Food Creativity Quotes

Everybody has their role in the food world and what they choose to appreciate. I'm not a fine dining chef. I appreciate it. I think Thomas Keller is amazing. But I really like where I'm at; I like what I do. I like how it makes people feel.

I'm always looking for new ways to create flavorful veggie dishes for my family.

My wife cooks. I can't cook. I can remix leftovers pretty good, though.

I am burger obsessed and I love playing with the idea of what a burger can be for people. I make burgers out of everything from grains to seafood to, of course, browned meats of every kind. What I love about the burger is it makes food accessible and fun for everyone.

I love food, and I love drawing it, particularly.

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.

I came to understand that the words executive and corporate never belong next to the word chef.

The role of a chef isn't to reinvent dishes but to tweak.

Now, everyone is excited about food - cooking, growing, learning - watching it on TV, buying books, trying things at home. It's the greatest time ever to be in food - which is why it's so hard to see so many people still relying on processed food. I am hoping that we had a generational blip - and that these young people will continue on and pass on their love of food and creativity to the next generation of kids.

I enjoy experimenting with food and dish out innovative food items as well.

It's a challenge to demonstrate that you can prepare some really interesting food with humble ingredients.

As for pineapple, it's far more versatile than you might think, and certainly merits wider use than in Hawaiian pizzas and pina coladas and on cheesy cocktail sticks.

I seriously love to cook... My grandmother was an amazing cook. As a kid I used to help her make handmade pasta, Cavatelli and Ravioli. It was one of my favorite things to do. I love the idea of making whatever is in the fridge into something.

Whatever laudable qualities the English may possess in their selection, preparation, and consumption of food, elegance, originality, diversity, and imagination are not among them.

Your idea of that dish has evolved, and if you're a cook, you can start thinking in different ways about it, maybe even a different way than I think about it.

I already enjoy cooking. I like different flavors and putting different things together and really like taking normal recipes to a higher level.

My presence in California will bring a new, inspiring culinary environment to life, and I'm delighted to share my creative techniques and evolving fresh ideas with the Beverly Hills community.

Italians allow anything in their cooking.

In Tijuana, because there's such a mix and match of people and regions and we're a newer city and everyone comes from some place else, I think we're just given permission to play with our food.

I wasn't passionate about food until I'd been cooking for a while. I started long before food became part of the mainstream media. I just wanted to cook, period.

The deconstructed, postmodern pizza has been with us for ages, and the fact is that pretty much every ingredient in the world has been used as a pizza topping and liked by somebody, somewhere.

I'm pretty awesome at making salad dressings.

I wait for the next opportunity to have something to do with food. If I get rested, my mind just starts creating new dishes - click, click, click.

You learn to cook so that you don't have to be a slave to recipes. You get what's in season and you know what to do with it.

One of the troubles with food is that people take themselves too seriously. This is why I'm very happy for people to change my recipes, alter them, replace one ingredient for another.