Seasoning Techniques Quotes

As a chef, if I can taste something, I can basically figure out what's in it.

People under-salt their food, and they think it's bland, but salt brings out flavor.

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.

I add a lot of citrus to my food and I think that flavors it. And, to me, that what makes it healthier, lower in fat, lower in calories. It adds lots of flavor. Spices, of course. But citrus is definitely kind of my go-to to season and really to really make those flavors, make that food come alive.

I think the basic thing that home cooks can learn how to do is just season properly... If the home cook realized how little salt they use compared to what's needed, it would make their food taste better.

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

Many of my friends are chefs, and I learnt to cook watching them.

I'm good in the kitchen. I can cook seafood, collard greens, black-eyed peas.

If you can't think like an onion or a carrot or a tomato, you may be a technician, but you won't understand what you're doing, and your dish will be flat.

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

Chefs don't use white pepper just to avoid spoiling the whiteness of pommes puree or bechamel. It has a more peppery aroma, with sharpness and sweetness, too.