Food Experimentation Quotes

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

Given my travels, I've learned to be more open and feel much more comfortable experimenting with food.

For me, it's the unexpected and surprising combinations of produce that are the most exciting and lure me into the kitchen for a little bit of experimenting. Apples and sweet potatoes together? Who knew? Carrots with grapes? Okay. I may not be Julia Child, but I can do pretty well with a simple recipe and a lot of enthusiasm.

I do like to cook; I'm sort of a mad scientist in the kitchen.

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.

I love dessert. I can't be guilty about it because I have to taste everything. I experiment.

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.

I have encouraged my kids to eat well from day one. I add flavor - herbs and spices - to everything because I don't want them getting used to starchy, bland food. I also want them to experiment - they don't have to love everything, but they do have to try it.

The 'Maverick Chef' is one concept that I would really want to do again because I am traveling from country to country taking from what is in that country that is iconic, special, funky, weird and doing it my way. That is something I really enjoy.

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'm pretty adventurous with food, so I'm not afraid to try anything.

I learned to cook by watching and helping my mother in the kitchen. I also learned by trial and error. Even though I'm big on recipes, I love to make up my own dishes and when you take a risk in the kitchen, you learn a lot about food!

When I was a kid, I hated everything. I was really skinny, and I'd have a milkshake with an egg in it. Growing up, I ate, like, five different foods. I was not an adventurous eater. But as soon as I left home, that all changed and from that point on, I've been a pretty enthusiastic eater of new and strange food.

When I was growing up, I didn't like cheese. I had to wean myself onto cheese.

I like refried beans. That's why I wanna try fried beans, because maybe they're just as good and we're just wasting time. You don't have to fry them again after all.

We’re never satisfied when it comes to food. ‘You know what’d be good on this burger? A ham sandwich. Instead of a bun, let’s use two donuts. That way we can have it for breakfast. Look out McGriddle. Here comes the donut-ham-hamburger!’

I reckon I tried everything on the old apple, but salt and pepper and chocolate sauce topping.

I'm always changing my work, as there are endless ways to think about food.

I've long believed that good food, good eating, is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure

Cooking requires confident guesswork and improvisation-- experimentation and substitution, dealing with failure and uncertainty in a creative way

When I was 27, if I didn't put 15 things in one dish I wasn't happy.

My husband is experimental, loves to cook, and is really good at it. If I do the cooking, I lose my appetite. Why is that?

When I walk into a market I may see a different cut of meat or an unusual vegetable and think, ‘I wonder how it would be if I took the recipe for that sauce I had in Provence and put the two together?’ So I go home and try it out. Sometimes my idea is a success and sometimes it is a flop, but that is how recipes are born. There really are not recipes, only millions of variations sparked by someone’s imagination and desire to be a little creative and different. American cooking is built, after all, on variations of old recipes from around the world.

I enjoy experimenting with food and dish out innovative food items as well.

I love food. I'm not a great cook, but I love to cook, and I like how different it is from writing.