Palate Pleasing Quotes

With food, you're the artist; you put the colour in it, you present it to the table and it has the ability to knock out the senses. It can look fabulous, be beautifully presented and smell great and taste good as well.

However amazing a dish looks, it is always the taste that lingers in your memory. Family and friends will appreciate a meal that tastes superb-even if you've brought the pan to the table.

Food should flirt with the palette. If the food doesn't flirt with your palette, then it's not fun enough.

I know how I like my food. I like it spicy, salty, sticky, crunchy, juicy, oozy - basically any dish you know and love, jacked up to a bordering-on-socially-unacceptable amount of flavor.

Experience, which plays such an important part in culinary work, is nowhere so necessary as in the preparation of sauces, for not only must the latter flatter the palate, but they must also very in savour, consistence, and viscosity, in accordance with the dishes they accompany.

Restaurant critics all struggle with the difficulty of writing about eating without resorting to the word 'delicious' and its synonyms.

But all that being said about modulation, if you're serving people delicious food, they won't complain.

I'm into very colorful food. Obviously lots of flavor, but I think we eat with our eyes first, so it has to look great. The presentation has to be great.

I have eaten very well in Los Angeles. Marvelously!

I really like having someone who knows about food and what goes well together make a meal for me.

If you can't eat incredible food, then what's the point?

Any idea's a great idea as long as it tastes great.

As chefs, we cook to please people, to nourish people.

Amuse-bouches are an opportunity to push boundaries.

The best meal at my restaurant is the whole right side of the menu.

I love both garlic and onions, and this word pithily captures the rich tastes of both.

What I want to do is produce really delicious food. I want it to look nice, because when you see food you should want to eat it. You shouldn't be saying, 'Oh my goodness, isn't the chef clever, he can weave the Eiffel Tower out of carrot sticks.'

No one raps about food like I do. I rap about fine dishes - like, all kinds of things that only real chefs and real foodies are going to know about.

Cooking is about presenting flavors and other aspects of food in a way that makes best use of them and makes an engaging, satisfying meal. Taste necessarily comes into it along with technique. Some ingredients require cooking, cleaning or otherwise denaturing them, some are fine as they are.

Obviously, I like very beautiful food, because I think as delicious as food has to taste, it also has to look very beautiful - the process of presentation is very important.

The most successful food, I think, is food that both appeals to the super-sophisticated diner or foodie and to the lay diner at the same time.

It's like spicy food - sometimes you have to tone it down so more people can enjoy it.

Balance is key in cooking - you want a little acid, a little sweet, a little savory - the flavors should be harmonious.

I sometimes feel that more lousy dishes are presented under the banner of pate than any other.