Sherry Yard Quotes

The visual aspect of a dish is so important; the shapes and colors and overall design have to strike the right mood and convey the right idea.

From the time I start prep to serving the food at the table, I like for the whole thing to be beautiful.

Know how to garnish food so that it is more appealing to the eye and even more flavorful than before.

I don't like food that's too carefully arranged; it makes me think that the chef is spending too much time arranging and not enough time cooking. If I wanted a picture I'd buy a painting.

I can cook, but I also want everything to look beautiful on the plate - then I get upset when people eat it. Everyone just tears through it, and that makes me sad. It's not a rewarding experience for me to cook.

I like doing food as a focal point on my table. It is not like going out and buying flowers or candles, which are expensive.

It's so beautifully arranged on the plate - you know someone's fingers have been all over it.

What I want to do is produce really delicious food. I want it to look nice, because when you see food you should want to eat it. You shouldn't be saying, 'Oh my goodness, isn't the chef clever, he can weave the Eiffel Tower out of carrot sticks.'

When a customer receives a dish, they get food and design at the same time.

You know, we don't have any decorative sprigs of rosemary; we're not placing little matchstick radishes onto an hors d'oeuvre... The food's gotta taste good. The concept's gotta taste good.

In my case, vertical food was less about standing things up than layering things: more an attempt to gain texture by weaving things together.

Cooking is about presenting flavors and other aspects of food in a way that makes best use of them and makes an engaging, satisfying meal. Taste necessarily comes into it along with technique. Some ingredients require cooking, cleaning or otherwise denaturing them, some are fine as they are.

When you talk about avant-garde cuisine, the surprise factor is really important. For example, I love looking at blogs and the photos, but I'm not that keen on other people taking photos of my dishes.

I loved the cooking; that was what I was passionate about, but getting to watch the guests eat - because you could see everything from the kitchen - just watching people eat and looking at the plates when they came back, just understanding, this is such an amazing job.

The main thing I look for in a recipe is taste, which is different from caterers and restaurants, who first ask 'How does it look?'

Food is one part of the experience. And it has to be somewhere between 50 to 60 percent of the dining experience. But the rest counts as well: The mood, the atmosphere, the music, the feeling, the design, the harmony between what you have on the plate and what surrounds the plate.

I can't cook, but I have a nice book of menus... and I can plate and set the table.

Finishing food is about the tiny touches. In the last seconds you can change everything.

If you combine good flavors, food turns into an orchestra.

'Vacation' means titillating my taste buds.

Obviously, I like very beautiful food, because I think as delicious as food has to taste, it also has to look very beautiful - the process of presentation is very important.

If you put pesto in a squeeze bottle or just at the end of a spoon and drizzle it, it looks so much better. It's the little things. Plating is actually easy once you learn the little tips.

There is something timeless and beautiful about cooking straight to camera.

I just love food and the art of it. There's such an art to being a good chef and the way you present food and the different ingredients you use. It's like music - you get inspiration from different genres. It's the same with art, too.

I like how food can look incredible more than I like eating it. I started moving food around the plate to make it appear I'd eaten more but then enjoyed making faces on the plate - peas for eyebrows, Yorkshire puddings for eyes.