Quotes About Culinary

I don't love eating meat. I really only like chicken and fish.

I began cutting up fish when I was a little kid.

I do a lot of cooking; we eat a lot of fish, but I try not to make fattening things.

I love fishy anchovies and sardines and that kind of stuff.

I worked in 40 restaurants over a five-year period.

Whites cook at a lower temperature, set at a lower temperature than yolks. That, to me, is very interesting. That has opened up - as an egg lover, that has opened up sort of a world of possibilities, of applications.

I make egg whites... that's about it.

What I've enjoyed most, though, is meeting people who have a real interest in food and sharing ideas with them. Good food is a global thing and I find that there is always something new and amazing to learn - I love it!

I know, whoever visits my restaurant, they have loved the food.

To me, onions are the metaphor for kitchen drudgery. Cutting them is hard to do well, and they fight you the whole way.

A whole new world of taste opened up to me and I put on at last one dress size, if not two during my 12 weeks on the Black Prince.

You know, this is really a way of cooking. It's not my way. I'm deeply influenced by the Mediterranean way of being. I've spent a lot of time there. And I've sort of translated it; I've tried to make it available to people in this country to whom it might not be familiar.

I think that more and more and more really talented restauranteurs and chefs from the fine dining world are going to try their hand at fine casual. They're going to say, 'Why not us?'

Why not mix this and that? If soy goes well with fish, how come no one does beef carpaccio with soy? Why do we have such a taste and not another? It's all about culture. There is something, however, that I really don't like: bell peppers.

New York gives us a wide colour palette to cook from. We have cuisines from around the world, and that lets us pick and choose.

When most people think of raita, they imagine the cucumber-flecked two-ounce cups that tag along in every Indian takeout meal, but, just as with chaat and dosa, the term raita can apply to a wide variety of yogurt-based condiments.

My wife cooks. I can't cook. I can remix leftovers pretty good, though.

My wife can't cook at all. She made chocolate mousse. An antler got stuck in my throat.

I learned to cook in self-defense. My wife doesn't know what a kitchen is. In the first month of our marriage, she broiled lamb chops 26 nights in a row. Then I took over. I used to mind her not caring about food, but no more - as long as I can eat what I want.

My wife makes an amazing chili.

I'm Italian. I love to cook Italian food, so I learned from my dad how to make sauce and meatballs and all that stuff. With my wife and kids, I started making homemade pasta. The very first time, I didn't have a pasta maker, so I had to cut it with a knife, the old-school way! The noodles were all jacked up, but it was fun.

I'm a huge fan of burgers, and they're not my wife's favorite, so we don't cook them at home.

Wild garlic and crab is a revelatory pairing.

What has impressed me the most about the Italians whose tables we've sat at is that they are traditional cooks but also outrageously innovative. These people are wild improvisers.