Quotes About Culinary

I don't think there was ever a dish that changed my life. I certainly remember a constant series of things that I had for the first time and thought, 'Where has this been all my life?' One was brie. I mean, oh my God! One was my first soft-shell crabs.

When I have parties, I have little sandwiches. I always make sure I have two or three fresh habaneros, and I only put them on one or two. There's always someone who comes running around the corner, 'Oh my God! I don't know what was in those, but my mouth is on fire! What do I do?'

Oh yeah, the 'Chef' movie was awesome.

The secret is to cook the aubergines the day before and let them dry of all the oil they drank in cooking. When you cook aubergine, they eat a lot of oil. It can be very heavy.

I think I can poach a pretty mean egg the old-fashioned way.

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.

I think that Jamie Oliver did more good for the nation's cooking when he was just cooking than by telling us what chickens we should eat.

There is a restaurant in L.A. called Crustacean, which is very famous for its garlic crab. Well, I can make garlic crab better than Crustacean. My sauce is so good you'll want to dip your bread in it, put it on your egg omelet, in your cereal, and in everything else.

I'd like an omelet named after me.

One of the things is challenging yourself to do a Rome show when everybody's done a Rome show. To find some aspect of food culture or chef culture that people can look at in a new way.

I guess after college, I just got really into food. I also think going on the road doing stand-up makes you more into food. Because when you travel like that, one of the things to do is find really good places to eat.

I love food, and my girlfriend comes from an architecture background, so we might open up a restaurant.

I want to open a restaurant.

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.

After six years at Le Cirque, I decided to start my own business. I opened Daniel at 76th Street in May '93.

I spent seven years in France. Then, I went to Asia for five years. I came to London in 1984 and then America in 1985. In 1991, I opened my first restaurant in New York City.

When we blanch some ingredients in ash water it removes all their bitterness and astringency, which has opened up a new list of ingredients that we had never considered as edible.

I'm not a mad, crazy foodie. But I have strong opinions and I know a lot about food.

For myself, the only immortality I desire is to invent a new sauce.

Good heavens! Lane! Why are there no cucumber sandwiches? I ordered them specially. Lane. [Gravely.] There were no cucumbers in the market this morning, sir. I went down twice. Algernon. No cucumbers! Lane. No, sir. Not even for ready money.

Between an egg that is fried and an egg that is cremated there is a wide and substantial difference.

How would this do you, Bingo? I said at length. A few plovers' eggs to weigh in with, a cup of soup, a touch of cold salmon, some cold curry, and a splash of gooseberry tart and cream with a bite of cheese to finish? I don't know that I had expected the man actually to scream with delight, though I had picked the items from my knowledge of his pet dishes, but I had expected him to say something.

Le raffinement culinaire était l'orgueil suprême des trois soeurs ; la table représentait pour elles la conservation d'un héritage sacré, d'une culture aux terres de laquelle elles ne reviendraient plus, écartées de leur patrie par le temps et par des mers immenses. J'avoue que j'ai vécu

A recipe is a story that ends with a good meal.