food industry quotes

Chefs are fond of hyperbole, so they can certainly talk that way. But on the whole, I think they probably have a more open mind than most people.

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.

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.

The celebrity-chef thing, even at its worst, its most annoying, its silliest, its goofiest, its most egregious and cynical, has been a good thing.

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.

The true cost to the world of a burger is far greater than the money you hand over to buy it.

Chefs are nutters. They’re all self-obsessed, delicate, dainty, insecure little souls and absolute psychopaths. Every last one of them.

It’s very hard when you eat out every day for a living, and a new restaurant comes along and you haven’t got that same vigour that you had 10 years ago.