I love to try new restaurants and breakfast places I can take my son to.
Food has always been a passion for me from a very young age.
I love to cook when I have the time. I don't cook French or Mexican food with exact recipes. I just go to the supermarket and buy things that look good, and I mix it all together and invent something. Ninety-five percent of the time, I'm lucky. Sometimes not so lucky, and I say, 'Let's go out to dinner.'
The first weeks in the US, I was asking, ‘Where is my food?’
As far as cookbooks go, I think Joy of Cooking is a classic. I've used it over and over again. Julia Child frustrates me. By the time you get all her herbs together, you're exhausted
As a chef and avid traveler, meeting new people and sharing a meal with the intent to learn more about their culture is important to me.
I enjoy experimenting with food and dish out innovative food items as well.
When I visit a country, I like to experience local food.
I'll pretty much eat anything. Tacos, chicken, vegetables, whatever, I will eat it.
I'm a keen experimenter in the kitchen. With food, not with anything else!
Between the ages of six and nine, my palette was taking shape as well as my identity as a chef. It was then that I learned the difference between salty, sweet, sour and even spicy.
I don't like to try strange foods. I like to explore different foods, but if you ask me to eat crocodile or frogs... I'm like no. That's where I draw the line.
Spain and England are the best, and of course I dream one day to be there.
Anthony Bourdain was the one who hooked me on Laos.
My love of entertaining and cooking truly came from traveling.
Every author has to eventually write a food book.
Central heating, French rubber goods and cookbooks are three amazing proofs of man's ingenuity in transforming necessity into art, and, of these, cookbooks are perhaps most lastingly delightful.
My passion for writing cookbooks really came from my love of collecting cookbooks.
I really don't have a favorite meal. I eat anything.
The first time I had sushi, I hated it. And the second time was no different, and then, I just started loving it. I actually crave for sushi. It's one of the healthiest meals. My experiments with food began when I was working in New York as an architect, be it Korean or Ethiopian food or fusion food.
Just like becoming an expert in wine–you learn by drinking it, the best you can afford–you learn about great food by finding the best there is, whether simply or luxurious. The you savor it, analyze it, and discuss it with your companions, and you compare it with other experiences.
I want my daughter to be able to go to school and see the diversity of things that her classmates are eating and appreciate that, too. So I'm really excited for her to just kind of sit in and watch me cook and be really hands on and just enjoy cooking.
When I was younger I was strictly meat-and-potatoes and I just wouldn't try things. As I have gotten older, I'm much more adventurous but still not like whoever that dude is on whatever show it is who just goes around and eats bugs everywhere.
When working abroad you work pretty hard, but with time off, this is the greatest job in the world. You drive. You explore Memphis, or wherever you've landed, or go and see Dr John, or the Californian landscape. And, yes, I've had a few good meals.
My sons, Azaan and Zahaan, make for scintillating company; they are both foodies. The three of us love spending time trying out new joints and cuisines.
