When I was a teenager, I worked in New Orleans for a chef named Paul Prudhomme. That was a very important time in my life as a chef. I developed my palate and learned a lot. And here I am now. I specialize in modern Mexican and contemporary Latin cuisines.
Aaron Sanchez
My mother and my grandmother are pioneers of Mexican cuisine in this country, so I grew up in the kitchen. My mom, Zarela Martinez, was by far my biggest influence and inspiration - and toughest critic.
A holiday vacation can mean sampling all kinds of new cuisine - whether it's Uncle Joe's award-winning chili or the exotic flavors of Nepal. If your little ones are fussy, be sure to ease mealtime hassles by bringing along a supply of the familiar foods they're accustomed to rejecting at home.
Adam Mansbach
Super polished signage is not always a good sign. I'm always looking for places that you have to know about to find. Also, just food-wise, if I'm eating ethnic cuisine - I hate that phrase, but still - If I'm eating Mexican food, I'm looking to see that there are Mexicans in the restaurant. They know if the food is being made right.
Adam Richman
If my cuisine were to be defined by just one taste, it would be that of subtle, aromatic, extra-virgin olive oil.
Alain Ducasse
In each restaurant, I develop a different culinary sensibility. In Paris, I'm more classic, because that's what customers like. In Monaco, it's classic Mediterranean haute cuisine. In London, it's a contemporary French restaurant that I've developed with a U.K. influence and my French know-how.
I didn't want to become a chocolatier among others, buying ready-to-use couverture. I wanted to take the same approach I follow in my cuisine: putting the product first, revealing the authentic taste of the products.
Don't be so hard on yourself. Make something simple a few times until you 'master' it and move on to the next thing. Take a cooking class! Buy a cookbook that specializes in foods or a cuisine you enjoy.
Alex Guarnaschelli
Chinese cuisine has so much diversity, the area it covers is so great and so is the taste.
Alvin Leung
A friend of mine had a private kitchen that was available and it was an inexpensive way of starting a restaurant and testing whether or not I could sell my cuisine.
Having spent many years working in New York's Chinatown restaurants early in my career, I have the utmost respect for the history and connection New Yorkers have with Chinese cuisine.
Andrew Cherng
The jambalaya of the American South owes a lot to the cuisines of the islands and western Africa, and it's my favorite of this type of one-pot cookery.
Andrew Zimmern
My favorite Polish foods are the soups, and particularly the sour soups, which I don't think I've ever had anywhere else. Zurek, sour bread soup, as well as chlodnik, a cold soup made with beetroot and yogurt, are really unique to Polish cuisine.
Anne Applebaum
I love the simplicity, the ingredients, the culture, the history and the seasonality of Italian cuisine. In Italy people do not travel. They cook the way grandma did, using fresh ingredients and what is available in season.
Anne Burrell
I've seen zero evidence of any nation on Earth other than Mexico even remotely having the slightest clue what Mexican food is about or even come close to reproducing it. It is perhaps the most misunderstood country and cuisine on Earth.
Anthony Bourdain
Having realised that in cooking there was a vast field of study and development, I said to myself, 'Although I had not originally intended to enter this profession, since I am in it, I will work in such a fashion that I will rise above the ordinary, and I will do my best to raise again the prestige of the chef de cuisine.'
Auguste Escoffier
The food in Sydney is an Asian Pacific cuisine. It's eclectic but above all it's fresh, inventive and creative and that's what I love about it.
Baz Luhrmann
The main influence on a child's palate may no longer be a parent but a series of food manufacturers whose products - despite their illusion of infinite choice - deliver a monotonous flavour hit, quite unlike the more varied flavours of traditional cuisine.
Bee Wilson
I went to L'Academie de Cuisine in Gaithersburg, Maryland, and I think French cooking is the basis for a lot of classical cuisine, a foundation of a lot of other cuisines. That said, it's not the only way to approach a cooking career.
Carla Hall
The type of cuisine I do, especially after being on 'Iron Chef' for several years, is a lot of global cuisine. My strength has always been Mediterranean cuisine across the board from Morocco, Spain, Italy, Greece, France, but I think now I'm doing a lot of very different cuisines all the time.
Cat Cora
It's fun to pick a cuisine and say I'm going to research Ethiopian food, and see what it's all about. You find that there are a lot of similarities in cuisines from around the world and a lot of similar flavors.
No place is perfect, but I admire Oahu for its offering of the tropical and the urban, and then its Asian-inflected culture and cuisines.
All four elements were happening in equal measure - the cuisine, the wine, the service, and the overall ambience. It taught me that dining could happen at a spiritual level.
A jazz musician can improvise based on his knowledge of music. He understands how things go together. For a chef, once you have that basis, that's when cuisine is truly exciting.
I've learned from experience not to be too glued to one menu or routine in particular because I never know where I'm going to be and what kind of cuisine it's going to be.
I think Spain will always remain inspirational, and I think French cuisine will continue to be very French and yet very relevant with its time and keep evolving. But the last thing you want for it is to become too trendy and confusing. It has too much history.
From Japan to Thailand, I keep discovering amazing talent, cuisine and food markets.
I actually don't think there is any difference between French and American cuisine. French cuisine was always about discipline, about ingredient, about creativity, but also about simple. I see America as very similar in these rights.
The biggest thing is education for young chefs and how they should focus on one cuisine rather than trying to imitate too many. It's like art - you can see the cycles from many past artists and new artists being inspired by past artists.
New York's food scene is truly unique because it is this wonderful melting pot where immigrants from all over the world have brought with them their cuisines and their ingredients.
Theologically, the creation of chocolate demonstrates both the unity and the diversity of humanity. Wherever you taste it, in every country of the world, it is immediately recognizable. Other things, in every cuisine, are just food, but chocolate is chocolate.
I think that the Japanese - and I do love Japanese cuisine and adore Japanese food culture - I think that they're going to plow through the entire world's fishing. They're going to eat everything anyways.
If you ask what people say what American cuisine is, they cannot really do it. I don't know what it is.
I find that there are a lot of similarities between French and Japanese food. I think they're two countries that have really systemized their cuisine and codified it.
New York gives us a wide colour palette to cook from. We have cuisines from around the world, and that lets us pick and choose.
The podcast by 'The Kitchen Sisters' celebrates the staggering variety of a society of immigrants via its food, from the Sheepherders' Ball in Boise, Idaho, through the favoured cuisine of Emily Dickinson to the unbelievable rituals of the great rural barbecue.
I can't resist South Indian cuisine, particularly what is prepared at home. My mom is my favourite cook. She can cook a variety of cuisines. I savour her cooking at home, and she's undoubtedly the best.
I try to be as healthy as possible. But the problem for me is that I'm a huge foodie. I mean, I'm literally passionate about food. I love trying new restaurants, new cuisine. It just makes me really happy. So it's very difficult for me to eat completely healthy.
I like travelling to different places and trying out different cuisines. I like experimenting with my food.
I just think our British cuisine and the different influences we pull together make it special when it comes to food.
I go back five generations in Jamaica. My dad grew up in Port Royal, and my mom grew up in Kingston. My family is from the country like West Moreland and also in Manchester. I've been there countless times. As far as cuisine, there's not really much that comes out of Jamaica that's on a plate that I don't like.
I can make chicken curry, rice, kheema... I am a foodie and enjoy varied cuisines. My favourites are Korean and Japanese.
I also want to go to an Italian island and do cuisine properly with some famous Italian chef and, like, his mother.
I'm fascinated by Japanese cuisine.
England understands good Chinese, Japanese and Indian cuisine; in France, we just get French.
I especially love French, Italian and Japanese cuisines.
The Da Jing street market is little more than a few narrow intersections, barely six blocks long. But for a visitor, it is a living, breathing education in Shanghai cuisine, a style distinguished by its thick savory sauces spiked with sugar and soy sauce.
Indian food beats everything else, in my book. The kinds of cuisine our country offers is just amazing. Every single dish has a variation depending on what region you go to, and that excites me the most about Indian food.
I wanted to take nouvelle cuisine further, to the point where we were breaking down the essence of taste and sensation, reconfiguring food as a series of really intense hits on the tongue.
Everywhere the sky is blue. There are a multitude of cuisines and dishes. I think of them as the languages and dialects of food.
