Auguste Escoffier Quotes

One must know combinations, one must have a true knowledge of food to be in the moment.

Eating is the secret to good cooking.

Cooking is about presenting flavors and other aspects of food in a way that makes best use of them and makes an engaging, satisfying meal. Taste necessarily comes into it along with technique. Some ingredients require cooking, cleaning or otherwise denaturing them, some are fine as they are.

A chef is a mixture maybe of artistry and craft. You have to learn the craft really to get there.

If you can't think like an onion or a carrot or a tomato, you may be a technician, but you won't understand what you're doing, and your dish will be flat.

The art of the cuisine, when fully mastered, is the one human capability of which only good things can be said.

I keep returning to the combination of artichoke, broad beans and lemon. The freshness of young beans and the lemon juice 'lifts' the artichoke and balances its hearty nature.

I'm a home cook, and I'm constantly embarrassed by twentysomethings who really do know the mechanics of cooking. How to build a sauce.

Sauce is certainly ancestral to French cooking. The technique is very tricky, but it's also very fundamental.

Cooking is like painting or writing a song. Just as there are only so many notes or colors, there are only so many flavors - it's how you combine them that sets you apart.

Any idea's a great idea as long as it tastes great.

It's my belief that cooking is a craft. I think that you can push it into the realm of art, but it starts with craft. It starts with an understanding of materials. It starts with an understanding of where foods are grown.

Anybody can cook for chefs. I cooked for a three Michelin star chef when I was cooking at home.

Cuisine is only about making foods taste the way they are supposed to taste.

I'm no cook, but I love to eat. Usually, food tastes best when there isn't a recipe, just a cook who knows what foods and seasonings go well together.

I like food to be really simple but have a lot of technique all the same.

I remember loving food tech because of the precision and the creativity, the weights and measures, the tiny glimpses of flavour.

I just love food and the art of it. There's such an art to being a good chef and the way you present food and the different ingredients you use. It's like music - you get inspiration from different genres. It's the same with art, too.

Cooking is about imbibing different cultures and putting them in a plate on the table.

I love cooking shows! I'm not a bad cook myself, but I must say that I admire the creativity of those young chefs. It makes me jealous... and hungry.

I loved the minute I realized I was good at cooking. Like, I had a moment - I made a roasted chicken, and I remember watching people's faces as they ate it, and I thought at that time, 'Oh, I am good at this.'

As chefs, especially pastry chefs, your creativity plays such an important part in your daily work. We truly do have a blank canvas to work with every time we create a new dish.

I have made cassoulet more times than is advisable - first in culinary school, once with a friend for a dinner party, and at least half a dozen times in the BA Test Kitchen.

As a chef, I got into this because I love the creative energy and I love the science, but I also love to feed people and make them happy.

It's always good to update your food. It's always exciting to learn and update new flavor profiles.