When we show up in a city, we ask, 'Where's the best restaurant? What's the best beer?' You start doing that, and you get exposed to a lot of great stuff.
For me, food is about memories, feelings, emotions, and so is Le Bernardin, and that's why it's not just a restaurant.
I am not a glutton - I am an explorer of food
I'm Adam Richman. A food fanatic who's held nearly every job in the restaurant biz. Now I'm on a mouth-watering journey to find America's greatest pig-out spots. And take on the country's most legendary eating challenges. I'm no competitive eater, just a regular guy with a serious appetite. This is my ultimate hunger quest. This is Man v. Food.
In a strange city, I connect through food and fantasy.
I put my diet chart aside when I am in MP! Be it poha, jalebi, daal baafla, or namkeen, I always make sure that I relish the local delicacies before leaving Indore. Indore is a must visit for all the foodies.
I thought it might be a cool thing [food show] to do when I retired a few years later. Then retirement came slightly prematurely.
Alas! It is well written, The road to eminence lies through the cheap and exceedingly uninviting eating-houses.
The older I get, and the more I travel in particular, the less I care about what exactly is in the dish than who's cooking it and why.
You are about to have your first experience with a Greek lunch. I will kill you if you pretend to like it.
Delhi is definitely a foodie's paradise.
When I travel, there are no rules with my diet. I eat whatever looks good, but in small portions. Food is such a rich part of the travel experience. There is no way I would cut that out!
Food lovers tend to make life difficult for themselves on their travels. It's like travelling first class, if your expectations are so high, you're bound to be disappointed.
Anthony Bourdain was the one who hooked me on Laos.
In the menu, there should be a climax and a culmination. Come to it gently. One will suffice.
Once you start cooking, one thing leads to another. A new recipe is as exciting as a blind date. A new ingredient, heaven help me, is an intoxicating affair.
People always ask what kind of restaurant we have, and it's like a five-minute conversation. The short answer is, 'We're creating community through food.' That's the big idea we had, the product we're exporting. And it has paid off.
One of my favorite things to read in the 'Observer' is the restaurant review by Jay Rayner. I love reading about these restaurants that I won't ever have the time to go to.
I'd like to be a cross between Bruce Parry and Keith Floyd. Someone with a sense of adventure who truly loves food.
I pretty much ate everything that I like and I've always wanted to eat and I just didn't hold myself back and it was the best.
When I was very young, I got my first opportunity in television with a show called 'Surfing the Menu,' and it was myself and another buddy. We traveled around Australia and we surfed and cooked and drank too much wine. And we had a lot of fun.
For me, the cooking life has been a long love affair, with moments both sublime and ridiculous.
I want e by Jose Andres to be a discovery, to be a journey. I want people to find it and be astonished.
