Chiara Ferragni Quotes

Chefs are artists, and I couldn't be happy with my art if I was forced to use cheap ingredients.

In my case, vertical food was less about standing things up than layering things: more an attempt to gain texture by weaving things together.

I've always been fascinated by chefs and the worlds of chefs - what they do is incredibly cinematic.

I enjoy watching talented cooks bringing together ingredients into a fabulous dish.

When you talk about avant-garde cuisine, the surprise factor is really important. For example, I love looking at blogs and the photos, but I'm not that keen on other people taking photos of my dishes.

The idea of old was to conform yourself to a style of cooking, it was not to create a style of cooking. Now the chef is so much into 'I want to sign that dish and say I am the one who made that dish.'

To become a good cook is to know yourself, and I, at this point, know myself. I know myself, and I know the cook I want to be and the cook I am striving to be.

I appreciate the constant evolution in refining food, but not in making food gimmicky.

There's a battle between what the cook thinks is high art and what the customer just wants to eat.

I do a lot of recipe creation. Translation: cooking tempting dishes that must be eaten.

I don't know if I am a good cook, but I am a dedicated cook.

I just love food and the art of it. There's such an art to being a good chef and the way you present food and the different ingredients you use. It's like music - you get inspiration from different genres. It's the same with art, too.

I love cooking shows! I'm not a bad cook myself, but I must say that I admire the creativity of those young chefs. It makes me jealous... and hungry.

As chefs, especially pastry chefs, your creativity plays such an important part in your daily work. We truly do have a blank canvas to work with every time we create a new dish.

I like that talented chefs are able to keep coming up with new ways of preparing food - it really is an art form.

Chefs love to have that control and power to control the message they want to deliver.

Cuisine Nouvelle was just a concept, and one which, crucially, the English managed to get wrong. I mean, if you run a restaurant, you've got to feed people, not make pretty little pictures on plates to make up for your lack of ability.

It is not necessary to have an extravagant food budget in order to serve things with variety and tastefully cooked. It is not necessary to have expensive food on the plates before they can enter the dining room as things of beauty in colour and texture. Food should be served with real care as to the colour and texture on the plates, as well as with imaginative taste. This is where artistic talent and aesthetic expression and fulfillment come in.

Poultry is for the cook what canvas is for a painter, or the cap of Fortunatus for a conjurer.

It's the only dish I serve my craziness for color in.

Dining is and always was a great artistic opportunity.

Food is like clay; you can sculpt with it. Also it has an odor, and you can eat it. I don't eat a lot of cake, but I do make cakes! And unlike the Campbell's Soup Cans, my food is a humanized form and scale.

Cookery means…English thoroughness, French art, and Arabian hospitality; it means the knowledge of all fruits and herbs and balms and spices; it means carefulness, inventiveness, and watchfulness.

I got killed against Morimoto. I brought out white plates with food; I thought that was really nice. He brings out sculptures of ice, Noah's ark made of balsa wood that he carved at his restaurant downstairs, smoking trees ... When I saw that, I looked at my sous chef and I'm like, we're toast.

The art of cookery is the art of poisoning mankind, by rendering the appetite still importunate, when the wants of nature are supplied.