Quotes about Cuisine.

Showing 1-25 of 70
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If you ask what people say what American cuisine is, they cannot really do it. I don't know what it is.
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8
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I go back five generations in Jamaica. My dad grew up in Port Royal, and my mom grew up in Kingston. My family is from the country like West Moreland and also in Manchester. I've been there countless times. As far as cuisine, there's not really much that comes out of Jamaica that's on a plate that I don't like.
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4
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The art of the cuisine, when fully mastered, is the one human capability of which only good things can be said.
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7
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The biggest thing is education for young chefs and how they should focus on one cuisine rather than trying to imitate too many. It's like art - you can see the cycles from many past artists and new artists being inspired by past artists.
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6
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If my cuisine were to be defined by just one taste, it would be that of subtle, aromatic, extra-virgin olive oil.
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1
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I also want to go to an Italian island and do cuisine properly with some famous Italian chef and, like, his mother.
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1
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It's a special feeling when you are blasting through the park along the Monza straights, and there are so many really enthusiastic fans there. I have to admit, though, it's not only the racing I'm looking forward to, as Italian cuisine is superb.
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6
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Super polished signage is not always a good sign. I'm always looking for places that you have to know about to find. Also, just food-wise, if I'm eating ethnic cuisine - I hate that phrase, but still - If I'm eating Mexican food, I'm looking to see that there are Mexicans in the restaurant. They know if the food is being made right.
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7
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New Orleans cuisine is Creole rather than Cajun.
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12
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I think Spain will always remain inspirational, and I think French cuisine will continue to be very French and yet very relevant with its time and keep evolving. But the last thing you want for it is to become too trendy and confusing. It has too much history.
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7
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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.
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5
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My cooking philosophy, what I try to do, is to make a cuisine where the produce and the product shines, compared to some current trends that are maybe more adding additional things, like molecular cuisine, with a lot of additives and chemicals, which are now showing that they could be bad for your health.
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5
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It's just about asking why. We as cooks historically have been very, very technically proficient but not technically informed as to why we do what we do. Modernist cuisine is about that knowledge.
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4
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A jazz musician can improvise based on his knowledge of music. He understands how things go together. For a chef, once you have that basis, that's when cuisine is truly exciting.
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7
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All four elements were happening in equal measure - the cuisine, the wine, the service, and the overall ambience. It taught me that dining could happen at a spiritual level.
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3
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As a pure source of reference, 'Modernist Cuisine' is incredibly helpful. It's like a modern-day encyclopedia, except for a single subject. It's not always the answer, but it's always a starting point. I feel honored to have been able to contribute to it.
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3
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I didn't want to become a chocolatier among others, buying ready-to-use couverture. I wanted to take the same approach I follow in my cuisine: putting the product first, revealing the authentic taste of the products.
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15
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I want to expand my cuisine to this country. I love America. I have been here 22 years.
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5
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In the 1970s we got nouvelle cuisine, in which a lot of the old rules were kicked over. And then we had cuisine minceur, which people mixed up with nouvelle cuisine but was actually fancy diet cooking.
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9
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New York is rich in culture, cuisine, and commerce.
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17
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I'm fascinated by Japanese cuisine.
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13
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Creating deluxe cuisine is like playing a sport. Always competitive. Always challenging. And if you slow down a bit, you can no longer return to the top level.
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4
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Taste is developed by the diversity of the products one can sample. I think our children today may be missing an education about food. We must teach them to know their cuisine and to know the equilibrium of nourishment. That is very important for health.
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2
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The English contribution to world cuisine - the chip.
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22
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Turkish cuisine is, to my mind, one of the most exciting and accomplished in the world.

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