Ben Feldman Quotes

Get to know the Chef and you will start to enjoy dining out even more.

I was really impressed with the dining scenes and how amazing the culinary scene is in Nashville.

Restaurants and chefs have become followed by such a broad swath of the public, in a way that used to be reserved for sports stars, movie stars, and theater actors. Restaurants are in the firmament of today's common culture.

When I'm in L.A., I go to Spago because the chef is a friend of mine.

My most famous show is the 'Kitchen Show.' More famous than any gallery show or museum show I curated.

I am a chef who happens to appear on the telly, that's it.

The first glimpse I had of what Mario Batali's friends had described to me as the 'myth of Mario' was on a cold Saturday night in January 2002, when I invited him to a birthday dinner.

No one raps about food like I do. I rap about fine dishes - like, all kinds of things that only real chefs and real foodies are going to know about.

I love the intensity of the fine-dining kitchen, but loathe the fine-dining experience.

I have eaten very well in Los Angeles. Marvelously!

Way back in the day, I used to cook for Thomas Keller at Rakel in New York City. Keller is a down to earth, kind, supportive person. I wish people could see that.

In 1981, we opened Felidia, and the newspapers, the city papers, the big timers came, and I got invited on the 'Today Show' and so on. A lot of food luminaries would come to Felidia - Julia Child, James Beard, they all came.

One of my great teachers was the late Jean-Claude Vrinat of Taillevent in Paris.

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.

Chef's choice is my favorite. I'm super adventurous.

I've known Emeril for more than 20 years from when I featured him on 'Lifestyles of the Rich & Famous' from his days at Commander's Palace in New Orleans and from when I helped start the Food Network where he subsequently hosted an amazing 2,000-plus shows.

Chef Michel Richard is always at the top of his game.

You don't become a chef to become famous.

It's wild how chefs have become like rock stars.

I also want to go to an Italian island and do cuisine properly with some famous Italian chef and, like, his mother.

New York has magnificent eating available, both in restaurants and in the materials available to home cooks in the many specialty markets.

London is the most important city in the world for restaurants.

The celebrity-chef thing, even at its worst, its most annoying, its silliest, its goofiest, its most egregious and cynical, has been a good thing.

Gordon Ramsay, the only chef in London honored with three stars by the 'Guide Michelin,' is not a monster.