The World Motivation
I think that a lot of us at home are iron chefs in their own right in that we have to come up with meals real quickly.
“I think that a lot of us at home are iron chefs in their own right in that we have to come up with meals real quickly.”
— Jose Garces · Chefs
I think that a lot of us at home are iron chefs in their own right in that we have to come up with meals real quickly.
Don't be afraid to adapt new ingredients into your own techniques, and traditional ingredients into new recipes.
I spent several years cooking on a line.
Well, you know, for me, I think Spanish food is festive.
Being Ecuadorian is, I don't want to say it's tough but it's... something special to me.
All the great chefs I know - Thomas Keller, Jean-Georges Vongerichten - they are technicians first.
Most chefs only use and need a handful of knives - even if they own 25, they usually grab the same four or five.
In recent years, I've been writing because I'm fortunate enough to work in the world of food television, to travel and taste and learn about cooking from the best chefs in the business.
I'm surprised by the talent I find all over. There are always new chefs who propose many interesting new ideas, new ways of looking at ingredients.
No one raps about food like I do. I rap about fine dishes - like, all kinds of things that only real chefs and real foodies are going to know about.