What you’re going to be eating in the next year is decided by chefs. If the consensus is that pot-bellies are in next season, that’s what’s on your plate. And I think that’s a good thing, because we know, obviously, about food.

The Ritz Hotel has never yet provided game of such wondrous flavor as the bird plucked and half-cooked over the small boys‘ camp fire.

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.

I love trying out different cuisines. In Delhi, I love Megu at the Leela, and TK’s at the Hyatt. I also enjoy Khan Chacha’s rolls. In Mumbai, it’s Royal China and Shiro. And in Bangalore, I like the food at Bricklane.

Bad food is made without pride, by cooks who have no pride, and no love. Bad food is made by chefs who are indifferent, or who are trying to be everything to everybody, who are trying to please everyone… Bad food is fake food… food that shows fear and lack of confidence in people’s ability to discern or to make decisions about their lives.

Tokyo would probably be the foreign city if I had to eat one city’s food for the rest of my life, every day. It would have to be Tokyo, and I think the majority of chefs you ask that question would answer the same way.

I’m evangelical on the subject of some chefs and writers.

Nobody in Singapore drinks Singapore Slings. It’s one of the first things you find out there. What you do in Singapore is eat. It’s a really food-crazy culture, where all of this great food is available in a kind of hawker-stand environment.

I went to a restaurant that serves ‚breakfast at any time‘. So I ordered French Toast during the Renaissance.

The food here is terrible, and the portions are too small.

There’s a bond among a kitchen staff, I think. You spend more time with your chef in the kitchen than you do with your own family.

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.

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.

I love food.

The French have got taste.

Going to Southeast Asia for the first time and tasting that spectrum of flavors – that certainly changed my whole palate, the kind of foods I crave. A lot of the dishes I used to love became boring to me.

When I’m back in New York – and this is a terrible thing to complain about – I eat a lot more really, really good food than perhaps I’d like to. So many of my friends are really good chefs. It’s kind of like being in the Mafia.

I love Indian, Italian and Mexican food. And if it’s a romantic type of thing, I like a good French restaurant.

The pressure on young chefs today is far greater than ever before in terms of social skills, marketing skills, cooking skills, personality and, more importantly, delivering on the plate. So you need to be strong. Physically fit. So my chefs get weighed every time they come into the kitchen.

I like the fact that Melbourne always seems to support their chefs and promote them in ways I find really admirable.

When I go to a restaurant, yeah, I know that a line is probably going to form in front of the table, but didn’t I always wish for that? Yeah, I did.

I’m a Twitter addict. Jose Andres is a serial tweeter. It’s funny to see which chefs have embraced it, and the different paths they take.

I’ve seen zero evidence of any nation on Earth other than Mexico even remotely having the slightest clue what Mexican food is about or even come close to reproducing it. It is perhaps the most misunderstood country and cuisine on Earth.

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