Culinary Evolution Quotes

America has undergone a total food and wine revolution.

Every era has its own list of ingredients that are considered exotic and then, 15 years later, they're not.

Cooking today is far greater than it ever was, and more importantly, a chef's role today has changed dramatically over the last decade.

You know, for 300 years it's been kind of the same. There are restaurants in New Orleans that the menu hasn't changed in 125 years, so how is one going to change or evolve the food?

Chicken masala is now Britain's true national dish, not only because it is the most popular, but because it is a perfect illustration of the way Britain absorbs and adapts external influences.

In the 1970s we got nouvelle cuisine, in which a lot of the old rules were kicked over. And then we had cuisine minceur, which people mixed up with nouvelle cuisine but was actually fancy diet cooking.

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

I think Spain will always remain inspirational, and I think French cuisine will continue to be very French and yet very relevant with its time and keep evolving. But the last thing you want for it is to become too trendy and confusing. It has too much history.

21 years ago when I started cooking, to be a cook meant that you were going to stay in the basement. Being a chef, you would never be on a book tour. You could never dream that 20 years later on you would be on a book tour. It wasn't a part of your dreams because it was just totally unrealistic. When did cooks - restaurant cooks, not cooks that have 15,000 television shows - when did cooks become part of pop culture the way they are?

Anywhere in the world, there is royal food, and there is commoner food. Essentially, eat at the restaurant or eat on the street. But Indian food evolved in three spaces. Home kitchens were a big space for food evolution, and we have never given them enough credit.

Vegetables to me are - I don't want to say the most exciting part of cooking, but certainly a very exciting part of cooking, because they continue to change. They come into season and they go through different phases.

Larousse Gastronomique has always been the first and last word on classic European techniques and recipes. I love that it has expanded its reach to cover world cuisines and modern culinary innovations, making it more indispensable than ever.

The new revolution in cooking can be viewed in two ways. One is that you can take any traditional food and apply modern techniques. The other approach is to create food that is quite different than anything that has existed before.

In my early days, I copied the great French chefs, like most chefs do. Copying is not bad. Copying and not recognizing that you are copying is bad. For me, when I go to a restaurant and am served a dish influenced by something we created at elBulli, if it's well done, it makes me extremely happy.

When I got there, all the pasta and science stuff hadn't quite caught on in England - things that were perfectly acceptable then wouldn't be tolerated now.

Once fire was discovered, the instinct for improvement made men bring food to it. First to dry it, then to put it on the coals to cook.

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.

I have to be honest and say that I never really feel like there's one person that I really want to cook for. I just want my food to always get better and always be evolving and for there to always be movement in what I make. I would say I strive for that more than anything else.

Since I first went to India twenty some years ago, there's been a palpable change. There's now pizza everywhere, meat is much more popular than it's ever been. Vegetarianism is "that quaint thing our parents did."

It's just starting. I think it's going to take another year and a half to get up to critical mass, but everybody loves Chinese food, Thai food, Japanese food, and it's all been exploited. The Filipinos combined the best of all of that with Spanish technique. The Spanish were a colonial power there for 500 years, and they left behind adobo and cooking in vinegar - techniques that, applied to those tropical Asian ingredients, are miraculous.

You know why the French hate us so much? Thay gave us the croissant. And you know what we did with it? We turned it into our croissandwich, thank you very much.

The army from Asia introduced a foreign luxury to Rome; it was then the meals began to require more dishes and more expenditure . . . the cook, who had up to that time been employed as a slave of low price, become dear: what had been nothing but a metier was elevated to an art.

The idea of old was to conform yourself to a style of cooking, it was not to create a style of cooking. Now the chef is so much into 'I want to sign that dish and say I am the one who made that dish.'

Half of the receipts in our cookbooks are mere murder to such constitutions and stomachs as we grow here. ...in America, owing to our brighter skies and more fervid climate, we have developed an acute, nervous delicacy of temperament far more akin to that of France than of England.

...and we have so far improved upon the custom of Adam and Eve, that we generally furnish forth our feasts with a portion of some delicate calf or lamb, whose unspotted innocence entitles them to the happiness of becoming our sustenance.