Michael Carbonaro Quotes

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.

As a chef, you need to respect your guests and their needs. If they decide that they want to eat certain things and not eat others, if for religious reasons or just decide they don't want to eat certain ingredients, you have to respect that.

I really like rustic mediterranean cooking. And I like trying out curry takeaways.

I don't like venison or sushi - I don't want to eat what some people think are 'luxurious' foods.

I'm not normally very adventurous with food.

Everybody has different tastes. Some people love Italian food; some don't.

I'm a huge foodie, but I'm also very conscious about what I put in my body.

My go-to is always Chipotle when I can't find anything, but if I have the time in the evening or something like that after a show, I'll go find a local spot for a nice craft beer and a good burger or something like that.

I love the challenge of thinking about how we might approach a bowl of cereal. People are getting so involved in foodie culture and becoming more educated about their food, and yet it can be really simple to do something that's so good for you.

I'd never scan the starters and main courses on a menu in a restaurant as a child. I'd want a dessert for starter, for main course and for dessert.

I love eating out. I don't deny that. But I don't want 12 or 15 courses because the chef wants me to taste this or taste that. I just want to be able to decide.

The golden rule when reading the menu is, if you cannot pronounce it, you cannot afford it.

In airplanes you have a choice between chocolate and vanilla. One year could be vanilla or it could be chocolate. I don't attach any relevance to which one.

As a chef and someone who's been in the restaurant business for almost thirty years now, if there's one thing I learned early on: Never eat at a buffet. I don't want to eat yesterday's food and whatever they're trying to get rid of from their cooler for my lunch, dinner, or breakfast, thank you very much.

I don't have to follow any special diet or count calories. I try to eat healthily and before a match I load up on pasta and salads. But I pretty much do what I want.

America's craft brewers know that beer, not wine, is the best beverage for accompanying a good meal.

I also avoid green vegetables. They're grossly overrated.

I think she ate a salad and some soup. And loneliness. She ate that, too.

I have a thorough understanding of nutrition, and I feed my body only foods that support health.

My mom was [a hippie]. We weren't allowed sugar cereal. We weren't allowed processed foods - except Van de Kamp's fish sticks. We never locked the front door.

I like Cilantro, but you don't have to.

For 24 years of my adult life, by choice I weighed well over 200 lbs. I say by choice because you see I have never accidentally eaten anything.

Unbelievable as it may seem, one-third of all vegetables consumed in the United States come from just three sources: french fries, potato chips, and iceberg lettuce.

I try to have no absolute nos. I love french fries, I like a good burger, and I like pie. And that's okay.