We need the humbleness and clarity to see that our food, while benefitting from technological advances, has benefitted even more from free ecological resources: Cheap energy, lots of water everywhere, and a stable climate.
I love Italian food; it's soulful like French food. Italian food is original and homey; it's market-driven, but also can be locally sourced.
I had a lot of fun creating some restaurants with a casual note to it, such as DBGB, for example, where it was about bangers and beers, being a very casual brasserie with very affordable food but very interesting homemade program.
I think D.C. has always been very, very vibrant for food. Like Boston in a way. Boston and D.C. were really the two cities that were the most active with their local chefs and their local food scene.
I think that the Japanese - and I do love Japanese cuisine and adore Japanese food culture - I think that they're going to plow through the entire world's fishing. They're going to eat everything anyways.
To me, there are two types of celebrity: there's good celebrity - people that are attracted to the food and working and trying to create something great - and then there's bad celebrity - those who are working on being a celebrity.
Alinea is not the type of restaurant where you go if you're in a hurry. Really, it's about enjoying that three-hour block of time and reflecting on the food, having great conversation with your dining companion.
Food trucks give creative entrepreneurs the ability to cook with freedom and make what they love, meaning that they can create highly specialized meals without having the high overhead costs of running a restaurant.
You can't escape the taste of the food you had as a child. In times of stress, what do you dream about? Your mother's clam chowder. It's security, comfort. It brings you home.
When I pair food and wine, I start with the food. If I have a beautiful roasted bird, I might choose a Cabernet or Pinot Noir, or maybe a Syrah, depending on the sauce and what is in my cellar.
A lot of people think Japanese food is difficult, a lot of work. But you don't have to buy the knife I have. You don't have to train as long as I have. You can do my cooking in your kitchen.
While some people may think being a chef only entails making enticing dishes and pushing the culinary boundaries, being a part of the food industry involves much more.
As a chef, I always have in mind how to properly feed the public, but at times it's easy to forget that some people have trouble even getting any food, much less adequate nutrition.
Food has always been in my life. Being born in Ethiopia, where there was a lack of food, and then really cooking with my grandmother Helga in Sweden. And my grandmother Helga was a cook's cook.
If I could only have one type of food with me, I would bring soy sauce. The reason being that if I have soy sauce, I can flavor a lot of things.
The Food Network and the Cooking Channel have so many viewers. And, because there's no violence, some of that audience is children. So, I think we have a responsibility to educate parents how to produce healthy meals for their families.
I love food, all food, everything about food. I enjoy going to the market and having what's in front of me - what's fresh, seasonal - tell me what I'm cooking.
Remember the refrain: We always build on the past; the past always tries to stop us. Freedom is about stopping the past, but we have lost that ideal.
The significance of the cherry blossom tree in Japanese culture goes back hundreds of years. In their country, the cherry blossom represents the fragility and the beauty of life. It's a reminder that life is almost overwhelmingly beautiful but that i...
It's very cool to be short, very cool. When I was in eighth grade, and the height I am now, I would just look at the cute little short girls and think, 'If only, if only.'
For home games, I bring my clothes to the arena. I bring two different outfits that I can pick after the game. Road game, I got to wear what I walk in with.
