Ranveer Brar Quotes

Culture and tradition have to change little by little. So 'new' means a little twist, a marriage of Japanese technique with French ingredients. My technique. Indian food, Korean food; I put Italian mozzarella cheese with sashimi. I don't think 'new new new.' I'm not a genius. A little twist.

I really loved traveling the U.S. and seeing regional differences within the same country and how the same ingredients are used in very different ways. I love how the 'old guard' of cuisine are still pioneering so much of the direction of food today.

You have to respect the culture you are cooking in, yes, but you have to respect the palate you are cooking for, too, and you have to adjust to that palate.

We began building this incredible new foundation in this restaurant, and that's what began giving me the left-hand side of tradition and the right-hand side, my new palate.

You eat a lot of goat stomach when you're in North Africa. You eat whatever's put in front of you. I am a big proponent of that.

There's nobody you can call and say, 'So, can you maybe send me your formula for frying Hollandaise?' because to the best of my knowledge, it didn't exist before we did it.

The restaurant chefs in Spain are breaking ground, but in terms of the everyday cooking in Spain I still hear people coming back and saying they were disappointed. I think it's because they're expecting the chef stuff.

At wd~50, we have carried on, I think, a very honest, legitimate European tradition of messing with foie gras.

I had turned down other head chef jobs. I didn't want to take over someone else's cuisine. I wanted to start from scratch.

I love inventive food, but I want the classic dishes to taste like how I remember them. I get a little bummed out when there is too much fancy stuff going on and it doesn't resemble the original dish at all.

Food is ever-changing and ever moving forward and getting more and more complex.

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.

I'm always changing my work, as there are endless ways to think about food.

I have to be honest and say that I never really feel like there's one person that I really want to cook for. I just want my food to always get better and always be evolving and for there to always be movement in what I make. I would say I strive for that more than anything else.

I am classically trained in French pastry, but I am American and have a natural curiosity and playfulness that comes through in my cooking. I like to present flavors that people are familiar with in unique combinations and forms that may surprise them.

Don't be afraid to adapt new ingredients into your own techniques, and traditional ingredients into new recipes.

In a city, it's very hard to do a restaurant, an avant-garde-cuisine restaurant, where each year you need to change the whole menu.

Classical cooking and molecular gastronomy should remain separate. You can mix two styles and get fusion; any more, and you just get confusion.

I wanted to come up with a hybrid show of sorts that wasn't your traditional 'dump and stir' type of cooking show.

People are trying to figure out what American food is; it's certainly an amalgamation.

I'll read a recipe but then decide, 'Well, it's sort of like this, then.' Or I'll go to the fridge and think, 'I'll see what I can put together,' and I'll combine beetroot and sausage and prawns with goat's cheese sprinkled on top and think, 'I like that they're all slightly pink. It looks fine and... actually, it is fine.'

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

The real evolution is to learn something new every day - it's very important for chefs to share what they have discovered.

The food being presented at the most expensive restaurants, by the most sophisticated chefs, was not always recognizable as food to the diner - it required a leap of faith, and I felt curious about that phenomenon.

For years, I've felt that there's an inner cook in me just waiting to be unleashed. But I have to confess I'm having an awful lot of trouble finding her in real life.