Cuisine Adaptation Quotes

In France today, people no longer eat as much heavy food and fat as they did 15 or 20 years ago. These days, French cooking, through the influence of 'grande cuisine,' has become a bit lighter. And we are beginning to discover the original flavors of our produce.

The 'Maverick Chef' is one concept that I would really want to do again because I am traveling from country to country taking from what is in that country that is iconic, special, funky, weird and doing it my way. That is something I really enjoy.

You eat a lot of goat stomach when you're in North Africa. You eat whatever's put in front of you. I am a big proponent of that.

I'm learning to say 'y'all' and, I like grits... Strange things are happening to me.

I have a special style of frying tofu that even the most carnivorous meat-and-potatoes eaters enjoy.

A holiday vacation can mean sampling all kinds of new cuisine - whether it's Uncle Joe's award-winning chili or the exotic flavors of Nepal. If your little ones are fussy, be sure to ease mealtime hassles by bringing along a supply of the familiar foods they're accustomed to rejecting at home.

Eating among the French certainly affected me. After a few years here, I gave up most of my selective food habits.

Le Cirque at first was one of those general French restaurants in town, which were cooking more or less the same food. At Le Cirque, I wanted to do something different while respecting the foundation of the restaurant. I did that through the menu.

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.