Quotes About Culinary

I don't go to any sexy places to eat where they give you half a lamb chop and one bean. I like going, 'Uhhh, I'm done' when I eat.

For me, cooking is an expression of the land where you are and the culture of that place.

My childhood wasn't full of wonderful culinary memories.

My favorite Aspen memory is saving an upside-down cake that had exploded from the high altitude.

I don't want people to look at my menu and see just the ingredients. I want to take them on a journey.

In a city, it's very hard to do a restaurant, an avant-garde-cuisine restaurant, where each year you need to change the whole menu.

When you do a menu at a restaurant, you have to be the engineer of that menu. It has to be a crowd-pleaser.

I believe that anyone can cook a great meal. Basically all you need to do is get your hands on some fresh ingredients and not be afraid to make a mess in the kitchen.

I know I can cook, but the place where I cook... it's a mess! I'm very disorganized.

Roasting fish that's encased inside a salt crust is a centuries-old method of ensuring moist, ultra-flavorful flesh.

I like to adapt some of the traditional dishes from my childhood from both NZ and Samoa using British ingredients and European cooking methods.

There are so many wonderful Mexican cheeses that people really don't consider when making Mexican food, or food in general.

When we are down in Mexico, I remember with my mom's help we caught a barracuda and then we ate it that night. And that, to me, was so cool, to be able to filet it, see the whole process. Especially a fish that big.

I didn't realize I was living in a very unique situation until I became a culinary professional. For me, there was nothing out of the ordinary about spending half my day in Mexico, and the other half in California.

In Mexico, where I grew up, women rule the kitchen. They control everything that happens; they hold the power.

We don't eat nachos in Mexico.

My career at Microsoft really was getting in the way of my cooking.

You can eat very well in Guadeloupe, but the thing I love most is fresh coconut. They make a hole so you can drink the milk straight from the coconut, then they cut it in two for you to eat the flesh.

I think the cereal milk is my most proud achievement.

An explosion of meat-replacement products has followed the path set by almond milk in the past few years, not just tempeh- or seitan- or soy-based products that taste nothing like meat, but meat simulacra.

When I turned 15, I left school having failed to make the minimum grade. With little direction I enlisted at the local culinary school. Here the academic demands were less rigorous.

He told me once that, whenever it was 'feasible,' he preferred to eat the rude. 'Free-range rude,' he called them.

Turns out that some merrymaker has earlier put a hundred grams of hashish in the Hollandaise. Word of this has got around. There has been a big run on broccoli.

Hunger is the best seasoning.