I'd like to be reincarnated as a French tart. They're so beautiful and delicate - they're like my opposite. I'm more of a comfort food: goat cheese with garlic.
A lot of learned men think people really are the food they've eaten.
There are probably close to a million people in the hospitality industry here in the United States, and there are probably only a few hundred opportunities in the food media industry.
I always think if you have to cook once, it should feed you twice. If you're going to make a big chicken and vegetable soup for lunch on Monday, you stick it in the refrigerator and it's also for Wednesday's dinner.
For me, food is all about balance. If you eat plenty of fruits, vegetables, and an appropriate amount of poultry, fish, and red meat that are sourced from good places, you're doing well. It's important to make sure that the meat you're consuming is h...
Keep it simple in the kitchen. If you use quality ingredients, you don't need anything fancy to make food delicious: just a knife, a cutting board, and some good nonstick cookware, and you're set.
The food in such places is so tasteless because the members associate spices and garlic with just the sort of people they're trying to keep out.
When it comes to Chinese food I have always operated under the policy that the less known about the preparation the better. A wise diner who is invited to visit the kitchen replies by saying, as politely as possible, that he has a pressing engagement...
I never eat in a restaurant that's over a hundred feet off the ground and won't stand still.
I don't cook. I don't know anything about food. I've never reviewed a restaurant.
Canadians are very well behaved, they don't throw their food.
I don't think I've ever read a food piece or a food book.
When we had the infamous mealtime scenes, food fights would inevitably develop.
I have always considered desserts to be of equal importance to the savory food.
It's a challenge to demonstrate that you can prepare some really interesting food with humble ingredients.
I have a certain point of view, a certain way to plate food, certain ingredients that I like to use.
For over 20 years, I have been saying that Chicago is by far one of the greatest food cities in the world.
In my case, vertical food was less about standing things up than layering things: more an attempt to gain texture by weaving things together.
Ultimately, I want to prepare food that will be recognized equally in Tokyo, London, and Paris. I am after that universality, that transcendence.
When I wake up, I'm like, 'I gotta go to Whole Foods.' I'm constantly reading cookbooks; I bring hardcover cookbooks with me on the plane and tag pages. I just have this crazy food obsession.
If I'm going to eat fast food, I'm going to McDonald's. I don't need to pretend.
