Quotes About Culinary

I always pan-fry sprouts - it retains texture and enhances flavour.

One food I've tried and I haven't grown at all to like - foie gras, I don't like it. I just don't. I've tried it several different ways, and I think it's a texture thing for me.

The DNA of Rojak is found in its textures.

I look cooking! Particularly pad thai.

It's so funny because my mom is Thai and my dad is this big American guy - and our food tastes were so similar growing up. He was meat and potatoes, I was meat and potatoes.

I'm more likely to give you a cuddle than a punch in the face. I have a soft side, especially with my girlfriend. I send her flowers and use my culinary skills to pull off romantic meals. I do great Thai dishes.

One thing we don't have in Italy is the culture of Chinese, Indian, French and Thai food.

Dad hails from the royal family of Tripura, Kooch Bihar and Baroda and is a great chef. Be it Nepalese, Italian, Lebanese, Chinese, Mughlai, Punjabi or Thai cuisine, he knows the nuances of them all.

For 'Around the World in 80 Plates' we got to travel all over, having what was like a cross between a culinary competition and races. And in each country we had a chef Ambassador. We went to London, Barcelona, Bologna, Hong Kong, Thailand, Morocco... It was amazing.

A white chef can be an expert in French food and then turn around and go to Thailand for a week and come back and be an expert in Thai cuisine.

I have eaten grasshoppers in Thailand, snails in France, ostrich in Australia, crocodile in South Africa and Polar Bear meat in Moscow.

I am not a foodie, thank goodness. I will eat pretty much anything. A lot of my friends are getting incredibly fussy about food and I see it as a bit of an affliction.

The 'Momofuku Milk Bar' cookbook is rather technical. I wanted it to feel like you were walking into the doors of our kitchen, it was your first day at work, and we were going to teach you everything.

Going to Europe as a budding cook opened my eyes to food in a different way. When I got to Italy, the first thing I did was put my little basil plants in the ground and watch them turn into big, healthy bushes.

I think the first thing you should learn is how to roast a chicken. Once you can roast a chicken, you can pretty much figure out anything else. And who doesn't like roasted chicken? It's a classic.

The hardest thing for me is restraint. I see fresh beans and ramps, and I start to quiver.

The history of cooking is my passion, and cooking is my passion.

I still feel that French cooking is the most important in the world, one of the few that has rules. If you follow the rules, you can do pretty well.

London is the most important city in the world for restaurants.

Development is where my heart is focused because eating is the only thing that we do that involves all the senses. We eat with our eyes and our ears and our noses.

When people arrive at El Bulli, everybody goes through the kitchen. It's a way of making them feel at home. When they leave, the only thing I ask is whether they've been happy. Everything in between, I don't particularly care.

The only thing I hate is when bad food is paraded as something great, and people are charging a lot for it.

The only thing you can do to make catfish edible is fry them.

Lentil dhal is the only thing I can cook.