Food Quotes
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English food writer Elizabeth David, cook and author Richard Olney and the owner of Domaine Tempier Lulu Peyraud have all really inspired the way I think about food.
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Food never ends. It's one of the greatest things about working on food - we're always going to need food.
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Kids out there now have learning issues. Having mental issues. And everybody is looking towards what drug to give them, but is anyone looking at the food that the children are eating? What you're eating has a big impact.
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Maybe you know why a child can reject a hot dog with mustard served on a soft bun at home, yet eat six of them two hours later at fifty cents each.
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It matters not how simple the food - a chop, steak or a plain boiled or roast joint, but let it be of good quality and properly cooked, and everyone who partakes of it will enjoy it.
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The social aspects of food are really important to me - my favourite food-related memories are meals I've shared with my family and friends. Posting Instagram pictures of your food and then seeing your friends comment on it is just a modern form of that kinship.
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Like many other chef-entrepreneurs, I am convinced that fast food does not mean bad food.
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The true cook is the perfect blend, the only perfect blend, of artist and philosopher. He knows his worth: he holds in his palm the happiness of mankind, the welfare of generations yet unborn.
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Some argue that now isn't the time to push the green agenda - that all efforts should be on preventing a serious recession. That is a false choice. It fails to recognise that climate change and our carbon reliance is part of problem - high fuel prices and food shortages due to poor crop yields compound today's financial difficulties.
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What is it we want out of travel? Is it to take snapshots of ourselves in front of famous monuments, surrounded by other tourists? To eat unfamiliar food chosen from unintelligible menus? To earn frequent-flier miles? No. It's to glimpse what life is like somewhere else.
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America is a such a melting pot, I'm not sure if roast chicken is the classic comfort food for everybody.
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Maybe I wouldn't hit three fast food restaurants in a day, but I could hit one in a day. I try not to do that.
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In a union of equals, there can be no second-class consumers. I will not accept that in some parts of Europe, people are sold food of lower quality than in other countries, despite the packaging and branding being identical.
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Don't ask God to bless junk food and miraculously transform it so that it has nutritional value. That's not how God works.
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I am doing everything to be fit - like not eating oily food, doing yoga, gymming and consulting my doc.
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Indulgence is emptiness. I have proved the limits of food and frivolity. There is no real fulfillment in meaningless rushes of pleasure. You try to conceal the emptiness with more extravagance, only to find the thrills becoming less satisfying and more fleeting. Most pleasures are best as a seasoning, not the main course. However you try to disguise it, you end up feeding without being nourished.
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I attended classes and taught classes, in Food Anthropology at Pace University, with an anthropology professor. You can trace history by the architecture and food of a place. Food is one of those things that transcends and stays in the culture.
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A man who loves good food has a way of making it gravitate toward his kitchen.
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There are days when I'm completely obsessed with Kate Bush, and there are days when I'm completely obsessed with the Eurythmics. Then it's Aretha Franklin, then it's Lena Horne, then it's Ella Fitzgerald, then it's John Legend, then it's Michael Jackson. Music, to me, is like food, so I feel like whatever I need that day, I can get from a song.
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There is a famine in America. Not a famine of food, but of love, of truth, of life.
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What I learned being a young child was respect for food. Don't throw anything away.
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I was a workaholic, I had food issues, and I had body issues. I was in a lot of pain. My parents didn't recognise what was going on.
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It is the deep, salty stickiness of food that intrigues me more than any other quality.
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I was upset about getting $40 haircuts, like, every month. That's a lot of money, and so, man, that's a lot of food. That's a waste. No more. So I'm, like, letting it go so I have more food. My budget's good for food now.
