Culinary Innovation Quotes

Food trucks give creative entrepreneurs the ability to cook with freedom and make what they love, meaning that they can create highly specialized meals without having the high overhead costs of running a restaurant.

Man seeks to change the foods available in nature to suit his tastes, thereby putting an end to the very essence of life contained in them.

We began building this incredible new foundation in this restaurant, and that's what began giving me the left-hand side of tradition and the right-hand side, my new palate.

America has undergone a total food and wine revolution.

Dining is and always was a great artistic opportunity.

At wd~50, we have carried on, I think, a very honest, legitimate European tradition of messing with foie gras.

One of the greatest birds I've ever had is called a 'Turducken.' A chicken inside of a duck inside of a turkey. That's one that I love. I've done it a couple times.

The roots of creativity of cooking are hungry people trying to figure out how to take something that's not particularly fresh or tender and transform it into it something delicious that everyone will love.

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.

I would try doing a dish 30 different ways.

There are certain foods that are somewhat sacred or you're not supposed to mess with. When you do mess with them, it touches a nerve where you have to compare it to the original, and then that thing you're creating has a loosing change right out of the gate.

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

Around the time I opened my second restaurant, Etta's, I had just finished judging at the Jack Daniels World Invitational BBQ Championship in Lynchburg, Tennessee. Back home in Seattle, my goal was to recreate the sweet and smoky taste of that BBQ using our local wild king salmon instead of pig.

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

I think everybody at some point in time has thought to themselves, 'I have a really great idea for a restaurant.'

I always had a lot of fun in America, with much more freedom than if I had tried to cook in France. I wouldn't have the same motivation or inspiration, and I wouldn't have cooked for the same kind of people in France, so it wouldn't have given me this edge I had in America.

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.

The Momofuku Culinary Lab started as a space where we could focus on creating and innovating. I didn't want us to worry about working on projects in a restaurant; there are just too many distractions in service and running a kitchen to be able to focus on creating your dishes.

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.

I am burger obsessed and I love playing with the idea of what a burger can be for people. I make burgers out of everything from grains to seafood to, of course, browned meats of every kind. What I love about the burger is it makes food accessible and fun for everyone.

I don't know exactly what a black Chinese restaurant would be, but I would sure love to see one.

My daughter Alexandra once told me, "Mother, you're a pioneer. Now, hardly anybody cooks, but you were one of the first to stop." After 20 years of cooking, I started to appreciate the value of other people's work. So I would, say, go get a duck in Chinatown. I always had the salad and set the table, but I didn't have to clean the pots.

In an avant-garde cooking restaurant, it's the experience that's the difference.

I have my new food line in the works - I think it's over 200 items. Hopefully I can make a difference; it's delicious food that's just so easy. I think it'll help people enjoy their lives... it's good!