Seasonal Cuisine Quotes

My role as a chef is respecting the produce. Why should I change and mask the original flavors of the produce that I'm utilizing?

We eat the year away. We eat the spring and the summer and the fall. We wait for something to grow and then we eat it.

What you're going to be eating in the next year is decided by chefs. If the consensus is that pot-bellies are in next season, that's what's on your plate. And I think that's a good thing, because we know, obviously, about food.

Even if you are vegetarian, you do want to have a stuffing for Thanksgiving. The stuffing is not so much about the vegetables, but it's very unique to the season.

I'm in love with 'pure' flavors, things that are natural and delicious, minimally fussed with, that showcase the season.

One thing I'll tell you is the food in Sacramento is off the charts. You've got good Asian food, the farm system where everything is natural, which I believe in. I like organic.

There is but one season of the year when salmon should be served hot at a choice repast; that is in the spring and early summer, and even then it is too satisfying, nut sufficiently delicate. The man who gives salmon during the winter, I care not what sauce he serves with it, does an injury to himself and his guests.

Any simple but delicious dish that celebrates the season and locality is what I want to be known for.

The seasons had always been a part of the way I cooked and ate in Switzerland, and they again became what guided me in New York.

A typical Christmas is me shucking oysters. I love them and I always get them in at Christmas.

Chestnuts are my favorite ingredient to use in the fall, especially for the holidays. I always find that they are meaty, hearty and have a mysterious refinement when cooked or roasted over sea salt.

One must know combinations, one must have a true knowledge of food to be in the moment.

There's no way I'm going to stand up for bad ingredients. We love seasonal ingredients. It's a false dichotomy to say that modern cooking is at odds with that, but some people want to have a great ingredient and no technique.

Homemade stuffing is my favorite thing about Thanksgiving. I wish people served it more than just once a year.