Quotes About Cuisine

You don't see very many Irish-Cypriot pop-up restaurants kicking about!

If I could only eat one meal for the rest of my life it would be king crab legs, salad and some chicken.

I grew up a block away from Hell, and my pop-pop was a chef in Hell's Kitchen.

My favorite kitchen was the Japanese and the Italian kitchen.

I call all chefs 'cooks.' They're all cooks. That's what we do, we cook. You're a chef when you're running a kitchen.

One really interesting thing for me was learning about kitchen etiquette, and the differences between an Indian kitchen and a French one. They're different in atmosphere, and also in how chefs maneuver within them.

House of Blues has soul right down to the chef in the kitchen.

I know how to cook, so working in the kitchen will never be an issue.

When you go out for a good meal, chances are that there will be a deep fat fryer in the kitchen. Every Michelin star restaurant will have one.

If there's an Italian in the kitchen, let them get on with it.

My favorite knife is from Miyakoya in Japan - I have one in each of my restaurants.

I like the Japanese knives, I like French knives. Whatever's sharp.

Sri Lanka's interpretation of western cuisine is pretty diabolical. Sri Lankan food itself is ace, however, and they bloody love a buffet. Even if you go to a basic-looking cafe, they can knock up four or five different curries for you very quickly.

I come from U.P., so I can say that I have some knowledge about food and flavors.

Bo Innovation is there for anyone who comes to Hong Kong and wants to learn about Hong Kong in the shortest amount of time.

I am a big fan of Korean food.

Poireaux vinaigrette aux grains de caviar." I did a quick translation. "Leeks and fish eggs in vinegar?" He grinned. "It sounds better in French." Yeah, but did it taste better?

I am more of an herb guy than a spice guy. It comes back to a certain conservatism I have regarding food. The French are not big on spices; they use more herbs. I know the spices used in European cooking and use them in moderation. I am not going to serve a dish that is wildly nutmegged!" David Waltuck, Chanterelle NYC

quinoa + bell peppers + carrots + parsley + rice vinegar + sesame oil/seeds

I loved everything about Spain - the people, the language, and the food!

I think Australian food is probably some of the best in the world.

Devote a year to sampling tea foods and condiments from around the world

In 1829, when Boston's Tremont House opened its Greek Revival doors, the hotel world changed forever. Its innovations included individual patent locks on each of the 170 rooms, French cooking, gaslight in the public rooms and a substantial chunk

There's not a single chef I know of that does not think about the politics of the food they're serving.