Cuisine Quotes - Page 6

• My mother and my grandmother are pioneers of Mexican cuisine in this country, so I grew up in the kitchen. My mom, Zarela Martinez, was by far my biggest influence and inspiration - and toughest critic.

  Aaron Sanchez

  Mom, Country, Mother

  "Aaron Sanchez, Chef Of The Week (RECIPE)". Interview with Cindy Y. Rodriguez, www.huffingtonpost.com. November 18, 2011.

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• Salt is the only product that changes cuisine. There's a big difference between food that has salt and food without it. If you don't believe that, ask people who can't eat salt.

  Ferran Adria

  Believe, Differences, People

  "Ferran Adrià: What I've Learned" by Cal Fussman, www.esquire.com. December 16, 2010.

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• Soup is cuisine's kindest course. It breathes reassurance; it steams consolation; after a weary day it promotes sociability, as the five o'clock cup of tea or the cocktail hour.

  Louis Pullig De Gouy

  Party, Food, Tea

  Louis Pullig De Gouy (1949). “The Soup Book: 770 Recipes”, p.10, Courier Corporation

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• Travelers learn not just foreign customs and curious cuisines and unfamiliar beliefs and novel forms of government. They learn, if they are lucky, humility.

  Paul Fussell

  Humility, Government, Lucky

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• I look up to my father, because he's very, very experimental in his cuisine, and he puts a lot of love into things. He's the best. To me.

  Thu Tran

  Father, Looks, Look Up

  Source: www.motherjones.com

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• I am a serious food lover and Peruvian cuisine is one of the best in the world.

  Helena Christensen

  World, Serious, Lovers

  Biography/Personal Quotes, www.imdb.com.

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• It is critical to have a sound understanding of traditional culinary principles before attempting to push boundaries in cuisine. Larousse Gastronomique helps me execute the progressive cooking we do at Alinea.

  Grant Achatz

  Understanding, Cooking, Sound

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• Larousse Gastronomique has always been the first and last word on classic European techniques and recipes. I love that it has expanded its reach to cover world cuisines and modern culinary innovations, making it more indispensable than ever.

  Marcus Samuelsson

  Innovation, Technique, World

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• But for me, dinner at a fine restaurant was the ultimate luxury. It was the very height of civilization. For what was civilization but the intellect's ascendancy out of the doldrums of necessity (shelter, sustenance and survival) into the ether of the finely superfluous (poetry, handbags and haute cuisine)? So removed from daily life was the whole experience that when all was rotten to the core, a fine dinner could revive the spirits. If and when I had twenty dollars left to my name, I was going to invest it right here in an elegant hour that couldn't be hocked.

  Amor Towles

  Civilization, Names, Ifs And

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• The guitar is like a cuisine and you can't expect people to eat the same thing all the time.

  Richard Lloyd

  Guitar, People

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• When I was a teenager, I worked in New Orleans for a chef named Paul Prudhomme. That was a very important time in my life as a chef. I developed my palate and learned a lot. And here I am now. I specialize in modern Mexican and contemporary Latin cuisines.

  Aaron Sanchez

  Teenager, Latin, New Orleans

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• Hawai'i has often been called a melting pot, but I think of it more as a 'mixed plate'---a scoop of rice with gravy, a scoop of macaroni salad, a piece of mahi-mahi, and a side of kimchi. Many different tastes share the plate, but none of them lose their individual flavor, and together they make up a uniquely 'local' cuisine. This is also, I believe, what America is at its best---a whole greater than the sum of it's parts.

  Alan Brennert

  Believe, Thinking, America

  Alan Brennert (2009). “Honolulu”, p.430, Macmillan

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• Chef means boss and in France you get an office chef and you get a chef on a building site, etc. So I'm a chef de cuisine, chef of the kitchen, and that means that I'm in charge of a team.

  Paul Rankin

  Team, Mean, Office

  Source: www.bbc.co.uk

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• A great introduction to cultures is their cuisine. It not only reflects their evolution, but also their beliefs and traditions.

  Vikas Khanna

  Culture, Belief, Evolution

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• My dad was in the Navy, so we moved around a lot. That led to me seeing myriad cultures and cuisines. I have been excited about eating and cooking for as long as I can remember.

  Graham Elliot

  Dad, Long, Cooking

  "Culinary Kings-Turned TV Judges Cook Up Verdicts on Gordon Ramsay-Hosted MasterChef". The Daily Beast Interview, www.thedailybeast.com. July 27, 2010.

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• My German heritage, it's through food. Growing up in Switzerland, the thing that I remember the most is the food. And so the way that I experience people and places is through that - through its food and cuisine.

  Princess Tatiana of Greece and Denmark

  Growing Up, People, Switzerland

  Source: www.marieclaire.com

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• I have eaten too many types of cuisines and food. For me, every dish has their own taste and story. I can't pick the best dish I've ever had, simply because I enjoy all food types!

  Rinrin Marinka

  Stories, Taste, Type

  Source: sea.askmen.com

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• I absolutely love Indonesian restaurants! We have many Indonesian restaurants in Jakarta and I'd like to be able to visit all of them to taste their food. When I visit a restaurant, I get so many references for food and am inspired to create Indonesian cuisine in my own way.

  Rinrin Marinka

  Jakarta, Able, Way

  Source: sea.askmen.com

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• Chefs have only been able to work in restaurants, high-end cuisine. Why? Why haven't they been able to find other scenarios? For those chefs who want to do avant-garde cuisine, should they be finding their income in a restaurant? These are the kind of questions we are asking ourselves. So the new scenario will allow them to do whatever they want to do, whenever they want to do it.

  Ferran Adria

  Asking, Want, Able

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• The saying of John Peale Bishop is worth recalling, that the South excelled in two things which the French deem essential to civilization: a code of manners and a native cuisine. Both are apt to suffer when life is regarded as a means to something else. Efficiency and charm are mortal enemies, and Southern charm indubitably derives from a carelessness about the efficient aspects of life.

  Richard M. Weaver

  Mean, Civilization, Two

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• When you talk about avant-garde cuisine, the surprise factor is really important. For example, I love looking at blogs and the photos, but I'm not that keen on other people taking photos of my dishes.

  Ferran Adria

  People, Important, Avant Garde

  "Ferran Adrià Discusses His Future". Interview with Sara Bonisteel, www.epicurious.com.

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• The game minus slow bowling is like bread without butter or, even worse, French cuisine without the sauces.

  Trevor Bailey

  Games, Bread, Sauce

  "The Spinners' Web". Book by Trevor Bailey and Fred Trueman, 1988.

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