Homaro Cantu Quotes

I also think it's very important to consider how the food will feel to the person eating it.

Food is for eating, and good food is to be enjoyed... I think food is, actually, very beautiful in itself.

Drew pretty much eats all gluten free. I go for flavor over cardboard.

If it doesn't taste good it doesn't go on the menu.

For me no good food is illuminated without acidity.

If you combine good flavors, food turns into an orchestra.

If your kitchen smells good, your food lost something.

I love to eat! I don't think I have ever gotten sick of eating a food, unless it is bad food.

If the first bite is with the eye and the second with the nose, some people will never take that third, actual bite if the food in question smells too fishy, fermented or cheesy.

There are about 700 flavors that you can smell, but only five you can taste. A lot of times what you're perceiving as flavor has nothing to do with palette, but it's more to do with scents.

With cooking, there's always the tangible and the intangible: that which is in the domain of sentiment, of the individual.

Is the chemical aftertaste the reason why people eat hot dogs, or is it some kind of bonus?

Find combinations of flavors you love and buy the best quality ingredients you can afford. Your food is only going to be as good as the sum of its parts, like anything else.

The main thing I look for in a recipe is taste, which is different from caterers and restaurants, who first ask 'How does it look?'

Cooking is not difficult. Everyone has taste, even if they don't realize it. Even if you're not a great chef, there's nothing to stop you understanding the difference between what tastes good and what doesn't.

The key to a good meal is simplicity and the right seasoning.

Taste, which enables us to distinguish all that has a flavor from that which is insipid.

The difference between a bland tomato and great one is immense, much like the difference between a standard, sliced white bread and a crusty, aromatic sourdough.

Anyone who's a chef, who loves food, ultimately knows that all that matters is: 'Is it good? Does it give pleasure?'

One of the effects of cheap food is, we have food that is so unsatisfactory. We need to go back to flavor.

The primary requisite for writing well about food is a good appetite.

Usually, cheap food is not nutritious. You're feeding people, but you're not really feeding people something that is good for them.

I do love pears. All types of pears. Not too firm, not too soft; they have to be at the right time of their life.

Desserts are all about form and function, about warm and hot and cold. I want every component to hit your palate on different levels at different times.