Quotes About Cuisine

I know it's not cat food, but what exactly is it that they put inside of tinned ravioli?

Tapas is a celebration of life.

A Dutchman can't easily get away from cheese. I was dropped into a cauldron of cheese when I was young.

I was lucky enough to marry a wonderful chef.

Essentially, for me, the whole point of being a chef is to have your own restaurant.

I love food. I love to eat. I'm married to a chef. I can't go without food.

I'm not a chef: I'm a cook.

There are so many impassioned winemakers. I think there are more impassioned winemakers than chefs.

My father and my brother are chefs.

Chicago is a lot of my background as a chef.

My wife and I lived in Chicago for two months, and we went to a lot of great restaurants.

Chicken parm is hard to beat.

Food is the main engine that drives connectedness, relationship in Chinese society.

I love takeaways. I have at least one or two every day. Burgers, chips, curries, doner kebabs, all sorts.

Ruth's Chris is my favorite restaurant, and I always order the rib eye, medium-rare.

Chris Corso became a friend several years ago, I've always loved his restaurants.

For over 20 years, I have been saying that Chicago is by far one of the greatest food cities in the world.

My wife is from Chicago, and every time we go, I just love it. I love the restaurant scene, and people here are so into the food. It's one of the most exciting food cities in the country.

I eat steak primarily. That's pretty much what my diet consists of. Sometimes I supplement that with other steaks.

Europe's the mayonnaise, but America supplies the good old lobster.

If you are ever at a loss to support a flagging conversation, introduce the subject of eating.

When you talk about avant-garde cuisine, the surprise factor is really important. For example, I love looking at blogs and the photos, but I'm not that keen on other people taking photos of my dishes.

The thing that really surprised me about strip malls in California, specifically Los Angeles, is that they have some really fantastic restaurants.

small helpings, no seconds, no snacking, and a little bit of everything. - Julia Child