Quotes About Cuisine

Alaska Airlines and I have a lot in common, so coming together to delight travelers with savory, high quality food from the Pacific Northwest made sense.

I like traveling, eating, and relaxing at home.

Having been to Europe and working and traveling there, the restaurants my wife and I remember were always off the beaten trail restaurants. So I tried to seek a little 'off the beaten trail,' but cool area.

When I'm traveling, I won't miss an opportunity to try great pasta.

I really loved traveling the U.S. and seeing regional differences within the same country and how the same ingredients are used in very different ways. I love how the 'old guard' of cuisine are still pioneering so much of the direction of food today.

Traveling around the world to eat, it's a weird life, but I love it.

What I most look forward to about traveling to MEMPHIS is the great food.

I am a very eco-friendly chef but a guilty air traveller.

I like travelling to different places and trying out different cuisines. I like experimenting with my food.

Given my travels, I've learned to be more open and feel much more comfortable experimenting with food.

Since I am a big foodie, trying out different places to eat is the most exciting part of my travels.

If you don't treat an ingredient and its flavors with respect - if you drown it in oil, for instance - you'll spoil it.

There are more than 800 different types of olive tree and each region has its own varieties, creating unique flavours.

My cooking philosophy, what I try to do, is to make a cuisine where the produce and the product shines, compared to some current trends that are maybe more adding additional things, like molecular cuisine, with a lot of additives and chemicals, which are now showing that they could be bad for your health.

In Germany, salads are assemblies of ham and mayonnaise, not trendy tossed leaves.

I think Spain will always remain inspirational, and I think French cuisine will continue to be very French and yet very relevant with its time and keep evolving. But the last thing you want for it is to become too trendy and confusing. It has too much history.

I'm a decent cook. I'm an outstanding eater.

Everywhere the sky is blue. There are a multitude of cuisines and dishes. I think of them as the languages and dialects of food.

Creating deluxe cuisine is like playing a sport. Always competitive. Always challenging. And if you slow down a bit, you can no longer return to the top level.

I think the French and the Japanese are both obsessed by seasons, small producers, freshness.

I got a lot of restaurants I like to eat at, smash out some food.

I loved the taste and smell of Chicago hot dogs.

Smoked salmon is for dinner. Belly lox is for breakfast. Don't get that mixed up.

If you've ever snapped a picture of your dinner, Nom is for you.