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I love trying out different cuisines. In Delhi, I love Megu at the Leela, and TK's at the Hyatt. I also enjoy Khan Chacha's rolls. In Mumbai, it's Royal China and Shiro. And in Bangalore, I like the food at Bricklane.
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.
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.
Close your eyes and place your finger on a map. Wherever it lands, that's the theme of the evening. So many times we settle for routine dishes. This forces you to try new cuisines.
I really liked the food in Japan. There is something so organized, neat, and methodical about it. They put a lot of care and quality into their cooking. I also love Mediterranean, New American, and Italian food, because the cuisines borrow influences from all over the world.
Everywhere the sky is blue. There are a multitude of cuisines and dishes. I think of them as the languages and dialects of food.
I'm a firm believer that the world should be your oyster when you're cooking. People should open themselves to other cuisines - there are a lot of hidden secrets all over the world.
Mum doesn't like it when I mention that Dad's a better cook than her. He was born in Spain and spent eight years in Portugal and is exceptional at lots of cuisines.
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.
The world is getting more connected through technology and travel. Cuisines are evolving. Some people are scared of globalization, but I think people will always take pride in cultural heritage.
I think that curiosity happened on these reviews where I was just a guest of the reviewer, because it introduced me to new cuisines and to the idea of cooking as a mechanism for studying other cultures and understanding other parts of the world.
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.
Middle Eastern cuisine has the same depth of ingredients and processes as other cuisines. They just haven't had as much exposure.
In certain European cuisines, vegetables are cooked a long time. I take the term 'al dente' and use it for vegetables.
American cooking is one of the unknown cuisines in America.
Jose Andres Puerta
Travel is so important in its capacity to expand the mind. It's exciting to start as young as possible - you get to see how other cultures live, challenge your senses, and try different cuisines.
I especially love French, Italian and Japanese cuisines.
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.
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.
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