Innovative Dishes Quotes

My mother was creative in the kitchen.

What makes the food that we do at Alinea so interesting on the outside is that we really don't let ourselves say no to an idea.

The food in Sydney is an Asian Pacific cuisine. It's eclectic but above all it's fresh, inventive and creative and that's what I love about it.

I love creating new things. It's difficult to be creative once a restaurant's open. People want the same dishes. For me, the creativity is in opening a new place and starting a new menu.

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.'

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

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

To eat well, I always disagree with critics who say that all restaurants should be fine dining. You can get a Michelin star if you serve the best hamburger in the world.

I didn't want to do just another set of recipes. I think that's useless.

Anyone who knows me knows that I have never been shy about how important Ferran Adria has been in my life; he is a friend, a mentor, an inspiration.

I'll read a recipe but then decide, 'Well, it's sort of like this, then.' Or I'll go to the fridge and think, 'I'll see what I can put together,' and I'll combine beetroot and sausage and prawns with goat's cheese sprinkled on top and think, 'I like that they're all slightly pink. It looks fine and... actually, it is fine.'

I do not stick to rules when cooking. I rely on my imagination.

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

At Babbo, each dish grew out of a conversation, trying to put something forth that was new and different. It was a combination of culinary adventurism and the dining-room experience with respect for the classic but with an eye toward innovation. And it was about eating locally, whether produce or fish or meat.

Le Cirque at first was one of those general French restaurants in town, which were cooking more or less the same food. At Le Cirque, I wanted to do something different while respecting the foundation of the restaurant. I did that through the menu.

Amuse-bouches are an opportunity to push boundaries.

BaoHaus is idiosyncratic, creative, and artistic. My restaurant doesn't look like a Taiwanese restaurant.

I present classics in an unfamiliar way or unfamiliar ingredients and preparations in a classical way.

A lot of chefs are traditional and do it very well. But the ones who are the most successful are the ones who change things. That is why someone like Heston Blumenthal is a genius.

I'm a very improvisational cook. I sort of like to make things up as I go along. I'm quite creative in the kitchen.

My dad is a very creative type of person, so he has rolls that make no sense to most people familiar with sushi. He has a High Five roll. What is that? Don't ask questions. Just try it. He's kind of mischievous, and that's how I am, too.