ingredient quality Quotes

Be a fearless cook! Try out new ideas and new recipes, but always buy the freshest and finest ingredients, whatever they may be. Furnish your kitchen with the most solid and workmanlike equipment you can find. Keep your knives ever sharp and - toujours bon appetit!

The simpler the food, the harder it is to prepare it well. You want to truly taste what it is you're eating. So that goes back to the trend of fine ingredients. It's very Japanese: Preparing good ingredients very simply, without distractions from the flavor of the ingredient itself.

If you eat good ingredients, and moderately, it should not be a problem. If you look at the bakers over the years, how many obese bakers have there been? There have been a few - nobody's saying you can't join 'Bake Off' if you're obese - but by and large bakers, just like cooks, are not particularly overweight.

There is absolutely no substitute for the best. Good food cannot be made of inferior ingredients masked with high flavor. It is true thrift to use the best ingredients available and to waste nothing.

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.

There are only three questions that matter in the kitchen if you're cooking and not baking. The first is how good are your ingredients; the second is how much salt to add; and the third is how long to cook whatever it is you're cooking - the question of doneness.

You are defined by your ingredients, by the way you touch them, by the flavors you draw from them.

First of all, for me the secret is in the ingredients. You don't need to start spending fortunes on organic foods and start becoming way over budget. The better the ingredient, the littler that needs doing to it.

Well, cooking starts with shopping. If the ingredients are not good, you don't do it. Just change your mind and do something else.

I actually don't think there is any difference between French and American cuisine. French cuisine was always about discipline, about ingredient, about creativity, but also about simple. I see America as very similar in these rights.

When you have good ingredients, cooking doesn't require a lot of instruction because you can never go very wrong.

I concentrate in my work on preserving and displaying the original flavor from each ingredient in a dish.

The most important thing for me is to really buy the best ingredient.

I like to cook with the philosophy of using great ingredients and not altering them too much.

Efficiency is key to a successful kitchen. Clean your station as you go. Make yourself aerodynamic. Buy the best. Taste ingredients as you go.

In a way, the more techniques you apply, the less important the ingredients are. It shouldn't be that way, but you can get away with it. But if you're highlighting this astounding artichoke, it's got to be an astounding artichoke.

The greatest lesson came with the realization that good food cannot be reduced to single ingredients. It requires a web of relationships to support it.

There's no way I'm going to stand up for bad ingredients. We love seasonal ingredients. It's a false dichotomy to say that modern cooking is at odds with that, but some people want to have a great ingredient and no technique.

It is a fundamental fact that no cook, however creative and capable, can produce a dish of a quality any higher than that of its raw ingredients.

The only thing that counts is if you know how to prepare your ingredients. Even if with the best and freshest ingredients in the world, if your dish is tasteless or burnt, it's ruined.