Kitchens should be designed around what's truly important-fun, food, and life.
A lot of chefs don't have a natural sense of economy. I was with one guy the other day and I had to show him how to peel a turnip, because the way he was peeling turnips, he was throwing half of it in the garbage. It's not about being cheap. It's about being proper.
Young chefs, famous chefs, home cooks, and everyone who loves food and cooking-we all depend on Larousse Gastronomique. It is the only culinary encyclopedia that is always up-to-date.
Remember, it is never the knife's fault.
For me, the food I like to make is the food I can enjoy all the time anytime. Its not too calculated or technical.
I have real admiration for chefs who can maintain an edge and find new inspiration in their cooking after many years.
Céline Labaune has the knowledge, passion and dedication to finding us only the best truffles from the most reliable source of truffle pickers. It is always a pleasure and a relief to work with the ones who care the most!
A lot of young chefs today get carried away by trends, by influences, by movements.
Boning is a pain, but it makes such a majestic chicken.
If you aren't born here, to be a real New Yorker, you have to bring your talent, be a successful mentor, and support the New Yorkers who made the city by giving back.
I like to go hear jazz late-night up in Harlem.
I am very concerned about nutrition and always try to be careful about what I eat.
From Japan to Thailand, I keep discovering amazing talent, cuisine and food markets.
After six years at Le Cirque, I decided to start my own business. I opened Daniel at 76th Street in May 93.
I appreciate the constant evolution in refining food, but not in making food gimmicky.
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