A Quote by Jonathan Cheban

My palate is very sensitive with food. — © Jonathan Cheban
My palate is very sensitive with food.

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There are three types of palate. There's the palate that can't taste anything, there's the normal palate, and there's the Super Palate. I don't think I've got a Super Palate, but it's pretty good.
Food is a very sensitive subject for so many people.
Perhaps more than any other, the food industry is very sensitive to consumer demand.
So many of my memories are generated by and organized around food: what I ate, what people cooked, what I cooked, what I ordered in a restaurant. My mental palate is also inextricably intertwined with the verbal part of my brain. Food, words, memories all twist together, so it was the obvious way to structure my life. Each memory of food opened up an entire scene for me, it was the key that unlocked everything.
A good cook is the peculiar gift of the gods. He must be a perfect creature from the brain to the palate, from the palate to the finger's end.
Chinese food tries to engage the mind, not just the palate. To provoke the intellect.
I think moving from Ireland to Australia, you couldn't get a more different accent on the palate. The Irish accent is very muscular and involves a lot of tongue and cheek-muscle work, whereas the Australian accent is really flat; the palate is quite broad. They're at almost opposite ends of the scale, so I feel it was good training.
I'm vegetarian and my husband is not, so the one kind of commonality in our palate is that we both love spicy food.
I need to stay disciplined on the road. Too much food can wreck your palate.
I love food, so having a lot of food allergies now and just having a really sensitive body, it forces me to be very mindful and conscious and eat when I'm hungry, not just when I'm bored, and just really slow down. Everything in moderation.
I don't find it a struggle to maintain a healthy diet now as my palate has changed. I don't crave rich food.
There are a lot of people who want to be famous nowadays: singers, actors and, you know, it's like a roller-coaster. And when you are very sensitive - I'm very sensitive - you have to be very strong... You have to just not pay attention to the people who hate you, you know?
I am very honored for all the distinctions and accolades, but what I am most sensitive to is my clientele and the fact they are pleased with my food and my restaurants.
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.
I love food, all types of food. I love Korean food, Japanese, Italian, French. In Australia, we don't have a distinctive Australian food, so we have food from everywhere all around the world. We're very multicultural, so we grew up with lots of different types of food.
I think Americas food culture is embedded in fast-food culture. And the real question that we have is: How are we going to teach slow-food values in a fast-food world? Of course, its very, very difficult to do, especially when children have grown up eating fast food and the values that go with that.
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