Maysoon Zayid Quotes

I'm not Andrew Zimmern, who is like a superhero to me. I'm not Anthony Bourdain, who was a superhero to me.

Anthony Bourdain is a legend and an inspiration for me.

Most people will pay tribute to Anthony Bourdain as a chef, as the author of 'Kitchen Confidential,' and as the host of several food and travel shows - most recently, 'Parts Unknown' on CNN.

Jamie Oliver's books are the best. I love Jamie. Bless him!

I am a chef who happens to appear on the telly, that's it.

Anthony Bourdain was the one who hooked me on Laos.

I love 'Top Chef.'

All I watch is the Food Network. I took a cheesemaking class a few weeks ago, and I told my family and friends to only get me kitchen stuff on my birthday. I'm into every kind of cookbook and anything by Anthony Bourdain. I'd love to own a restaurant if I could find the right chef.

I've never considered myself a celebrity or even part of the entertainment business. I'm a cooking teacher.

I'm a total foodie.

I wanted to write about what we were doing at the French Laundry, the recipes and the stories.

I'm a big fan of Jamie Oliver, and I've got all of his books. His recipe for peas with white wine and bacon is one of my favourites.

Emeril Lagasse is one of my great friends.

I am a foodie.

Just like films, food is also a passion for me.

Oh yeah, the 'Chef' movie was awesome.

My father and my brother are chefs.

I'm definitely a foodie.

My grandfather, father, and uncle were chefs, and my other uncle was a butcher.

In case you're wondering why Guy Fieri is here, he won a contest.

In recent years, I've been writing because I'm fortunate enough to work in the world of food television, to travel and taste and learn about cooking from the best chefs in the business.

A good cook is like a sorceress who dispenses happiness.

I have always read all the latest cookery books and magazines, from all over the world.

I'm a bit of a gourmet chef. I love cooking - mostly Thai food.

I love cookbooks for completely different reasons. I love 'The Harry's Bar Cookbook' and Marco-Pierre White's 'White Heat' for their feel. For pure learning, Gray Kunz wrote a great cookbook, 'The Elements of Taste', published in 2001. The first time I read Charlie Trotter's, the Chicago chef's first cookbook, I was blown away.