Culinary Excellence Quotes

The thing is everything is good at the Cheesecake Factory. Everything's good. It's science-based. It's a formula; there's math. It's all good!

I went from two stars to one star to two stars to three. In the history of the 'Michelin Guide,' I don't think there has been any chef to go up and down - and then up again.

To get a better piece of chicken, you'd have to be a rooster.

It's been many years since I had such an exemplary vegetable.

Just because something is English does not necessarily mean it is good. We make the best cheddar; we make great pasties. But we can't make very good brie or baguettes - and the French can't make pork pies.

Howard University - HoChi - they make the best Philly cheesesteak I've ever had - way better than Philly.

We provide food that customers love, day after day after day. People just want more of it.

There are very few chefs both in Britain and the States that really identify the secret of being consistent. And combine consistency with flavor.

As a soccer player, I wanted an FA Cup winner's medal. As an actor you want an Oscar. As a chef it's three-Michelin's stars, there's no greater than that. So pushing yourself to the extreme creates a lot of pressure and a lot of excitement, and more importantly, it shows on the plate.

Classics can be phenomenal when done right. A simple roast chicken dish could be the best thing you ever eat.

A lot of country pubs will receive Michelin stars.

I once hosted the Butcher Shop of the Year Awards. There's nothing like performing to the personification of the phrase a 'sausage fest' to hammer home how you've hit the big time.

Cheesecake Factory is great. It should have Michelin stars.

When people arrive at El Bulli, everybody goes through the kitchen. It's a way of making them feel at home. When they leave, the only thing I ask is whether they've been happy. Everything in between, I don't particularly care.

In America, I would say New York and New Orleans are the two most interesting food towns. In New Orleans, they don't have a bad deli. There's no mediocrity accepted.

The art of the cuisine, when fully mastered, is the one human capability of which only good things can be said.

My dream as a passionate cook has been to go to Le Cordon Bleu. Never could my most incredible dream have lived up to the experience. The food, the lesson, the chef, the ingredients - all the best of the best. I see why Le Cordon Bleu is world-renowned.

Many of them have accomplished a lot before they ever get to 'Top Chef' although they're not well known. The show just provides them with a platform. There's just one winner and on some seasons you can get numerous chefs that are really good. Even if they don't win, they're all talented.

The level of competition on 'Iron Chef' was very intense. In fact, I feel like the show provides chefs with a stamp of approval and in many ways lets them know that 'they've arrived.' It was a tough journey, to say the least, but in the end, it provided me with an example how hard work and persistence pays off.

No matter what it is you are cooking, buy the best ingredients you can afford. I don't care if it's a simple salad or Beef Wellington. A quality product stands alone and won't need any dressing up.

He begged to know to which of his fair cousins the excellency of its cookery was owing. Briefly forgetting her manners, Mary grabbed her fork and leapt from her chair onto the table. Lydia, who was seated nearest her, grabbed her ankle before she could dive at Mr. Collins and, presumably, stab him about the head and neck for such an insult.

I think Australian food is probably some of the best in the world.

Millions of American women, and some men, commit that outrage every summer day. They are turning a superb treat into mere provender. Shucked and boiled in water, sweet corn is edible and nutritious; roasted in the husk in the hottest possible oven for forty minutes, shucked at the table, and buttered and salted, nothing else, it is ambrosia. No chef’s ingenuity and imagination have ever created a finer dish. American women should themselves be boiled in water.

The opportunity to be a star chef, to imagine it would be here in Las Vegas, I couldn't comprehend it.

Hopefully, imparting what's important to me, respect for the food and that information about the purveyors, people will realize that for a restaurant to be good, so many pieces have to come together.