Tom Junod Quotes

Most of all, I love unfussy, unpretentious, simple food made with excellent ingredients. If I'm a snob, it's about quality, not cuisine.

I have experienced some amazing food! Yet when I think about the most luxurious and exquisite meals I have had, visions of simple food made from a few natural ingredients are what most excite me.

Fine dining teaches you how to cook many different things, and it gives you the basic fundamentals, but these specialty restaurants, they're not teaching you the broad foundation you need to become a well-rounded cook.

Go to the grocery store and buy better things. Buy quality, buy organic, buy natural, go to the farmers market. Immediately that's going to increase the quality of the food you make.

In Zurich, in a cafe overlooking the Limmat, I ate butter-drenched white asparagus pulled from the ground that morning; it had the aftertaste of champagne. I've been able to appreciate epic meals in San Francisco, New Orleans, Berlin, Paris, Las Vegas.

I don't like nouvelle cuisine, too small bits. I like to have a nice wine, nice pasta, tomatoes.

Shop often, shop hard, and spend for the best stuff available - logic dictates that you can make delicious food only with delicious ingredients.

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

I try to stay away, but In-N-Out, you just can't compare it. It's the best. It's the best. It's healthy fast food; they do their own meat and their own salad.

I sometimes feel that more lousy dishes are presented under the banner of pate than any other.

A lot of country pubs will receive Michelin stars.

In Tokyo, we have more three-star Michelin restaurants than Paris.

I'd rather have Daniel Boulud have 20 restaurants than some restauranteur. It's going to make the food in our country better.

To eat well, I always disagree with critics who say that all restaurants should be fine dining. You can get a Michelin star if you serve the best hamburger in the world.

No matter what it is you are cooking, buy the best ingredients you can afford. I don't care if it's a simple salad or Beef Wellington. A quality product stands alone and won't need any dressing up.

I have eaten very well in Los Angeles. Marvelously!

No tablecloths, silver cutlery, fine porcelain, sommeliers, or deep wine lists - that's fine. But no service or hospitality? That's going too far.

BLT Prime at Trump National Doral is essential after a long day on the golf course. The popover bread alone is enough to keep me coming back!

I'm gonna open a small restaurant on the beach in Mexico. We're only gonna have a few tables, and we're only gonna cook what's fresh that day. We're gonna get back to the basics.

I've been thanked a lot in Wendy's, Applebee's, and Marriot hotels, I've never been thanked in Le Cirque, for some reason. I try to spend as little time as possible in Le Cirque; that's not because the food isn't good... I'm not the kind of guy who likes to find his food under his parsley.

I'm gonna open a small restaurant on the beach in Mexico. We're only gonna have a few tables, and we're only gonna cook what's fresh that day. We're gonna get back to the basics... Real food for real people.

Good-quality travel and good-quality food are the two luxuries that I never have any guilt indulging in.

I think food is getting lighter and healthier because people eat out so often. It's about quality ingredients because that is the root of good food.

After many days of grocery store food, sitting down for a deliberate, slow, expensive eating time can be the best.

I started Chipotle with the idea to create an experience that's fast - and not fast food.