A Quote by Rinrin Marinka
I have eaten too many types of cuisines and food. For me, every dish has their own taste and story. I can't pick the best dish I've ever had, simply because I enjoy all food types!
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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 enjoy experimenting with food and dish out innovative food items as well.
A cook never knows if the dish he perfected for hours was described properly or if a guest even liked his food. It's hard to spend hours perfecting a dish only to relinquish control. But chefs need to put aside their egos and trust the people serving the food.
Every night it's the same... I have supper in my red dish and drinking water in my yellow dish... Tonight I think I'll have my supper in the yellow dish and my drinking water in the red dish. Life is too short not to live it up a little!
I do the meatball recipe a lot. I think the army stew probably too. It's the most useful dish because it was born out of necessity and poverty and any idiot can make it in 20 minutes on a hot plate. It's cheap and uses readily available commercial ingredients. And it's delicious. It should be the great American dish - perfect late-night stoner dorm food for college kids on a budget.
Part of what makes a great chef is the ability to adapt, cook, and to taste. A great chef will use all their food knowledge, food memories, and senses to work with each ingredient and apply themselves to the dish they are creating.
The Travel Channel had success with their 'Food Paradise' series, '10 Best Places to Pig Out' and those types of specials, so they knew there was a market for comfort food and wanted to develop a show around it.
Indian food beats everything else, in my book. The kinds of cuisine our country offers is just amazing. Every single dish has a variation depending on what region you go to, and that excites me the most about Indian food.
If kids cook with you and participate with you, to me that makes them more apt to eat the food. They feel like they made the dish; they want to taste it. It's special, It's an effort.
Meetings should be like salt - a spice sprinkled carefully to enhance a dish, not poured recklessly over every forkful. Too much salt destroys a dish. Too many meetings destroy morale and motivation.
I love inventive food, but I want the classic dishes to taste like how I remember them. I get a little bummed out when there is too much fancy stuff going on and it doesn't resemble the original dish at all.
My father-in-law is a wonderful cook. His knowledge of various cuisines is amazing. He creates his own recipes and whenever he makes something, I taste it and find it to be the most delicious dish in the world.
Every dish is very connected to my own experiences. Perhaps I go deeper in the description and feeling in the dish than a male chef would. But it's difficult to say.
I'll try anything, but the pig testicles in Taiwan were a little much. Eh, it wasn't half bad. There was this one dish I had there, the translation is, 'The Monk Jumps over the Fence.' It's a fish dish with all these spices. It was beautiful, man - it was poetry. It had a whole story.
To me, Caribbean food is about fresh, seasonal produce - using what's in season to create vibrant and great tasting food. The spicing is also important. A dish doesn't necessarily need to be hot, but spice is important to the flavour.
It's about... my only strategy I've ever had in my career is to do as many different types of roles as possible, as many different types of genres. It keeps the fire in my belly.
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