Top 100 Quotes & Sayings by Antoni Porowski - Page 2

I don't really sit when I'm at home.

I'm a big Hemingway and Salinger fan.

I'm a big, big, big Oasis fan.

As proud as I am of being Polish-Canadian, sometimes I'm so jealous I wasn't born Italian.

I do plenty of workouts - HIIT, spinning classes, Pilates, yoga.

Montreal is just so multicultural and ethnic and diverse, and it's what makes us special. I say 'us' like I still live there, but I still do feel like a Montrealer.

I have a lot of different passions. Food has been a constant through my whole life; it's something I've always had a very intrinsic passion toward and for, and I continue to learn about it, and I'm not going to let any type of negative comments dissuade me from wanting to pursue that, because I love it.

If I want to hear a voice, Lana Del Rey is very soothing, and I could just listen to her on repeat, but my real go-to that's been very consistent for at least the past ten years is Miles Davis.

Everyone should know a sport.

Some people want to define themselves, and they should, as it's part of their identity. For me personally, I've never really had a label for myself.

I'm definitely more of an extreme eater. I'm decadent on weekends and try to go plant-based during the week with a bit of fish - pescatarian thrown in.

Since puberty, I've always known there was a possibility of me being with a man. It wasn't anything I felt the need to explore until the time came to explore it.

I consider myself a hyperactive person.

There is a level of intimacy in sharing the foods that have shaped me.

Eggplants are finicky, complicated, and often misunderstood. If you know how to treat one well, then it shows that you have know-how and dedication.

I don't get to do quiet time.

I'm very honest about my food background; I've never tried to pretend like I was a chef.

I am someone who food has been a constant in my life, and it's been a passion - it's something that I've constantly studied - and I'm constantly trying to better my craft, and that's good enough for me.

There's so much that can be learned from French cooking, especially really traditional, more modest meals.

My comfort zone is in a kitchen.

I love a little darkness at the table with just enough light from IKEA white candlesticks. Seriously! They look elegant but are simple and unscented and create mood lighting.

Miles Davis is my go-to for music. There's something so relaxing and ambient about it, and it can be a little manic in a good way.

Montreal bagels are much better than U.S. bagels, because there's a sweetness to the dough, and there's a pull. New York bagels are basically bread in the shape of a bagel.

It's weird, but people like it when I eat things.

Parsley goes really nicely with everything. It adds a nice lightness; it wakes up a dish.

What I've learned is that living in public life... it's impossible to have everybody like you. No matter what you do.

My dream kitchen would have a massive island with some beautiful slab of stone, a huge fridge, possibly even a walk-in - I just want it to be a plethora of fruits and veggies. I would have a nice bar area, too.

If I'm in Italy at a certain time of year, I'll make sure to try fresh porcini mushrooms in risotto, or puntarelle, a sort of curled chicory leaf that's only available for a few weeks in May.

I love to cook. I love to entertain.

When you're entertaining, and I still haven't accomplished this because I'm always stuck in the kitchen, but spend enough time actually with your guests. It allows you to chill with your friends and be an actual, normal human as opposed to being in the kitchen cooking all the time.

I know the people who eat my food really enjoy it, and those are the people who matter at the end of the day.

I have to admit that out of 10 meals, nine I have at home.

I love a bit of arugula tossed in olive oil and pepper over it to just have something nice and fresh and green.

It's important to go into the grocery store with a plan and a list. But it's a skeleton - you need to know how to deviate from it and adapt it to what ingredients are available and fresh.

Polish people have a wit and sarcasm. They're gentle but still very strong. Like, they love beer, which is traditionally so manly, but they'll put a spoonful of jam in it to sweeten it up. They're this wonderful mix of hard and soft.

Rock music as a whole was terrible in the early 2000s.

How I show love has always been through food. That, for me, has been the foundation of how I express gratitude for anybody around me.

For every new thing that I buy, I have to throw something out.

My kitchen is limited at best. I have one drawer. But I make do with what I have; it's taught me to be super efficient in terms of how I clean and how I put things away.

I love Greek food in the summer.