Culinary Experimentation Quotes

I'm yet to attack French cooking, you know, where it's intense, following recipes and stuff. I'm more of a 'make it up' kind of thing.

My mother very rarely skipped a Thanksgiving turkey. And yet, none of them ever tasted quite the same, landing somewhere on a sliding scale of succulence. She'd try new methods.

Be a fearless cook! Try out new ideas and new recipes, but always buy the freshest and finest ingredients, whatever they may be. Furnish your kitchen with the most solid and workmanlike equipment you can find. Keep your knives ever sharp and - toujours bon appetit!

Last week, I suggested the candidates take up mushrooms. I'll be damned if Rick Perry didn't take me up on that.

I used to watch my grandmother make fancy, Julia Child-style beef bourguignon. And growing up in New York City, I was exposed to many cultures. I experimented with Puerto Rican and Jamaican food.

I would try doing a dish 30 different ways.

We need to think about what cooking is, what context it takes place in and what its relationship to the world of art is. If there were criticisms of my presence at Documenta, that's a good thing because it means we were doing something new. Your mission in creating something artistic is to produce something new and polemical.

The night before Tilbury, the Cordon Bleu gourmet dinner turned out Cordon Brown. Six out of ten to the chef for trying and ten out of ten to us for eating it.

I keep trying to perfect my mother's meatloaf recipe. I will never get it perfect, but I'm getting closer.

I'm from where...Rich and A hit the kitchen they were pitchin up

I have smuggled so many ingredients across so many borders, like shallot confit from Thailand, or a new sauce from New Orleans not approved by the FDA.

I've always loved burritos, and I've always loved breakfast, and when I learned that some smart person had combined the two, it was a real sun-peeking-through-the-clouds moment.

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

If you're cooking and not making mistakes, you're not playing outside your safety zone. I don't expect it all to be good. I have fat dogs because I scrap that stuff out the back door.

Because I am a chef, I have to try new things all the time, so it's been really good to have my family to be able to be there and test everything out.

That would be cool if you could eat a good food with a bad food and the good food would cover for the bad food when it got to your stomach. Like you could eat a carrot with an onion ring and they would travel down to your stomach, then they would get there, and the carrot would say, It's cool, he's with me.

If you're cooking for someone important - whether it's your boss or a date - never try a new recipe and a new ingredient at the same time.

Don’t tell me you’re going to eat a mashed-potato sandwich

Fusion food as a concept is kind of trying to quite consciously fuse things that are sometimes quite contradictory, sometimes quite far apart, to see if they'd work.

Clearly, some time ago makers and consumers of American junk food passed jointly through some kind of sensibility barrier in the endless quest for new taste sensations. Now they are a little like those desperate junkies who have tried every known drug and are finally reduced to mainlining toilet bowl cleanser in an effort to get still higher.

You know, you put a lot of ingredients in there and you hope something comes out that has an interesting taste to your palate. I think ultimately what...what God was guiding me to do was. (to) talk about our paths and the uniqueness of each of our paths and truth being the key to getting on your path, being true to what you really want in life.

It's interesting to try to imagine how early humans discovered what was edible and what wasn't. Who figured out that when you cooked stinging nettles, the sting would go away completely? How many people had to die before the relative toxicity of wild mushrooms became widely known?

He set fire to some potatoes, then cooked some undelivered post in the embers." - Dad "Did he now? What a strange fellow. I would have done it the other way around." - Stafford

Cooking is a philosophy; it's not a recipe.

I never want to make one type of music. You wouldn't just eat sushi for the rest of your life - there's so much more food.