Don't be afraid to adapt new ingredients into your own techniques, and traditional ingredients into new recipes.
I lived across the street from Noodle Bar. I could barely stand it, because you're there all the time; you can't get away.
I have nothing but sympathy for the people who are forced to work with me. I'm better now at picking out those that want to play that game with me, and those that don't.
I'm an American chef. I'm American. I live here. I love being here. But, of course, it is different. A black man's journey is different.
Every day, whether I am teaching or entertaining - I absolutely love bringing different people and cultures together.
I always tell people that they are really the critics. If people come three times a week to your restaurant they are the ones who find something they really love.
Stuffing is evil. Stuffing adds mass, so it slows the cooking. That's evil because the longer the bird cooks, the drier it will be.
The human spirit collapses not when it is deprived of food but when it is denied a dream. - Andy Paula, LifeBeyondNumbers
You see fewer and fewer chefs who are really big - most stay in shape.
A chef is a mixture maybe of artistry and craft. You have to learn the craft really to get there.
On the other hand, I think it is wonderful for everyone to take ballet classes, at any age. It gives you a discipline, it gives you a place to go. It gives you some control in your life.
'Tampopo's amazing. I think it's an absolutely fantastic movie, but I don't think it captures for me the meaning of food.
I love surfing, rock climbing, cycling - all that stuff. But it's just amazing that I can inspire people with my running. It's humbling, really.
It doesn't take money to have style, it just takes a really good eye. Sometimes you can find amazing culinary antiques that will make it feel like an old French kitchen.
I still do intense interval training. I like miles and quarters best. In races I can set my mind, and I believe I could break 2:20 again.
Running was a part of my hardwiring, and that's what I wanted to do. So this is what I tell people who talk about wanting to follow their passion. 'It doesn't have to be running. It can be basket weaving. Be the best basket weaver in the world. Throw...
I'm still trying to find out who Paula Cole is. I always am - and I always will be - my real, inside self, which has no name.
For months I've been working on creating techniques to reproduce Swarovski crystals in sugar using the real stones to guide me.
I'm a thirty-something ranch wife, mother of four, moderately agoraphobic middle child who grew up on a golf course in the city.
My days are spent wrangling children, chipping dried manure from boots, washing jeans, and frying calf nuts.
I created 'Dinner: Impossible' with a guy named Bryan O'Reilly and I shot the pilot as a 30 minute show and we sold it.
