America is becoming more and more dependent upon imports from foreign manufacturers than we are exports from our country in all fields: in appliances, in clothing, even food. This year America may become for the first time in its history a net food importer.
— Marcy Kaptur
Taking dishes straight off the restaurant's menu and putting them into a cookbook doesn't work, because as a chef you have your own vision of what your food is, but you can't always explain it. Or you can't pick recipes that best illustrate who and where you are and what you're doing. And if the recipes don't work, you don't have a book.
— Marcus Samuelsson
I always suggest something fast and simple so you have more time to share with friends; and when we think of the ultimate food to serve for a football game, only one thing comes to mind - wings!
Here's a thought: what if we ban the word 'healthy food' from our culinary vocabulary? I'm not talking about banning foods that are considered healthy. I'm talking about changing the way we think about food overall.
While some people may think being a chef only entails making enticing dishes and pushing the culinary boundaries, being a part of the food industry involves much more.
It's often hard for us to imagine going without some of our luxuries like travel, dining out, or Internet, much less our basic necessities like food and water. But try for a minute to imagine how life would be with such deprivations.
Most cultures traditionally link food and spirituality directly with periodic restrictions and celebrations punctuating the year. Abstinence from particular foods or full-on fasting is part of many religious traditions and holidays.
We struggle with eating healthily, obesity, and access to good nutrition for everyone. But we have a great opportunity to get on the right side of this battle by beginning to think differently about the way that we eat and the way that we approach food.
The dialogue and conversation about food is everywhere - television, chat rooms, social media outlets and among everyday conversations.
I'm lucky to live in New York, a city that offers so many options for lunch. I can pick up dumplings from a Midtown food truck, grab empanadas by the dozen in Spanish Harlem or get a fantastic bowl of ramen in the East Village.
I love Thanksgiving because it's a holiday that is centered around food and family, two things that are of utmost importance to me.
There shouldn't be an announcement that divides our food between what tastes good and what is good for us.
Food has always been in my life. Being born in Ethiopia, where there was a lack of food, and then really cooking with my grandmother Helga in Sweden. And my grandmother Helga was a cook's cook.
Like all food, whether you're talking about Persian food, or Chinese food, or Swedish food, it's always a reflection of wars, trading, a bunch of good and a bunch of bad. But what's left is always the food story.
The food wasn't very good in the first kitchen I ever worked in. But it was very busy, so I learnt to be fast, absorb pressure, use a knife, and say, 'Yes, chef.'
— Marco Pierre White
I think what you got to do is to create an environment which people wish to sit in. You have to create a menu which is interesting to people. You have to create food which is delicious and affordable. I think that's what's important.
Eating without conversation is only stoking.
— Marcelene Cox
Just as the soul fills the body, so God fills the world. Just as the soul bears the body, so God endures the world. Just as the soul sees but is not seen, so God sees but is not seen. Just as the soul feeds the body, so God gives food to the world.
— Marcus Tullius Cicero
I am a chef through and through. Everything I do - whether it is cooking for kids in Harlem or cooking in a fine dining establishment - all my days are consumed by food.
Although I may not know a lot about football, I do know a lot about food! As a result, not many people ask me to join their fantasy leagues, but they will come to me for suggestions on what to serve for guests for a weekly Sunday get-together.
I had a long-lasting love affair with the flavors from Japan and the hustling New York street vendors. And, of course, a life-changing return to Ethiopia has made huge impacts on my life in food.
As a chef and activist, I'm particularly concerned with food politics issues such as the farm bill.
As a chef, I always have in mind how to properly feed the public, but at times it's easy to forget that some people have trouble even getting any food, much less adequate nutrition.
The opportunity here in the U.S. is so unique because we are so diverse, with so many different cultures living together. Christians, Jews, Hindus, Muslims and Buddhists, all with their own connections to the spiritual aspects of food and with lessons that we can learn from each other.
The reasons for food insecurity are many and varied. But part of the problem is the global farming systems.
Children want to mimic adults. They notice when you choose to prepare fresh vegetables over calling in another pizza pie for dinner. They will see that food made with love and care outweighs going through the drive-through window.
What makes Harlem special is that at any given time, food seekers can not only find food deeply rooted in Southern, Latin and African traditions, but also can taste the newer Senegalese, Chinese, and Italian influences as well.
I don't distinguish the music I listen to from great music - it's just music. There shouldn't be an announcement that divides our food between what tastes good and what is good for us.
It wasn't until I came to New York and started to see the African American community, but also the Ethiopian community here, and started to eat the food, started to understand the music. I said, you know, I got to go and understand the culture. So me and my sister went.
Most of my education has been around food.
I think Ross Noble is the only person that I've seen really storm a stand-up slot at a festival, and that was when he led 3,000 people on a conga out of the tent and across the entire site to a vegetarian food truck.
— Marcus Brigstocke
My cooking attracted celebrities. I met Sylvester Stallone. He squeezed my bicep and said: 'I don't usually eat your kind of food, but for you, I ate it.' I haven't got a clue what he'd eaten but he asked me to cook for his wedding feast when he married Jennifer Flavin at Blenheim Palace.
For me, food is about generosity, and this should reflect on the plate as well.
To transfer food into a bowl from a pan that you've just cooked in, it's a loss of energy; it's wasteful. People think it's very sophisticated, I don't think it's so smart.
— Marcel Wanders
Cultivation to the mind is as necessary as food to the body.
Pasta isn't just for Italian food anymore. Now there are tasty pasta recipes found in Asian cuisine, and it's emerging as a newfound love for vegans.
People come up to me all the time and ask how I stay the way I am, and it's no secret. The first lesson a chef needs to learn is how to handle a knife; the second is how to be around all that food.
Without food, we cannot survive, and that is why issues that affect the food industry are so important.
Cooking with your kids and engaging them in hands-on activities are two ways to begin to educate children about the healthy eating, and kick start the important task to help change how the younger generation looks at food and nutrition.
Clean water and access to food are some of the simplest things that we can take for granted each and every day. In places like Africa, these can be some of the hardest resources to attain if you live in a rural area.
In America, we are engaged in constant battle with food.
In Ethiopia, food is often looked at through a strong spiritual lens, stronger than anywhere else I know. It's the focal point of weddings, births and funerals and is a daily ceremony from the preparation of the meal and the washing of hands to the sharing of meals.
I credit my grandmother for teaching me to love and respect food. She taught me how to waste nothing, to make sure I used every bit of the chicken and boil the bones till no flavor could be extracted from them.
The food business is very tough, but there's also a lot of love and very giving.
Every time you use the word 'healthy,' you lose. The key is to make yummy, delicious food that happens to be healthy.
You have to balance, but you can be aggressive as a chef. It benefits the food. You have to be passionate. You can't be angry cooking.
We know so much about the European food story, and we're getting to know about the American food story; but we know so little about the African food story.
Regulation is necessary to protect our natural environment, keep our food and medicine safe, and ensure fair competition and fair treatment of our workers.
— Marco Rubio
Food should be simple; it shouldn't be complicated, even down to making Knorr gravy: a Knorr stock cube and water, bit of parsley at the end, little bit of olive oil. It's about making the food deliciously tasty.
I've done everything from stocking shelves at a natural food co-op, to baking bagels at Brueggers and bussing tables. Then I realized that jobs suck, but if you could get up at 6 A.M. and bake your own breakfast, that is very satisfying.
— Marco Arment
