Quotes About Culinary

I found most of my learning has taken place after culinary college, when I travelled and met chefs and non-chefs.

I am a husband, son and father, a reader, a traveller, a fan, and also a cook.

That's one of the things my family miss most when I'm travelling - my Sunday roasts and my Japanese meals.

I enjoy travelling, experimenting with food and trying out different cuisines.

Cooking allows you to have travels, adventures and journeys without going anywhere. The running joke between my partner and me is that I'm not really concerned about how long it takes, or how much I destroy the kitchen, because I just have such a good time doing it.

I have met a lot of top chefs around the world during my travels. Each one of them has said 'Ratatouille' is their favorite movie and the only movie that truly captures what they do.

Food lovers tend to make life difficult for themselves on their travels. It's like travelling first class, if your expectations are so high, you're bound to be disappointed.

A food processor, or even one of those small bowls that fit on a stick blender, is a real treasure. No, that's not an overstatement.

Make your refrigerator or freezer like a treasure chest.

It's funny: not too many people used to think that Brittany was a culinary treasure, but there's such amazing stuff. Beef and pork, of course, but the seafood! The food there is kind of wonderful.

I believe that 'Food is a giver.' It gives you nutrition, health, and at times can give you recognition, like it did in my case, and you got to treat it with that kind of respect.

Sweet, delicious Dungeness crab is always a treat.

Sometimes I have to shake my head at how much work it can take to track down a handful of food. Perfect example: I spent a whole day in the Amazon rainforest, in Ecuador, scouring the trunks of dead palm trees for grubs.

I cut the cord for my son, which was a tremendous pleasure, though Ive never eaten calamari since.

What's fun about chefs is that they're big guys, often, and they might not look like the most athletic people, but they're very powerful people, and they have tremendous stamina... It takes a toll on their body, too.

I don't follow the food trends.

A lot of young chefs today get carried away by trends, by influences, by movements.

I don't think I hate any food trends.

Food is everything we are. It's an extension of nationalist feeling, ethnic feeling, your personal history, your province, your region, your tribe, your grandma. It's inseparable from those from the get-go.

Gleaming skin; a plump elongated shape: the eggplant is a vegetable you'd want to caress with your eyes and fingers, even if you didn't know its luscious flavor.

I just want to make a tray of good tofu. If people want something else, they should go to the restaurants and shops.

Grilling, broiling, barbecuing - whatever you want to call it - is an art, not just a matter of building a pyre and throwing on a piece of meat as a sacrifice to the gods of the stomach.

You try to come up with new ideas, but in the end, people just want to eat Italian food.

Hey yogurt, if you're so cultured, how come I never see you at the opera?