Hamdi Ulukaya Quotes

I go to great pains to find the best yogurt and granola.

I like the brand Fage, and usually go for the two percent because it tastes so good!

I kind of think of engineering like the chefs at a restaurant. Nobody's going to deny chefs are integrally important, but there's also so many other people who contribute to a great meal.

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

I found that preparation is everything when you cook.

By cutting the red tape that comes out of Brussels, we will free our farmers to grow more, sell more, and export more great British food whilst upholding our high standards for plant and animal health and welfare.

The people who work at FDA are just trying to do their jobs.

As an adult, I use whole-milk cottage cheese anywhere you might use plain Greek yogurt or ricotta cheese.

It is important to be transparent about ingredients and use products with clean ingredients.

People think it's so easy to make hamburgers. That consistent quality in so many restaurants, in that many parts of the world, is not an easy thing to do.

Oh, I ain't vegan, I'm good. I eat. I eat everything. Except pork, you know, I try to stay away. I like me some bacon, though!

When I started on the very first day with just one restaurant, we used to pick oregano off the stems and chop them. We still do that.

I am highly suspicious of food which takes a long time to be imported.

When the correct tests are done, GM products are as safe as their non-GM counterparts.

I stopped eating dairy; it's hard, being from New York I have a soft spot in my heart for pizza.

We want a system that creates the same exact sandwich, very rapidly and very consistently, every single time.

The highest-quality protein in nature is whey.

My daughters have become little judges. If I do produce a baked item, they tut at the soggy bottom and advise me to try harder next time.

Efficiency is key to a successful kitchen. Clean your station as you go. Make yourself aerodynamic. Buy the best. Taste ingredients as you go.

Many philosophies have evolved based on the choice of food. But one must remember there is nothing religious, philosophical, spiritual, or moral about the food we eat. It is only a question of whether the food is compatible with the kind of body we have.

I'm funny with food, even if it's vegan. I like it well well, well, well done. I don't want anything there that reminds me of blood. I get mine extra well done. That way, when I look at it, I'm like, 'Okay, cool.'

I thought that Yoel Romero and Tim Means got the only two tainted bottles of protein in the world. I thought it was crazy. You never know with these companies; you've got to be careful.

Cows' milk and soya milk isn't good for me. Almond milk and rice milk is OK. I don't really drink alcohol, either. Maybe wine but only sometimes.

The health claims on packaging are there because they sell products.

When anybody is just starting the process of cooking, I always say it takes practice, and nobody got to be a great cook on their first try.