Quotes About Culinary

It's around the table and in the preparation of food that we learn about ourselves and about the world.

I can't cook, but I have a nice book of menus... and I can plate and set the table.

Food that's served at the table in a paper parcel always creates a remarkable culinary moment when opened, because the package is full of aromatic steam from the lightly cooked ingredients inside.

I obsess everyday about everything. Not only about what we do well but what we can do better... In the end, the only reason I am motivated to do what I do is for the hedonistic pleasures of the table.

I like to eat. Definitely. I love sitting around a table with my friends. But I don't know how to cook anything.

I started waiting tables in college and realized how much I loved the business and loved to cook. I decided to go to culinary school and never looked back.

I'm in a place where I feel comfortable not being a chef anymore. That's taboo in our industry. 'Chef' is supposed to be the ultimate end of the road.

The way America sees Mexico, if they have any sense of it, is like Taco Bell. Our countries are neighbors, and the only hard food to get in America is true Mexican. It's impossible to find, even in L.A. Why is that?

I make amazing fried chicken. The secret is taco seasoning.

I like it when a man puts thought into the kind of restaurant we're going to. That doesn't mean it needs to be fancy - some of the best meals of my life have been having a taco on a street corner.

American cheese is the perfect soft taco.

The Korean taco was a phenomenon... It just came out of us. We didn't really think about it.

Raw lobster tail, freeze dried, is amazing.

I got some media coverage for using the tail, the ear, the oink.

First of all, you want to do the soaking with almost all of the larger beans because that will take care of the gas, and second of all... they want to be seasoned and flavored.

It's quite true to say that if you work with marvellous fresh ingredients, the simplest dish is taken to another level.

I cook a little - I've never taken classes or anything - but enough to get by.

If you are a chef, you have an incredible responsibility in this world. Don't just open a restaurant to serve food. Include the community, and make sure that you are not taking advantage of what the planet has given us.

I am good at baking. I don't know if that counts as a talent, but I love to bake. Everybody says I'm good at it, so apparently I make the best banana bread.

I'm surprised by the talent I find all over. There are always new chefs who propose many interesting new ideas, new ways of looking at ingredients.

I don't run restaurants that are out of control. We are about establishing phenomenal footholdings with talent.

I enjoy watching talented cooks bringing together ingredients into a fabulous dish.

I like that talented chefs are able to keep coming up with new ways of preparing food - it really is an art form.

I don't have many hobbies or talents other than cooking, but I've always been good at figuring out a city.