Culinary Inspiration Quotes

Don't lie about it. You made a mistake. Admit it and move on. Just don't do it again. Ever

All worries are less with wine.

in the abstract art of cooking, ingredients trump appliances, passion supersedes expertise, creativity triumphs over technique, spontaneity inspires invention, and wine makes even the worst culinary disaster taste delicious.

Hunger gives flavour to the food.

Some people when they see cheese, chocolate or cake they don't think of calories.

Food is everything we are. It's an extension of nationalist feeling, ethnic feeling, your personal history, your province, your region, your tribe, your grandma. It's inseparable from those from the get-go.

Food had power. It could inspire, astonish, shock, excite, delight and impress. It had the power to please me . . .

The Gingerbread House has four walls, a roof, a door, a window, and a chimney. It is decorated with many sweet culinary delights on the outside. But on the inside there is nothing—only the bare gingerbread walls. It is not a real house—not until you decide to add a Gingerbread Room. That’s when the stories can move in. They will stay in residence for as long as you abstain from taking the first gingerbread bite.

When a job applicant starts telling me how Pacific Rim-job cuisine turns him on and inspires him, I see trouble coming. Send me another Mexican dishwasher anytime. I can teach him to cook. I can't teach character. Show up at work on time six months in a row and we'll talk about red curry paste and lemon grass. Until then, I have four words for you: 'Shut the fuck up.

I have started to see poetry in the strangest of things: from the roughest nub of nutmeg to the pale parsnip seamed with soil. And this has made me wonder if I can write a cookery book that includes the truth and beauty of poetry. Why should the culinary arts not include poetry? Why should a recipe book not be a thing of beauty? My thoughts come quickly and smoothly in the solitude of the kitchen, and as I beat the eggs I find myself comparing the process of following a recipe to that of writing a poem. Fruit, herbs, spices, eggs, cream: these are my words and I must combine them in such a way they produce something to delight the palate. Exactly as a poem should fall upon the ears of its readers, charming or moving them. I must coax the flavors from my ingredients, as a poet coaxes mood and meaning from his words.

Food had power. It could inspire, astonish, shock, excite, delight and impress. It had the power to please me … and others.

Mastership of great culinary skills enriches the wholeness of a fine dining experience.

There was another inspiring moment: a rough, choppy, moonlit night on the water, and the Dreadnaught's manager looked out the window suddenly to spy thousands of tiny baitfish breaking the surface, rushing frantically toward shore. He knew what that meant, as did everyone else in town with a boat, a gaff and a loaf of Wonder bread to use as bait: the stripers were running! Thousands of the highly prized, relatively expensive striped bass were, in a rare feeding frenzy, suddenly there for the taking. You had literally only to throw bread on the water, bash the tasty fish on the head with a gaff and then haul them in. They were taking them by the hundreds of pounds. Every restaurant in town was loading up on them, their parking lots, like ours, suddenly a Coleman-lit staging area for scaling, gutting and wrapping operations. The Dreadnaught lot, like every other lot in town, was suddenly filled with gore-covered cooks and dishwashers, laboring under flickering gaslamps and naked bulbs to clean, wrap and freeze the valuable white meat. We worked for hours with our knives, our hair sparkling with snowflake-like fish scales, scraping, tearing, filleting. At the end of the night's work, I took home a 35-pound monster, still twisted with rigor. My room-mates were smoking weed when I got back to our little place on the beach and, as often happens on such occasions, were hungry. We had only the bass, some butter and a lemon to work with, but we cooked that sucker up under the tiny home broiler and served it on aluminum foil, tearing at it with our fingers. It was a bright, moonlit sky now, a mean high tide was lapping at the edges of our house, and as the windows began to shake in their frames, a smell of white spindrift and salt saturated the air as we ate. It was the freshest piece of fish I'd ever eaten, and I don't know if it was due to the dramatic quality the weather was beginning to take on, but it hit me right in the brainpan, a meal that made me feel better about things, made me better for eating it, somehow even smarter, somehow . . . It was a protein rush to the cortex, a clean, three-ingredient ingredient high, eaten with the hands. Could anything be better than that?

Sensuality is for you, not about you. It’s for you in a sense that you are allowed to indulge all of your senses and taste the goodness of this world and beyond. It’s also for you in a sense that you’re allowed to curate and express yourself in an authentic way (i.e. in the way you dress, communicate, live, love, play, etc.). However, sensuality is not ABOUT you, it’s about those to whom you were brought here to touch and inspire. It’s about the joy and pleasure you’re here to bring. You didn’t come here for yourself nor empty-handed, but you came here bearing special gifts. You were brought here to be a vessel of sensual innovation and a conveyor of heaven’s most deepest pleasures. Your passion is an indication of the sensual gift(s) you were endowed with before you made your grand entry into this world. Your divine mandate now is to exploit every sensual gift you have to the fullest whether it’s music, photography, boudoir or fashion modeling, etc. If you have a love for fashion, always dress impeccably well like my friend Kefilwe Mabote. If you have a love for good food and wine, create culinary experiences the world has never seen before like chef Heston Blumenthal whom I consider as one of the most eminent sensual innovators in the culinary field. Chef Heston has crafted the most sensually innovative culinary experience where each sense has been considered with unparalleled rigour. He believes that eating is a truly multi-sensory experience. This approach has not only led to innovative dishes like the famous bacon and egg ice cream, but also to playing sounds to diners through headphones, and dispersing evocative aromas with dry ice. Chef Heston is indeed a vessel of sensual innovation and a conveyor of heaven’s most deepest pleasures in his own right and field. So, what sensual gift(s) are you here to use? It doesn’t have to be a big thing. For instance, you may be a great home maker. That may be an area where you’re endowed with the most sensual innovative abilities than any other area in your life. You need to occupy and shine your light in that space, no matter how small it seems.

In a village quaint and bright, Lived a chef with great delight. Every morn, with break of day, He’d cook his meals, then he’d say “Did you eat?” His voice so clear, Echoed far and echoed near. Neighbors smiled, children played, In his care, their hearts were laid. One fine day, a stranger came, Hungry, tired, seeking fame. “Teach me, chef, your art so fine, I long to make my dishes shine.” With a nod and knowing glance, The chef began the culinary dance. “First, you learn to truly care, For food is love, you must declare.” Days turned weeks, the lessons flew, The stranger learned and friendships grew. But fame and glory filled his mind, Leaving care and love behind. He opened a place, grand and vast, But love for food, a thing of the past. “Did you eat?” He’d never ask, Focused solely on his task. DID YOU EAT? Customers came, then soon they went, For something vital had been spent. Food was fine, but heart was cold, A lesson learned, a tale retold. Back he went, with heavy heart, To the chef who’d played his part. “Teach me now, what I have missed, For love and care, I have dismissed.” The chef then smiled, wise and kind, “To care for others, open your mind. The food you make, with love instill, And hearts you’ll nourish, a void you’ll fill.” “Did you eat?” He asked anew, And in that question, wisdom true. For food with love is more than treat, It’s a bond, a joy, a life complete. So here’s the tale, both light and deep, A lesson strong for all to keep. In every meal, in every greet, Ask with love, “Did you eat?

Did You Eat?" In a village quaint and bright, Lived a chef with great delight. Every morn, with break of day, He’d cook his meals, then he’d say “Did you eat?” His voice so clear, Echoed far and echoed near. Neighbors smiled, children played, In his care, their hearts were laid. One fine day, a stranger came, Hungry, tired, seeking fame. “Teach me, chef, your art so fine, I long to make my dishes shine.” With a nod and knowing glance, The chef began the culinary dance. “First, you learn to truly care, For food is love, you must declare.” Days turned weeks, the lessons flew, The stranger learned and friendships grew. But fame and glory filled his mind, Leaving care and love behind. He opened a place, grand and vast, But love for food, a thing of the past. “Did you eat?” He’d never ask, Focused solely on his task. Customers came, then soon they went, For something vital had been spent. Food was fine, but heart was cold, A lesson learned, a tale retold. Back he went, with heavy heart, To the chef who’d played his part. “Teach me now, what I have missed, For love and care, I have dismissed.” The chef then smiled, wise and kind, “To care for others, open your mind. The food you make, with love instill, And hearts you’ll nourish, a void you’ll fill.” “Did you eat?” He asked anew, And in that question, wisdom true. For food with love is more than treat, It’s a bond, a joy, a life complete. So here’s the tale, both light and deep, A lesson strong for all to keep. In every meal, in every greet, Ask with love, “Did you eat?

In Tokyo, ramen is a playground for the culinary imagination. As long as the dish contains thin wheat noodles, it's ramen. In fact, there's a literal ramen playground called Tokyo Ramen Street in the basement of Tokyo Station, with eight top-rated ramen shops sharing one corridor. We stopped by one evening after a day of riding around on the Shinkansen. After drooling over the photos at establishments such as Junk Garage, which serves oily, brothless noodles hidden under a towering slag heap of toppings, we settled on Ramen Honda based on its short line and the fact that its ramen seemed to be topped with a massive pile of scallions. However, anything in Tokyo that appears to be topped with scallions is actually topped with something much better. You'll meet this delectable dopplegänger soon, and in mass quantities. The Internet is littered with dozens if not hundreds of exclamation point-bedecked ramen blogs (Rameniac, GO RAMEN!, Ramen Adventures, Ramenate!) in English, Japanese, and probably Serbian, Hindi, and Xhosa. In Tokyo, you'll find hot and cold ramen; Thai green curry ramen; diet ramen and ramen with pork broth so thick you could sculpt with it; Italian-inspired tomato ramen; and Hokkaido-style miso ramen. You'll find ramen chains and fiercely individual holes-in-the-wall. Right now, somewhere in the world, someone is having a meet-cute with her first bowl of ramen. As she fills up on pork and noodles and seaweed and bamboo shoots, she thinks, we were meant to be together, and she is embarrassed at her atavistic reaction to a simple bowl of soup.

Men always say that as the defining compliment, don’t they? She’s a cool girl. Being the Cool Girl means I am a hot, brilliant, funny woman who adores football, poker, dirty jokes, and burping, who plays video games, drinks cheap beer, loves threesomes and anal sex, and jams hot dogs and hamburgers into her mouth like she’s hosting the world’s biggest culinary gang bang while somehow maintaining a size 2, because Cool Girls are above all hot. Hot and understanding. Cool Girls never get angry; they only smile in a chagrined, loving manner and let their men do whatever they want. Go ahead, shit on me, I don’t mind, I’m the Cool Girl. Men actually think this girl exists. Maybe they’re fooled because so many women are willing to pretend to be this girl. For a long time Cool Girl offended me. I used to see men – friends, coworkers, strangers – giddy over these awful pretender women, and I’d want to sit these men down and calmly say: You are not dating a woman, you are dating a woman who has watched too many movies written by socially awkward men who’d like to believe that this kind of woman exists and might kiss them. I’d want to grab the poor guy by his lapels or messenger bag and say: The bitch doesn’t really love chili dogs that much – no one loves chili dogs that much! And the Cool Girls are even more pathetic: They’re not even pretending to be the woman they want to be, they’re pretending to be the woman a man wants them to be. Oh, and if you’re not a Cool Girl, I beg you not to believe that your man doesn’t want the Cool Girl. It may be a slightly different version – maybe he’s a vegetarian, so Cool Girl loves seitan and is great with dogs; or maybe he’s a hipster artist, so Cool Girl is a tattooed, bespectacled nerd who loves comics. There are variations to the window dressing, but believe me, he wants Cool Girl, who is basically the girl who likes every fucking thing he likes and doesn’t ever complain. (How do you know you’re not Cool Girl? Because he says things like: “I like strong women.” If he says that to you, he will at some point fuck someone else. Because “I like strong women” is code for “I hate strong women.

What a joy this book is! I love recipe books, but it’s short-lived; I enjoy the pictures for several minutes, read a few pages, and then my eyes glaze over. They are basically books to be used in the kitchen for one recipe at a time. This book, however, is in a different class altogether and designed to be read in its entirety. It’s in its own sui generis category; it has recipes at the end of most of the twenty-one chapters, but it’s a book to be read from cover to cover, yet it could easily be read chapter by chapter, in any order, as they are all self-contained. Every bite-sized chapter is a flowing narrative from a well-stocked brain encompassing Balinese culture, geography and history, while not losing its main focus: food. As you would expect from a scholar with a PhD in history from Columbia University, the subject matter has been meticulously researched, not from books and articles and other people’s work, but from actually being on the ground and in the markets and in the kitchens of Balinese families, where the Balinese themselves learn their culinary skills, hands on, passed down orally, manually and practically from generation to generation. Vivienne Kruger has lived in Bali long enough to get it right. That’s no mean feat, as the subject has not been fully studied before. Yes, there are so-called Balinese recipe books, most, if I’m not mistaken, written by foreigners, and heavily adapted. The dishes have not, until now, been systematically placed in their proper cultural context, which is extremely important for the Balinese, nor has there been any examination of the numerous varieties of each type of recipe, nor have they been given their true Balinese names. This groundbreaking book is a pleasure to read, not just for its fascinating content, which I learnt a lot from, but for the exuberance, enthusiasm and originality of the language. There’s not a dull sentence in the book. You just can’t wait to read the next phrase. There are eye-opening and jaw-dropping passages for the general reader as Kruger describes delicacies from the village of Tengkudak in Tabanan district — grasshoppers, dragonflies, eels and live baby bees — and explains how they are caught and cooked. She does not shy away from controversial subjects, such as eating dog and turtle. Parts of it are not for the faint-hearted, but other parts make you want to go out and join the participants, such as the Nusa Lembongan fishermen, who sail their outriggers at 5.30 a.m. The author quotes Miguel Covarrubias, the great Mexican observer of the 1930s, who wrote “The Island of Bali.” It has inspired all writers since, including myself and my co-author, Ni Wayan Murni, in our book “Secrets of Bali, Fresh Light on the Morning of the World.” There is, however, no bibliography, which I found strange at first. I can only imagine it’s a reflection of how original the subject matter is; there simply are no other sources. Throughout the book Kruger mentions Balinese and Indonesian words and sometimes discusses their derivations. It’s a Herculean task. I was intrigued to read that “satay” comes from the Tamil word for flesh ( sathai ) and that South Indians brought satay to Southeast Asia before Indonesia developed its own tradition. The book is full of interesting tidbits like this. The book contains 47 recipes in all, 11 of which came from Murni’s own restaurant, Murni’s Warung, in Ubud. Mr Dolphin of Warung Dolphin in Lovina also contributed a number of recipes. Kruger adds an introduction to each recipe, with a detailed and usually very personal commentary. I think my favorite, though, is from a village priest (pemangku), I Made Arnila of the Ganesha (Siwa) Temple in Lovina. water. I am sure most will enjoy this book enormously; I certainly did.” Review published in The Jakarta Globe, April 17, 2014. Jonathan Copeland is an author and photographer based in Bali. thejakartaglobe/features/spiritual-journey-culinary-world-bali

Our culinary memory is short and we live in a very different food world now. Chances are you won’t remember the late nineties as a time when restaurants were basically inaccessible to most Americans, but it was. Our dining culture was, by and large, bifurcated. On one side, you had prohibitively expensive, mostly French-inspired restaurants with excellent service and comfortable dining rooms. On the other, there were far more affordable options serving the cuisines of Asia, Africa, and Latin America in humble settings—a genre that’s been lumped together as “ethnic food” since the 1960s. But as delicious as those places could be, they were usually locked into the traditions and time periods from which their immigrant proprietors first came. There really wasn’t a place where you could find something in between: innovative cuisine that was neither married to France nor fixed to the recipes of the motherland, made with high-quality ingredients, and available for, say, twenty bucks. I could tell that race played a major role in America’s slow uptake on this concept, which only made it more personal for me.* 9

Mushroom hunting in Provence is veiled in secrecy, second only to truffle hunting in the level of dissimulation and suspicion it inspires. If you are lucky enough to find a good spot, you might unearth skinny yellow and black trompettes de la mort (trumpets of death) or flat meaty pleurots (oyster mushrooms) or even small spongelike black morels. If you are not sure exactly what you've found, you can take your basket to the local pharmacy, and the pharmacist will help you sort the culinary from the potentially deadly--- it's part of their training.

Bax Brown, a Toronto enthusiast, thrives in the vibrant energy of the city. As a resident, Bax immerses in its diverse culture, culinary scene, and bustling streets. With a passion for urban exploration, Bax navigates Toronto's neighborhoods, discovering hidden gems and embracing the city's rich history. From the serene waterfront to the eclectic Kensington Market, Bax finds inspiration around every corner. An advocate for community engagement, Bax actively participates in local events and initiatives, fostering connections that enrich Toronto's social fabric.

You can accomplish anything, anything at all, if you set your mind to it. One must adopt a can-do-anything attitude. You were a professional. You didn't say no, not ever. You didn't complain. You didn't get tired. And you showed up, no matter what. You got there. Nothing but nothing kept you from reaching that kitchen. Also, you accepted the implicit obligation of excellence. Every effort would be your absolute best. Otherwise it was simply not worth doing. At the same time, you accepted that your best was never your best and never could be because you could always work faster, cleaner, more efficiently. Many of the changes a formal culinary education wrought were in one's attitude, a kind of tougher-than-thou stance. I'm tougher than you, faster than you, better than you. I'm a chef. I work in inhuman conditions, and I like it that way. I don't have to sleep every day if there's work to be done now, you get the work done. Only got a couple hours' sleep last night, and you've got eighteen more hours of work ahead of you. Good. You like that. You're a chef. You can sleep later.

Personally, I’d prefer to eat food that tastes good and is an honest reflection of its ingredients, than a 3-foot-tall caprice constructed from lemon grass, lawn trimmings, coconuts and red curry. You could lose an eye trying to eat that. When a job applicant starts telling me how Pacific Rim-job cuisine turns him on and inspires him, I see trouble coming. Send me another Mexican dishwasher anytime. I can teach him to cook. I can’t teach character. Show up at work on time six months in a row and we’ll talk about red curry paste and lemon grass. Until then, I have four words for you: ‘Shut the fuck up.

buy-back', when he gives out free drinks every second or third round to an appreciative customer. If you're drinking single malt all night long, and only paying for half of them, that's a significant saving. An extra ten-or twenty-dollar tip to the generous barkeep is still a bargain. This kind of freewheeling with the house liquor is also personally good for the bartender; it inspires that most valued phenomenon in a regular bar crowd: a 'following', folks who will actually follow you wherever you work.

Inspired by the pride New Zealand has for its unique food & beverage culture, we want to grow the next generation of chefs & bakers to put us on the world map.

Kitchens have their seasons. And in this subterranean world, hidden from rainstorms and eager winds, is a world of wheat, wine and herbs. Always herbs. Herbs with balm in their leaves and flavor in their throats. A harvest of herbs on the windowsill. Parsley, coriander, tarragon. Basil, of different varieties, Greek with its anise-clove flavor and 'Sweet Genovese' with its jumbo cinnamon leaves. By the stove, I am chopping mint, coriander, tarragon, basil and parsley. The leaves and stems will go into a soup inspired by a region that taught me just what can be done with herbs, the South Caucasus--- that is Armenia, Azerbaijan and Georgia. From springtime until winter, whole bouquets of herbs arrive ceremoniously to the table, sometimes so fresh that clumps of earth still cling to their pale whiskery roots. Vital as bread, drawing eyes and senses forward, they are the centerpiece of the table. Intensely fresh and fragrant, unbruised and unwilted, they are a meal, a feast. Vitamins after a long winter. Never an afterthought, a mere sprinkling, or worse, 'a pinch'. At breakfast, oozing omelettes filled with molten white cheese and blades of tarragon. At lunch, bulgur salad, always more leaf than wheat. Ice cream is mint, sorbet is basil, soda is tarragon. In warmer months, they are refreshing, health-giving and sanity-saving as the sun starts hammering down. So today, in this kitchen of a hundred crossroads, to welcome the beginning of spring, I will bless this soup with a crop of fresh herbs.

I'll generally take a standup mercenary who takes pride in his professionalism over an artist any day. When I hear 'artist', I think of someone who doesn't think it necessary to show up at work on time. More often than not their efforts, convinced as they are of their own genius, are geared more to giving themselves a hard-on than satisfying the great majority of dinner customers. Personally, I'd prefer to eat food that tastes good and is an honest reflection of its ingredients, than a 3-foot-tall caprice constructed from lemon grass, lawn trimmings, coconuts and red curry. You could lose an eye trying to eat that. When a job applicant starts telling me how Pacific Rim-job cuisine turns him on and inspires him, I see trouble coming. Send me another Mexican dishwasher anytime. I can teach him to cook. I can't teach character. Show up at work on time six months in a row and we'll talk about red curry paste and lemon grass. Until then, I have four words for you: 'Shut the fuck up.

Something is simmering wildly throughout the American South. Every time I look around, I see bold new expressions of Southern cuisine waving a proud flag. Every time I look around, I see bold new expressions of Southern cuisine waving a proud flag. And this expression of food has captured people’s attention, because it is the story not only of Southern cuisine, but also of America’s identity. In my short time as a professional chef, I have seen the spotlight pass over every cuisine, from French to Italian to Japanese to Spanish, from nouvelle to comfort to molecular. However, what is happening now in the American South is not part of a trend: It is a culinary movement that is looking inward, not outward, for its inspiration. Every innovation that moves it forward also pulls along with it a memory of something in the past. As Faulkner famously said: "The past is never dead. It’s not even past.

Combining her love for art, cooking, and community service, Eileen Thedinga is a valued member of Scranton’s community. Her paintings have earned praise in local galleries, while her culinary interests come alive in the kitchen, inspired by cookbooks. She also supports animal rescues and organizes food drives for Scranton’s less fortunate.

was inspired by the naturopath Alvenia M. Fulton to believe in diet as part of civil rights activism, “believing that bad diets bolstered the forces of white

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