Chef Quotes

I hate recipes.
I have a lot of plants - my living room is like a jungle. I like the idea of bringing the outside in.
I just drink regular drip coffee, but I'm kind of a coffee baby.
I know pastry chefs who are overwhelmed by the idea of tasting, rather than measuring, their way to a balanced vinaigrette.
I live by myself, so I derive a lot of joy from being with my friends and their families.
I love a Yorkshire pudding. It's basically pancake batter that's fried in beef fat and puffs up; it's like you can't go wrong.
I love bitter broccoli rabe tossed with Calabrian chiles and hidden under a mountain of snowy shaved Parmesan.
I love mayonnaise. It's one of the first lessons I teach my cooking students. Turning eggs and oil into an emulsion - that creamy, satisfying third thing - feels like magic.
I love roast chicken, juicy summer tomatoes, and carrot cake slathered with tangy cream-cheese frosting.
I love the look of delight on my guests' faces when I serve them a bowl of olive-oil aioli alongside roasted potatoes or a grand Nicoise salad.
I really love the beach.
I take, like, 9,000 supplements every morning. I don't know if it's completely placebo or not, but I'm super committed to these supplements: like, I can't face the day without them.
I think the goal of 'Chef's Table' is that you are so moved by the story that you want to go and eat that person's food at their restaurant. But I wanted the takeaway from my show to be that you go and cook the thing.
I wake up naturally and begrudgingly around 6:10 A.M. That's wired in so deeply that I wake up at that time no matter where I am, in any time zone. I wish I could sleep later.
I went straight from college into restaurants, so, from the beginning, my idea of what a kitchen should be was the highfalutin' restaurant type - and what I had at home never measured up to that.
I would say, probably 7 or 8 years into my cooking career, it stopped being about just food for me. Food's really fun, but I've always been about people, and I realized that food is just a really convenient tool for me to connect people and bring them together.
I'd never been religious, but I'd always obeyed my elders. My decision to become an omnivore was fraught, not because it was a religious transgression but because it was my first act of self-assertion as a young adult.
I'll eat anything, even foods I've always shunned, when a friend cooks it.
I'm not the number-one fan of the heavy holiday meal. And also, I didn't grow up eating them, the traditional Western holiday meals, so it's just not something I have a nostalgic relationship to.
I'm surprisingly squeamish.
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