A Quote by Nobu Matsuhisa

Chefs are artists, and I couldn't be happy with my art if I was forced to use cheap ingredients.

Nobu Matsuhisa

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Art Artists Be Happy Cheap Chefs Forced Happy Ingredients Use

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Nobu Matsuhisa
Japanese - Chef
Born: March 10, 1949

The biggest thing is education for young chefs and how they should focus on one cuisine rather than trying to imitate too many. It's like art - you can see the cycles from many past artists and new artists being inspired by past artists.

Daniel Boulud

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.

Ron Ben-Israel

'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.

Ron Ben-Israel

Economic theorists, like French chefs in regard to food, have developed stylized models whose ingredients are limited by some unwritten rules. Just as traditional French cooking does not use seaweed or raw fish, so neoclassical models do not make assumptions derived from psychology, anthropology, or sociology. I disagree with any rules that limit the nature of the ingredients in economic models.

George Akerlof

I think if the ingredients have nothing that I recognize, that kind of scares me. I like unique ingredients - like charcoal and baking soda - because it's cool to be able to use products with ingredients you see at home.

Shay Mitchell

I just love food and the art of it. There's such an art to being a good chef and the way you present food and the different ingredients you use. It's like music - you get inspiration from different genres. It's the same with art, too.

Orianthi

Artists look at the environment, and the best artists correctly diagnose the problem. I'm not saying artists can't be leaders, but that's not the job of art, to lead. Bob Marley, Nina Simone, Harry Belafonte - there are artists all through history who have become leaders, but that was already in them, nothing to do with their art.

Talib Kweli

It is important to be transparent about ingredients and use products with clean ingredients.

Dan Bilzerian

The problem is when you get forced to use ideas that aren't good. When I can filter the ideas and use the best of them, I am happy to collaborate.

Michel Gondry

It cannot be emphasized too strongly that art, as such, does not "pay," to use an American expression - at least, not in the beginning - and that the art that has to pay its own way is apt to become vitiated and cheap.

Antonin Dvorak

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.

Gordon Ramsay

If you don't use good ingredients, the outcome is never going to be excellent. But if you buy the freshest ingredients that are in season, at their peak, and you cook with them, you can't really go wrong.

Gail Simmons

It is true that there are not many smiling faces in modern art galleries. Happy art is much harder to make. Art and humour are uneasy bedfellows. Artists need strong feelings to motivate them to make things. I am often fuelled by anger.

Grayson Perry

All art is a kind of confession, more or less oblique. All artists, if they are to survive, are forced, at last, to tell the whole story, to vomit the anguish up.

James Baldwin

Don't put too many chefs to work. Sometimes they get too involved in the ingredients and are of no help.

Jose Andres

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.

Ferran Adria

A Quote by Nobu Matsuhisa

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