri in the soy sauce. Don't mix your wasabi in the soy sauce. If the rice is good, complement your sushi chef on the rice.
In my case, vertical food was less about standing things up than layering things: more an attempt to gain texture by weaving things together.
Life's too short. You may be on this planet for 80 years at best or who knows, but you can't just pedal around and do the same thing forever.
When I was about to graduate, I asked myself, 'What could you do every day and never get sick of?' My answer was really simple: Make cookies.
I never saw the light of day at Bouley. I remember I would bring home a roll of toilet paper a week because we got paid so little, if at all.
You can't go into the chef's office of any serious kitchen and not see a copy of Larousse. A must-have for professional and home cooks alike.
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.
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.
Cooking is for capturing the taste of the food and then enhancing it, as a composer may take a theme and then delight us with his variations.
You can't depend on the exposure of a TV screen to keep your feet on the ground and your food tasting delicious. You've got to push yourself.
We still have to keep betting on markets like America that are full of opportunities to grow, even if we have to work our heads off to do it.
Ramen is a dish that's very high in calories and sodium. One way to make it slightly healthier is to leave the soup and just eat the noodles.
Scandinavian-Danish cuisine was something quite rustic, mostly known for pastries and smorgasbord cuisine, which in itself has become a joke.
It's so easy to produce food, throw it away, and watch people starve. It's so hard to produce food mindfully and to feed and to reduce waste.
I think that's the important thing - being aware of that inspiration and being able to interpret it into something that's meaningful for you.
I used to write cookbooks. It was passion to try to bring healthy and fun recipes to people's homes. It was a way to bring my home to theirs.
Take your average couscous salad, and it's almost always a sloppy mush, no matter how much attention has gone into getting flavours in there.
Almost every culture has its own variation on chicken soup, and rightly so - it's one of the most gratifying dishes on the face of the Earth.
The dinner table is a rite of civilization and we need to participate in that to keep our families together, to keep our communities together.
I would frankly be shocked if Donald Trump even knows how to use chopsticks or is even able to manipulate them with those tiny little fingers.
The most successful food, I think, is food that both appeals to the super-sophisticated diner or foodie and to the lay diner at the same time.
Chef Thomas Keller was an inspiration to me and many, many young cooks like me. He told us that the role of the new, modern chef is different.
When I was a schoolkid, I went to Castleton quite a few times. We'd be there studying rocks, going down these big hills. It was a great place!
Don't skimp on the ice. Bags from the grocery store melt so fast and water down your drinks. I prefer beautiful, big squares for my cocktails.
Anything that says 'healthy' I say away from... Giving up butter, for instance, means that in about two years you will be covered in dandruff.
Sooner or later the public will forget you; the memory of you will fade. What's important are the individuals you've influenced along the way.
I learned from my first restaurant: Make customers happy, make sure the customer comes back again. And automatically, success has followed me.
On my show I share all these yummy, fattening recipes, but I tell people, in moderation, in moderation. You can have that little piece of pie.
Every time I tour military outlets, I dedicate the food, fitness and set-ups to their service, because it all came to me through the military.
Extremely ripe things are not ideal for pickling. If you pour a hot liquid over super ripe strawberries, you're going to have strawberry soup.
Classical cooking and molecular gastronomy should remain separate...you can mix two styles and get fusion; any more and you just get confusion.
Classical cooking and molecular gastronomy should remain separate. You can mix two styles and get fusion; any more, and you just get confusion.
When you have the best and tastiest ingredients, you can cook very simply and the food will be extraordinary because it tastes like what it is.
To me, money is the ability to create lifelong experiences for my family and myself, to educate my children and a way to give back to humanity.
I usually try to eat in my restaurants before I fly, as I'd rather sleep on the plane and just order a salad with cheese, maybe some ice cream.
You know, running a restaurant is something you have to be working at each and every day; it's not a foregone conclusion that you're a success.
I remember when I was in college, I used to watch Julia Child's cooking show during dinner and joke with my roommates about becoming a TV chef.
How can something that's 95% water be so divisive? Alone among vegetables, the poor, innocent stick of celery elicits the most vicious attacks.
Most men say they can cook pasta, but I think you should find a little bit of an unusual angle on your pasta and make that your signature dish.
The way we subsidize food makes it cheaper to go to McDonald's and get a hamburger than a salad, and that's insane. It's pure government policy.