Quotes of: Anthony-hopkins Keyword

A lot of restaurants serve good food, but they don't have very good service.

Wolfgang Puck

That freedom that Picasso afforded himself, to be an artist in a huge number of ways, seems to be a huge psychological liberation.

Anish Kapoor

I don't do commissions and I like the freedom to create what my heart or mind tells me to.

Richard MacDonald

I like to cook with the philosophy of using great ingredients and not altering them too much.

Aaron Sanchez

Having sharp, great knives will enable you to cook very precisely. Knife skills are essential in cooking.

Eric Ripert

Ambition drives you on, ability certainly helps, but the fickle finger of fate and luck are great things.

Fergus Henderson

Not only are pasta dishes delicious, but they are also great, easy options for a quick dinner during a busy weekday.

Marcus Samuelsson

Packing lunches and going over menus is a great way to make small changes in the way your kids eat.

Marcus Samuelsson

One thing I always say is being a great chef today is not enough - you have to be a great businessman.

Wolfgang Puck

Very good cooks who are employed as 'chefs' rarely refer to themselves as 'chefs.' They refer to themselves as 'cooks.'

Alton Brown

I had kicked around the idea for Good Eats when I was directing commercials.

Alton Brown

I think all chefs who pursue great flavor have good ethics.

Dan Barber

Just because something's been good in the past doesn't mean it will continue to be good.

David Chang

Good kitchen equipment is expensive, but most items last a lifetime and will pay for themselves over and over again.

Delia Smith

A good chef has to be a manager, a businessman and a great cook. To marry all three together is sometimes difficult.

Wolfgang Puck

I've certainly not got any famous people's numbers on my phone. It's just not my thing, really.

Gareth Bale

It took me all my life to learn how to salt a tomato.

Eric Ripert

I've been making sushi for 38 years, and I'm still learning. You have to consider the size and color of the ingredients, how much salt and vinegar to use and how the seasons affect the fattiness of the fish.

Masaharu Morimoto

I love to drive, especially on tracks, where I go a lot faster.

Daniel Boulud

I don't like it when I go to a restaurant and I'm lectured from the menu.

Eric Ripert

Flea and Anthony are into funk, like old school Meters and stuff like that.

Chad Smith