A Quote by Gordon Ramsay
I can't say, maybe it's something in the ingredients, but again, we have a couple of contestants from Long Island and a phenomenal array of chefs.
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In Singapore, there is this life and locals and restaurants and then big casinos and an array of chefs, and even Miami is almost close to Vegas when it comes to an amazing presentation of chefs. But they don't have these massive hotels that have become their own culinary villages.
Long Island for me, it's producing more chefs coming out of there than Paris.
[Long Island] is buoyant, it's on the outskirts of Manhattan, and so they have access to phenomenal restaurants.
'Sweet Genius' viewers will be on the edge of their seats as we continue to push the limits with inspirations and ingredients, while showcasing the talents of some of the best pastry chefs around. As a result, the desserts that the chefs create are truly outrageous.
Sweet Genius'' viewers will be on the edge of their seats as we continue to push the limits with inspirations and ingredients, while showcasing the talents of some of the best pastry chefs around. As a result, the desserts that the chefs create are truly outrageous.
I had maybe watched 'The Apprentice' a couple of times. I didn't know that in later seasons they deported half of their contestants into tents in the backyard. They called it Trump's trailer park.
We have very professional, amazing chefs that are contestants. Most of them have their own restaurants and are settled, recognized chefs in Mexico. That gives the show [Top Chef] a different level completely; the gastronomic level is very high. It makes it all more interesting and the competition is just harder and harder.
Miami, which has already aired, has this wonderful blend of Caribbean culture and Latin American culture and Southern American culture (talking about fried chicken). All those combine to make for a very very interesting array of ingredients, restaurants, and the chefs that come there. It also has great seafood, not to mention the glorious citrus that's there. And all those things inform what you do - and they should.
It's very hard to be an innovator at the highest level in any discipline. For some chefs it's merely about combining ingredients, but that's something you can do with your eyes closed.
It’s very hard to be an innovator at the highest level in any discipline. For some chefs it’s merely about combining ingredients, but that’s something you can do with your eyes closed.
Read labels in your favorite products. Look for short lists of simple, less-processed ingredients with names you recognize as food. If you find some of the same ingredients in your cereal as your shampoo, maybe it's time to switch to something simpler.
Every time we have a chance to mention it, we say we're from Staten Island. Because of some of the stereotypes, sometimes Staten Island gets a bad rap, and we're in a position to at least try to maybe change that perception.
Long Island always seems to be the hardest place for some reason. There are always excuses. People will say, "Well, there's a lot to do in Long Island..." but you know what, if Jim Gaffigan was here, tickets would be gone a month ago, if Chelsea Handler was at the Barclays Center, gone.
Chefs are artists, and I couldn't be happy with my art if I was forced to use cheap ingredients.
When you are doing a show, it can get really dull. You are sitting so long while they set up the lights, then you say a couple of lines, then they tear down the lights again. At least stunts are something that uses your physical energy a great deal.
The only thing that I would say to anyone doing late night shows is - it took me a couple years then - but when you leave the studio, it's over. That's what you really have to do. After a long time, I would be like, "Maybe I shouldn't have said this," or "Maybe I shouldn't have shown this." But eventually, I got to, "Ah, f - k it." That's what it was that night, tomorrow's the next night.
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