Larousse Gastronomique is a veritable dictionary of cooking terms for the French kitchen. If a chef were allowed only one book, this would have to be it.
Chefs don’t actually say ‘That’s a spicy meat-a-ball,’ except to indicate that there’s a bomb threat in the restaurant without alarming the customers. Terrorism is the spiciest meatball there is.
In case you’re wondering why Guy Fieri is here, he won a contest.
You have to live life to its full chorizo.
To eat the boiled head of a pig sliced like salami is very strange. It may seem cutting edge, but it’s actually a lot older than any of the other traditional salami.
There are pockets of great food in Spain, but there are also pockets of very mediocre food in Spain, and the same in Morocco and the same in Croatia and the same in Germany and the same in Austria.
I really want to be a rock star.
Protein has been intensely over-represented on the plate. Now, the garden should be the main drag for main courses.
If you’re going to buy pasta, you should buy dry pasta. If you’re going to make it you can make the real thing, but you shouldn’t buy fresh pasta.
Finishing food is about the tiny touches. In the last seconds you can change everything.
The Gulf Coast has the potential to create a culinary raw ingredient paradise that smart cooks can capitalize on.
The Hamptons are usually filled with what I had hoped to leave behind in New York City.
Day-old bread? Sadly, in America a lot of day-old bread just becomes nasty. Italian day-old bread, not having any preservatives in it, just becomes harder and it doesn’t taste old. What I would warn people about is getting bread that’s loaded with other things in it, because it starts to taste old.
Find something you love, because if you love what you do, you’ll never spend a day at work.
My last meal? The food would be much less significant than the company.
Indianapolis versus Denver would not be a great one gastronomically.
I am happiest when I am with my wife, Susi, and our two boys exploring and loving something for the first time.
As far away as you can get from the process of mechanisms and machinery, the more likely your food’s going to taste good. And that – that is probably the largest thing I can hand to anybody is let your hands touch it. Let them make it.
You have to be generous if you want to spend your time making someone else dinner. Even if you’re charging, you’re still giving.
There’s a pretty equitable distribution in the restaurant industry of how money gets paid, except for in the kitchen. The kitchen is the lowest-paid group of people.
What will always remain is love, passion and family time.