Able Quote by Alain Ducasse Download Open image “I prefer to be able to identify what I'm eating. I have to know.” — Alain Ducasse ★ ★ ★ ★ ★ 3.5 out of 5 (10 ratings) Copy quoteShare Able Eating Food Identify Know Prefer
I like to know what's in my food and in my drinks. It's really important for me. — Darby Stanchfield Copy Share Image
If you listen to your body, your body will clearly tell you what kind of food it is happy with. — Jaggi Vasudev Copy Share Image
Always take a good look at what you're about to eat. It's not so important to know what it is, but it's critical to… — Texas Bix Bender Copy Share Image
I can't rely on waking up in the morning and not know what I'm eating throughout the entire day, and leaving it up to… — Antonia Lofaso Copy Share Image
As a chef, if I can taste something, I can basically figure out what's in it. — Kelis Copy Share Image
People are always asking me what my favorite food is. I say, 'Food that tells me where I am.' — Mark Kurlansky Copy Share Image
As a chef, if I can taste something, I can basically figure out whats in it. — Kelis Copy Share Image
Planning my food a bit helps me. Knowing what I'm going to be eating for lunch helps, instead of getting hungry and then looking… — Sasha Alexander Copy Share Image
When you grow up close to poultry and fields and gardens and open-air markets, you can't help but develop an instinct for quality food. — Alain Ducasse Copy Share Image
With cooking, there's always the tangible and the intangible: that which is in the domain of sentiment, of the individual. — Alain Ducasse Copy Share Image
The Mediterranean is in my DNA. I'm fine inland for about a week, but then I yearn for a limitless view of the sea,… — Alain Ducasse Copy Share Image
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… — Alain Ducasse Copy Share Image
If my cuisine were to be defined by just one taste, it would be that of subtle, aromatic, extra-virgin olive oil. — Alain Ducasse Copy Share Image
I have a very nice garden and extraordinary markets, where there are products from the earth and the sea, in the French Basque country. — Alain Ducasse Copy Share Image
Classical cooking and molecular gastronomy should remain separate...you can mix two styles and get fusion; any more and you just get confusion. — Alain Ducasse Copy Share Image
Food is one part of the experience. And it has to be somewhere between 50 to 60 percent of the dining experience. But the… — Alain Ducasse Copy Share Image
It's not easy to have success with restaurants in different cities, but I like the challenge. — Alain Ducasse Copy Share Image
In France, Christmas is a family holiday. You stay home. New Year's Eve is when you go out. — Alain Ducasse Copy Share Image
I travel the world, and I can see in Toronto the cooking is very personal. These people cook with their hearts. — Alain Ducasse Copy Share Image
The most classic French dessert around the holidays is the Christmas log, with butter cream. Two flavors. Chocolate and coconut. My first job in… — Alain Ducasse Copy Share Image
I am certain that children always know more than they are able to tell, and that makes the big difference between them and adults,… — Jacques Lusseyran Copy Share Image
I have observed this in my experience of slavery, - that whenever my condition was improved, instead of its increasing my contentment, it only increased my desire to be free, and set me to thinking of plans to gain my freedom. I have found that, to make a contented slave, it is necessary to make a thoughtless one. It is… — Frederick Douglass Copy Share
There is something about the South that accepts the supernatural. If you don't accept it and you're having a conversation with someone who does,… — Alice Englert Copy Share Image
In the '80s, the way radio was programmed, if you didn't have a hit record you weren't going to be able to make any… — Huey Lewis Copy Share Image
I think I've had the longest career of strength, focus, and still being able to sell records. I think I'm that guy. I'm still blessed with the opportunity to make music and pass out a message like, 'Life is good,' to the world. — Nas Copy Share
I have that need in me, I want everyone to love me, but I'm embarrassed by that need, so I wanted to cover it up in my persona. I felt like I wouldn't be able to do stand-up for a career if I was needy. I didn't want to be complaining or whining onstage. I wanted to be cool and… — Anthony Jeselnik Copy Share
Thinking about the things that happened, I don't know any other ball player would could have done what he (Jackie Robinson) did. To be able to hit with everybody yelling at him. He had to block all that out, block out everything but this ball that is coming in at a hundred miles an hour and he's got a split… — Pee Wee Reese Copy Share
Government schools, with your tax money, now discourage the teaching of multiplication tables by rote memorization but teach reading by the 'look-and-say' method which… — Greg Perry Copy Share Image
I don't know if I would qualify as mainstream. I think I have managed to function pretty successfully on the fringes of the music… — Pat Metheny Copy Share Image
What we're supposed to do as actors is be able to portray real human beings and emotions. And if you grow up in this… — Emily Browning Copy Share Image
The reason that Apple is able to create products like iPad is because we always try to be at the intersection of technology and… — Steve Jobs Copy Share Image
