Flavor Profiles Quotes

A great chef is an artist that I truly respect.

Food is an excellent way to do very elegant worldbuilding - the kind that can make a fictional world seem real, like it extends way past the edges of the frame.

And I love to cook! I've impressed hundreds of women with my cooking. And they always come back for more.

I don't know if I am a good cook, but I am a dedicated cook.

My learning from my travels is that taste is objective. If a thing is tasty, it's universally tasty. Or, just not.

No one's born a good cook. You have to learn and practice.

In France today, people no longer eat as much heavy food and fat as they did 15 or 20 years ago. These days, French cooking, through the influence of 'grande cuisine,' has become a bit lighter. And we are beginning to discover the original flavors of our produce.

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

Good vinegars come in all shapes, sizes, strengths, and viscosities and are probably my most often used seasoning agent in the kitchen after the other major acids we use in solid form: sugar and salt.

Straight up, Oreos, sodas, chips, salsa dips, egg white omelets, yogurts, breads, ketchups, mustards, barbecue sauce, frozen pizzas, hot pockets, ice cream, all these things that you eat in your normal life - I think if chefs got more involved in that, then it could be better. Because we're the ones that know flavor.

Cooking is not a craft to get into for money. The money may come, or it may not. But you must get into it for the craft and the culture.

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

There is a charm in making a stew, to the unaccustomed cook, from the excitement of wondering what the result will be, and whether any flavour save that of onions will survive the competition in the mixture.

I'm a home cook and love to read about food, but I'm not trained as a chef. I'm just really into cooking and passionate about it.

I was always a good cook from my mum showing me when I was a young lad, but hiring a chef helped me to understand food better.

I'm actually a really good cook, and people don't believe this about me!

Who knows how to taste wine never drinks wine again, but tastes secrets instead

Food has always been a passion for me from a very young age.

I would try doing a dish 30 different ways.

I like Bobby Flay's attitude and his approach towards food. I think he's just passionate and very honest. I find him very honest about food and cooking and ingredients and I admire that because I think that it's easy to get away from that for various reasons.

I can't deliver lines, but I can talk about food all night long.

Eighty percent of flavor comes from your nose, including a set of internal nostrils. When you chew food and hold it in your mouth, the gases that are released goes into these nostrils. People who wolf their food are missing some of the flavor.

I love working with big flavors like chiles and smoke. Honey is perfect for softening the edges, mellowing them out a bit. I put it in everything - vinaigrettes, soups, stocks, salsas, so I'm always on the hunt for great honey.

Cuisine is only about making foods taste the way they are supposed to taste.

I've taught myself how to use good, fresh ingredients and to prepare them as simply as possible by cooking only to enhance their intrinsic flavors.