There are pockets of great food in Spain, but there are also pockets of very mediocre food in Spain, and the same in Morocco and the same in Croatia and the same in Germany and the same in Austria.
England understands good Chinese, Japanese and Indian cuisine; in France, we just get French.
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.
There is not a good or a bad cuisine, just the one you like the best.
I like to eat and I love the diversity of foods.
Through my work and travels I have been lucky enough to have been exposed to various eclectic cuisine running the gamut from small local cafes to iconic five-star restaurants.
People are trying to figure out what American food is; it's certainly an amalgamation.
Whatever laudable qualities the English may possess in their selection, preparation, and consumption of food, elegance, originality, diversity, and imagination are not among them.
As long as the food is well prepared and not overdone, I think it tastes good. It doesn't matter if it's Chinese, Japanese, anything.
The rich diversity of the cuisine in Nashville is something that I'm incredibly proud of, and I think Tansuo will find a worthy place in Music City's culinary landscape.
No place has delicatessen like New York.
People are generally proud of their food. A willingness to eat and drink with people without fear and prejudice... they open up to you in ways that somebody visiting who is driven by a story may not get.
I'm in favor of liberalizing immigration because of the effect it would have on restaurants. I'd let just about everybody in except the English.
Why not mix this and that? If soy goes well with fish, how come no one does beef carpaccio with soy? Why do we have such a taste and not another? It's all about culture. There is something, however, that I really don't like: bell peppers.
I really liked the food in Japan. There is something so organized, neat, and methodical about it. They put a lot of care and quality into their cooking. I also love Mediterranean, New American, and Italian food, because the cuisines borrow influences from all over the world.
Miami is one of these places where diversity is in our blood, where, you know, if you want to go have a Nicaraguan breakfast, a Cuban lunch, and an American diner dinner, you do.
In general I love to eat anything. I enjoy anything that is well prepared, a good spaghetti, lasagna, taco, steak, sushi, refried beans.
Contemporary ramen is totally different than what most Americans think ramen should be. Ramen is not one thing; there are many, many different types.
The good thing about Hyderabad is the variety of cuisine available. From Nizami cuisine to Andhra food to Telengana delicacies, you are spoilt for choice.
When I come to Delhi, what's on my mind is food. I've Parsi and Goan genes, which basically means foodie genes.
I think authenticity is important whichever homeland you're from but one of the lovely things about British cooking is that we adopt great food and dishes from all of the lovely people who come from overseas to live in our country. We're a magpie nation - we take the best bits of other cuisines and embrace them as our own.
Food culture in the United States has long been cast as the property of a privileged class. It is nothing of the kind. Culture is the property of a species.
I am a Gujarati by birth, but having spent most of the growing up years in Mumbai, I can eat all kinds of food, from pizza to Thai, but given a choice, I want to stick to Indian.
