Ingredient Knowledge Quotes

I'm a filmmaker who decided to go to culinary school. All I picked up was the fact if I didn't understand what was going on with every single ingredient, I could be qualifying for, like, the lunch food job at my daughter's school.

There are so many ingredients that are approved for use. You can't be an expert on all of them.

I learned so much from 'Iron Chef' about ingredients, about the courage to put yourself out there.

As a pure source of reference, 'Modernist Cuisine' is incredibly helpful. It's like a modern-day encyclopedia, except for a single subject. It's not always the answer, but it's always a starting point. I feel honored to have been able to contribute to it.

We the chefs have a responsibility to learn about the chemical makeup of food!

Recipes tell you nothing. Learning techniques is the key.

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.

I like to know what's in my food and in my drinks. It's really important for me.

If you can't think like an onion or a carrot or a tomato, you may be a technician, but you won't understand what you're doing, and your dish will be flat.

No one raps about food like I do. I rap about fine dishes - like, all kinds of things that only real chefs and real foodies are going to know about.

I won't eat anything I can't spell or wouldn't tread in.