I love to cook, and I've just gotten more and more into it over the years, just because it's the best way to stay creative.
A great chef is an artist that I truly respect.
There are only four great arts: music, painting, sculpture, and ornamental pastry- architecture being perhaps the least banal derivative of the latter.
I don't know if I am a good cook, but I am a dedicated cook.
I'm a culinary gangsta with a very spiritual side, so when I was introduced to the 'spiritual gangster' line, I had to have it.
I'm a very keen baker; I pride myself on my cakes. I go along the classic sponge line, but I like to jazz it up: I've made some psychedelic birthday cakes.
Cooking hasn't yet been accepted as the art form it is. It should be on the level with any of the other art forms.
With food, you're the artist; you put the colour in it, you present it to the table and it has the ability to knock out the senses. It can look fabulous, be beautifully presented and smell great and taste good as well.
At wd~50, we have carried on, I think, a very honest, legitimate European tradition of messing with foie gras.
Dining is and always was a great artistic opportunity.
I remember loving food tech because of the precision and the creativity, the weights and measures, the tiny glimpses of flavour.
Beauty should be edible, or not at all.
In Italy, food is an expression of love. It is how you show those around you that you care for them. Having a love for food means you also have a love for those you are preparing it for and for yourself.
The simpler the food, the harder it is to prepare it well. You want to truly taste what it is you're eating. So that goes back to the trend of fine ingredients. It's very Japanese: Preparing good ingredients very simply, without distractions from the flavor of the ingredient itself.
What makes the food that we do at Alinea so interesting on the outside is that we really don't let ourselves say no to an idea.
The secret of good cooking is, first, having a love of it.
Cooking is an act of love, a gift, a way of sharing with others the little secrets -- 'piccoli segreti' -- that are simmering on the burners.
I like to cook for my friends. It is an act of love because in cooking you can create so many plates and recipes, if you know how to - otherwise you make a mess - but I like it because it's like a ceremony. You cook for your friends and after, you drink wine and play cards.
I cook, I create, I'm incredibly excited by what I do, I've still got a lot to achieve.
The food and culture of any place go hand in hand.
We need to think about what cooking is, what context it takes place in and what its relationship to the world of art is. If there were criticisms of my presence at Documenta, that's a good thing because it means we were doing something new. Your mission in creating something artistic is to produce something new and polemical.
Eating is the secret to good cooking.
I love to cook, man, I'm the short-order cook of the house. It's also my creativity. The kitchen is my space. I'm always cooking, I'm always making something.
There is no such thing as the perfect meal; one can always do better.
This is X-treme Chinese Cooking. X-citing, X-otic and X-traordinary.
