Purchase items that can be made into several meals, like a whole roasted chicken, or bag of sweet potatoes, and shop the periphery of the grocery store, avoiding the middle aisles full of processed and higher-priced foods.
I am climbing Mt. Kilimanjaro in Africa this Summer as a personal physical goal for myself, but also as a way to bring on sponsors and raise awareness and funds to help benefit the programs and initiatives of Chefs for Humanity.
I've never missed a flight. And I don't see any reason in cutting it close because airports are pleasurable for me: You can go to the restaurant, get a massage, browse books, sit at a bar, check emails.
I still have the 'New York Post' delivered because it's so garrulous and nasty and wonderful when you read it in print. Some things just don't translate online.
The Lamb's Club is going to be a luxury bar and grill; we're not doing an overly fancy restaurant. We wanted to make a space that people will come to every day, almost like a very high-end bistro.
Wood pellet grilling could potentially have a lower risk of cancer when compared to other forms of grilling, as some people say that it leads to the creation of fewer carcinogens.
The idea of old was to conform yourself to a style of cooking, it was not to create a style of cooking. Now the chef is so much into 'I want to sign that dish and say I am the one who made that dish.'
Thirty, 40 years ago, more than that now, even, the cook was certainly at the bottom of the social scale. And any mother would've wanted their child to marry a doctor, a lawyer, an architect, not a cook. Now, we are genius, it's different.
I liked to scrapbook and collage a whole lot in high school. I'm always ripping things out of magazines, and always collecting quotes from the Internet. When I was 17, I loved AIM. I was obsessed with my buddy list!
My views on everything from welfare to a balanced budget to affirmative action can be traced to what Buddy and Helen Watts taught me as a young boy growing up poor but proud in Eufaula.
I actually don't think there is any difference between French and American cuisine. French cuisine was always about discipline, about ingredient, about creativity, but also about simple. I see America as very similar in these rights.
I try to pack light with a folding leather suit bag. Anything more than five days, I need to check in my luggage. What takes the most space? Chef jackets, aprons and tools.
Fine dining teaches you how to cook many different things, and it gives you the basic fundamentals, but these specialty restaurants, they're not teaching you the broad foundation you need to become a well-rounded cook.
Shouldn't a three-course meal be 90 minutes? Do you know how hard you have to edit your menu to pull that off? Twenty-seven minutes. That's the average meal at Jiro's in Tokyo.
I feel like I'm losing my ability to understand reality; like when someone loses their hearing, they can still speak English, but their speech eventually becomes distorted because they can't hear themselves.
I read every book there was on jazz, about the original players - King Oliver, Buddy Bolden and all those groups. At one time I was fairly well schooled in that... I could tell you who played where and when, historically, way before my time.
I think my cooking these days is a lot more relaxed from when I was working in professional kitchens. Spending time in people's kitchens made me realize that people want to eat healthy meals that are easy to prepare, with minimal ingredients that can...
My buddies all still make fun of me about the whole 'Leprechaun' thing, and I'm proud of that movie. I'm just as proud of that work as I am of anything else that I've done. I feel like where I was in my career at the time, I committed to the characte...
Sometimes I have a tough time getting along with myself. When I was a child, I needed a lot of attention... and I don't have a small ego. For me, appearing on a stage or presenting a cake is the same thing. You need a crowd around you to do it.
Gabby: I like her, Brian. Mike Zavala: Buddy! Janet: How long have you known Brian? Gabby: Three years. He and Mike went to the Academy together Janet: Right.
Snotlout: [on top of the Green Death, whacking its eyes with his hammer] I can't miss! What's wrong, buddy? Got somethin' in your eye?
