Top 100 Quotes & Sayings by Antoni Porowski

I was a busboy, a waiter, a manager, a sommelier... like... all of it from a family-run Polish restaurant, with, like, grandmas in the basement hand-making pierogies, to working at Bond Street for a while. I've done it all.

My T-shirts wrinkle because I sweat a lot.

When I was around 18, I got kicked out of my parents' house, and I wasn't allowed to take anything with me. I slept on YMCA towels for a whole semester in university before my father found out and bought me a mattress. I felt really free because I was finally living on my own, but I was also really depressed because I had nothing.

On 'Queer Eye' I come in with what I know, and I try to parlay that into lessons for our 'heroes.' But that's really listening to what they need. Sometimes it's a little more ambitious. Sometimes it's very simplistic. But it's got to be something that's condensed into a short amount of time.

I tend to be more of an introvert when I'm traveling. I do a lot of people-watching and espresso-drinking.

I have a very non-existent, dysfunctional relationship with my biological mother.

I love fishy anchovies and sardines and that kind of stuff.

I've always considered myself a little more fluid along the spectrum. So even being called bisexual... I remember, in my early twenties, I was like, 'But bisexual means I can only like girls and guys. What if I like something else?'

There's not a lot of things that I'm confident about in life, but the way I feel about food is my one thing that I really feel such a strong connection to.

There's a deodorant I wear called Baux, from L'Occitane, that is super nostalgic because it reminds me of being in Greece in the summer. When I put it on, I'm immediately taken back to that feeling of having salty skin and hair from the ocean and the taste of fresh fish.

For the most part, it was never assumed that I was gay, and I've had people be sort of surprised that I was gay or act apologetic like they didn't know, which would just make me really uncomfortable. And I never had shame for it, but I never felt like introducing myself as, 'I'm Antoni. I'm gay. How are you?'

Jicama, which is one of my favorite things in the summer, looks like a really horrendous root vegetable, which it is - it's like a hybrid of a potato and an apple, but you can eat it raw.

I love all dogs; I really do.

I have experience more on the front-of-house side of things, but I've always had a strong reverence and a respect for chefs... they've always been sort of like my rock stars.

I could not be more thrilled to be writing about the recipes I love and think are essential to any novice home cook, professional, and somewhere in between.

I don't like processed soy stuff.

Blue cheese and dates are really good if you wrap it in prosciutto. Roast it at about 400 degrees. I love having it with Fullman's mustard.

After the passing of my personal hero, Anthony Bourdain, I've been reflecting a lot on his influence on food culture. He made street food from around the world, that most of us have never heard of, accessible.

My father is Polish, and at 68, he still wears a Speedo to the beach, and he wears regular briefs - so did his father. That was my upbringing.

I'd lived in West Virginia on and off for four to five years growing up. I'm familiar with Bible Belt, with Appalachia, 'Hillbilly Elegy.'

I don't listen to music that I won't like in a month.

I'm very frugal, so I don't like to shop because I'm afraid everything is going away.

I will forever be touched by anybody who has a choice to love someone, and they make a decision to.

I fell in love with The Strokes when I was 20, and I'm 34 now and still listen to them religiously.

Some people have their sexuality really at the forefront of who they are, and I applaud those people.

Food can offer a moment of pure emotional pleasure in an otherwise hard and difficult world.

My biggest nightmare is that something doesn't have enough salt.

I really enjoy being vulnerable, and it's how I connect with other people, and part of how I do that is through food, by sharing something that I feel is very intimate and personal because it's something that I create out of nothing.

I still think it's weird that people are interested in what I like and what I represent.

Part of the intro to life in the public eye is, you get a bit of attention from fashion designers.

I truly love a classic Caesar salad.

I make the same noise after I eat too much as I do after I work out.

Salt is so, so, so important. If that's the one thing everyone remembers, every step of the way, whenever I cook, I try to incorporate salt.

My sexuality's something that's intimate. It's not anything that I'm ashamed of.

I am not as knowledgeable about the struggle for gay rights, for our history, the way some of my castmates or other gay men I know are.

I usually like loud T-shirts and band shirts, so I just try to keep it as simple as possible with jeans and white kicks that are worn in and, like, a simple jacket.

I was a pretty damn good waiter.

I have a deep and pathological obsession with trees and plants.

I can't do too much of one thing, or I get very distracted.

My favorite book growing up was 'The Little Prince.'

My problem with boxer briefs is sometimes they are a little too short, and they ride up your leg.

I'm all about tucking in T-shirts.

I don't cook around heat in my underwear.

Food not only connects us at the idyllic dinner table setting with family and friends: it is also part of our mundane, daily transit to and from work.

There should be no rules at your dinner party except for people to eat a lot and enjoy a long night where they feel like they could fall asleep at the dinner table at the end.

I'm someone who's experienced impostor syndrome - as I think a lot of people have with their careers, especially when they pursue what they're passionate about, because they want to be good at it. I've experienced that as a gay man; I've experienced that as a cook, as a gallery director, as a student of psychology.

I don't have the biggest sweet tooth, but I do have one in the morning.

When I was studying at the Neighborhood Playhouse, I would overdraft my bank account and not have enough money to buy groceries. But I also discovered how to cook with very limited resources.

I get really manic on set, and then to just get myself to a place where I'm alone in my apartment again, it's like this recalibrating thing that happens.

My background is in psychology - that's what my bachelor's degree is from, and my specialization.

I always take a shower now before I go to bed. It's so important just to cleanse everything off.

I love fantasizing about what my next meal is going to be; it's probably my favorite topic of conversation.

The truth is that it has not been my pipe dream to have a restaurant. I know restaurateurs, and the amount of work that goes into a restaurant is nothing short of insanity. It's a real commitment, and most restaurants don't make it, so the odds are really against you.

I was raised in Montreal, which is very multicultural, very liberal. Then I moved to New York.

If the person needs avocados, then I'm not going to deny them avocados because some troll decided I use avocados too much.

Learn how to treat your vegetables with the love and kindness that they deserve.

I think the purpose of veganism is an appreciation for plants and veggies and fruit and to just eating cleaner... If you're going to go vegan, then really learn how to be.

I would want to do a cooking show. But I want to honor the opportunity that's been given to me with 'Queer Eye.' I feel like my work is cut out for me with the show alone. If it ever goes bust, then I'll explore that possibility.

A cheese dip is good - it's for when you're like, 'You know what, I've had a long day. I'm just gonna eat a big bowl of cheese, and I'm not gonna care about it.'

I love a good yoga class. I like to switch it up.