Recipe Innovation Quotes

There are certain foods that are somewhat sacred or you're not supposed to mess with. When you do mess with them, it touches a nerve where you have to compare it to the original, and then that thing you're creating has a loosing change right out of the gate.

My recipes aren't classic recipes; they're all fusion recipes inspired by all the places I've been to.

What can you say about Guy's cooking that hasn't been printed on a packet of cigarettes?

When I was 27, if I didn't put 15 things in one dish I wasn't happy.

It was improv that really helped me start coming up with recipes and just believe in my instincts. That's why the first recipe I made up was 'I Ain't Chicken Chicken' because I finally felt bold and fearless in the kitchen, which was an entirely new feeling for me.

One of the things I do as a food writer is to take a classic recipe made with meat, look at it a whole lot, and tinker with it according to my taste.

Cooking is like painting or writing a song. Just as there are only so many notes or colors, there are only so many flavors - it's how you combine them that sets you apart.

For me, thats one of the important things about cooking. What was good enough yesterday may not be good enough today.

I love a good challenge of looking with new eyes at a tried and true recipe in my recipe Rolodex.

I already enjoy cooking. I like different flavors and putting different things together and really like taking normal recipes to a higher level.

The winner is the chef who takes the same ingredients as everyone else and produces the best results.

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

Even though I'm big on recipes, I love to make up my own dishes and when you take a risk in the kitchen, you learn a lot about food!

I'm a firm believer that the world should be your oyster when you're cooking. People should open themselves to other cuisines - there are a lot of hidden secrets all over the world.

I loved seeing my mom put her own twist on years-old family recipes and also create new dishes. This made me develop a passion for cooking at a young age and would eventually inspire me to prepare meals and host wonderful family dinners.

I'm trying to keep my cooking approachable and accessible but with a little fun twist.

Breakfast is my specialty. I admit it's the easiest meal to cook, but I make everything with a twist, like lemon ricotta pancakes or bacon that's baked instead of fried.

Talent in cooking can be described as skill, creativity, your instincts, how do you approach a problem.