Danh ngôn của Marcela Valladolid
It fills my heart with pride and joy that international food writers and press have taken an interest in Tijuana.
It fills my heart with pride and joy that international food writers and press have taken an interest in Tijuana.
Trái tim tôi tràn ngập niềm tự hào và vui mừng khi các nhà báo và nhà báo chuyên về ẩm thực quốc tế đã quan tâm đến Tijuana.
Tác giả: Marcela Valladolid | Chuyên mục: Food | Sứ mệnh: [1]
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Các câu danh ngôn khác của cùng tác giả: Marcela Valladolid
- True success will come when you have the courage to be yourself.
- My aunt was a chef and she inspired me deeply so she was a huge motivator but more than anything it was a quest for independence and freedom that lead me to an L.A. Culinary School.
- One summer, when I was on break from architecture school in Tijuana, my aunt gave me a summer job cleaning up and peeling garlic, and I got to see her in her element. She was so passionate and such a good teacher, I decided to quit architecture school and go to culinary school in Los Angeles.
- You're only as good as the people who you surround yourself with.
- We're a family with a pretty light sense of humor but, still, on the anniversary of my mom's passing we don't feel like getting 'colorful' and remembering her favorite foods. Every March 5th, the anniversary of her passing, we go to church and are sad for pretty much the rest of the day.
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.