Gastronomic Exploration Quotes

At least when it comes to food, there's no snobbery in Singapore.

The first weeks in the US, I was asking, ‘Where is my food?’

I love to eat internationally and do eating contests everywhere. Traveling around, meeting people, and doing different things.

Goodness, how much there is to learn about food!

There was an extensive collection of cookbooks in the well-stocked library, and he took to pouring over these in the evenings.

I think fine dining should be part of the community where it is, more than just for the people who are going to make a special occasion.

the more experience you have, the more interesting cooking is because you know what can happen to the food. In the beginning you can look at a chicken and it doesn't mean much, but once you have done some cooking you can see in that chicken a parade of things you will be able to create.

Clearly, some time ago makers and consumers of American junk food passed jointly through some kind of sensibility barrier in the endless quest for new taste sensations. Now they are a little like those desperate junkies who have tried every known drug and are finally reduced to mainlining toilet bowl cleanser in an effort to get still higher.

I've traveled all the way around the world; I've been to over 95 countries, so I love ethnic food, different types of cuisine.

Take a chance and try my fare! It will grow on you, I swear; Soon it will taste good to you!

We live not in order to eat, but in order not to know what we feel like eating.

When people think science and cooking, they have no idea that it's not correctly expressed. We're actually applying the scientific method. People think chemistry and physics are science, but the scientific method is something else.... It's the science that the world of cooking generates: science of butter; science of the croissant.

When I walk into a market I may see a different cut of meat or an unusual vegetable and think, ‘I wonder how it would be if I took the recipe for that sauce I had in Provence and put the two together?’ So I go home and try it out. Sometimes my idea is a success and sometimes it is a flop, but that is how recipes are born. There really are not recipes, only millions of variations sparked by someone’s imagination and desire to be a little creative and different. American cooking is built, after all, on variations of old recipes from around the world.

Through my work and travels I have been lucky enough to have been exposed to various eclectic cuisine running the gamut from small local cafes to iconic five-star restaurants.

Traveling around the world to eat, it's a weird life, but I love it.

It fills my heart with pride and joy that international food writers and press have taken an interest in Tijuana.

Good food and good eating are about risk.

Eating out doesn't have to be a formula. Eating out is about having fun. I get really frustrated when it's badly done.

It was a revolution, but now it is an evolution. People know more ingredients, people know more techniques, and people look for more ingredients they've never looked for before. In the '80s, you couldn't find raw tuna in any restaurant that wasn't Japanese. Now, you can't find any restaurant without it or sashimi.

La de couverte d'un mets nouveau fait plus pour le bonheur du genre humain que la de couverte d'une e toile. The discoveryof a newdish doesmore for thehappiness of mankind than the discovery of a star.

Taste everything, eat nothing.

I'd love to cook. It's something I've got into since I've grown older. I'm mates with Jamie Oliver and he's been a real inspiration. I've cooked for Jamie a few times - most people are too frightened to cook for him. Chefs are really easy to cook for. They're just pleased not to be the one who's cooking.

Look - I understand that an unexamined life is not worth living, but do you think I could someday have an unexamined lunch?

I'll try anything...I'll even try Limburger cheese!