Quotes About Culinary

The addition of vinaigrette to freshly roasted vegetables gives them a freshness and juiciness they don't normally have; the acidity brings out new shades of flavour, too.

Most people only use their griddles for pancakes, but you can sear vegetables like sliced zucchini or mushrooms, thinly sliced meats like chicken or pork, or thinly sliced fish or squid.

I need to have better knife skills... for vegetables.

I want to make vegetables a bit cooler and help people see them as something that can be an interesting, delicious addition to any meal, but that doesn't mean you should feel you only need to eat broccoli!

Honestly, I think that ghee is underrated. I love using clarified butter. I think it makes vegetables taste so good, especially when you're just cooking at home.

I can chop and peel vegetables but can't cook full meals.

I always have poached shrimp and blanched vegetables on hand.

Kogi changed what a generation eats, introducing people to fermentation and different vegetables and flavors.

I'll pretty much eat anything. Tacos, chicken, vegetables, whatever, I will eat it.

I was possibly the first to showcase Chinese ingredients. So I was one of the first to say, 'Hey, you do not have to use imported vegetables to make it good.'

I cook anything, be it vegetarian or non-vegetarian. But mutton dishes are my favourite.

I like trying different foods. I've done vegetarian stuff, and I've gone through meat phases, and then I do no bread, and then I eat bread. I'm really all over the place in the way a lot of actors are.

My husband is a vegetarian. So it has really pushed me as a chef. Just thinking about the food that I really relied on as my hunny-hunting foods, that looks different with a vegetarian.

I'm a foodie, and since I am a vegetarian, I am going to try Lucknow ki chaat. I have heard a lot about it.

I'm a vegetarian who doesn't like eggplant parmesan. Isn't that awful? I'm also sick of portobello mushrooms. People are like, 'A vegetarian's coming to dinner,' so they serve those.

Because I'm a chef, I eat out frequently, so it's hard for me to control what I consume in terms of calories. But when I'm at home, I eat what my wife cooks for me. She works hard to avoid making foods that are high in calories and cholesterol, so most of the time, she makes vegetarian dishes.

Many people are turned off at eating vegetarian because of the misconception that all dishes are just an arrangement of bland vegetables.

At first, people think about vegetarian food like, 'Here's some veggies. Here's some pasta.' But there's so much more you can do in the vegetarian and vegan world.

My mother raised me as a vegetarian, but when I turned 18, I decided to expand my palate.

I believe that a cook in a kitchen isn't producing an entree: he's producing a reaction. The product is the reaction; the entree is just the vehicle.

Some of the food in Liquor is food I've really eaten filtered through a veil of fiction.

I love eggs. Eggs are probably one of the most versatile things we work with.

Wok cooking is intimidating, but it's the most versatile and handy tool in your kitchen.

Some people find the appearance of cuttlefish off-putting, but I think this lesser eaten fish is really exciting and versatile. It's similar to squid or octopus and should either be cooked quickly on a high heat or very low and slow until it's tender.