A Quote by Cat Cora

It's fun to pick a cuisine and say I'm going to research Ethiopian food, and see what it's all about. You find that there are a lot of similarities in cuisines from around the world and a lot of similar flavors.
The type of cuisine I do, especially after being on 'Iron Chef' for several years, is a lot of global cuisine. My strength has always been Mediterranean cuisine across the board from Morocco, Spain, Italy, Greece, France, but I think now I'm doing a lot of very different cuisines all the time.
I find that there are a lot of similarities between French and Japanese food. I think they're two countries that have really systemized their cuisine and codified it.
I went to L'Academie de Cuisine in Gaithersburg, Maryland, and I think French cooking is the basis for a lot of classical cuisine, a foundation of a lot of other cuisines. That said, it's not the only way to approach a cooking career.
You see a lot of Baptist churches in Harlem, you see a lot of the same kind of cuisine, the soul food - there's a lot of places that remind you of its southern roots.
They say that the cuisines of different Chinese provinces arose originally to serve different kinds of constituencies. Beijing was the cuisine of officials. In Shanghai, that was the cuisine of wealthy merchants and industrialists. In Szechwan, the food of the common people. Many great Szechwan dishes originated in street stalls.
I really liked the food in Japan. There is something so organized, neat, and methodical about it. They put a lot of care and quality into their cooking. I also love Mediterranean, New American, and Italian food, because the cuisines borrow influences from all over the world.
I find that when I play reality-based characters, it is only as fun for me if I have a lot of time to do research. If I don't it just isn't exciting but if I do, it can be fun because I can learn about that person and the world that they live in and I can become somebody else
I find that when I play reality-based characters, it is only as fun for me if I have a lot of time to do research. If I don't it just isn't exciting but if I do, it can be fun because I can learn about that person and the world that they live in and I can become somebody else.
I visited the Ethiopian National Project which was created by the government to fully integrate Ethiopian Jews into Israel's society. They're still facing a lot of challenges with poverty, unemployment but the Ethiopian National Project is really doing an extraordinary job in empowering the Ethiopian community to be successful.
I'm always very careful to say I'm Irish-Ethiopian because I feel Ethiopian and I look Ethiopian and I am Ethiopian. But there are 81 languages in Ethiopia, and I don't know any of them.
Well, Memphis isn't the most active city, but we find ways to have fun, whether it's going bowling, maybe to the movies, going out to eat. We eat a lot here because there's a lot of good food.
With all the catastrophes that are going on, and all the hardships that are going on around the world, you don't do the world any service by walking around in pain and at war with yourself. You'd do a lot better good, a lot better service, if you find that thing within yourself that says ...move forward it's okay. It's are duty to see through it and work through it.
Night to night, doing the clubs is a lot of fun too because you have a lot more freedom and you don't have to worry about swearing or going off the script or going long or going short. If you bomb, only a handful of people see it. On TV, a lot of people see it.
There's an element of ego to writing the Riddler. You research a lot of things that you end up jettisoning as a writer, and Riddler was a lot of fun to get to have that sort of annoying know-it-all personality lording over the city. He's a lot of fun to write about.
I actually don't think there is any difference between French and American cuisine. French cuisine was always about discipline, about ingredient, about creativity, but also about simple. I see America as very similar in these rights.
A lot of food criticism has a similar flavor to it, and I'm probably going to write about it in a different way.
This site uses cookies to ensure you get the best experience. More info...
Got it!