Creative Cuisine Quotes

I love to cook, and I've just gotten more and more into it over the years, just because it's the best way to stay creative.

A great chef is an artist that I truly respect.

My mother was creative in the kitchen.

I'm a really emotional cook. Not violent, but I don't like someone coming in while I'm cooking. I'm notorious for themed dinner parties. The colour green, 'The Sopranos' last episode... any excuse. But if anyone arrives before I'm ready and walks through for a chat, I'm like: 'Just stand back. Stay there! In fact, just go - this is not for you.'

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.

The thing about innovation is, where do you stop? There are movements across the world where people are asking restaurateurs to bring back the regular plate. So, yes, we are fed up of drinking out of shoes and eating out of hats.

Food should be fun.

The youthful vibe Nashville exudes is intoxicating and contagious, especially amongst the culinary scene, which lures so many great young chefs to places like City House and Rolf and Daughters.

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

For my birthday my husband learned to cook and is cooking one day a week for me. But he only likes to do fancy dishes. So we end up with weird, obscure things in the refrigerator.

When I came to El Bulli, right away I knew I was becoming part of something incredible. It was like watching the Big Bang happening right in front of me.

Food imaginatively and lovingly prepared, and eaten in good company, warms the being with something more than the mere intake of calories. I cannot conceive of cooking for friends or family, under reasonable conditions, as being a chore.

I love using hummus as centerpiece and then making different containers of vegetables for fun dipping.

I reckon I tried everything on the old apple, but salt and pepper and chocolate sauce topping.

Sometimes I've looked at a plate of food and wondered if it wouldn't look better as a hat.

The menu de degustation is the finest expression of avant-garde cooking.

It's a challenge to demonstrate that you can prepare some really interesting food with humble ingredients.

To eat well, I always disagree with critics who say that all restaurants should be fine dining. You can get a Michelin star if you serve the best hamburger in the world.

My kids are crazy eaters. They have incredible palates.

Anyone who knows me knows that I have never been shy about how important Ferran Adria has been in my life; he is a friend, a mentor, an inspiration.

I think that a lot of us at home are iron chefs in their own right in that we have to come up with meals real quickly.

'Chef' is a dish of arroz con pollo served with a smile but not much style. The critic in the film would give it a low grade, for agreeability without ambition.

When I cook, it's something nobody else would enjoy.

My food is an extension of my personality.

I'm like it's - it's like taking out whatever you have in your fridge and putting it in a bowl and eating it.