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 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.
Running back-to-back races requires a certain tactical prudence. Going too hard in any one race might jeopardize your performance in another. Maintaining proper hydration and caloric equilibrium also becomes increasingly critical.
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...
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.
As a dancer, you really try to stay true to whatever the choreographer/artistic director is giving you. So, now the shoe is on the other foot and I have to trust everyone else - I have to trust the dancer. As I was trusted as a dancer, I trust my dan...
Paula Abagnale: Just tell me how much he owes and I'll pay you back. Carl Hanratty: So far, it's about 1.3 million dollars.
I came into this environment where there was so much love, so much positive energy. I never heard my parents say, 'We have adopted kids.' The minute my sister Linda and I landed in Sweden, we were their kids.
What I love about the term 'salad' is that it can appear in so many different forms and says a lot about the cook. It could be a simple as fresh green lettuces tossed with a basic vinaigrette, or it could be as hearty as a couscous salad with grilled...
My first book is really about heat. That book, for me, was an exploration of heat as ingredient. Why we don't talk about heat as an ingredient, I don't quite understand, because it is the common ingredient to all cooking processes.
Unless your kid is Pele Jr., they're not going to be able to feed themselves from soccer. If your kid knows how to play soccer, but not make dinner, you have done them a disservice.
My mantra was to educate people - to actually give them the know-how they could use - and to do it in a very subversive kind of way. I would entertain them, and I was going to teach them whether they knew it or not.
For me, it was kind of like going into the military or something. And anybody - any male - who has ever worked in a French kitchen knows what I am talking about when I say that.
There is something about someone making a fantastic sandwich, taking care to spread lots of mayo all the way to the edges. Making sure every bite has a bit of everything in it. There's something special about that.
I'm going to scream this from the mountain top, there's no such thing as 'a curry.' There's six kazillion different kinds of curry. When someone asks how to make chicken curry, I have to ask 'Which one?'
