Homaro Cantu Quotes

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

Your idea of that dish has evolved, and if you're a cook, you can start thinking in different ways about it, maybe even a different way than I think about it.

It is important to experiment and endlessly seek after creating the best possible flavors when preparing foods. That means not being afraid to experiment with various ingredients.

The thing about all my food is that everything is a remembered flavor. Maybe it's something I had as a child or maybe it's something I had in Milan, but I want it to taste better than you ever thought.

The Momofuku Culinary Lab started as a space where we could focus on creating and innovating. I didn't want us to worry about working on projects in a restaurant; there are just too many distractions in service and running a kitchen to be able to focus on creating your dishes.

I'm just trying to cook good food, and I'm not afraid to do whatever I need to do to keep the food evolving.

My learning from my travels is that taste is objective. If a thing is tasty, it's universally tasty. Or, just not.

Chipotle was going to incorporate all the things I had learned at the Culinary Institute and Stars and really elevate typical fast food.

Experience, which plays such an important part in culinary work, is nowhere so necessary as in the preparation of sauces, for not only must the latter flatter the palate, but they must also very in savour, consistence, and viscosity, in accordance with the dishes they accompany.

Because I am a chef, I have to try new things all the time, so it's been really good to have my family to be able to be there and test everything out.

When the taste changes with every bite and the last bite tastes as good as the first, that's Cajun.

I'm a trained engineer, so I'm conditioned to come up with a right answer to a difficult question, but when it comes to art, there is no definite answer because it's so subjective.

People often ask what my favourite food is, but the answer depends on what I last ate. I love sausages and mash. But if I'd already eaten them for lunch, then you asked me at tea-time, I'd probably answer 'crab salad.'

Music is so subjective and personal, I don't expect people to like everything I do. But that's life and you have to live unapologetically.

I just Google whatever the hell I want to cook, and I try to cook it by what they tell me to do. If it's not good, I don't eat it.

I am not very convinced with having a signature dish. The whole point of being a chef is going to a new place, adapting and curating a new menu as per the culture and community.

My family is usually the first guinea pigs to try out my new recipes.

Food is like music. You've got two kinds, good and bad.

Music is like cooking for me: you mix the ingredients together in one big pan and see how they end up. Through experimenting, you find what you really like and stick with it.

I looked at different products we could do, and the marshmallows were the most fun to develop.

A steak is a steak, so I tried to experiment with different side dishes, such as truffle croquettes, and unusual condiments, but I learned that people don't want you to change the steakhouse.

I enjoy experimenting with food and dish out innovative food items as well.

I like that talented chefs are able to keep coming up with new ways of preparing food - it really is an art form.

It is not difficult now to make good food because we have sophisticated equipment and refined ingredients. Being innovative also helps you. It sets you apart from other chefs. But taste is king.

Acting is very subjective and one can't be deterred by what people think of your work.