Marcela Valladolid Quotes

Your idea of that dish has evolved, and if you're a cook, you can start thinking in different ways about it, maybe even a different way than I think about it.

Culture and tradition have to change little by little. So 'new' means a little twist, a marriage of Japanese technique with French ingredients. My technique. Indian food, Korean food; I put Italian mozzarella cheese with sashimi. I don't think 'new new new.' I'm not a genius. A little twist.

My mother was born in Burma, but my grandfather on her side was Indian-Spanish. So I have this quite exotic mix, which is reflected in my earliest memories, in our Wiltshire country kitchen, of gran, and aunts, cooking spicy stewy, casseroley curries, a version of Indian food with a Burmese twist.

We might be shifting away from a Eurocentric view of the United States into something that's much more multicultural, multinational, and Chinese food is just one slice of that.

You can't stop what comes into a country, you can be influenced, but you can't stop it, you shouldn't, because it makes all the others interesting, we all get muddled up together, and produce something that belongs to everyone.

American food is the food of immigrants. You go back a couple of hundred years, and we were all immigrants, unless we're going to talk about Native American cuisine.

The fact that over 50 per cent of the residents of Toronto are not from Canada, that is always a good thing, creatively, and for food especially. That is easily a city's biggest strength, and it is Toronto's unique strength.

I love food, all types of food. I love Korean food, Japanese, Italian, French. In Australia, we don't have a distinctive Australian food, so we have food from everywhere all around the world. We're very multicultural, so we grew up with lots of different types of food.

Miami is one of these places where diversity is in our blood, where, you know, if you want to go have a Nicaraguan breakfast, a Cuban lunch, and an American diner dinner, you do.

America is the only place in the world where you can work in an Arab home in a Scandinavian neighborhood and find a Puerto Rican baby eating matzo balls with chopsticks.

I think, probably, socially, in some ways New York may be the least American city. It represents too many things that Americans really don't entirely want in their lives.

The podcast by 'The Kitchen Sisters' celebrates the staggering variety of a society of immigrants via its food, from the Sheepherders' Ball in Boise, Idaho, through the favoured cuisine of Emily Dickinson to the unbelievable rituals of the great rural barbecue.

The deconstructed, postmodern pizza has been with us for ages, and the fact is that pretty much every ingredient in the world has been used as a pizza topping and liked by somebody, somewhere.

I'm half Moroccan and half Indian so I have quite an adventurous taste in food.

When I walk into a market I may see a different cut of meat or an unusual vegetable and think, ‘I wonder how it would be if I took the recipe for that sauce I had in Provence and put the two together?’ So I go home and try it out. Sometimes my idea is a success and sometimes it is a flop, but that is how recipes are born. There really are not recipes, only millions of variations sparked by someone’s imagination and desire to be a little creative and different. American cooking is built, after all, on variations of old recipes from around the world.

A nation, like a tree, does not thrive well till it is engraffed with a foreign stock.

I grew up in San Diego with immigrant parents, before the food blogs, before this kind of celebrity chef culture we know now.

I think people make it too systematic in a way, like it's a chemistry formula. Food is not like that; food is very forgiving. Connecting and making do with a lot of the food elements can be fun and exciting.

I moved to London, and it's a cliche to say that London is a melting pot, but it's true - I didn't stand out anymore.

What's special about Amsterdam is that the city is able to connect worlds that are not otherwise connected.

I've always been attracted to multicultural music. It's where the world is going.

Some of the oddest foods I've encountered are 'American' foods represented internationally.

I'm from Miami, and Diplo is from Fort Lauderdale. We grew up with a lot of Cuban and Haitian friends.

I grew up surrounded by both Haitian and Japanese culture.

I think my heritage makes me very open to try things, taking on different flavours, mixing it all up. I find that exciting.