I don't cook. I respect food too much.
Hopefully, imparting what's important to me, respect for the food and that information about the purveyors, people will realize that for a restaurant to be good, so many pieces have to come together.
Don't make jokes about food.
Cooking is at once one of the simplest and most gratifying of the arts, but to cook well one must love and respect food.
Understand, when you eat meat, that something did die. You have an obligation to value it - not just the sirloin but also all those wonderful tough little bits.
Food is art, I believe. If you are going to be serving a living thing, you have to honor that living thing with some kind of care and thought and preparation to rationalize the taking of that life in some way.
Food still isn't my thing, but I've learned to respect its power and significance.
I credit my grandmother for teaching me to love and respect food. She taught me how to waste nothing, to make sure I used every bit of the chicken and boil the bones till no flavor could be extracted from them.
I feel very passionate about maintaining the same level of standard and respect for the food as an Iron Chef myself.
Definitely, when anyone asks me what I eat - I think that's the most disrespectful thing. There's no winning with that question.
What I learned being a young child was respect for food. Don't throw anything away.
I was brought up to think a lot about food and have respect for it, both as medicine and something to eat and enjoy.
I keep kosher, so I have an element of consumption awareness embedded into my daily life. One of the things the practice does is make one more mindful of - and grateful for - what goes into your body.
Scallops are expensive, so they should be treated with some class. But then, I suppose that every creature that gives his life for our table should be treated with class.
Respect for food is respect for life, for who we are and what we do.
When you cook, you take a life. When you eat fish, or meat, you take a life. And you must be very respectful of the ingredients and that is very important.
