Another suggestion is to cook a meal, maybe not every night, but a couple more times a week than you usually do. That way you have leftovers, and you take your lunch to work.

Real food, I’ve found, is actually better than dieting.

There is a saying in Baltimore that crabs may be prepared in fifty ways and that all of them are good.

I cook, I create, I’m incredibly excited by what I do, I’ve still got a lot to achieve.

I am the most unselfish chef in Britain today.

We can make a commitment to promote vegetables and fruits and whole grains on every part of every menu. We can make portion sizes smaller and emphasize quality over quantity. And we can help create a culture – imagine this – where our kids ask for healthy options instead of resisting them.

We all need to start making some changes to how our families eat. Now, everyone loves a good Sunday dinner. Me included. And there’s nothing wrong with that. The problem is when we eat Sunday dinner Monday through Saturday.

Every three months, I’ll say, ‚Honey, I think I should learn how to cook‘.

I eat fish, three times a week meat, and if not yogurt, something like this and it rarely continues.

When I was younger we had a grape arbor, and my mom would go out and pick grapes and make grape jam in the sink – boil it, put it in jars, and give it away as gifts.

My wife dresses to kill. She cooks the same way.

Writing’s just as natural to me as getting up and cooking breakfast.

After an era of everything being super-sized, who would have thought that major companies would be racing to market smaller, lower-calorie versions of their snacks and beverages – from half-sized candy bars to little, mini soda cans? We see it everywhere we go.

When I’m home, I spend Sunday with my husband. If we’re not cooking, we travel around in our camper, stop at fast-food restaurants, and picnic. We love that stuff that will harden your arteries in a hurry.

The vulgar boil, the learned roast, an egg.

Every chef I know, their cholesterol is through the roof. And mine’s not so great.

Even if we give parents all the information they need and we improve school meals and build brand new supermarkets on every corner, none of that matters if when families step into a restaurant, they can’t make a healthy choice.

We’re all bombarded with so many dietary messages that it’s hard to find time to sort through all this information, but we do have time to take a look at our kids‘ plates.

I always have breakfast, say, scrambled egg whites, a vegetable smoothie, or whole-grain cereal with low-fat milk. For lunch and dinner, I eat a lot of fish and vegetables. And throughout the day, I try to stay hydrated.

I feel that if Jacques Pepin shows you how to make an omelet, the matter is pretty much settled. That’s God talking.

And let’s be clear: It’s not enough just to limit ads for foods that aren’t healthy. It’s also going to be critical to increase marketing for foods that are healthy.

Never order food in excess of your body weight.

I never drink coffee at lunch. I find it keeps me awake for the afternoon.

I think every chef, not just in America, but across the world, has a double-edged sword – two jackets, one that’s driven, a self-confessed perfectionist, thoroughbred, hate incompetence and switch off the stove, take off the jacket and become a family man.

The radiation left over from the Big Bang is the same as that in your microwave oven but very much less powerful. It would heat your pizza only to minus 271.3*C – not much good for defrosting the pizza, let alone cooking it.

I don’t snack. I don’t generally eat sweets or drink soda. I never eat between meals or even before big ones.

Who bothers to cook TV dinners? I suck them frozen.

Cooking is about passion, so it may look slightly temperamental in a way that it’s too assertive to the naked eye.

I would love to encourage all my teammates to eat the best way they possibly can. High school athletes. Now, that’s not the way our food system in America is set up. It’s very different. They have a food pyramid, and I disagree with that. I disagree with a lot of things that people tell you to do.

‚Kitchen Confidential‘ wasn’t a cautionary or an expose. I wrote it as an entertainment for New York tri-state area line cooks and restaurant lifers, basically; I had no expectation that it would move as far west as Philadelphia.

When I figured out how to work my grill, it was quite a moment. I discovered that summer is a completely different experience when you know how to grill.

A bachelor’s life is a fine breakfast, a flat lunch, and a miserable dinner.

I am very strict about what I eat. I do not consume anything that my body does not require. It takes a lot of sacrifice and discipline. It wasn’t easy before but now its second nature for me.

I’m not trying to take New York by storm. I just want to sneak in there, keep my head down, batten down the hatches and cook.

You can call me the bad boy chef all you want. I’m not going to freak out about it. I’m not that bad. I’m certainly not a boy, and it’s been a while since I’ve been a chef.

My kids are normal. If they could eat burgers and fries and ice cream every day, they would. And so would I. But that doesn’t sustain us.

My favorite time of day is to get up and eat leftovers from dinner, especially spicy food.

I eat steak primarily. That’s pretty much what my diet consists of. Sometimes I supplement that with other steaks.

I’m not asking any of you to make drastic changes to every single one of your recipes or to totally change the way you do business. But what I am asking is that you consider reformulating your menu in pragmatic and incremental ways to create healthier versions of the foods that we all love.

Would I swap what I have achieved as a cook if I could have been as successful as a footballer? Definitely.

The mother of a family should look upon her housekeeping and the planning of meals as a scientific occupation.

I’m frugal. I’m not a very acquisitive woman. I never waste food. If you prepare your own food, you engage with the world, it tastes alive. It tastes good.

This healthy eating stuff, it’s here to stay, and we now have everything we need to seize the opportunity and give all our kids the healthy futures they so richly deserve.

My mother cooked like a scientist. She had a giant Chinese-style cleaver that she chopped with, and a cupboard full of spices.

Economy forced me to become a vegetarian, but I finally starting liking it.

Those places I don’t understand, just doing bad food. It takes some doing. Making good pasta is so much easier than making bad stuff. It actually takes quite an effort to make poor linguine pomodora.

I’m just someone who likes cooking and for whom sharing food is a form of expression.

Governing a great nation is like cooking a small fish – too much handling will spoil it.

I try to not eat as much sugar, but it’s so hard in our American diet to do that… It’s hard to completely avoid.

I do yoga, I do Bikram and I run, and I eat really healthy.

You know, from age 17 on, my paycheck was coming from cooking and working in kitchens.

We spend so much time sublimatin‘, thinkin‘ about, ‚What am I going to have for lunch, dinner?‘

The Kobe craze really annoyed me. Most of the practitioners had no real understanding of the product and were abusing it and exploiting it in terrible and ridiculous ways. Kobe beef should not be used in a hamburger. It’s completely pointless.

Thanksgiving dinners take eighteen hours to prepare. They are consumed in twelve minutes. Half-times take twelve minutes. This is not coincidence.

If you wish to make an apple pie from scratch, you must first invent the universe.

Back in Oakland, we have a lot of food in the locker room, but on the road, it’s mostly just fruit. So we have to prepare differently. But really, once you get to the gym, everything on the road is pretty much the same.

I have to be on such a strict diet constantly.

I still love football, though, and I think cooking is like football. It’s not a job, it’s a passion. When you become good at it, it’s a dream job and financially you need never to worry. Ever.

Together, we can help make sure that every family that walks into a restaurant can make an easy, healthy choice.

I’m a decent cook; I’m a decent chef. None of my friends would ever have hired me at any point in my career. Period.

In large states public education will always be mediocre, for the same reason that in large kitchens the cooking is usually bad.