Taste Exploration Quotes

We began building this incredible new foundation in this restaurant, and that's what began giving me the left-hand side of tradition and the right-hand side, my new palate.

Eating is one of the most important aspects of living. I like indulging. I like to eat one food at a time, to savor each individual thing.

For me to go to a restaurant and eat something that is not only good, but totally new, is a double thrill. Double the enjoyment.

As a kid, I'd never have avocado. You'd get some melon and the odd fresh peach. But avocados? Mangoes? I'd never had a mango in my life.

The primary requisite for writing well about food is a good appetite.

It's really great to get your kids involved in the kitchen. Not only will they have an appreciation for food, but their palates will expand.

I'm learning how to taste everything.

When I first started cooking, I was very much an intuitive cook when it came to taste, but that didn't mean I didn't want to know why some things worked and why others did not. My interest took me to culinary school.

For some reason, some kids have a fear of food. Some adults do, too. The best cure for that is to try a lot of different kinds of things. The more you try, the more experiences you have.

Inspiration in matters of taste will not come twice.

Good food and good eating are about risk.

There must be hundreds of unsung heroes and heroines who first tasted strange things growing - and think of the man who first ate a lobster. This staggers the imagination. I salute him every time I take my nutcracker in hand and move the melted-butter pipkin closer.

I believe in a tongue-first exploration of the world. Food is our most immediate daily relationship to our ecosystem, and there is something delectable and intriguing about it.

I'm not a super adventurous eater and I try to make myself try things.

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.

Even as a kid, I ventured out to ethnic restaurants all the time.

I wanted to take nouvelle cuisine further, to the point where we were breaking down the essence of taste and sensation, reconfiguring food as a series of really intense hits on the tongue.

I'm not out there screaming that women are drinking bourbon, but I think it's a great beverage as an option. I've got nothing against drinking a Cosmo or Martini. It's not like one is judging the other. It's just delicious and slow and steady, and there's something about sipping a bourbon that to me is very relaxing.

If you do not try to make food delicious, you will find that nature has made it so.

The food in Europe is pretty disappointing. I like fried chicken. But other than that Europe is great.

There's that saying, "I don't know art, but I know what I like." The inverse is kind of true. I know art, but I don't know what I like. You get so immersed in it that nothing appeals to you.

Being a true foodie, I love visiting new food joints as well as treating my taste buds to pyaaz ki kachori and ghewar.

I learned at a young age what chasing flavors meant, and I've been doing that my whole life.

Love me some oysters. I always try them in different countries and cities.