Hamdi Ulukaya Quotes

I'm Greek. My body produces feta cheese.

A lot of my recipes I take from foods my grandmother used to cook, things she prepared for family reunions.

For me, cooking is an expression of the land where you are and the culture of that place.

At home I serve the kind of food I know the story behind.

All of my youth growing up in my Italian family was focused around the table. That's where I learned about love.

When I was growing up in Mississippi - it was good Southern food... but I also grew up with a Greek family; when other kids were eating fried okra, we were eating steamed artichokes. So I think it played a big part in my healthy cooking.

Near Marseilles in the south of France, bouillabaisse is a cult food. In Toulouse and Carcassonne, the bean-based stew cassoulet is a cult food. Spain has paella and a number of others. Italy has so many, its cuisine is practically defined by them.

I grew up eating Cuban food all the time.

My mother was born in Burma, but my grandfather on her side was Indian-Spanish. So I have this quite exotic mix, which is reflected in my earliest memories, in our Wiltshire country kitchen, of gran, and aunts, cooking spicy stewy, casseroley curries, a version of Indian food with a Burmese twist.

I come from a very big family, and I grew up in restaurants.

The fact that food plays such an important part in my films has everything to do with my family.

Old cookbooks connect you to your past and explain the history of the world.

Everything my mother made had to cook for 80 hours, and when she made matzoh balls she didn't know fluffy. Everything sank.

My grandparents are from Mexico, so I grew up with great Mexican food.

Macaroni and cheese was my mother's special dish. She'd also make jambalaya and dirty rice and bake a ham that would be incredible. And greens. But if you were looking for vegetables and healthy things, there weren't a lot of those.

Everyone's past is locked up in their recipes - the past of an individual and the past of a nation as well.

I come from a family where gravy is considered a beverage.

I want my daughter to grow up with memories of home-cooked meals, just as I did as one of seven children by Moroccan parents.

My family is Jamaican and Cuban, but we would go to see our Jamaican side every summer for three months and every Christmas. One of the things I used to love was climbing trees and picking ackee fruit for breakfast.

The great tradition of Delhi can be seen through its cuisine.

My own mother is very accomplished and makes things like bahar breads as though they are going out of fashion - they are like stuffed parathas and can contain anything from potatoes to poppy seeds.

My husband and I grew up in India, so saag and tikka sauces are very nostalgic for us.

You should just feel comfortable with food and your own culinary culture, whatever your mother and grandmother know.

I lived in Cyprus for six years where I learnt all about flatbreads.

People remember the different variations of stuffed cabbage based on their mothers and grandmothers. It's not just about food. Eating something as traditional as this is a cultural experience, one that is spiritual and nostalgic. It manages to transcend time; it's food for the soul.