Quotes of All Topics . Occasions . Authors
There are many places that people can produce really good food. I wouldn't limit it to an area of the country, it's what the chefs have in them.
Always in my house, I have almonds, hummus, Triscuits, and cheddar cheese. It takes me back to childhood. My go-to meal would probably be pasta.
I hated the Naked Chef. Fine, yes, he did good things for school food or whatever, but, you know, I don't want my chefs to be cute and adorable.
I don't like to see animals in pain. That was very uncomfortable to me. I don't like factory farming. I'm not an advocate for the meat industry.
There's something wonderful about drinking in the afternoon. A not-too-cold pint, absolutely alone at the bar - even in this fake-ass Irish pub.
I don't ever want to lose that mind-set where you've got to be able to realize different ideas-slash-fantasies-slash-possibilities in your life.
The one reason why I got into cooking was because I wasn't good at anything else - not that I was good at it, but it was considered honest work.
The most luxurious thing to me is having an hour of my day, which rarely happens, to listen to my iPod and sit on my couch. That's how I unwind.
It's foolish to go through life bemoaning the fact that you can't have this or that. Twaddle! You can omit certain foods and still enjoy eating.
All I ever wanted to do was to make food accessible to everyone; to show that you can make mistakes - I do all the time - but it doesn't matter.
Talent matters. Systems matter. Strategies matter. We can't just bring nice people together and think we're going to solve the world's problems.
After a year, the aromatics in an olive oil are gone. Sometimes the bottles on the shelf in the supermarket are there a lot longer than you are.
Spain is a fascinating mix of people, languages, culture and food, but if there is one thing all Spaniards share, it's a love of food and drink.
As we say in the American Institute of Wine and Food, small helpings, no seconds. A little bit of everything. No snacking. And have a good time.
I don't believe I've ever truly been in love because I don't believe that I've known myself well enough in the past to allow someone to love me.
For many of us, clean water is so plentiful and readily available that we rarely, if ever, pause to consider what life would be like without it.
Chocolate is one of the world’s most beloved discoveries, and when we need a quick boost of energy and endorphins, chocolate is the go-to treat.
Chocolate is one of the world's most beloved discoveries, and when we need a quick boost of energy and endorphins, chocolate is the go-to treat.
One of the most important leadership lessons is realizing you're not the most important or the most intelligent person in the room at all times.
Shop often, shop hard, and spend for the best stuff available - logic dictates that you can make delicious food only with delicious ingredients.
If I could only have one type of food with me, I would bring soy sauce. The reason being that if I have soy sauce, I can flavor a lot of things.
Because normally with Western cuisine, you'll serve vegetables separate from the meat, so kids will eat the meat and never touch the vegetables.
You don’t have to look far to taste some of the best food the world has to offer. I’d pit my grandmother against a 3-star Michelin chef any day.
Julia Child wasn't afraid to have fun. She made fantastic food but knew how to have a good time and not be too stuck up about the kitchen space.
You don't have to look far to taste some of the best food the world has to offer. I'd pit my grandmother against a 3-star Michelin chef any day.
It’s just what they are — they’re jokes…most jokes are about Jewish people, rednecks, black folks…I can’t determine what offends another person.
I know nothing about hip-hop... There's only so many times you can grab your crotch and prance around stage. I'm gonna get slammed now for this.
I have very good knife skills. I learned to butcher on my second job - I was 18 years old. Every other day we would break down six legs of veal.
When it comes to cooking pasta, the first essential is to make sure you have a big enough pot: it needs room to roll in the water while cooking.
It is a fundamental fact that no cook, however creative and capable, can produce a dish of a quality any higher than that of its raw ingredients.
It's hard to come into a new relationship with food unless you're engaged in an interactive way at an early age; it's hard to change your values.
Chefs are fond of hyperbole, so they can certainly talk that way. But on the whole, I think they probably have a more open mind than most people.
If you want the meaning of families and life and religion and philosophy rolled into one package, all you need to read is The Brothers Karamazov.
Students need to learn how to think critically, how to argue opposing ideas. It is important for them to learn how to think. You can always cook.
Ultimately, I want to prepare food that will be recognized equally in Tokyo, London, and Paris. I am after that universality, that transcendence.
I had the opportunity to go to law school, and my dad, who was an accountant, couldn't believe I wanted to walk away from that and start cooking.
We're achieving better marbling and better flavor with old world wisdom that's been passed down for generations but we're still using technology.
I am not a picture guy. I like to live in the present and keep the image of the past vivid in my mind. I don't need the precision of the picture.
Great cooking is about being inspired by the simple things around you - fresh markets, various spices. It doesn't necessarily have to look fancy.
How can it be, after all this concentrated effort and separation, how can it be that I still resemble, so very closely, my own detestable mother?
There are very few chefs both in Britain and the States that really identify the secret of being consistent. And combine consistency with flavor.
After 45 years of marriage, when I have an argument with my wife, if we don't agree, we do what she wants. But, when we agree, we do what I want!
I am a transporter of the Italian culture - culinary culture, family culture - because I love it, I thrive in it, and I think it's the right way.
If I'm not tasting wine and food... I'm thinking about wine and food. If I'm not thinking about wine and food... I'm writing about wine and food.
Once you accept and understand yourself, you do things for the right reasons, not the wrong ones, rather than being fuelled by your insecurities.
Passion is what adds so much value to life. And if you think about the things that you do, there's so much juice potential for them if you do it.
Are we Darwinists - where we live and let live? Or are we nurturing as a society? There has to be a standard of living that we decide to support.
The way the bankers have kind of toppled the way money is distributed, and taken most of it into their own hands, is as good as Stalin or Hitler.
A lot of people call me a celebrity chef, but I don't think that I'm a celebrity. So I want to stay keeping just a chef. That's more comfortable.
I always tell my employees, the busier it gets, the slower you should cook. When you run around like a crazy person, that's when things go wrong.