Quotes About Culinary

Food should be simple; it shouldn't be complicated, even down to making Knorr gravy: a Knorr stock cube and water, bit of parsley at the end, little bit of olive oil. It's about making the food deliciously tasty.

Orange blossom water would make a magical addition to your store cupboard.

Simple ingredients prepared in a simple way - that's the best way to take your everyday cooking to a higher level.

If you're not the one cooking, stay out of the way and compliment the chef.

I like my fried chicken, my pizza, my peaches and my gefilte fish.

Every cook I knows loves to make pizza.

You really can't go wrong. There's no bad New York pizza, as far as I know.

What you're going to be eating in the next year is decided by chefs. If the consensus is that pot-bellies are in next season, that's what's on your plate. And I think that's a good thing, because we know, obviously, about food.

You're thinking about a dish, you're thinking about an ingredient, and in many ways, you end up becoming a naked chef in front of the customer, because what you put on the plate is you. It's who you are and where you've been.

Few things grace a plate as dramatically as a whole plucked upland bird, however it's cooked.

We Chinese use a lot of ginger and green onions to flavor dishes but not to overpower them. Westerners have this misconception that we eat the ginger and green onion, but we leave those on the plate.

There are days when I literally have to eat 17 plates of food - it's intense. It's about moderation. You just need a few bites to get the gist of a dish.

If I have committed any culinary atrocities, please forgive me.

As chefs, we cook to please people, to nourish people.

Cooking at home is easier than cooking in the restaurant because you don't have to write a menu or try to please everybody.

A chef and a restaurateur are different jobs: One is about pleasing people with what's on the plate; the other is about understanding the market. I'm a chef, but I think I'm a savvy businessperson, too.

Food shouldn't do you any harm, obviously you don't want a bad diet, but it should be one of life's great pleasures.

The good news is that even if your early crepes have funny lumps and bulges or aren't paper-thin, they're still gonna be plenty edible and delicious.

Ferran Adria making hamburgers... some thought it was crazy. But getting them perfect was a challenge. Plus I'm fascinated by all aspects of food.

My cooking is simply ingredients plus umami.

I have a certain point of view, a certain way to plate food, certain ingredients that I like to use.

A cocktail can be made by the bartender. But the cocktail also can be made by the chef.

I make a mean coconut macaroon.

I've always loved burritos, and I've always loved breakfast, and when I learned that some smart person had combined the two, it was a real sun-peeking-through-the-clouds moment.