Nicole Mones Quotes

Mostly I enjoy the restaurants (my husband is a chef), though I wish we had a wider diversity of ethnic food.

I remember the first time eating my chef's Caesar salad. It was just like one of those moments in the movie theater when everything gets quiet.

New Zealand has better food - sorry, America.

A lot of Americans say the food in England sucks. I don't think the food in England sucks - the food is great - but I've got to say, the Americans have got the dining out experience nailed down.

Anything that improves people's expectations of a meal is good for the world. Anything that weans even one kid or one adult away from Chili's or T.G.I. Friday's is definitely a win for the good guys.

More and more, museums will look at restaurants and chefs differently - as if they are curating art.

Whoever would have guessed that in the land of cheap sausages and mashed potatoes there could be such a change which would actually bring the French from Paris every weekend to invade Britain en masse to eat great food and drink great wine.

Money means better meals at better places.

If the first requisite for writing well about food is a good appetite, the second is to put in your apprenticeship as a feeder when you have enough money to pay the check but not enough to produce indifference of the total.

Too many people just eat to consume calories. Try dining for a change.

I look at each one of my restaurants, and I want my personality to come out. Some are serious, some are intense when it comes to food and wines, some are meat masters supreme. I enjoy all my guests.

To be around me, you must love food, or I'm the most obnoxious person you've ever met.

There's great food everywhere, and even McDonald's uses nice wood now.

Now the restaurants have begun to catch up with the wine-making; there are numerous great restaurants in Napa Valley, and it's wonderful because the people are there for just that: great food and great wine.

I have experienced some amazing food! Yet when I think about the most luxurious and exquisite meals I have had, visions of simple food made from a few natural ingredients are what most excite me.

I like a lot of food. I like Taiwanese food, of course. I like baguettes, especially the ones that my dad buys. Vancouver has a lot of variety, with pizza, hot dogs, Italian, Indian, seafood - a great combination of culture.

My dream as a passionate cook has been to go to Le Cordon Bleu. Never could my most incredible dream have lived up to the experience. The food, the lesson, the chef, the ingredients - all the best of the best. I see why Le Cordon Bleu is world-renowned.

No one raps about food like I do. I rap about fine dishes - like, all kinds of things that only real chefs and real foodies are going to know about.

I have the restaurant, too. I serve Southwest, barbecue.

Frankly, Milan kind of sucks as a restaurant city. It's so fashion-obsessed that people don't pay that much attention to the food.

Ultimately, the perfect meal is when those things come together - circumstance, the food, ambiance, and you're with the person that you want to be with.

You can have intense food experience with less food. Europeans have intense food experiences but eat less food.

I've been thanked a lot in Wendy's, Applebee's, and Marriot hotels, I've never been thanked in Le Cirque, for some reason. I try to spend as little time as possible in Le Cirque; that's not because the food isn't good... I'm not the kind of guy who likes to find his food under his parsley.

God, Americans know how to cook.

You can't beat New York for food.