Unique Flavors Quotes

In the past few years, we've been doing amazing stuff with desserts. Pastry chefs have been using herbs and spices in their desserts. So vanilla cake doesn't have to be just vanilla, it can have a little thyme. Or you could have a custard with a little lavender in it, which is just amazing.

I love things that are indescribable, like the taste of an avocado or the smell of a gardenia.

For me to go to a restaurant and eat something that is not only good, but totally new, is a double thrill. Double the enjoyment.

I think Australian food is probably some of the best in the world.

Aakhri Pasta is an extension of Sajid Khan's personality.

My absolute favorite food of all time is alpaca.

What makes a good deli is a place that, one, is generally family-owned or owned by individuals that care. Delis that are owned by large corporations tend not to have that same soul. And two, delis that make as much of their food from scratch as possible.

Have you ever spent days and days and days making up flavors of ice cream that no one's ever eaten before? Like chicken and telepone ice cream? Green mouse ice cream was the worst. I didn't like that at all.

North America was ready for something other than a vanilla cooking show and we were providing the double dark chocolate fudge.

Potato salad is very personal: everyone makes theirs differently.

I want people to buy British because it's the tastiest food and the most exciting food.

Food is so personal - I mean someone is talking to you when people are cooking for you. I like to hear an identifiable voice.

How complicated can ice cream flavors be? How much can you put in there? I mean, when the flavor's something like banana ice cream with caramel, fudge chunks, cheddar goldfish and pennies - you've got to draw a line there.

Nando's is a casual restaurant rather than a fast-food one - another aspirational touch. The food is energetically spiced, where so many of its competitors are bland and grilled to order, where the competition fries food and then lets it sit around.

I just think our British cuisine and the different influences we pull together make it special when it comes to food.

The secret to having an epically beloved bakery is consistency.

There is nothing in the world like the extraordinary Shiraz and Grenache wines from South Australia. While the most sought-after are undeniably expensive (they're made in tiny quantities from ancient vines), they are huge, rich and concentrated, and represent some of planet Earth's most compelling wines.

Back in the early days of international, everybody wanted to customize the menu for every place.

My fantasy is to have a restaurant where there are no written menus, but where you just ask people, 'What are you in the mood for? Fish? Meat? White wine?'

I am classically trained in French pastry, but I am American and have a natural curiosity and playfulness that comes through in my cooking. I like to present flavors that people are familiar with in unique combinations and forms that may surprise them.

Southeast Asia food uses many different types of spices which are quite new to me, like the curry leaves which I saw at the Kreta Ayer wet market in Chinatown. With such spices used in cooking, this usually imparts a strong aroma to Southeast Asian food, which appeals to the senses.

I want to open a destination place where you go for the best chocolate chip cookie you've ever had in your life, the biggest champagne list ever, the best fruit tarts you've tasted.

I am all about the complicated ice cream. Ben & Jerry's is my go-to. I like as many things in there as possible.