Danh ngôn của Alvin Leung

It is not difficult now to make good food because we have sophisticated equipment and refined ingredients. Being innovative also helps you. It sets you apart from other chefs. But taste is king.

- Alvin Leung

Dịch Đổi ảnh nền Đổi Font chữ + - Tải Ảnh

It is not difficult now to make good food because we have sophisticated equipment and refined ingredients. Being innovative also helps you. It sets you apart from other chefs. But taste is king.

Bây giờ làm ra món ăn ngon không khó vì chúng ta có thiết bị tinh vi và nguyên liệu tinh chế. Sự đổi mới cũng giúp ích cho bạn. Nó khiến bạn khác biệt với những đầu bếp khác. Nhưng hương vị là vua.

Tác giả: Alvin Leung | Chuyên mục: Food | Sứ mệnh: [9]

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Các câu danh ngôn khác của cùng tác giả: Alvin Leung

• A dish should have flavor, texture, appearance and smell, but I'm doing it differently. We take Chinese food, play with your sentiments, memories of it, and then take you to the border; you won't fall over the edge, but you get excitement.

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.