My life just got taken over by my cooking. If you don't have any discipline, which I don't, you can make 10 gallons of chocolate mousse, take a spoonful and another and another, and you won't realize you've eaten like five servings of it. It's just w...
I'd like to be more patient! I just want everything now. I've tried to meditate, but it's really hard for me to stay still. I'd like to try to force myself to do it, because everybody says how wonderful meditation is for you, but I can't shut my mind...
I kind of feel like I've been eating professionally for a long time. I've tasted everything. If there's a sausage, you know what? I know exactly what it tastes like. I love them all. But right now it's more important for me to not have all that greas...
When I was very young, I got my first opportunity in television with a show called 'Surfing the Menu,' and it was myself and another buddy. We traveled around Australia and we surfed and cooked and drank too much wine. And we had a lot of fun.
I use a lot of fresh citrus, garlic, and fresh herbs when cooking to cut down on fat and sodium but punch up flavor. Our cupboards and fridge are full of condiments - mustards, vinegars, etc. that also add tons of flavor but are low in fat, calories,...
When I entertain, I want to have fun. But I'm also a control person. I don't go in for those everyone-in-the-kitchen cooking scenes. So if I want to be with my guests, I have to do everything - or nearly everything - in advance.
The cow, basically, eats three basic things in their feed: corn, beets, and barley, and so what I do is I actually challenge my staff with these crazy, wild ideas. Can we take what the cow eats, remove the cow, and then make some hamburgers out of th...
Whether you are new to the scene or a long-time grillmaster, everyone has unique preferences when it comes to their cooking method of choice. From propane to charcoal to wood, people take their method of grilling quite seriously, and some argue quite...
You have no choice as a professional chef: you have to repeat, repeat, repeat, repeat until it becomes part of yourself. I certainly don't cook the same way I did 40 years ago, but the technique remains. And that's what the student needs to learn: th...
A lot of chefs don't have a natural sense of economy. I was with one guy the other day, and I had to show him how to peel a turnip, because the way he was peeling turnips, he was throwing half of it in the garbage. It's not about being cheap. It's ab...
I think in France, for example, we can say whatever we want about the French, but going out and dining is more about the intellectual moment to share with the people you dine with than trying to figure out what the chef did with that little piece of ...
There was no Internet, not even many cookbooks except the old reference books. So we would sit down at night, a group of six chefs, and we'd exchange recipes and each talk about how we were doing things. It was the only way to learn new ideas.
If you're going to figure something out, study ethics. You can ask What's the answer? What's Right and Wrong? What I learned is that nobody knows the answer and there is no Right and Wrong. So I'm incapable of becoming a fundamentalist because there ...
If you were a Colombian, you would have your version of an empanada. If you are an Argentinean, you might find a dough that's baked and has a butter sheen on it. And then in Ecuador, you'll find more crispy-fried empanadas. So, yeah, every culture ha...
I was chef to the French Presidents between '56 and '59, finished with de Gaulle, and during de Gaulle I remember serving Eisenhower, Nehru, Tito, Macmillan; those were the heads of state at the time. I never saw anyone. No one would ever, ever, ever...
Henry Hill: [narrating] Jimmy had never asked me to whack somebody before - but now he's asking me to go down to Florida and do a hit with Anthony? That's when I knew I would never have come back from Florida alive.
Anthony Hope: [Johanna is being hauled off to the asylum] Where are you taking her? Tell me or I'll... Judge Turpin: You'll kill me, boy? Well here I stand!
I have had wrinkles on my forehead and my smile line since I was a kid. I see them in my own kids. I know what they're going to look like. So it's kind of like that's my personality. I feel the older you get, too, the more confident you become just i...
One of my favorites is chilaquiles. It's corn tortilla chips in a simple, brothy tomato sauce with a little chile for heat. It's wonderfully homey. It has irresistible crispy bits and I love to eat it. And you can play around with it - add chicken, s...
I grew up poor in crappy situations... various crappy situations. What kept me sane was reading and music. I had so many different literary tastes growing up, be it fiction like Stephen King or Piers Anthony or non-fiction like reading Hunter S. Thom...
Sometimes negative news does come out, but it is often exaggerated and manipulated to spread scandal. Journalists sometimes risk becoming ill from coprophilia and thus fomenting coprophagia: which is a sin that taints all men and women, that is, the ...
