Japanese - Chef | May 26, 1955 -
A lot of people call me a celebrity chef, but I don't think that I'm a celebrity. So I want to stay keeping just a chef. That's more comfortable.
Masaharu Morimoto
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New York is my, you know, second hometown.
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When I was a kid, I have two dreams. I want to be a baseball player. Hometown, Hiroshima, has a Japanese baseball franchise team called Hiroshima Carps. You know, and then I want to be a sushi chef. I want to make own restaurant - sushi restaurant.
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Right after I graduated high school, I joined a sushi restaurant to learn how to make Japanese food. And then spent seven years. Then that time - that's enough. Then sushi restaurant - butchering fish and they make your body smell like fishy.
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On behalf of my native Japan, I am grateful to the culinary community and hospitality industry for working together to raise much-needed funds to aid the tsunami and earthquake victims.
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Because I'm a chef, I eat out frequently, so it's hard for me to control what I consume in terms of calories. But when I'm at home, I eat what my wife cooks for me. She works hard to avoid making foods that are high in calories and cholesterol, so most of the time, she makes vegetarian dishes.
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I buy soy sauce and flavor it five different ways: with sake, mirin, sugar, kombu and bonito flakes. I use them on lots of dishes at home.
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I always have dashi in my refrigerator - it's the almighty Japanese ingredient.
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I want to expand my cuisine to this country. I love America. I have been here 22 years.
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