Alice Waters on Molecular Gastronomy

"I am so hungry for the taste of the real that I'm just not able to get into that which doesn't feel real to me. It's a kind of scientific experiment, and I think that there are good scientists and crazy old scientists that can be very amazing. But it's more like a museum to me. It's not a kind of way of eating that we need to really live on this planet together."

 
Posted by Josh Friedland on Jan 27, 2011 in Chefs, Quotable | Link |
 


Chef Jean-Georges Vongerichten on Gummy Bears

"A secret food I really love is gummy bears. I can eat a jar every day."

 
Posted by Josh Friedland on Jan 24, 2011 in Chefs, Quotable, Sweets | Link |
 


Mimi Sheraton on Food Trucks

"Pie is the new donut, or pie is the new cupcakes...and the truck thing, I don’t know how long that’ll last. I don’t know where they eat it, that’s what I can’t figure out about a truck. Where the hell do you eat it?"

 
Posted by Josh Friedland on Jan 4, 2011 in Quotable, Trends | Link |
 


David Chang on New York Cuisine

"If you ask me what New York cusine is: dirty water hot dogs, a slice of pizza, what is it? Is it a little bit of everything? I don't know. But I think it's upon chefs to stop trying to make exact authentic replicas of cuisines around the world and try to figure out what's going on in America, what's going in in New York."

 
Posted by Josh Friedland on Dec 15, 2010 in Chefs, Quotable | Link |
 


Nigella Lawson on Cooking Experts

"There are experts on how to raise your children, experts on how to eat, experts on everything. Really you don't need to be an expert. There is something disenfranchising in making people feel they need a qualification or a great level of expertise before they are allowed in the kitchen."

 
Posted by Josh Friedland on Nov 17, 2010 in Chefs, Quotable | Link |
 


Chef David Chang on Australia

"New York will always be home but there's something in Australia that Americans have never opened up at - Australians are very serious about their food, their coffee culture and their drinks. It's a fascinating place."
 
Posted by Josh Friedland on Nov 12, 2010 in Chefs, Quotable | Link |
 


Writer Peter Meehan on Foodie Righteousness

"What originally drew me to so many of these better-practice/better-flavor foodstuffs was the joy, the passion behind them. What I’m worried about is that as the food thing gets trendier and trendier, at some point the know-it-alls will scare off the casually interested. Maybe even their fellow foot soldiers. Is that sustainable?"

 
Posted by Josh Friedland on Nov 11, 2010 in Quotable | Link |
 


Stephen Colbert on "Food Insurance"

"Even the best food insurance can't truly makes you safe. What if it turns out the virus that wipes out mankind is transmitted via stroganoff?"

 
Posted by Josh Friedland on Oct 27, 2010 in Quotable | Link |
 


Writer Michael Ruhlman on Humanity and the Advent of Cooking

"You couldn't be an asshole anymore because you wouldn't get any food. Why don't you want to be an asshole? So you could eat more. It's a good reason not be an asshole."

 
Posted by Josh Friedland on Oct 25, 2010 in Quotable | Link |
 


Chef Michelle Bernstein on Cheflationships

"I don’t know if it’s the heat boiling, the testosterone in our systems or the 'alpha' attitudes of all who work in commercial kitchens, but I can tell you that there are as many adoring relationships that even stem from this job as there are tawdry hookups."

 
Posted by Josh Friedland on Oct 22, 2010 in Chefs, Quotable | Link |
 


« Previous | Next »