Quotes About Culinary

pear and Camembert tarts

Back at the stove, she used a spatula to dunk the puffed-up pastries into the hot oil, making sure the edges were a warm golden brown before she scooped them out of the fryer. That was the key to making sure her beignets were crispy on the outside and pillow-soft on the inside. She plated them on one of T&J's Supper Club's signature emerald-green plates and sprinkled just the right amount of powdery confectioners' sugar on the top. Perfect.

Our kitchen is a kitchen that makes food designed to be tasted with the five senses and it requires concentration to appreciate all that we want to express.

We opened El Bulli; there were no secrets there. The recipes were not secret. Anybody who came, the recipes were there for them. This was unthinkable then.

If you think well, you cook well.

My idol was Johann Cruyff (a Dutch soccer player) and I wanted to be like him. But when I realized that I would never be, I decided to do something else. I met the kitchen by chance and quickly became completely enamoured by it.

There's not one way of cooking. The problem with elBulli is that we did so many different things. We were looking to push the boundaries. In the end, we created 1846 recipes, each one was a story.

You may say, "Oh, no. You can't touch a traditional recipe." But we ask: why can't you? Back in 1350, a vinaigrette was a stew, so we ask, why not? This can be applied to any kind of cooking, and that's the shocking part of it. It kind of bends all the traditions. It's a good thing.

We'll work with any designer producing something linked to gastronomy. So a chair for the dining area, a van to move food around. Anything that's connected to the gastronomic process.

When a customer receives a dish, they get food and design at the same time.

I use the kitchen as a pathway to achieve this happiness.

What's left for culinary innovation? We keep going. The vanguard isn't over.

When I go to a fine dining restaurant, I'm excited and I do expect to find proposals to wake my senses.

In my early days, I copied the great French chefs, like most chefs do. Copying is not bad. Copying and not recognizing that you are copying is bad. For me, when I go to a restaurant and am served a dish influenced by something we created at elBulli, if it's well done, it makes me extremely happy.

When people think science and cooking, they have no idea that it's not correctly expressed. We're actually applying the scientific method. People think chemistry and physics are science, but the scientific method is something else.... It's the science that the world of cooking generates: science of butter; science of the croissant.

In an avant-garde cooking restaurant, it's the experience that's the difference.

My parents owned a soul food diner. It inspired me to go to culinary school.

in the abstract art of cooking, ingredients trump appliances, passion supersedes expertise, creativity triumphs over technique, spontaneity inspires invention, and wine makes even the worst culinary disaster taste delicious.

a pot a cook but the food na kno

I don't have a long family history of good cooks in my family.

I wasn't passionate about food until I'd been cooking for a while. I started long before food became part of the mainstream media. I just wanted to cook, period.

If my daughter wants to get into this business, I would support that decision. She's going to have a hard time not being in it. She loves food and she's around it all the time.

we use an English word for a farm animal and a French word for the cooked meat it provides.

The Challenge of Whole Birds