Arthur Potts Dawson Quotes

I am not a great cook, I am not a great artist, but I love art, and I love food, so I am the perfect traveller.

It's simple - I love food. I am travelling all-year round, so I have the chance to eat every food possible, so I am really lucky with that.

wert thou as far As that vast shore washed with the farthest sea, I would adventure for such merchandise.

Good food and good eating are about risk.

First and foremost I am a chef, whether behind the stove at one of my Northern California restaurants or for the past 15 years in front of the camera on my Food Network cooking shows. Creating new dishes and flavor combinations that bring cooks and our restaurant guests pleasure is my job and I love it.

Sometimes just being on a beach with my loved ones is all the adventure I need. I am a happy camper and continue to be a citizen of the world. I have yet to discover other cultures, other peoples' dreams and treasures. I will always be a traveler who is discovering beautiful Gaia.

I do love the road, because for me, the road is very comfortable, and it's very much what I've always wanted to do. It's one of the most appealing things about comedy for me, so I do really have an affection for it.

My books are comedies; I want to take my readers on a jet-setting romp, make them laugh, make them swoon at the beautiful settings, and maybe even make their mouths water at all the food.

I love to see the smiles on people's faces when you cook for them. I love to go to different restaurants. I want to cook because I know this acting isn't going to last forever, and I want something to fall back on. It's another way to make people smile.

I've been lucky to travel through quite a bit of Europe and Australia, but I would love to do Asia and South America and South Africa.

I don't know what better teenage life you could get than going around the world doing what you love to do.

I'm engaged in food on so many levels, and I love that. So my work, my craft, is around food, and writing is one aspect of it; communicating a narrative, cooking online is one aspect of it; solving the food chasm that we have in Harlem and finding a farmers market is another one, and all of them are equally exciting for me.

Food was a labor of love you felt by cooking it and eating it.

I don't think I could have a genuine relationship with someone who didn't love to travel and appreciate new foods. Traveling is a big part of my life, and I want to share that with the people close to me.

I'd really like to visit India and South America. I think India will be a great mix of sightseeing and relaxing, and I've got a feeling it will also be good for one's soul and spirit. And I'd love to go backpacking around South America at some point. I did that in Australia when I was younger, and the camaraderie was great fun.

I love Toronto. I love it. I love Toronto. I love Canada. I can't wait to get back. Can't wait to have some Timbits.

I love cookbooks for completely different reasons. I love 'The Harry's Bar Cookbook' and Marco-Pierre White's 'White Heat' for their feel. For pure learning, Gray Kunz wrote a great cookbook, 'The Elements of Taste', published in 2001. The first time I read Charlie Trotter's, the Chicago chef's first cookbook, I was blown away.

I travel like a maniac. I travel more than anyone I know. I love learning the languages.

I love trying new restaurants.

With a kiss let us set out for an unknown world.

I can't choose one favorite place because all destinations have something different to offer. My favorite city to explore is Paris; I love the culture of Morocco and the waterfalls in St. Lucia. I just can't choose one. I would like to go back to New Zealand to see more of what it has to offer.

The sport I love has taken me around the world and shown me many things.

Over the years, my work became both my vocation and avocation. Since I enjoyed it so much, I never felt a great need to go outside for relaxation. Nevertheless, I became an avid photographer and traveler. Possibly my love for travel stems from the early years when my family seldom went away on vacation.

When I was very young, I got my first opportunity in television with a show called 'Surfing the Menu,' and it was myself and another buddy. We traveled around Australia and we surfed and cooked and drank too much wine. And we had a lot of fun.

I wouldn't call being a chef gratifying in a lot of ways. It's an act of love.