Quotes from Antoni Porowski

I love fishy anchovies and sardines and that kind of stuff.

Since puberty, I've always known there was a possibility of me being with a man. It wasn't anything I felt the need to explore until the time came to explore it.

Part of the intro to life in the public eye is, you get a bit of attention from fashion designers.

What I've learned is that living in public life... it's impossible to have everybody like you. No matter what you do.

Food can offer a moment of pure emotional pleasure in an otherwise hard and difficult world.

I have a lot of different passions. Food has been a constant through my whole life; it's something I've always had a very intrinsic passion toward and for, and I continue to learn about it, and I'm not going to let any type of negative comments dissuade me from wanting to pursue that, because I love it.

Some people have their sexuality really at the forefront of who they are, and I applaud those people.

Salt is so, so, so important. If that's the one thing everyone remembers, every step of the way, whenever I cook, I try to incorporate salt.

I would want to do a cooking show. But I want to honor the opportunity that's been given to me with 'Queer Eye.' I feel like my work is cut out for me with the show alone. If it ever goes bust, then I'll explore that possibility.

On 'Queer Eye' I come in with what I know, and I try to parlay that into lessons for our 'heroes.' But that's really listening to what they need. Sometimes it's a little more ambitious. Sometimes it's very simplistic. But it's got to be something that's condensed into a short amount of time.

I don't get to do quiet time.

I'm very frugal, so I don't like to shop because I'm afraid everything is going away.

How I show love has always been through food. That, for me, has been the foundation of how I express gratitude for anybody around me.

I could not be more thrilled to be writing about the recipes I love and think are essential to any novice home cook, professional, and somewhere in between.

I'm a big Hemingway and Salinger fan.

After the passing of my personal hero, Anthony Bourdain, I've been reflecting a lot on his influence on food culture. He made street food from around the world, that most of us have never heard of, accessible.

Miles Davis is my go-to for music. There's something so relaxing and ambient about it, and it can be a little manic in a good way.

I usually like loud T-shirts and band shirts, so I just try to keep it as simple as possible with jeans and white kicks that are worn in and, like, a simple jacket.

I don't have the biggest sweet tooth, but I do have one in the morning.

I love fantasizing about what my next meal is going to be; it's probably my favorite topic of conversation.

I love a bit of arugula tossed in olive oil and pepper over it to just have something nice and fresh and green.

There's a deodorant I wear called Baux, from L'Occitane, that is super nostalgic because it reminds me of being in Greece in the summer. When I put it on, I'm immediately taken back to that feeling of having salty skin and hair from the ocean and the taste of fresh fish.

Blue cheese and dates are really good if you wrap it in prosciutto. Roast it at about 400 degrees. I love having it with Fullman's mustard.

I will forever be touched by anybody who has a choice to love someone, and they make a decision to.