Zac Posen Quotes

Get to know the Chef and you will start to enjoy dining out even more.

I've always been fascinated by chefs and the worlds of chefs - what they do is incredibly cinematic.

I'm just someone who likes cooking and for whom sharing food is a form of expression.

I was a part- time chef. I can cook you the best steak you've ever had.

All the great chefs I know - Thomas Keller, Jean-Georges Vongerichten - they are technicians first.

I kind of think of engineering like the chefs at a restaurant. Nobody's going to deny chefs are integrally important, but there's also so many other people who contribute to a great meal.

Gastronomy is my hobby. I'm simply the casting director. Once I've brought all the right people together, it is they who must work together to tell a story.

Fine dining teaches you how to cook many different things, and it gives you the basic fundamentals, but these specialty restaurants, they're not teaching you the broad foundation you need to become a well-rounded cook.

When it comes to Chinese food I have always operated under the policy that the less known about the preparation the better. A wise diner who is invited to visit the kitchen replies by saying, as politely as possible, that he has a pressing engagement elsewhere.

I have never cooked a meal in my life and always end up paying for dozens of people to eat with me.

I love food and I love everything involved with food. I love the fun of it. I love restaurants. I love cooking, although I don't cook very much. I love kitchens.

Here's the thing, I've been cooking more and more and I'm pretty good; the problem is I can only go out to restaurants that cook better than I do, therefore, it's expensive.

Preparing food is not just about yourself and others. It is about everything!

Food is a passion. Food is love.

I do all the cooking in the family. I cook Italian, mostly, pastas and roasts, and bit by bit, I'm learning how to bake. I think cooking is a gift to other people.

'Iron Chef America' is so real. Imagine putting on television the whole process of making that food, the technique. It's all about technique. It doesn't even matter if you show the faces sometimes.

Food has always been at the frontier of creativity.

I just like to eat, buy food, eat food. Eating is my hobby.

I like to eat other people's food in restaurants.

I like that talented chefs are able to keep coming up with new ways of preparing food - it really is an art form.

I am a hardcore foodie, which means I love to eat. I was also born with cerebral palsy, which means I shake all the time - so cooking is not my thing, as I am banned from being around knives and fire. Those who cannot cook, watch, and I am obsessed with cooking shows.

Food became, for dinner parties in the sixties, what abstract expressionism had been in the fifties.

People ask me: "Why do you write about food, and eating, and drinking? Why don't you write about the struggle for power and security, and about love, the way the others do?" . . . The easiest answer is to say that, like most other humans, I am hungry.

Not on morality, but on cookery, let us build our stronghold: there brandishing our frying-pan, as censer, let us offer sweet incense to the Devil, and live at ease on the fat things he has provided for his elect!

...the pepper is beginning to show signs of strain, and tonight should grace a salad. It has been suggested that I am a cannibal to eat my models.