A Quote by Nadia Giosia
You don’t have to look far to taste some of the best food the world has to offer. I’d pit my grandmother against a 3-star Michelin chef any day.
Related Quotes
You don't have to look far to taste some of the best food the world has to offer. I'd pit my grandmother against a 3-star Michelin chef any day.
One of the great awards from a chef's point of view are Michelin stars. The ultimate is three Michelin stars. For example, Gordon Ramsey has three Michelin stars. Having one Michelin star is a big deal, two is incredible and having three puts you in a bracket of maybe 30 chefs worldwide.
If any chef ever tells you they're not inspired equally by the truck-stop barbecue as they are by the four-star Michelin restaurant they are lying.
Like I say, Michelin is Michelin. It's nice people are recognized, but at the end of the day, the star doesn't define you, it's what you do with it, and it's what you do in life in general. I think it helps you with the business, but it doesn't help you as a person.
Anybody can cook for chefs. I cooked for a three Michelin star chef when I was cooking at home.
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.
I went from two stars to one star to two stars to three. In the history of the 'Michelin Guide,' I don't think there has been any chef to go up and down - and then up again.
When I was growing up, my grandmother cooked every day. She is the best chef ever.
To eat well, I always disagree with critics who say that all restaurants should be fine dining. You can get a Michelin star if you serve the best hamburger in the world.
I get cross with foodies who think hospital food should be Michelin-star and caterers can fall into this trap.
Chefs hate desserts. The smartest thing a chef can do is hire a great pastry chef. Cooking savory food is all about feel - you season something, you taste it, you go back in and adjust, more butter, more olive oil, more acid, whatever you want to get it to taste the way you want. Pastries are like a science project. To me, the greatest chefs are the ones who have the greatest feel for food, while the greatest pastry chefs have to be people that are extremely precise.
I've played with, and against, some of the best players in the world and have experienced so much that professional football has to offer.
Marcus Samuelsson is a chef who inspires me everyday. He has such a deep understanding of flavors and techniques. His food is representative of the diverse world that we live in. What he has done in Harlem with Red Rooster is very special. Marcus is not just a chef, he's a food activist.
Yes, I am a judge on 'MasterChef,' where I taste thousands of dishes, and yes I am a trained chef which has had me commanding some of the biggest brigands a kitchen has ever seen. Yes, I have travelled the world and cooked on television and at food shows up and down the country, but in my heart I am a home cook.
While you can have the cult of the celebrity chef, the food still must taste good.
In a day and age when there are so many culinary competitions - ranging from contests of taste to those of technique - The World Food Championships will be the ultimate food competition.
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