2225 quotes by chefs for you to enjoy

I want to know what my food has been eating. Masa Takayama

Food Has-Been Eating Know Been Want

Culture and tradition have to change little by little. So 'new' means a little twist, a marriage of Japanese technique with French ingredients. My technique. Indian food, Korean food; I put Italian mozzarella cheese with sashimi. I don't think 'new new new.' I'm not a genius. A little twist. Masaharu Morimoto

No rules. Don't be afraid to do whatever you want. Cooking doesn't have to have rules. I don't like it that way. Masaharu Morimoto

You Cooking Whatever Way Rules No Rules Like Afraid Want

Because I'm a chef, I eat out frequently, so it's hard for me to control what I consume in terms of calories. But when I'm at home, I eat what my wife cooks for me. She works hard to avoid making foods that are high in calories and cholesterol, so most of the time, she makes vegetarian dishes. Masaharu Morimoto

Time Home Me Wife Control Out High Eat Foods Consume Vegetarian Most Terms She Because Chef Makes Frequently Calories Making Dishes Cholesterol Hard Avoid Cooks Works

I don't eat anything on an airplane. Masaharu Morimoto

Airplane Eat Anything

Just ask the local people for the best food. Don't rely on a guidebook. Masaharu Morimoto

Best Food People Local Rely Just Ask

When I'm on the road, I wake up early and walk a lot. I'm very healthy. But when I come back home, I am more tempted by guilty pleasures, such as eating too many sweets and sleeping a lot. Masaharu Morimoto

I've been making sushi for 38 years, and I'm still learning. You have to consider the size and color of the ingredients, how much salt and vinegar to use and how the seasons affect the fattiness of the fish. Masaharu Morimoto

New York is my, you know, second hometown. Masaharu Morimoto

You New Know York New York Hometown Second

Right after I graduated high school, I joined a sushi restaurant to learn how to make Japanese food. And then spent seven years. Then that time - that's enough. Then sushi restaurant - butchering fish and they make your body smell like fishy. Masaharu Morimoto

Time Food School Smell Enough Seven Spent High Restaurant High School Joined Like Make Learn How Fish Years Fishy Sushi Graduated After Japanese Then Body Your Your Body Right

I always have dashi in my refrigerator - it's the almighty Japanese ingredient. Masaharu Morimoto

Almighty Always Refrigerator Japanese Ingredient

I want to expand my cuisine to this country. I love America. I have been here 22 years. Masaharu Morimoto

Love Country Cuisine Been Years Expand America Want Here

Bringing your kids into the kitchen doesn't require you to be a top chef; only time and maybe a willingness to get a little messy. Michael Mina

Time You Top Top Chef Kids Willingness Only Kitchen Only Time Chef Messy Get Maybe Little Require Your Bringing

Food is all about balance; it is all about taste. Michael Mina

Food Balance About Taste

The part that I know I enjoy most is the restaurants. You can't do everything, you know? For me, the priority has been being deeply involved in my restaurants and figuring out different ways to make them run better. Michael Mina

Me You Better Enjoy Everything Ways Out Has-Been Run Restaurants Part Know Most Involved Make Priority Been Being Different Them Figuring Different Ways Deeply

There are two ways to look at how life works and how people find their paths. One way is you take your time and try different things out. The other is you settle in early. I was into cooking very early. Michael Mina

Life Time You Cooking People Try Other Settle Way Ways Out Find One-Way Take Look How Very Paths Different Your Works Different Things Things Early Two

You have to always remember who your guest is, and that's who we cater to. Michael Mina

You Remember Guest Cater Always Your Who

I look at each one of my restaurants, and I want my personality to come out. Some are serious, some are intense when it comes to food and wines, some are meat masters supreme. I enjoy all my guests. Michael Mina

Food Personality Enjoy Guests Out Restaurants Some Wines Come Look Supreme Masters Intense Want Meat Each Serious Each One

People love steak all over the United States. Michael Mina

Love People States Steak Over United United States

My last two years of high school, I did work-study half the day, and I ran the restaurant. It was just this little restaurant, but it was just so cool. I had 35, 40 employees. Michael Mina

Day School Half Employees Ran High Restaurant High School Had Years Did Just Little Cool Last Two

Quotes by Chefs