Exotic Ingredients Quotes

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

I'm more comfortable weaving Indian flavors into American classics.

I'm not normally very adventurous with food.

This is X-treme Chinese Cooking. X-citing, X-otic and X-traordinary.

I love Indian, Italian and Mexican food. And if it's a romantic type of thing, I like a good French restaurant.

I learned so much in Laos. I learned that fried silkworm larvae are delicious. I learned how to make ant-egg salad.

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.

The food in Sydney is an Asian Pacific cuisine. It's eclectic but above all it's fresh, inventive and creative and that's what I love about it.

My recipes aren't classic recipes; they're all fusion recipes inspired by all the places I've been to.

My food is Louisiana, New Orleans-based, well-seasoned, rustic. I think it's pretty unique because of my background being influenced by my mom, Portuguese and French Canadian. There's a lot going on there.

I want to have Congolese influences but also influences from Dubai and Abu Dhabi and France. To mix everything up.

A lot of people have this misconception that Indian food means heavy curries and complicated procedures.

Sometimes the buzz of reading about others eating comes from the voyeuristic thrill of seeing how the other half lives: the gold leaf and truffles or - in the case of Trimalchio's feast in Petronius' 'Satyricon' - the dormice and honey.

A different spice is the most interesting thing to me.

I don't go for the nouvelle approach - serving a rabbit rump with coffee extract sauce and a slice of kiwi fruit.

I'm very inspired by other cultures and very often use what I perceive to be exotic ingredients.

I'm a bit of a gourmet chef. I love cooking - mostly Thai food.

Asian food is very easy to like because it hits your mouth very differently than European food does. In European food, there may be two things to hit - maybe sweet and salty, maybe salty-savory, but Asian kind of works around, plus you have that distinct flavor that's usually working in Asian food.

I'm a great believer in trying things, so I've eaten witchetty grubs, a mountain frog, ostrich and alligator. I like tongue, I like brains and tripe.

I'm always looking for a way to get some spice into my cooking but, generally, the French don't like spicy food.

For people in London, Asian flavors are always part of the culture, more than in New York.

I love collard greens and sweet potatoes. But like, traveling, I'm always just looking for that thing where you feel like there's love in the food. Like one of the best things, in Brazil it's feijoada. I was in Tobago in the winter, and I had the best roti I've ever had, with curry goat.

Being an Ethiopian-born, Swedish-raised chef, there's nothing traditional about my Thanksgiving spread.

If you are going to a destination where the food might be more exotic than usual, always err on the side of caution.

I'm a big fan of Caribbean food, Spanish food, Dominican food - like rice and beans. Hot sauce just adds a different layer of boom to the food, you feel me?