Culinary Curiosity Quotes

When I was a kid, I hated everything. I was really skinny, and I'd have a milkshake with an egg in it. Growing up, I ate, like, five different foods. I was not an adventurous eater. But as soon as I left home, that all changed and from that point on, I've been a pretty enthusiastic eater of new and strange food.

I am not a glutton - I am an explorer of food

I like refried beans. That's why I wanna try fried beans, because maybe they're just as good and we're just wasting time. You don't have to fry them again after all.

The chef has kids complaining to their parents the food they get in school is better than what they get at home. He's turned this group of kids into curious, adventurous eaters.

When I first started cooking, I was very much an intuitive cook when it came to taste, but that didn't mean I didn't want to know why some things worked and why others did not. My interest took me to culinary school.

Whether it be cereal technology or candy technology or snack technology, puff snacks, I'm always curious to know how those things are made and how we can take that technology, those ingredients, and apply it to a stand-alone restaurant.

I'm not a super adventurous eater and I try to make myself try things.

My daughter is a very adventurous eater. I'm not the guy who sits around lamenting that all my kid will eat it is Tater Tots and chicken nuggets. With my kid, it's more a capricious and whimsical decision-making.

I can go into a restaurant; I might have to go a few times, taste something, love it and figure out exactly what is in there, and go home and duplicate it.

I learned at a young age what chasing flavors meant, and I've been doing that my whole life.

Who was the first person to walk into a harbor and say, "Whatever that horrible smell is I want to eat it"