Palate Development Quotes

The year 2014 was a big year for my taste buds. They really stepped up their game. Like, I got into red wine, coffee and sushi for the first time. Well done, George.

Cooking is not difficult. Everyone has taste, even if they don't realize it. Even if you're not a great chef, there's nothing to stop you understanding the difference between what tastes good and what doesn't.

If you're picky, you have to learn about cooking.

I'm learning how to taste everything.

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

I think my level of cuisine was pretty good even before I came to France, but it's the wine here that's really improved my palette - when I have it, anyway. It's meant to be good for you, right?

My kids are crazy eaters. They have incredible palates.

I had to train myself to like spicy foods as I got older because they weren't a part of my upbringing at all.

A bad or mediocre meal is more than just an unpleasant taste, it is an unnecessary negation of one of life's pleasures - a wasted chance to refine our palates, learn about the world, and share a rewarding experience.

To be a gourmet you must start early, as you must begin riding early to be a good horseman. You must live in France, your father must have been a gourmet. Nothing in life must interest you but your stomach.

Between the ages of six and nine, my palette was taking shape as well as my identity as a chef. It was then that I learned the difference between salty, sweet, sour and even spicy.

This young wine may have a lot of tannins now, but in five or 10 years it is going to be spectacular, despite the fact that right now it tastes like crude oil. You know this is how it is supposed to taste at this stage of development.

As in cooking, living requires that you taste, taste, taste as you go along.

Almost any decent cook will make food by eye and taste. Virtually all of my family cooked that way.

One must know combinations, one must have a true knowledge of food to be in the moment.

I train my chefs completely different to anyone else. My young girls and guys, when they come to the kitchen, the first thing they get is a blindfold. They get blindfolded and they get sat down at the chef's table... Unless they can identify what they're tasting, they don't get to cook it.

I am not a food critic. Or a chef. Or even a professional writer. What I am schooled in the art of, however, is enjoying myself.

We incorporated new tastes and flavors into our kids' diets from a very early age, which helped to develop their palates and prevented them from becoming picky eaters. We don't buy junk food and give them options of fresh fruit, yogurt, raw almonds, or dried whole grain cereals for snack time.

From a young age, I understood the idea of balanced flavor - the reason you put ketchup on a hamburger. I was that kid who wouldn't eat something if there was something missing. I never really understood it until I began cooking professionally, balancing acids, sweets, spicy flavors and fat.

I learned at a young age what chasing flavors meant, and I've been doing that my whole life.

The main influence on a child's palate may no longer be a parent but a series of food manufacturers whose products - despite their illusion of infinite choice - deliver a monotonous flavour hit, quite unlike the more varied flavours of traditional cuisine.

I came literally to the table with a wealth of knowledge by simply understanding how food should taste.