Flavor Fusion Quotes

For me, it's the unexpected and surprising combinations of produce that are the most exciting and lure me into the kitchen for a little bit of experimenting. Apples and sweet potatoes together? Who knew? Carrots with grapes? Okay. I may not be Julia Child, but I can do pretty well with a simple recipe and a lot of enthusiasm.

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

You don't have to be a chef or even a particularly good cook to experience proper kitchen alchemy: the moment when ingredients combine to form something more delectable than the sum of their parts.

You don't have to be a chef or even a particularly good cook to experience proper kitchen alchemy: the moment when ingredients combine to form something more delectable than the sum of their parts. Fancy ingredients or recipes not required; simple, made-up things are usually even better.

Spaghetti is good with ranch, and spaghetti is good with sugar. You put all of that together and make a sandwich out of it, and you get greatness. People shouldn't judge unless they try it.

In my case, vertical food was less about standing things up than layering things: more an attempt to gain texture by weaving things together.

Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite.

I like really sharp flavors, and I like contrasts. Something sweet and sour at the same time is a big win.