Quotes

A relationship succeeds when obstacles are met with communication and resolution. A relationship flourishes when we take the beloved as our teacher. Shared goals create a transformative, interwoven path.

Like Love, Art ties together all the great sacred traditions because they all used creative expression, or we wouldn't know about them.

Love is God's secret name.

I love to eat. I could make a professional sport out of it.

I love roasted beets with goat cheese. I am also a fruit addict.

I like to take a day off and enjoy fast food for what it is. I have to say that in New York, I'm really partial about taco trucks. I mean, I really can't handle it. There is something about catching all those ingredients piled on top of each other: it puts me in a tizzy. I love it. I'm kind of a taco truck junkie.

Who doesn't love a stuffed cherry tomato?

Walnuts are so rich. I also love that you can chew them for five minutes. Then I eat a couple of golden raisins as a palate cleanser because they are really tart, and then more walnuts. It's a great snack for me.

I've thrown vanilla beans into mustard. Nothing crazy or grainy, just normal dijon. It's great for duck. Smear some of that right on the duck, coupled with some roast plums, and it all comes together in that savory over sweet over savory over sweet way we all love.

I love the whole process of making, serving, and eating hearty soups like lentil, potato leek and carrot, to name a few.

Buying food from farmers and people that I know adds that human element that I love.

I've always been a great collector and lover of cookbooks.

I love using hummus as centerpiece and then making different containers of vegetables for fun dipping.

I love it when a few simple ingredients come together on a plate, and I think, 'Wow, that's a dish.'

I love 'The Gourmet Cooking School Cookbook' by Dione Lucas. A huge source of information and inspiration. The book is organized by menu, and the recipes are unusual and exciting.

My father always said, 'If you love what you do, you won't mind slogging through it for several hours a day.'

I think we love bacon because it has all the qualities of an amazing sensory experience. When we cook it, the sizzling sound is so appetizing, the aroma is maddening, the crunch of the texture is so gratifying and the taste delivers every time.

My reasons for becoming a chef are somewhat of a cliche. I always loved to eat but it was watching my parents cook that really served as the impetus for my career choice.

I really love muscle cars. I don't think people might realize that about me. I really want to go to an auto auction and blow my life savings on a Camaro. They have such design around them, such panache.

I love watching a single pork chop seasoned with garlic and shallots cook and see the fat bubble around it.

I wouldn't call being a chef gratifying in a lot of ways. It's an act of love.

I'm interested in food and sharing my passion with a community of like-minded people. All of the celebrity stuff that comes along with that is just an incidental byproduct of being able to do what I love for a living.

There's not enough time in each day to really focus enough attention on any one thing, but I'm doing my best. I have a great group of people who support me, and I don't sleep a lot. It's like I'm on a constantly spinning merry-go-round, and every day, I'm wondering when it will stop so I can get off. I love what I do, so that helps a lot.

When we talk about chefs, we often talk about their love of food or their passion for it, but cooking is also about making a living; it's a job.

People in professional kitchens may love what they do, but sometimes it's just something that puts food on the table.