Quotes About Culinary

No matter how much I scream at them to make my toast as crispy as possible, I have never once gotten it the way I want it. I can't imagine why. What with Japanese industriousness and high-tech culture and the market principles that the Denny's chain is always pursuing, it shouldn't be that hard to get crispy toast, don't you think? So, why can't they do it? Of what value is a civilization that can't toast a piece of bread as ordered?

Bet I will become known as brilliant cook and hostess

Gastar dinero en: máquinas para hacer pasta, máquinas para hacer helados, u otros aparatos culinarios que nunca utilizaré; libros de autores ilegibles para colocar presuntuosamente en las estanterías; ropa interior exótica, ya que, al no tener novio, carece de sentido.

The best - and most popular - recipe I've ever written has three ingredients: buttermilk, chicken, and salt.

'Kitchen Confidential' wasn't a cautionary or an expose. I wrote it as an entertainment for New York tri-state area line cooks and restaurant lifers, basically; I had no expectation that it would move as far west as Philadelphia.

Big Night and The Impostors are both things that I wrote.

My office in New York is overflowing with all kinds of cookbooks, and in New Orleans we have a huge culinary library. So yeah, I guess I'm a little bit obsessed.

If you were a Colombian, you would have your version of an empanada. If you are an Argentinean, you might find a dough that's baked and has a butter sheen on it. And then in Ecuador, you'll find more crispy-fried empanadas. So, yeah, every culture has their own version of empanadas.

You know, when you get your first asparagus, or your first acorn squash, or your first really good tomato of the season, those are the moments that define the cook's year. I get more excited by that than anything else.

I've seen cookbooks from lots of great chefs that have been disappointing. A book, to me, it has to have a story. Some of these people, they open a restaurant, and one year later, there's a cookbook. There's not much of a story yet.

For years I have really wanted to create my own special dining experience that people never forget.

I'm not a chef. But I'm passionate about food - the tradition of it, cooking it, and sharing it.

There is an almost anti-epicurean tradition at the very base of America. For much of the middle part of American history, people who wanted to overcome that went to France.

I don't come from any great culinary tradition - I'm from London!

For me to go casual is not to go simple. To me, it is to be able to bring back the art of tradition and the soul of French food and my interpretation of that.

'Big Night' is the best food movie ever made. It's such a celebration of food, and the Italian tradition of celebrating people. Plus, everything looked delicious!

A lot of chefs are traditional and do it very well. But the ones who are the most successful are the ones who change things. That is why someone like Heston Blumenthal is a genius.

Today we take New England clam chowder as something traditional that makes our roots as American cooking very solid, with a lot of foundation. But the first person who decided to mix potatoes and clams and bacon and cream, in his own way 100 to 200 years ago, was a modernist.

What makes Harlem special is that at any given time, food seekers can not only find food deeply rooted in Southern, Latin and African traditions, but also can taste the newer Senegalese, Chinese, and Italian influences as well.

While we Brits love a curry, the French get their spicy kicks from the culinary traditions bestowed by their North African population.

I remember at The Quilted Giraffe, when I was when working there to try out for the sous-chef position. I really wanted it, and the woman working the line next to me kept messing up and making me look bad. The last day of my kitchen trail, I just said to her very quietly, 'Do me a favor and get out of my way, because I want this job.'

A lot of people think Japanese food is difficult, a lot of work. But you don't have to buy the knife I have. You don't have to train as long as I have. You can do my cooking in your kitchen.

It's very important in a restaurant to really do the right hiring because there's no restaurant that you have one cook and one chef and nobody else in the kitchen. Generally you have five, ten, 15 people with you. So that's really important is to train them right, but first you have to hire the right people.

It's very important to me that people who are actual chefs and other professionals in the culinary world, understand that I'm not, and have never held myself out as being, like a CIA trained chef.