I'm a different immigrant. My life is so lucky compared to so many.
As legal residents, immigrants would contribute more in taxes, spend more at our businesses, start companies of their own and create more jobs. Immigration is not a problem for us to solve but an opportunity for America to seize.
Meat, to me, it's slightly boring. Hold on, I love meat too, but only once in a while. You get a piece of meat, and you put it in your mouth, you chew, the first five seconds, all the juices flow around your mouth, they're gone, and then you are 20 m...
I think when dishes have a certain amount of acidity, really they are very alive. And I love things that are alive.
I love going to Rodeo Drive with my wife.
I love cooking for the sake of understanding how people before me used to feed themselves, used to feed their families.
I'm sorry for the ducks; I love foie gras.
My love for artichokes comes from when I was very young. My mother and father would slice the hearts and fry them, and they would be crispy around the leaves and tender at the base.
A cocktail can be made by the bartender. But the cocktail also can be made by the chef.
I guess that from the moment we are fed by our mothers, without even knowing it, we are caught in a net that brings us comfort, something we always feel when a special woman cooks for us. It is something unique and personal - it is something we want ...
Look at our farmers' markets today, bursting with heritage breeds and heirloom varieties, foods that were once abundant when we were an agricultural nation, but that we have lost touch with. Bringing all these back helps us connect to our roots, our ...
The modernity of yesterday is the tradition of today, and the modernity of today will be tradition tomorrow.
In Hong Kong, 'wonton' means swallowing a cloud.
I believe no chef becomes what he becomes without having many people influence him.
The cheapest gadget - and you don't even have to spend a dime - is chopsticks from a Chinese restaurant. I use them for everything: to toss salads, to turn a piece of meat in the pan, to flip croquettes in the Fryolator, to whisk eggs for omelets, to...
Most people only use their griddles for pancakes, but you can sear vegetables like sliced zucchini or mushrooms, thinly sliced meats like chicken or pork, or thinly sliced fish or squid.
There is nothing better than picking up sun-warmed tomatoes and smelling them, feeling them and scrutinizing their shiny skins for imperfections, dreaming of ways to serve them.
As a chef and as a father, I am very upset by what's on the menu at most schools: chicken nuggets and tater tots and ketchup and pizza.
As chefs, we cook to please people, to nourish people.
The culture of modern Spain is something many people are still discovering.
Gelatins are one of most unbelievable areas in cooking today.
