A Quote by Bobby Flay
My contribution I hope is to get people to eat full-flavored food. If I could come away with that alone, that would be a fantastic accomplishment. I'm also very proud of being a very American chef.
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I'll basically eat anything that a chef puts in front of me. One of the reasons is respect for the chef. I watch chefs eat at other chefs' restaurants, and they're very aware not to leave anything over because the chef is watching very closely. It's a very sincere interaction when two chefs are cooking for one another.
I'm incredibly proud to have been nominated in the past and it really means a lot to me because I do work very hard when I'm making a film and I do really do absolutely give my all. To get that kind of pat on the back, it's really amazing and also never something that I anticipated would possibly happen to me, ever. So I am very, very proud to have been there before. And, you know, the nice thing about nominations is that, same as awards, no one can actually take them away from you and I'm proud of that.
As a chef and someone who's been in the restaurant business for almost thirty years now, if there's one thing I learned early on: Never eat at a buffet. I don't want to eat yesterday's food and whatever they're trying to get rid of from their cooler for my lunch, dinner, or breakfast, thank you very much.
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.
That would be cool if you could eat a good food with a bad food and the good food would cover for the bad food when it got to your stomach. Like you could eat a carrot with an onion ring and they would travel down to your stomach, then they would get there, and the carrot would say, It's cool, he's with me.
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.
It was very hard leaving the people I was very close to. But you also have to value opportunities that come. I had a strong mindset to withstand that and come alone to Spain.
I have friends who I get along with who I know get very uncomfortable being alone, unless they're with people, talking all the time. Whether it's on the phone, or in person, they're never by themselves. Whereas I could be alone for months.
It is blessed to eat into the very soul of the Bible until, at last, you come to talk in Scriptural language, and your very style is fashioned upon Scripture models, and, what is better still, your spirit is flavored with the words of the Lord. Prick him anywhere; and you will find that his blood is Bibline, the very essence of the Bible flows from him.
We need to realize that these industrial methods of farming have gotten us used to cheap food. The corollary of cheap food is low wages. What we need to do in an era when the price of food is going up is pay better wages. A living wage is an absolutely integral part of a modern food system, because you can't expect people to eat properly and eat in a sustainable way if you pay them nothing. In fact, it's cheap food that subsidized the exploitation of American workers for a very long time, and that's always been an aim of cheap food.
I grew up in a very culturally diverse area of America, and I am very proud to come from there. I am also proud that my inner circle of friends has never been defined by race but by the content of their character. Any former teammate or anyone who has met me can attest to this, and I pride myself on not being a judgmental person.
You would get some fantastic syntactical phenomena. You would hear people talking in Barbados in the exact melody as a minor character in Shakespeare. Because here you have a thing that was not immured and preserved and mummified, but a voluble language, very active, very swift, very sharp.
People are very proud of Newcastle, very proud to come from here. This is a working class City and they just want to enjoy themselves and live life to the full. They work all week, pick their wages up at the end of the week and they spend it over a weekend by having a good time and watching the football. That's our life.
Food is very representative of a city's culture. In order to really get to know a place and the people, you've got to eat the food.
I eat soup noodles for comfort. In fact, noodles of any kind. It's a food that is very easy to eat; it's very soothing and comfortable, too. If I could choose any, I'd say buckwheat was my favourite: it has a very good flavour and is healthy, too.
It hit me very early on that something was terribly wrong, that I would see silos full of food and supermarkets full of food, and kids starving. ... In Fair Trade, we see ourselves as this infinitesimal part of the world economy. But somebody's got to come up with an alternative model that says children eating is No. 1.
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