"There is a history of food, but it's also the most ephemeral of the performing arts, because you can't record it." / Nathan Myhrvold -- "You have to understand the ground rules so that you can decide when to break them." / Daniel Humm -- "I think becoming obsessed over control, especially in the restaurant world, is insane." / Michael Solomonov -- "Don't show 'em what you got, at least not right away." / Ludo Lefebvre -- "When an idea is a success, you close it down." / Dave Beran -- "When you eat meat the way you should, it's a very mindful process." / Jesse Griffiths -- "Over time I started to realize that it was okay to embrace my roots." / Donald Link -- "For me, food is art. I have a brush in my hand and this brush is a knife." / Dominique Crenn -- "While we're being chefs we might as well rethink institutional cooking : hospitals, prisons, schools." / Daniel Patterson -- "In some cuisines, what you're looking at, at the highest level, is a competent reproduction." / Ryan Roadhouse -- The meal.
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