Top 236 Cuisine Quotes & Sayings - Page 2
Explore popular Cuisine quotes.
Last updated on April 16, 2025.
The rich diversity of the cuisine in Nashville is something that I'm incredibly proud of, and I think Tansuo will find a worthy place in Music City's culinary landscape.
In Tijuana, we have cuisine from every region of Mexico and cooks from all over cooking in all of the restaurants, so there is a huge influence from sources like the Yucatan, Oaxaca and Puebla.
Most of all, I love unfussy, unpretentious, simple food made with excellent ingredients. If I'm a snob, it's about quality, not cuisine.
The so-called nouvelle cuisine usually means not enough on your plate and too much on your bill.
Americans are experiencing a general hunger for authentic regional cuisine, of which Southern food represents one of the best and oldest examples.
Life is too short for cuisine minceur and for diets. Dietetic meals are like an opera without the orchestra.
I'd say that my identity is really a culinary identity, so the way I relate to my national heritage is through its cuisine.
I have a great love for cuisine, so I'm always interested in local food, and there are so many interesting dishes, spices and ingredients in India.
Slow investing can have the same impact on startups that slow food has had on cuisine: good things come to those who wait.
The game minus slow bowling is like bread without butter or, even worse, French cuisine without the sauces.
Whenever you see the word cuisine used instead of the word food, be prepared to pay an additional eighty percent.
Middle Eastern cuisine has the same depth of ingredients and processes as other cuisines. They just haven't had as much exposure.
All four elements were happening in equal measure - the cuisine, the wine, the service, and the overall ambience. It taught me that dining could happen at a spiritual level.
It is critical to have a sound understanding of traditional culinary principles before attempting to push boundaries in cuisine. Larousse Gastronomique helps me execute the progressive cooking we do at Alinea.
In a city, it's very hard to do a restaurant, an avant-garde-cuisine restaurant, where each year you need to change the whole menu.
For a long time, New Orleans was the classic-rock station of American cuisine, its reputation for flamboyance belying its playlist conservatism.
Brittany might not boast the biggest collection of Michelin stars in France, but when it comes to produce, you quickly realise that some of the key building blocks of French cuisine have their roots here.
I also want to go to an Italian island and do cuisine properly with some famous Italian chef and, like, his mother.
Most Mexican restaurants serve fake, heavy versions of my home country's cuisine. But real Mexican food is full of brilliant, fresh flavors.
I'm a big foodie. Hyderabadi cuisine is amazing, and the kind of mutton dishes available at some restaurants in the Old City is incredible.
The design of a restaurant should embrace the identity of the chef, the nature of the cuisine, and the context of the restaurant itself.
If I were trapped in one city and had to eat one nation's cuisine for the rest of my life, I would not mind eating Japanese. I adore Japanese food. I love it.
When we first did 'Modernist Cuisine,' I think most people in cookbook publishing would have said, 'This is insane.'
You cannot trust people who have such bad cuisine. It [Great Britain] is the country with the worst food after Finland.
The food in Sydney is an Asian Pacific cuisine. It's eclectic but above all it's fresh, inventive and creative and that's what I love about it.
Every morning the cuisinier must start again at zero, with nothing on the stove. That is what real cuisine is all about.
I love filet mignon. I love French and Italian cuisine.
Indian spices can find a place in any cuisine. It's just a matter of opening your mind and palate to new flavors.
I find that there are a lot of similarities between French and Japanese food. I think they're two countries that have really systemized their cuisine and codified it.
I think my level of cuisine was pretty good even before I came to France, but it's the wine here that's really improved my palette - when I have it, anyway. It's meant to be good for you, right?
I've traveled all the way around the world; I've been to over 95 countries, so I love ethnic food, different types of cuisine.
I had turned down other head chef jobs. I didn't want to take over someone else's cuisine. I wanted to start from scratch.
Food is a passion for me, especially Italian cuisine. I prefer to have somebody cook for me, but I can do some very nice pasta dishes.
The cuisine, it is all about putting generosity before rigour and pleasure before lucidity.
Take advantage of the gracious condescension of the elegant calf's kidney, multiply its metamorphoses: you can without giving it any offence, call it the chameleon of cuisine.
Ethiopia was one place that just blew me away. How many spices they used in their cuisine. Incredible. Theres a spice mix called berbere that Id never tasted before.
I'm really happy to see Filipino cuisine starting to really take hold outside of the Pinoy community.
A jazz musician can improvise based on his knowledge of music. He understands how things go together. For a chef, once you have that basis, that's when cuisine is truly exciting.
I find that other countries have this or this, but Italy is the only one that has it all for me. The culture, the cuisine, the people, the landscape, the history. Just everything to me comes together there.
People who grow up in a region doubtless have a better cultural awareness of their own cuisine, but it's also true that a lot of locals go to McDonald's, Applebee's and the like.
Pasta isn't just for Italian food anymore. Now there are tasty pasta recipes found in Asian cuisine, and it's emerging as a newfound love for vegans.
Creating deluxe cuisine is like playing a sport. Always competitive. Always challenging. And if you slow down a bit, you can no longer return to the top level.
We strongly believe that the Philippines has huge potential in the tourism industry, given our beautiful islands, moderate weather conditions, good cuisine, and the flair of Filipinos for hospitality and entertainment.
If my cuisine were to be defined by just one taste, it would be that of subtle, aromatic, extra-virgin olive oil.
I just think our British cuisine and the different influences we pull together make it special when it comes to food.
Olive oil is the cornerstone of Mediterranean cuisine. This tree is the thread from which the tapestry of the Med has been woven.
Cuisine is only about making foods taste the way they are supposed to taste.
I've learned from experience not to be too glued to one menu or routine in particular because I never know where I'm going to be and what kind of cuisine it's going to be.
I wanted to take nouvelle cuisine further, to the point where we were breaking down the essence of taste and sensation, reconfiguring food as a series of really intense hits on the tongue.
I have a great love for cuisine, so Im always interested in local food, and there are so many interesting dishes, spices and ingredients in India.
Laos is considered by many as the dark horse of Southeast Asian cuisine, a culmination of the rich food heritage of neighbouring countries China, Myanmar, Vietnam, Cambodia and Thailand.
My mother and my grandmother are pioneers of Mexican cuisine in this country, so I grew up in the kitchen. My mom, Zarela Martinez, was by far my biggest influence and inspiration - and toughest critic.
In Mumbai, you get good international food but there are few restaurants that serve good Indian cuisine.
As a chef, I love to travel and taste different cuisine styles and different flavours.
Cooking in Japan is regarded as an art, like music or painting. Every dish has a reason, including the garnishes. This is cuisine with philosophy, and the apparent simplicity belies centuries of culture.
The art of the cuisine, when fully mastered, is the one human capability of which only good things can be said.
I had never seen an avocado until I came to London in 1994. They just weren't a feature of southern Italian cuisine.
Soup is cuisine's kindest course. It breathes reassurance; it steams consolation; after a weary day it promotes sociability, as the five o'clock cup of tea or the cocktail hour.
A friend of mine had a private kitchen that was available and it was an inexpensive way of starting a restaurant and testing whether or not I could sell my cuisine.
I look up to my father, because he's very, very experimental in his cuisine, and he puts a lot of love into things. He's the best. To me.
