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.
I love Indian food - it's my favourite cuisine. I love the mixture of spices and the subtle flavours. It's really erotic; the spices are so sensuous.
Super polished signage is not always a good sign. I'm always looking for places that you have to know about to find. Also, just food-wise, if I'm eating ethnic cuisine - I hate that phrase, but still - If I'm eating Mexican food, I'm looking to see that there are Mexicans in the restaurant. They know if the food is being made right.
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.
You know how someone - something - surprises you. You wake up a little bit. That's done through Chinese cuisine - for example, through dishes of artifice. That's a whole sub-tradition in Chinese cuisine. To create a dish that comes to the table looking like one thing but actually is something else.
It's just about asking why. We as cooks historically have been very, very technically proficient but not technically informed as to why we do what we do. Modernist cuisine is about that knowledge.
In the 1970s we got nouvelle cuisine, in which a lot of the old rules were kicked over. And then we had cuisine minceur, which people mixed up with nouvelle cuisine but was actually fancy diet cooking.
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.
The Da Jing street market is little more than a few narrow intersections, barely six blocks long. But for a visitor, it is a living, breathing education in Shanghai cuisine, a style distinguished by its thick savory sauces spiked with sugar and soy sauce.
I just grill chicken and make very simple cuisine.
In Paris and later in Marseille, I was surrounded by some of the best food in the world, and I had an enthusiastic audience in my husband, so it seemed only logical that I should learn how to cook 'la cuisine bourgeoise' - good, traditional French home cooking.
If my cuisine were to be defined by just one taste, it would be that of subtle, aromatic, extra-virgin olive oil.
My favourite types of cuisine are Asian and Caribbean, and I love cooking new recipes for my family.
I'm a big foodie. Hyderabadi cuisine is amazing, and the kind of mutton dishes available at some restaurants in the Old City is incredible.
When you talk about avant-garde cuisine, the surprise factor is really important. For example, I love looking at blogs and the photos, but I'm not that keen on other people taking photos of my dishes.
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.
I'm fascinated by Japanese cuisine.
There a great ethnic cuisine available to you in Chicago.
I find that there are a lot of similarities between French and Japanese food. I think they're two countries that have really systemized their cuisine and codified it.
I can't resist South Indian cuisine, particularly what is prepared at home. My mom is my favourite cook. She can cook a variety of cuisines. I savour her cooking at home, and she's undoubtedly the best.
I never really knew what fine cuisine was when I was a little boy in Canada. For me, Italian food was 'Kraft Dinner' or pizza. When I moved to New York, that's when I discovered all the Italian food.
I wanted to take nouvelle cuisine further, to the point where we were breaking down the essence of taste and sensation, reconfiguring food as a series of really intense hits on the tongue.
