Nadia Giosia Quotes

The main thing I look for in a recipe is taste, which is different from caterers and restaurants, who first ask 'How does it look?'

Food is for eating, and good food is to be enjoyed... I think food is, actually, very beautiful in itself.

Food is one part of the experience. And it has to be somewhere between 50 to 60 percent of the dining experience. But the rest counts as well: The mood, the atmosphere, the music, the feeling, the design, the harmony between what you have on the plate and what surrounds the plate.

Anyone who's a chef, who loves food, ultimately knows that all that matters is: 'Is it good? Does it give pleasure?'

Fresh herbs really belong anywhere you put them.

Food is like music. You've got two kinds, good and bad.

I love a bit of garnish.

When I wrote my cookbook, 'I Love Crab Cakes,' I asked some of my best chef buddies to contribute recipes.

Chefs don't use white pepper just to avoid spoiling the whiteness of pommes puree or bechamel. It has a more peppery aroma, with sharpness and sweetness, too.

I cook. I did the Escoffier course in Paris when I was 21 in one of those periods when it was like a pause. I can cook anything Italian, Chinese.

Patience is the secret to good food.

The key to a good meal is simplicity and the right seasoning.

It is impossible to think of any good meal, no matter how plain or elegant, without soup or bread in it.

I make a really delicious eggplant and squash curry that's inspired by Vij of Vij's Restaurant, a great chef and restaurateur in Vancouver. I like to cook that dish because it's really simple, but the flavor is so pungent and intense that I feel like I'm a real chef whenever I create it.

Here's the thing, I've been cooking more and more and I'm pretty good; the problem is I can only go out to restaurants that cook better than I do, therefore, it's expensive.

Although the skills aren't hard to learn, finding the happiness and finding the satisfaction and finding fulfillment in continuously serving somebody else something good to eat, is what makes a really good restaurant.

For me no good food is illuminated without acidity.

If my cuisine were to be defined by just one taste, it would be that of subtle, aromatic, extra-virgin olive oil.

As a restaurateur, my palate is one of my most important tools.

I'm into very colorful food. Obviously lots of flavor, but I think we eat with our eyes first, so it has to look great. The presentation has to be great.

Congealed fat is pretty much the same, irrespective of the delicacy around which it is concealed.

The primary requisite for writing well about food is a good appetite.

A recipe is a story that ends with a good meal.

As long as the food is well prepared and not overdone, I think it tastes good. It doesn't matter if it's Chinese, Japanese, anything.

I don't like gourmet cooking or 'this' cooking or 'that' cooking. I like good cooking.