Danh ngôn của Gino D'Acampo
I like Chinese and Indian food, but only every couple of weeks.
I like Chinese and Indian food, but only every couple of weeks.
Tôi thích đồ ăn Trung Quốc và Ấn Độ, nhưng chỉ vài tuần một lần.
Tác giả: Gino D'Acampo | Chuyên mục: Food | Sứ mệnh: [8]
Tìm kiếm kiến thức và thông tin về Gino D'Acampo từ chuyên trang Kabala Tra Cứu. Nếu bạn không tìm được thông tin phù hợp, hãy liên hệ: [email protected]
Các câu danh ngôn khác của cùng tác giả: Gino D'Acampo
- Naples is famous for its handmade ties so I always buy them there.
- Italy is a hot country. Wherever you feel heat, your excitement and passion come out. We're hot-blooded, and where there's passion there's love, but also anger, hunger, excitement.
- My mum and dad weren't wealthy people. We used to have pasta every day, meat once a week, fish was once every two weeks, presents only at Christmas and birthday.
- A lot of people believe Italian food is tasty because there are a lot of ingredients. But they don't understand that the reason why it's tasty is because there are less ingredients than in any other cuisine.
Các câu danh ngôn khác của cùng chuyên mục: Food
- When I get down to Louisiana, I get to have a taste of some of that great food.
- I'm typically a 'just drink water' kind of guy. I was a bodybuilder in high school, so I used to - food to me was, 'there are this many grams of carbohydrates and proteins, and I need these micronutrients in order to grow and be fit,' and I ate in order to live and not live in order to eat, and I think most people are the opposite.
- I know it sounds weird, but the food that I eat, it doesn't make a big difference, and it never has. So, I've saved a ton of money not buying a lot of alcohol, not going out to restaurants too much. So, I think it's part of our culture, and it's part of a social activity more than anything else.
- I wanted to get away from the Mexican vernacular and do more 'nuevo Latino.' Americans are starting to understand regionality in Mexican food. It is very regional in terms of ingredients.
- 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.