I've been a cook all my life, but I am still learning to be a good chef. I'm always learning new techniques and improving beyond my own knowledge because there is always something new to learn and new horizons to discover.
Simple ingredients prepared in a simple way - that's the best way to take your everyday cooking to a higher level.
Dragon fruit is very subtle, very delicate. So you want to be careful not to kill it with things that have very strong flavor.
The modernity of yesterday is the tradition of today, and the modernity of today will be tradition tomorrow.
I'm always looking to the future and what will next be on the horizon.
Simple ingredients, treated with respect... put them together and you will always have a great dish.
I realized very early the power of food to evoke memory, to bring people together, to transport you to other places, and I wanted to be a part of that.
A cocktail can be made by the bartender. But the cocktail also can be made by the chef.
Today we take New England clam chowder as something traditional that makes our roots as American cooking very solid, with a lot of foundation. But the first person who decided to mix potatoes and clams and bacon and cream, in his own way 100 to 200 years ago, was a modernist.
Food is national security. Food is craft. Food is everything, when you think about it.
I believe in tradition and innovation, authenticity and passion.
Education is everything. It's for everyone. We all need to be educated.
Standing around the grill is fine, but I like to have my friends come in and out of the house. Movement makes the party more exciting.
It is time to embrace and celebrate ketchup, not be ashamed of it.
If you have some potatoes, green beans and cauliflower, you have a heck of a dish that can feed an entire family.
My mother and I were born in Mieres, Asturias, the most beautiful region you'll ever see in Europe and the home of Cabrales, a great blue cheese made in the Asturian mountains. When I was young, we moved to Barcelona. Whenever my mother was homesick for Asturias, she'd eat a little piece of Cabrales to bring her closer to Mieres.
Good things, you can't rush into them.
A lot of people prefer to be alone. They would rather be a palm tree on an island. I don't get it.
Let me ask you: Who do you prefer, a clown organizing your menu - with all due respect to Mr. McDonald - or a chef? I do believe it's a very simple answer.
I'm sorry for the ducks; I love foie gras.
