Jamie Chung Quotes

I'm a total foodie.

If I could be something other than an actor, I'd be a chef; I've got a big interest in food. I'm a proper fan boy.

I'm a big foodie and I love the Food Network. I watch it alarmingly too much.

I am a foodie.

I'm definitely a foodie.

I'm such a foodie.

At the end of the day, it seems like there's a critic archetype for food movies, like with 'Ratatouille' or anything. You know, if you were doing a puppet show about chefs, one puppet would be the chef, one would be the critic.

People taking photographs of their meals are not critics; they are from the United States.

I love food. I'm a big food person. I'm really passionate about eating good food all the time.

Food is entertainment now. People tune into 'Top Chef,' and they're not trying to replicate the recipes. Anthony Bourdain is entertainment. Instagramming your dishes is entertainment.

I'm a professional food eater.

I love food shows.

You know, I used to think I was a foodie, and then my wife went to culinary school and basically explained to me that I was just a guy that likes to eat.

I'm a foodie. I enjoy it a lot, and contrary to what it looks, I eat a lot. My comfort food, of all things, would be southern soul barbecue.

I swear I want to be a food model.

Writing about food is my default.

Food as a hobby used to be an elite pastime, and it has become something that is totally ordinary for people of every background. In that way, we see the growing up of the American food scene: that it's okay to be a regular person and be really into food.

I could talk food all day. I love good food.

I love food. I mean, I really love food. I take pictures of my finest, funniest and most fascinating dishes, post them on Twitter, and send them to friends. I treat menus like classic literature, refusing to skip even one word. I read the description of every item, regardless of whether or not I'm interested in eating it.

I am a foodie. I'm not afraid to say it.

My interest in food really began with a month's cookery course in Frome, Somerset, after my A-levels. I left the course not an incredible cook, alas, but a real enthusiast. Food and cooking is at the core of entertaining, and my passion grew and grew.

Food trends have been around as long as people have had the ability to choose between different things to eat, but the modern, interconnected media has made food trends a viral phenomenon. Once upon a time, it was just a few newspapers and a few select gourmet magazines that were writing about food. Today, it's every single publication.

However, I was a restaurant critic at Chicago magazine before I worked at Esquire, and I've been a really enthusiastic home cook for a long time. It's just something I'm passionate about.

When I'm back in New York - and this is a terrible thing to complain about - I eat a lot more really, really good food than perhaps I'd like to. So many of my friends are really good chefs. It's kind of like being in the Mafia.

Love food and I love to eat.