Jack Monroe Quotes

Fusion food as a concept is kind of trying to quite consciously fuse things that are sometimes quite contradictory, sometimes quite far apart, to see if they'd work.

The 'Maverick Chef' is one concept that I would really want to do again because I am traveling from country to country taking from what is in that country that is iconic, special, funky, weird and doing it my way. That is something I really enjoy.

I want to have Congolese influences but also influences from Dubai and Abu Dhabi and France. To mix everything up.

Spaghetti is good with ranch, and spaghetti is good with sugar. You put all of that together and make a sandwich out of it, and you get greatness. People shouldn't judge unless they try it.

I think my heritage makes me very open to try things, taking on different flavours, mixing it all up. I find that exciting.

As a kid, I remember my mother always experimenting with bizarre combinations of food such as gulab jamun and pickle! Surprisingly, many years down the line, I have adapted the same.

One good thing about being brought up with Chinese food from another country means that you're not a purist and you will accept deviation.

It's fun to pick a cuisine and say I'm going to research Ethiopian food, and see what it's all about. You find that there are a lot of similarities in cuisines from around the world and a lot of similar flavors.

I think that people are getting really excited about different ethnic food, and almost even micro-ethnic food. So it's not just, 'I love Asian,' it's Szechuan or Hunan, this one style from China.

I was eating in a Chinese restaurant downtown. There was a dish called Mother and Child Reunion. It's chicken and eggs. And I said, I gotta use that one.

I love Caribbean food. It's a great melting pot of so many cultures including the Native Americans.

What makes Harlem special is that at any given time, food seekers can not only find food deeply rooted in Southern, Latin and African traditions, but also can taste the newer Senegalese, Chinese, and Italian influences as well.

I grew up in Austria, and for me real comfort food is Wiener Schnitzel. Wiener Schnitzel and mashed potatoes because it reminds me of my youth... It reminds me when I grow up and it feels very comforting.

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.

Miami is one of these places where diversity is in our blood, where, you know, if you want to go have a Nicaraguan breakfast, a Cuban lunch, and an American diner dinner, you do.

I call my culture 'kimchi and collards.'

Mom cooked a lot of turkey when I was growing up. Turkey meatloaf, turkey burgers, ground turkey shepherd's pie - my childhood was the Bubba Gump of turkey. You'd think I would be sick of it, but when I find gems like Gwyneth Paltrow's turkey meatball recipe, it's as though the fowl is no longer foul to me.

You don't see very many Irish-Cypriot pop-up restaurants kicking about!

The Korean taco was a phenomenon... It just came out of us. We didn't really think about it.

In Tijuana, because there's such a mix and match of people and regions and we're a newer city and everyone comes from some place else, I think we're just given permission to play with our food.

I was possibly the first to showcase Chinese ingredients. So I was one of the first to say, 'Hey, you do not have to use imported vegetables to make it good.'

I'm half Moroccan and half Indian so I have quite an adventurous taste in food.

Some of the best dishes I can remember are from my childhood. Sometimes, whenever I want to feel like a kid again, I just whip them up for the family.

Now, I love Israeli food, love 'Jerusalem: A Cookbook', love the homey exoticism, the fusion forged in the crucible of an eternally contested crossroads.

I love mixing Indian and Western.