Fusion Cooking Quotes

Kogi changed what a generation eats, introducing people to fermentation and different vegetables and flavors.

My mother likes what I cook, but doesn't think it's French. My wife is Puerto Rican and Cuban, so I eat rice and beans. We have a place in Mexico, but people think I'm the quintessential French chef.

People keep saying I'm westernizing Chinese food. No I'm not. McDonald's, KFC, Starbucks, have done it big time, way before me.

The 'Maverick Chef' is one concept that I would really want to do again because I am traveling from country to country taking from what is in that country that is iconic, special, funky, weird and doing it my way. That is something I really enjoy.

I want to have Congolese influences but also influences from Dubai and Abu Dhabi and France. To mix everything up.

Europe's the mayonnaise, but America supplies the good old lobster.

I am driven by ingredients. My Italian heritage and French training inevitably poke through as well, guiding my techniques.

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

I love food, all types of food. I love Korean food, Japanese, Italian, French. In Australia, we don't have a distinctive Australian food, so we have food from everywhere all around the world. We're very multicultural, so we grew up with lots of different types of food.

Fusion food as a concept is kind of trying to quite consciously fuse things that are sometimes quite contradictory, sometimes quite far apart, to see if they'd work.

My favorite kitchen was the Japanese and the Italian kitchen.

If there were only one place to eat, I would pick anywhere in Northern Vietnam where you get the French and Vietnamese culinary fusion.

I am a bit of a gourmet chef. I love cooking mostly Thai food. And a lot of times on movies, you have these trailers that have these little ovens and kitchenettes. A lot of actors never use them, but I would cook lunch just about every day.

I love inventive food, but I want the classic dishes to taste like how I remember them. I get a little bummed out when there is too much fancy stuff going on and it doesn't resemble the original dish at all.

I was possibly the first to showcase Chinese ingredients. So I was one of the first to say, 'Hey, you do not have to use imported vegetables to make it good.'

When I was a teenager, I worked in New Orleans for a chef named Paul Prudhomme. That was a very important time in my life as a chef. I developed my palate and learned a lot. And here I am now. I specialize in modern Mexican and contemporary Latin cuisines.

I'm very inspired by other cultures and very often use what I perceive to be exotic ingredients.

Pasta isn't just for Italian food anymore. Now there are tasty pasta recipes found in Asian cuisine, and it's emerging as a newfound love for vegans.

New York's food scene is truly unique because it is this wonderful melting pot where immigrants from all over the world have brought with them their cuisines and their ingredients.

You have to know the classics if you want to cook modern food.

I'm a huge cook! I'm actually trying to write my first cookbook. I make an Indian-spice Bolognese and serve it over pasta. It's a combination of flavors that people aren't used to.

I didn't realize I was living in a very unique situation until I became a culinary professional. For me, there was nothing out of the ordinary about spending half my day in Mexico, and the other half in California.

I had a long-lasting love affair with the flavors from Japan and the hustling New York street vendors. And, of course, a life-changing return to Ethiopia has made huge impacts on my life in food.

Cooking is about imbibing different cultures and putting them in a plate on the table.

For people in London, Asian flavors are always part of the culture, more than in New York.