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.
If you think about feudal China during times of the emperors, food was a very elevated art form and you had to be really skilled.
I love making healthy lean foods delicious - that's an art!
Fear of carbs, of gluten, of everything - we've distanced ourselves from the beauty of food, the art of it. It makes me sad when people say, 'Oh, I don't eat gluten. I don't eat cheese. I don't eat this. So I eat cardboard.'
When a customer receives a dish, they get food and design at the same time.
While I pride myself on trying to be creative in all areas of my life, I have occasionally gone overboard, like the time I decided to bring to a party a salad that I constructed, on a huge rattan platter, to look like a miniature scale model of the Gardens of Babylon.
If you've ever snapped a picture of your dinner, Nom is for you.
The art of the cuisine, when fully mastered, is the one human capability of which only good things can be said.
I think baking is an incredible thing; cooking in general is an incredible thing.
I'm obsessed with cooking! I want a degree in the culinary arts!
I went to art college. I like to be creative. I use food as my medium at the moment but it could easily be illustrations in the future, or something else.
Great food, like all art, enhances and reflects a community’s vitality, growth and solidarity. Yet history bears witness that great cuisines spring only from healthy local agriculture.
I love food, and I love drawing it, particularly.
In the history of art there are periods when bread seems so beautiful that it nearly gets into museums.
I didn't know that there was such a thing as butter carving. But then, I poked around a little bit. A quick Google search will show you 55,000 images of butter carvings, and they're extraordinary.
In the hands of an able cook, fish can become an inexhaustible source of perpetual delight.
I paint the way I spread butter on pumpernickel.
While studying art and design at Central Saint Martins, I went round supermarkets taking photos of shoppers and their baskets: the game was to match people with their food. For an architectural project, I made a scale model of a shop out of gingerbread rather than foam and added icing and sweets very colourfully.
I like how food can look incredible more than I like eating it. I started moving food around the plate to make it appear I'd eaten more but then enjoyed making faces on the plate - peas for eyebrows, Yorkshire puddings for eyes.
For reasons that aren't quite clear I derive a weird and almost inappropriate pleasure from making a cake that looks like a decomposing log. Essentially, that's what a Buche de Noel is supposed to look like, complete with meringue 'mushrooms' poking out of the chocolate buttercream 'bark.'
The spirit of pickling is one of adventure and fun.
The product I deliver is a luxury item. It's not cupcakes. A team of 10 works on my cakes.
I like the prop food so much that I eat it between takes as well as on camera.
When you talk about avant-garde cuisine, the surprise factor is really important. For example, I love looking at blogs and the photos, but I'm not that keen on other people taking photos of my dishes.
I like that talented chefs are able to keep coming up with new ways of preparing food - it really is an art form.
