Quotes About Cuisine

Get to know the Chef and you will start to enjoy dining out even more.

There is no question that food is a conversation starter.

As a pure source of reference, 'Modernist Cuisine' is incredibly helpful. It's like a modern-day encyclopedia, except for a single subject. It's not always the answer, but it's always a starting point. I feel honored to have been able to contribute to it.

Slow investing can have the same impact on startups that slow food has had on cuisine: good things come to those who wait.

In the States, you can buy Chinese food. In Beijing you can buy hamburger. It's very close. Now I feel the world become a big family, like a really big family. You have many neighbors. Not like before, two countries are far away.

I like to watch Bourdain and Andrew Zimmern, because I like them when they travel. I like Ina Garten, 'The Barefoot Contessa.' Giada is really nice, but I get a little bit bored with just staying in the kitchen.

I love getting in the kitchen because I don't get the chance when I'm staying in hotels and on the road.

I enjoy my food. I like to grill; I do that a lot. I like meat and have big dinners - steak, red meat splurges, prime cuts.

I'm good at anything that's country - biscuits, gravy, chicken-fried steak. Look at me, for God's sake. I cook what I like to eat.

You don't need Montreal steak seasoning on everything.

One of my favorite dishes in the world used to be steak tartare, which is raw ground beef seasoned and then served.

I make a bomb vaca frita. It's like a flank steak like with the ropa vieja, but it's fried with garlic and lime. And I make a really good picadillo.

I love to cook really fattening things, like steak and pasta and potatoes.

If you ever need a good steak, Stringfellows is the place to go in London.

I really like steak.

I'm a filet guy, so I like steak.

One day for dinner I'll have fish, then the next day chicken, and then I'll have steak. I just try to mix it up all the time. I don't eat the same thing every day.

Obviously, if I'm in Argentina, I'm going to have a steak, but I don't love meat, really. I always think about where the food came from and who had to get it.

A good cut of steak is always a go-to splurge.

I'm not a big steak guy.

People want to go out and eat, theres no question about that. Its not something thats just going to go because of Covid. Its heartening the way people have come back to restaurants.

I either like reading fun war-based sci-fi, books about the lives of chefs, or dry historical non-fiction.

I make poha, upma, sometimes noodles and bread pizzas.

For us in Asia, fermented, bubbly, creamy things are just the norm.