A Quote by Antoni Porowski
I'm very honest about my food background; I've never tried to pretend like I was a chef.
Related Quotes
I like Bobby Flay's attitude and his approach towards food. I think he's just passionate and very honest. I find him very honest about food and cooking and ingredients and I admire that because I think that it's easy to get away from that for various reasons.
If there was ever a food that had politics behind it, it is soul food. Soul food became a symbol of the black power movement in the late 1960s. Chef Marcus Samuelsson, with his soul food restaurant Red Rooster in Harlem, is very clear about what soul food represents. It is a food of memory, a food of labor.
Marcus Samuelsson is a chef who inspires me everyday. He has such a deep understanding of flavors and techniques. His food is representative of the diverse world that we live in. What he has done in Harlem with Red Rooster is very special. Marcus is not just a chef, he's a food activist.
I want to be a chef, but I'm only a fat girl chef; like, I only like to make fat comfort food. I'm not, like, a healthy chef person.
You want me to act like we've never kissed, you want to forget; pretend we've never met , and I've tried and I've tried, but I haven't yet... You walk by, and I fall to pieces.
As a chef, I've always been very conscious and very thoughtful about the way that I buy food or have my farmers produce it.
I ate fantastic Italian food in Croatia, which you wouldn't expect. The food in Istanbul was amazing. I never would've expected that and the food, I guess you're learning something about me, the food in Prague, they're very, very heavy meat eaters, like, a lot of meat, which is great.
I love my food and wine; I have tried my hand at being a chef and failed miserably.
I've never said I was a chef - I think I make great food. I will never open a restaurant to do, like, tasting courses.
I tried to give my best and truthful answer to any committee I have appeared before and it's really - people are suggesting through innuendo that I have been not honest about matters and I've tried to be honest.
Part of what makes a great chef is the ability to adapt, cook, and to taste. A great chef will use all their food knowledge, food memories, and senses to work with each ingredient and apply themselves to the dish they are creating.
I didn't have money to eat when I was 21. When I was short on cash, I would sometimes scam food from fast food places. I'd go into fast food chains and pretend I was from a movie studio, tell them they didn't send us the right order and demand they fix it. I've tried to make that right whenever I could.
I feel very passionate about maintaining the same level of standard and respect for the food as an Iron Chef myself.
My food hero would be someone like Elizabeth David, because I think what she did for Britain was amazing. Also David Thompson, an Australian chef who does Thai food and really understands the basis of it, has always been very inspiring.
When you pretend for a living and you have to pretend in your private life as well, it's very sad. Because it's intangible, depression is an issue that people don't like to talk about. It's like a huge, guilty secret.
Like many other chef-entrepreneurs, I am convinced that fast food does not mean bad food.
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