Guam Cuisine Quotes

I do what I can, when I can, cuz when I can't, then I can't. ~ Paula Ann Lujan Quinene

I don't care if you're doing haute cuisine or burgers and pizza, just do it right. ~ Grant Achatz

I've traveled all the way around the world; I've been to over 95 countries, so I love ethnic food, different types of cuisine. ~ Larry Fitzgerald

People who grow up in a region doubtless have a better cultural awareness of their own cuisine, but it's also true that a lot of locals go to McDonald's, Applebee's and the like. ~ Nathan Myhrvold

If your Olympic Hero were to use the Worm in the 1996 Olympic Games, it would be so embarassing to all the other atheletes - and our country, mind you- that the USA would have finished behind Guam. ~ Kurt Angle

The design of a restaurant should embrace the identity of the chef, the nature of the cuisine, and the context of the restaurant itself. ~ David Rockwell

Fowls are to the kitchen what his canvas is to the painter. ~ Jean Anthelme Brillat-Savarin

Hawai'i has often been called a melting pot, but I think of it more as a 'mixed plate'
a scoop of rice with gravy, a scoop of macaroni salad, a piece of mahi-mahi, and a side of kimchi. Many different tastes share the plate, but none of them lose their individual flavor, and together they make up a uniquely 'local' cuisine. This is also, I believe, what America is at its best
a whole greater than the sum of it's parts. ~ Alan Brennert

Cuisine is only about making foods taste the way they are supposed to taste. ~ Charlie Trotter

What do I believe? I believe that it's easier to sit at home in your yoga pants, with your Lean Cuisine Cafe Classic Fettuccine Alfredo. But it's important not to. ~ Ann Shayne

Whereas once medieval Europe had adhered to a common Catholic religion, a common Latin language, and common well-spiced cuisine (at least, for the elite), the balkanization of the Christian world along national lines now meant that nations could no longer gather around the same table as easily as before. Even though it would take some years, the Europe-wide fashion for spices-as much as Latin-would be a casualty of Martin Luther's squabble with the bishop of Rome. ~ Michael Krondl

Why don't you like the foods I like?" he asks sometimes. "Why don't you like the foods I make?" I answer. ~ Lydia Davis

Eating 'Fresh Cuisine' foods daily, in a sensual way, is the key to good health and blissful living. ~ Amanda J. Sloan

Life is too short for cuisine minceur and for diets. Dietetic meals are like an opera without the orchestra. ~ Paul Bocuse

In the restaurant kitchen, August meant lobsters, blackberries, silver queen corn, and tomatoes, tomatoes, tomatoes. In honor of the last year of the restaurant, Fiona was creating a different tomato special for each day of the month. The first of August (two hundred and fifty covers on the book, eleven reservation wait list) was a roasted yellow tomato soup. The second of August (two hundred and fifty covers, seven reservation wait list) was tomato pie with a Gruyère crust. On the third of August, Ernie Otemeyer came in with his wife to celebrate his birthday and since Ernie liked food that went with his Bud Light, Fiona made a Sicilian pizza- a thick, doughy crust, a layer of fresh buffalo mozzarella, topped with a voluptuous tomato-basil sauce. One morning when she was working the phone, Adrienne stepped into the kitchen hoping to get a few minutes with Mario, and she found Fiona taking a bite out of red ripe tomato like it was an apple. Fiona held the tomato out.
"I'd put this on the menu," she said. "But few would understand. ~ Elin Hilderbrand

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. ~ Charlie Trotter

I cooked with so many of the greats: Tom Colicchio, Eric Ripert, Wylie Dufresne, Grant Achatz. Rick Bayless taught me not one but two amazing mole sauces, the whole time bemoaning that he never seemed to know what to cook for his teenage daughter. Jose Andres made me a classic Spanish tortilla, shocking me with the sheer volume of viridian olive oil he put into that simple dish of potatoes, onions, and eggs. Graham Elliot Bowles and I made gourmet Jell-O shots together, and ate leftover cheddar risotto with Cheez-Its crumbled on top right out of the pan.
Lucky for me, Maria still includes me in special evenings like this, usually giving me the option of joining the guests at table, or helping in the kitchen. I always choose the kitchen, because passing up the opportunity to see these chefs in action is something only an idiot would do. Susan Spicer flew up from New Orleans shortly after the BP oil spill to do an extraordinary menu of all Gulf seafood for a ten-thousand-dollar-a-plate fund-raising dinner Maria hosted to help the families of Gulf fishermen. Local geniuses Gil Langlois and Top Chef winner Stephanie Izard joined forces with Gale Gand for a seven-course dinner none of us will ever forget, due in no small part to Gil's hoisin oxtail with smoked Gouda mac 'n' cheese, Stephanie's roasted cauliflower with pine nuts and light-as-air chickpea fritters, and Gale's honey panna cotta with rhubarb compote and insane little chocolate cookies. Stephanie and I bonded over ~ Stacey Ballis

The irony is that Iraq actually has one of the richest and most sophisticated cuisines in the world. So many classic American or European foods - ceviche, albondigas, even the mint julep - have roots in Iraqi cuisine, which was a crossroads of Persian and Arab and Turkic traditions. The oldest written recipes in the world are from Iraq! ~ Annia Ciezadlo

Nothing beats Istanbul when it comes to street food. The city's sidewalks are a walkable sampler platter. ~ Fuad Alakbarov

At the time when Pope Pius VII had to leave Rome, which had been conquered by revolutionary French, the committee of the Chamber of Commerce in London was considering the herring fishery. One member of the committee observed that, since the Pope had been forced to leave Rome, Italy was probably going to become a Protestant country. "Heaven help us," cried another member. "What," responded the first, "would you be upset to see the number of good Protestants increase?" "No," the other answered, "it isn't that, but suppose there are no more Catholics, what shall we do with our herring?" - Alexandre Dumas, Le grand dictionnaire de cuisine, 1873 ~ Mark Kurlansky

From Japan to Thailand, I keep discovering amazing talent, cuisine and food markets. ~ Daniel Boulud

I would return home to la maison, feminine where, as likely as not, I would go to my room, la chambre, where I would settle to read un livre masculine, until supper. During the masculine meal, feminine food would be eaten. After my hard, productive masculine day, I would rest during the feminine night. At one time, for a few days, I even took an affected aversion to being in the kitchen, la cuisine. ~ Yann Martel

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. ~ Chang-rae Lee

There a great ethnic cuisine available to you in Chicago. ~ Jose Garces

They say that the cuisines of different Chinese provinces arose originally to serve different kinds of constituencies. Beijing was the cuisine of officials. In Shanghai, that was the cuisine of wealthy merchants and industrialists. In Szechwan, the food of the common people. Many great Szechwan dishes originated in street stalls. ~ Nicole Mones

My fear is that the whole island will become so overly populated that it will tip over and capsize ~ Hank Johnson

It was a mission of celebration: never had two Mexican-Americans flown up in space on the same mission, and never did burritos shine so brightly. ~ Gustavo Arellano

It is critical to have a sound understanding of traditional culinary principles before attempting to push boundaries in cuisine. Larousse Gastronomique helps me execute the progressive cooking we do at Alinea. ~ Grant Achatz

The cooking was invigorating, joyous. For Julia, the cooking fulfilled the promises that Le Cordon Bleu had made but never kept. Where Le Cordon Bleu always remained rooted in the dogma of French cuisine, Julia strove to infuse its rigors with new possibilities and pleasures. It must have felt liberating for her to deconstruct Carême and Escoffier, respecting the traditions and technique while correcting the oversight. "To her," as a noted food writer indicated, "French culinary tradition was a frontier, not a religion." If a legendary recipe could be improved upon, then let the gods beware. ~ Bob Spitz

People have been fed a Lean Cuisine in the name of Jesus and told that it was a feast and they've decided there must not be much to this faith stuff after all. People see folks who bear the name of Christ who are acting loudly out of fear and have decided that peace must be found elsewhere. People are hungry to be a part of something that matters and to know that they matter. ~ Peggy Haymes

New York is rich in culture, cuisine, and commerce. ~ Patricia Marx

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. ~ Charlie Trotter

Whilst the food we eat nowadays has much to be grateful to the likes of Marco Polo, Alexander the Great and Vasco De Gama, who would have introduced the tangy flavours of South Africa's Rainbow Cuisine on his way around the Cape of Good Hope to India, Arabic cuisine, with spices of cinnamon, cloves, saffron and ginger was a lot more enterprising than Western cooking at the time. The medley of colours that the spices offered the food had mystical meanings to the Arabs ~ Karl Wiggins

The dishes of the present day are very light, and they have a particular delicacy and perfume. The secret has been discovered of enabling us to eat more and to eat better, as also to digest more rapidly ... The new cookery is conductive to health, to good temper, and to long life ... Who could enumerate all the dishes of the new cuisine? It is an absolutely new idiom. I have tasted viands prepared in so many ways and fashioned with such art that I could not imagine what they were. ~ Louis-Sebastien Mercier

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. ~ Alain Ducasse