Bunch Quote by Sandra Lee

Bouillabaisse is only good because cooked by the French, who, if they cared to try, could produce an excellent and nutritious substitute out of…

— Norman Douglas

I am working with the enthusiasm of a man from Marseilles eating bouillabaisse, which shouldn't come as a surprise to you because I am…

— Vincent Van Gogh

Every Frenchie has inherited their own way of making ratatouille, usually just as maman used to make. Well, my mum never made one, so…

— Rachel Khoo

It's all of our jobs as chefs to make sure the ingredients that we use are the highest quality and the best ingredients.

— Antonia Lofaso

“comparing traditional bouillon with gelatin-based broth. The latter was “more distasteful, more putrescible, less digestible, less nutritious, and . . . moreover, it often brought on diarrhea.”

— Mary Roach

This Bouillabaisse a noble dish is - A sort of soup or broth, or brew, Or hotchpotch of all sorts of fishes, That Greenwich…

— William Makepeace Thackeray

I think a lot of the big companies need to be more conscious about the way they make their products. Fewer ingredients that are…

— Tom Fletcher

Chefs are artists, and I couldn't be happy with my art if I was forced to use cheap ingredients.

— Nobu Matsuhisa

The holy grail of recipe developing is the recipe that turns out so much more impressive than you would expect from the effort it…

— Claire Saffitz

Don't be afraid to adapt new ingredients into your own techniques, and traditional ingredients into new recipes.

— Jose Garces

Thats what cooking is: youve got this certain ingredient and you figure out what to do it. You never waste anything in a professional…

— Paul Wahlberg

I'm surprised by the talent I find all over. There are always new chefs who propose many interesting new ideas, new ways of looking…

— Alain Ducasse