Flavor Exploration Quotes

Food should be fun.

Enjoying the bouquet while resisting the wine." -Edward

Indian spices can find a place in any cuisine. It's just a matter of opening your mind and palate to new flavors.

As a chef I’m not your dietitian or your ethicist, I’m in the pleasure business.

One of the things I do as a food writer is to take a classic recipe made with meat, look at it a whole lot, and tinker with it according to my taste.

Pizza is a great segue into unfamiliar flavors - plus, you can pile on the veggies.

I love a good challenge of looking with new eyes at a tried and true recipe in my recipe Rolodex.

I should probably confess that ice cream is my favorite food, and I eat it every night. When I go grocery shopping, I try to buy a new flavor, rather than reverting back to a favorite flavor. I'm on a mission to taste every flavor of ice cream out there!

We can create any sort of flavor on a printed image that we set our minds to.

In my actual life, a food adventure is my favorite thing to do.

It's fun to be able to have a fun palate, and the way I say that, you think about it and it sounds funny, but it's true.

I really don't limit myself in any way. I just search for great flavors and marriages wherever they come from.

I love to cook, it's one of my most favorite things in the world. That's why I stopped being a vegetarian - I didn't want to serve people things I hadn't tasted myself.

Amuse-bouches are an opportunity to push boundaries.

In my travels, I also noticed that kids in Thailand like spicy food, and kids in India love curry. I'm hoping to introduce my son, Hudson, to lots of veggies and spices when he's young. I say that before he's started on solid foods, so it could be easier in theory than practice!

I learned at a young age what chasing flavors meant, and I've been doing that my whole life.

I'm always interested in finding the new trend. If you love pizza every day, after 22 years of eating pizza, you want to try sushi.

Unlike music or poetry or painting, food rouses no response in passionate and emotional youth. Only when the surge of the blood is quieted does gastronomy come into its own with philosophy and theology and the sterner delights of the mind.

Chewing the food of sweet and bitter fancy.