A Quote by Giada De Laurentiis
I eat a little bit of everything and not a lot of anything. Everything in moderation. I know that's really hard for people to understand, but I grew up in an Italian family where we didn't overdo anything. We ate pasta, yes, but not a lot of it.
Quote Topics
Quote Author
Related Quotes
I don't eat a lot of anything. A little bit of everything, but not a lot of everything. Small meals all day long.
Like a lot of people, I'm getting up there in age. Before I ate anything and everything. I just inhaled food. I enjoy eating, and I used to be the guy who works out just to eat. Now I'm much smarter about what I eat.
I used to eat a lot of pasta and cookies, things like that. I really eat a lot. I'd eat everything if you let me.
I always, always liked children... I was very afraid of them before. Because I never really grew up, I mean, with a lot of little kids around. Even though I am from a kind of Italian family, I never really grew up with a lot of little kids around.
I was one of those fortunate individuals who grew up in a large, passionate, demonstrative Italian family where we were taught to love as naturally as we breathed and ate giant bowls of pasta!
I definitely grew up differently to most of my friends, and that was a little bit of a struggle then. I wouldn't want to change anything about the way I grew up, even though it was a different situation. I still love the way I grew up, and I had an amazing childhood with a really supportive family.
None of those material possessions do anything to make your life any better.... I know a lot of people who have a lot of everything, and they're absolutely the most miserable people in the world. So it won't do anything for you unless you're a happy person and can have peace with yourself.
There's a lot of people I know who have a lot of synthesisers and they don't really know anything about them, they know the specifications and everything, but they don't really get to know them.
I just try to eat a little bit of everything - moderation is key with diet.
I grew up in a family that was very musical, learned the blues and everything like that. And I became a little bit frustrated with the simplicity of rock n' roll and blues. I started listening to a lot of classical music - mainly Bach, Vivaldi.
To begin with, I basically ate everything. Pizza, pasta - anything to make myself bigger. I am now very conscious of what I put into my body.
You know, we have little bits of understanding, glimpses, a little bit of light here and there, but there's a tremendous amount of darkness, which is a challenge. I think life would be pretty boring if we understood everything. It's better if we don't understand anything and know that we don't, that's the important part.
I'll eat anything. I ate antelope once in Swaziland. I didn't know what it was until I'd started chewing it. Everything tastes like chicken though doesn't it? It wasn't bad.
I eat a lot of whole grains for breakfast, a lot of dried fruit. And my big thing is pasta. I do a lot of simple pasta, with great ingredients.
There are people who have never been taught anything, and know everything, have never been anywhere, and understand everything, have never given a moment's thought to anything, and comprehend everything. 'Blessed hands' is the name bestowed on these fortunate beings. The world envies, honours and respects them.
Every morning I wake up, I can't even wait to go and see what life can I change today. It doesn't have to be a lot of lives, but I can change one life a little bit here, a little bit there, and I hope that everything I create, people know that.
Related Authors
Ainsley Harriott Quotes
English
Chef
Alex Guarnaschelli Quotes
American
Chef
Alice Waters Quotes
American
Chef
Christina Tosi Quotes
American
Chef
Gordon Ramsay Quotes
Scottish
Chef
Jose Andres Quotes
Spanish
Chef
Julia Child Quotes
American
Chef
Lidia Bastianich Quotes
American
Chef
Marco Pierre White Quotes
British
Chef
Marcus Samuelsson Quotes
Ethiopian
Chef
Mario Batali Quotes
American
Chef
Rick Stein Quotes
English
Chef
Roy Choi Quotes
South Korean
Chef
Ruth Reichl Quotes
American
Chef
Tom Douglas Quotes
American
Chef
Yotam Ottolenghi Quotes
Israeli
Chef