Danh ngôn của Alain Ducasse
When you grow up close to poultry and fields and gardens and open-air markets, you can't help but develop an instinct for quality food.
When you grow up close to poultry and fields and gardens and open-air markets, you can't help but develop an instinct for quality food.
Khi bạn lớn lên gần gia cầm, đồng ruộng, vườn tược và chợ ngoài trời, bạn không thể không phát triển bản năng về thực phẩm chất lượng.
Tác giả: Alain Ducasse | Chuyên mục: Food | Sứ mệnh: [1]
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Các câu danh ngôn khác của cùng tác giả: Alain Ducasse
- I travel the world, and I can see in Toronto the cooking is very personal. These people cook with their hearts.
- Failure is enriching. It's also important to accept that you'll make mistakes - it's how you build your expertise. The trick is to learn a positive lesson from all of life's negative moments.
- Food is one part of the experience. And it has to be somewhere between 50 to 60 percent of the dining experience. But the rest counts as well: The mood, the atmosphere, the music, the feeling, the design, the harmony between what you have on the plate and what surrounds the plate.
- If I had the choice to travel to two places in Europe, it would be Paris and London.
- My grandmother did all the cooking at Christmas. We ate fattened chicken. We would feed it even more so it would be big and fat.
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.