I have a lot of different passions. Food has been a constant through my whole life; it's something I've always had a very intrinsic passion toward and for, and I continue to learn about it, and I'm not going to let any type of negative comments dissuade me from wanting to pursue that, because I love it.
— Antoni Porowski
I'm very honest about my food background; I've never tried to pretend like I was a chef.
Parsley goes really nicely with everything. It adds a nice lightness; it wakes up a dish.
My dream kitchen would have a massive island with some beautiful slab of stone, a huge fridge, possibly even a walk-in - I just want it to be a plethora of fruits and veggies. I would have a nice bar area, too.
If I want to hear a voice, Lana Del Rey is very soothing, and I could just listen to her on repeat, but my real go-to that's been very consistent for at least the past ten years is Miles Davis.
I truly love a classic Caesar salad.
Rock music as a whole was terrible in the early 2000s.
Montreal is just so multicultural and ethnic and diverse, and it's what makes us special. I say 'us' like I still live there, but I still do feel like a Montrealer.
I'm a big, big, big Oasis fan.
Polish people have a wit and sarcasm. They're gentle but still very strong. Like, they love beer, which is traditionally so manly, but they'll put a spoonful of jam in it to sweeten it up. They're this wonderful mix of hard and soft.
How I show love has always been through food. That, for me, has been the foundation of how I express gratitude for anybody around me.
I love a bit of arugula tossed in olive oil and pepper over it to just have something nice and fresh and green.
There is a level of intimacy in sharing the foods that have shaped me.
I don't get to do quiet time.
Miles Davis is my go-to for music. There's something so relaxing and ambient about it, and it can be a little manic in a good way.
I'm someone who's experienced impostor syndrome - as I think a lot of people have with their careers, especially when they pursue what they're passionate about, because they want to be good at it. I've experienced that as a gay man; I've experienced that as a cook, as a gallery director, as a student of psychology.
I think the purpose of veganism is an appreciation for plants and veggies and fruit and to just eating cleaner... If you're going to go vegan, then really learn how to be.
My background is in psychology - that's what my bachelor's degree is from, and my specialization.
Jicama, which is one of my favorite things in the summer, looks like a really horrendous root vegetable, which it is - it's like a hybrid of a potato and an apple, but you can eat it raw.
Eggplants are finicky, complicated, and often misunderstood. If you know how to treat one well, then it shows that you have know-how and dedication.
When you're entertaining, and I still haven't accomplished this because I'm always stuck in the kitchen, but spend enough time actually with your guests. It allows you to chill with your friends and be an actual, normal human as opposed to being in the kitchen cooking all the time.
I love to cook. I love to entertain.
I've always considered myself a little more fluid along the spectrum. So even being called bisexual... I remember, in my early twenties, I was like, 'But bisexual means I can only like girls and guys. What if I like something else?'
Montreal bagels are much better than U.S. bagels, because there's a sweetness to the dough, and there's a pull. New York bagels are basically bread in the shape of a bagel.
I know the people who eat my food really enjoy it, and those are the people who matter at the end of the day.
I tend to be more of an introvert when I'm traveling. I do a lot of people-watching and espresso-drinking.
As proud as I am of being Polish-Canadian, sometimes I'm so jealous I wasn't born Italian.
My comfort zone is in a kitchen.
Some people want to define themselves, and they should, as it's part of their identity. For me personally, I've never really had a label for myself.
Since puberty, I've always known there was a possibility of me being with a man. It wasn't anything I felt the need to explore until the time came to explore it.
I don't really sit when I'm at home.
I love a little darkness at the table with just enough light from IKEA white candlesticks. Seriously! They look elegant but are simple and unscented and create mood lighting.
I don't like processed soy stuff.
There's so much that can be learned from French cooking, especially really traditional, more modest meals.
I really enjoy being vulnerable, and it's how I connect with other people, and part of how I do that is through food, by sharing something that I feel is very intimate and personal because it's something that I create out of nothing.
A cheese dip is good - it's for when you're like, 'You know what, I've had a long day. I'm just gonna eat a big bowl of cheese, and I'm not gonna care about it.'
For every new thing that I buy, I have to throw something out.
My kitchen is limited at best. I have one drawer. But I make do with what I have; it's taught me to be super efficient in terms of how I clean and how I put things away.
I have to admit that out of 10 meals, nine I have at home.
Some people have their sexuality really at the forefront of who they are, and I applaud those people.
I love Greek food in the summer.
I am someone who food has been a constant in my life, and it's been a passion - it's something that I've constantly studied - and I'm constantly trying to better my craft, and that's good enough for me.
If I'm in Italy at a certain time of year, I'll make sure to try fresh porcini mushrooms in risotto, or puntarelle, a sort of curled chicory leaf that's only available for a few weeks in May.
What I've learned is that living in public life... it's impossible to have everybody like you. No matter what you do.
It's weird, but people like it when I eat things.
Everyone should know a sport.
I'm a big Hemingway and Salinger fan.
There should be no rules at your dinner party except for people to eat a lot and enjoy a long night where they feel like they could fall asleep at the dinner table at the end.
It's important to go into the grocery store with a plan and a list. But it's a skeleton - you need to know how to deviate from it and adapt it to what ingredients are available and fresh.
Learn how to treat your vegetables with the love and kindness that they deserve.
