Terry Rozier Quotes

It was quite a challenge to make people eat crab ice cream.

As a kid we would eat moussaka with mash. We had a real fusion of two cultures that no-one has dared to fuse since.

Fusion food as a concept is kind of trying to quite consciously fuse things that are sometimes quite contradictory, sometimes quite far apart, to see if they'd work.

For me, it's the unexpected and surprising combinations of produce that are the most exciting and lure me into the kitchen for a little bit of experimenting. Apples and sweet potatoes together? Who knew? Carrots with grapes? Okay. I may not be Julia Child, but I can do pretty well with a simple recipe and a lot of enthusiasm.

What makes the food that we do at Alinea so interesting on the outside is that we really don't let ourselves say no to an idea.

Your idea of that dish has evolved, and if you're a cook, you can start thinking in different ways about it, maybe even a different way than I think about it.

The 'Maverick Chef' is one concept that I would really want to do again because I am traveling from country to country taking from what is in that country that is iconic, special, funky, weird and doing it my way. That is something I really enjoy.

I think my heritage makes me very open to try things, taking on different flavours, mixing it all up. I find that exciting.

I will eat anything, at least once. For better or worse.

He was a bold man that first ate an oyster.

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.

You don't have to be a chef or even a particularly good cook to experience proper kitchen alchemy: the moment when ingredients combine to form something more delectable than the sum of their parts.

Ferran Adria making hamburgers... some thought it was crazy. But getting them perfect was a challenge. Plus I'm fascinated by all aspects of food.

I would try doing a dish 30 different ways.

No one could have prepared for me BBQ on pizza. I mean, both are great. But together? It was incredible.

I'm surprised by the talent I find all over. There are always new chefs who propose many interesting new ideas, new ways of looking at ingredients.

At wd~50, we have carried on, I think, a very honest, legitimate European tradition of messing with foie gras.

If you're cooking and not making mistakes, you're not playing outside your safety zone. I don't expect it all to be good. I have fat dogs because I scrap that stuff out the back door.

What has impressed me the most about the Italians whose tables we've sat at is that they are traditional cooks but also outrageously innovative. These people are wild improvisers.

I'm always changing my work, as there are endless ways to think about food.

Breakfast today, horse sausage. Lunch, minced mule and curried locust. All well.

Short ribs in the middle of a hamburger? That was pretty groundbreaking.

I've always loved burritos, and I've always loved breakfast, and when I learned that some smart person had combined the two, it was a real sun-peeking-through-the-clouds moment.

Have I tried a black pudding? I'll eat anything - I'm not finicky - but that's not to say it takes any courage to eat black puddings because I find them delicious.

In Tijuana, because there's such a mix and match of people and regions and we're a newer city and everyone comes from some place else, I think we're just given permission to play with our food.