Quotes About Cuisine

In London, you can eat your way around the world - Lebanese one night, Indian the next.

I'm a big foodie and would love to indulge in such things. I've been to many restaurants in the city, and although I can't eat often, I know what's available where.

I just think our British cuisine and the different influences we pull together make it special when it comes to food.

I love being in Delhi, the food and the infrastructure are amazing.

I've been accused of having very long ingredient lists, and I guess there's some truth in that.

I don't believe I dislike any ingredient.

Cooking is about ingredients.

Food is about the flavours that work well together, but when you've got great ingredients half the job is done for you.

There's no insects in American cuisine? Not one? I don't think there are. That's so sad.

The biggest thing is education for young chefs and how they should focus on one cuisine rather than trying to imitate too many. It's like art - you can see the cycles from many past artists and new artists being inspired by past artists.

When I am in Kolkata, I can't resist the food. I eat everything, but I measure my food intake.

Some of the oddest foods I've encountered are 'American' foods represented internationally.

The food in the South is as important as food anywhere because it defines a person's culture.

She mentally ran through the new dishes for that evening, including the new jambalaya, which would be daringly made with pasta instead of the traditional rice. It was a risk to make such a drastic change to one of New Orleans's most beloved dishes, but if she managed to pull this off, T&J's would be the talk of the town! She wouldn't be surprised if people came in from as far as Biloxi, or even Jackson, Mississippi, to try her new recipe.

Food is the supremest of pleasures.

A lot of times on tour it's about, 'OK, where am I today? Wow, I'm in Costa Rica. What is their famous dish?' And it's about trying the food, and really experiencing it.

People wouldn't think of making avant-garde cuisine at home. When people play basketball at home, they can't play like Michael Jordan.

There is not a good or a bad cuisine, just the one you like the best.

Like all disciplines where information is shared and work contributes to their advancement, cuisine should be no different. The kitchen is our life, and we are available to share. We want to share our work so that future generations can cook and create a more efficient, easy and unquestionable quality.

Salt is the only product that changes cuisine. There's a big difference between food that has salt and food without it. If you don't believe that, ask people who can't eat salt.

Chefs have only been able to work in restaurants, high-end cuisine. Why? Why haven't they been able to find other scenarios? For those chefs who want to do avant-garde cuisine, should they be finding their income in a restaurant? These are the kind of questions we are asking ourselves. So the new scenario will allow them to do whatever they want to do, whenever they want to do it.

Join the locals as they bounce from place to place, never knowing what fun lies ahead but certain of the possibility. Add in local bounty such as the famous oysters and nearby

My favorite animal is steak.

Vegetables are interesting but lack a sense of purpose when unaccompanied by a good cut of meat.