Alvin Leung Quotes

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.

I've always been a fan of these travel shows and documentary series.

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.

Writing about food is my default.

There are so many things I want to do. Like, I want to get an artist, a musician, a photographer, and a bunch of dancers that I know and just travel across Africa and just film it and just see what happens. Do and learn as much as I possibly can. Luckily, I have a lot more time.

I want to do more documentaries and travel to places I haven't been. That is where I think I can be fulfilled.

I studied to be a chef as a side thing, a little hobby that I enjoyed doing, but I ended up falling madly in love with the food and the lifestyle.

I cook more theoretically than I do practically. My job is creative, and in the kitchen, the biggest part of my creativity is theoretical.

The truth is, as much as I loved writing restaurant reviews, it always felt very self-indulgent to me. It was so much fun, I loved doing it, but there's so much else to say about food.

Interviewing Rei Kawakubo in Tokyo and John Galliano in Paris, both for 'Pop' magazine, were huge for me, not just in learning about fashion and writing but about how little desire I had to be a critic/reporter/journalist/commentator so much as a kind of travel diarist.

I have a lot of different passions. Food has been a constant through my whole life; it's something I've always had a very intrinsic passion toward and for, and I continue to learn about it, and I'm not going to let any type of negative comments dissuade me from wanting to pursue that, because I love it.

Cooking, you can keep. I've not the slightest interest in it.

Think both big and small. Loving to bake doesn't only mean becoming a baker. It could mean starting a blog, becoming a food photographer, or going into organic chemistry.

Instead of cartoons, I was the kid who was watching Food Network, falling asleep to Emeril and Rachael Ray.

I got into writing short stories and blogs while on the road.

I like racing but food and pictures are more thrilling. I can't give them up. In racing you can be certain, to the last thousandth of a second, that someone is the best, but with a film or a recipe, there is no way of knowing how all the ingredients will work out in the end. The best can turn out to be awful and the worst can be fantastic. Cooking is like performing and performing like cooking.

As chefs, especially pastry chefs, your creativity plays such an important part in your daily work. We truly do have a blank canvas to work with every time we create a new dish.

I do a lot on TV.

Part of what makes a great chef is the ability to adapt, cook, and to taste. A great chef will use all their food knowledge, food memories, and senses to work with each ingredient and apply themselves to the dish they are creating.

In my opinion, the best of the knockout cookery series is 'MasterChef', which I have watched since Loyd Grossman's day, back in the 1990s.

I love to cook, man, I'm the short-order cook of the house. It's also my creativity. The kitchen is my space. I'm always cooking, I'm always making something.

Talent in cooking can be described as skill, creativity, your instincts, how do you approach a problem.

Like a musician expresses himself through music and a writer's expression is in his writings, cooking is my mode of expression.

The best part of my job is being able to travel to places to investigate powerful stories, many of which contains unsolved mysteries and deaths. To me as a documentarian and paranormal investigator, this puts the adventure in my life and meaning to my job.

I loved editing, and being a cookbook editor is a really a great job.