Wylie Dufresne Quotes

My biggest challenge is cooking traditional French dishes, which usually require very specific techniques and methods. That's just not my style... I cook from the soul.

I'm yet to attack French cooking, you know, where it's intense, following recipes and stuff. I'm more of a 'make it up' kind of thing.

No matter what their background, the southern French are fascinated by food.

Food still isn't my thing, but I've learned to respect its power and significance.

In France, cooking is a serious art form and a national sport.

I still feel that French cooking is the most important in the world, one of the few that has rules. If you follow the rules, you can do pretty well.

Food is important to me, but I wouldn't say that I'm a gourmet. I don't like tricksy food.

I've had the privilege of having a lot of amazing people cook for me.

I am driven by ingredients. My Italian heritage and French training inevitably poke through as well, guiding my techniques.

I grew up on Julia Child, Paul Prudhomme, Sara Moulton - and obviously, Emeril's first show had a huge impact on my life.

Those Frenchies may know their pastry, but you can't beat a bit of British cheese.

Of all the passions, the only one that seems respectable to me is the passion for food

I really loved traveling the U.S. and seeing regional differences within the same country and how the same ingredients are used in very different ways. I love how the 'old guard' of cuisine are still pioneering so much of the direction of food today.

The podcast most likely to encourage you to fully appreciate your food is the episode of BBC World Service's 'The Food Chain' in which Antonio Carluccio talks to Emily Thomas about his life in five dishes.

I'm really interested in food now. I never used to be. I always used to just eat when I'm hungry, and now it's an experience.

There's so much that can be learned from French cooking, especially really traditional, more modest meals.

If I did one thing, I made cooking rock n' roll: I made it sexy. I made young kids from rich backgrounds want to come into my world.

France and Britain have large culinary differences, but one thing they do share is a relatively low tolerance for modernist cooking.

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.

I'm totally obsessed with Italian food and Mexican food.

I want to take Chinese cooking to the next level and bury the takeaway mentality.

I am someone who food has been a constant in my life, and it's been a passion - it's something that I've constantly studied - and I'm constantly trying to better my craft, and that's good enough for me.

I am Indian and a chef with Indian heritage.

There's not a lot of things that I'm confident about in life, but the way I feel about food is my one thing that I really feel such a strong connection to.

I love everything about food; if you took it away you would be depriving me of one of my greatest pleasures. I love the whole process of it - buying it, cooking it, eating it, talking about it, talking over it.