Sally Schneider Quotes

In each restaurant, I develop a different culinary sensibility. In Paris, I'm more classic, because that's what customers like. In Monaco, it's classic Mediterranean haute cuisine. In London, it's a contemporary French restaurant that I've developed with a U.K. influence and my French know-how.

I grew up on a pretty Mediterranean diet, so that's what I try to stick to.

Turkish cuisine is, to my mind, one of the most exciting and accomplished in the world.

New York gives us a wide colour palette to cook from. We have cuisines from around the world, and that lets us pick and choose.

I love Spanish food. My diet is the Mediterranean diet, which is good food. I eat well.

Some of the best cooks that I've cooked with, whether it's in New York or Chicago or even here in Philadelphia, are actually Ecuadorians. And there's something about their palates that really just inspires me, and has a really deep sense of flavor.

A Mediterranean city is really my culture.

In certain European cuisines, vegetables are cooked a long time. I take the term 'al dente' and use it for vegetables.

Newport Center has become a Mediterranean town. The climate here is the same as the Mediterranean's, and so is the architecture. This center exudes a radiance, an energy. It will become a special way of life for everyone.

My favorite kitchen was the Japanese and the Italian kitchen.

The seasons had always been a part of the way I cooked and ate in Switzerland, and they again became what guided me in New York.

Valencia is a pure Mediterranean city; it is a city like Naples or Palermo, like Rome a little bit. Walking in the old town has a little bit of the flavor of the old city of Rome.

I think Malta is great for a song. It's got very nice and narrow roads with beaches. So if you personally ask me, I would shoot action there. It can be very exciting since there's water all around and there can be boat chases. Even travel films like 'Before Sunset' can be shot there.

As a student I travelled around the Mediterranean - the Greek islands and Salerno on the south coast of Italy.

Marseilles, Barcelona, Trieste, Istanbul - each romances the Mediterranean in its own fashion, mostly by embracing the sea in sweeping C-shaped bays that date back to antiquity.

Eat more like the French. Or the Japanese. Or the Italians. Or the Greeks.

All my wife has ever taken from the Mediterranean - from that whole vast intuitive culture - are four bottles of Chianti to make into lamps, and two china condiment donkeys labelled Sally and Peppy.

Where you are is what you eat. When I'm in London I'll have beans on toast for lunch. On holiday - what? Tapas? Go on then I'll have a bit. You eat whatevers in that area.

The superiority of the Greeks seems not so much the result of climate and society, as of the simplicity of their end and the uniformity of their means.

Influence is exerted by every human being from the hour of birth to that of death.

I'm not sure that my upbringing has in itself informed my acting choices.

The way you make an omelet reveals your character.

Fortunately the Italian people is not habituated to eating several times a day.

Organization and method mean much, but contagious human characters mean more in a university.

I don't know what kind of egomaniac is sitting at home thinking about the impact they have had on the culture. It's not something I actually think about until it comes up.