A Quote by Cat Cora
I think people are more savvy about cooking, food and dining. I notice they are looking for more value for their money - not in larger portions but more in terms of healthier, fresh, farm-to-table dishes with a nice presentation.
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I grew up with that farm-to-table dining before it was sweeping the nation. I do think there's some value to really throwing yourself into food and embracing where it comes from.
I think that there's some brainwashing going on with this idea that we don't have time to cook anymore. We have made cooking seem much more complicated than it is, and part of that comes from watching cooking shows on television-we've turned cooking into a spectator sport. ...My wife and I both work, and we can get a very nice dinner on the table in a half hour. It would not take any less time for us to drive to a fast-food outlet and order, sit down, and bus our table.
I'm at an age where I think more about food than I do about sex. Last week I put a mirror over my dining room table.
Television in the '80s was very limited. There was no Food Network. When I opened Spago, I had the kitchen in the dining hall. It was probably the first restaurant to do so. The dining scene became more casual. All these cooking shows have transformed our profession one-hundred percent.
I think you feel more liberated in a foreign country. You're more open. You understand less about the social constructs that exist in a certain place, so you take people more at face value, and you're also taken more at face value, which makes you more able to be yourself.
I think things like 'farm to table' are misleading. I think sometimes that becomes a pedestal or a soap box to get people into your restaurant but is not... it's almost empty in a way. I mean, my food comes from a farm, and I serve it on a table.
Cooking is an art and patience a virtue. Careful shopping, fresh ingredients and an unhurried approach are nearly all you need. There is one more thing - love. Love for food and love for those you invite to your table. With a combination of these things you can be an artist
The more we associate experience with cash value, the more we think that money is what we need to live. And the more we associate money with life, the more we convince ourselves that we're too poor to buy our freedom.
Contemporary research shows that happy people are more altruistic, more productive, more helpful, more likable, more creative, more resilient, more interested in others, friendlier, and healthier. Happy people make better friends, colleagues, and citizens.
Beyond the profound federal perks, married people make more money; we're healthier, physically and emotionally; we produce happier, more stable and more successful kids; we have more sex than our supposedly swinging single friends; we even live longer.
Too much trouble,' 'Too expensive,' or 'Who will know the difference' are death knells for good food. ... Cooking is not a particularly difficult art, and the more you cook and learn about cooking, the more sense it makes.
I think one of the things people don't understand is we can build more shareholder value by lowering product prices than we can by trying to raise margins. It's a more patient approach, but we think it leads to a stronger, healthier company. It also serves customers much, much better.
Everybody who comes from the gangster life - they want what that man in the suburbs wants. Nice family. Nice house. Nice cars. Bills paid. Kids in school. Food on the table. Nothing more.
Smaller portions of good foods are more satisfying than larger portions of junk foods, especially if you pay attention to what you're eating.
I spend so much of my day at work. I would like to have the workplace be part of a healthier strategy. Reminding me more about walking the steps rather than taking that elevator. Not just promoting healthier food in the cafeteria, but providing information on healthier choices. I use it when I look at the alternatives.
I've put my whole heart into cooking dishes that I am passionate about on 'Girl Meets Farm', and this has been met with such great support from the whole team and the Food Network and now our viewers.
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