Israeli - Chef | December 14, 1968 -
These days, meals are more open to personal preferences. People like to serve themselves.
Yotam Ottolenghi
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When I was a kid, there was always food to be had on the street in Jerusalem, but anything above a falafel stand was mediocre or worse.
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I don't do guilt. Whatever I do, I do it happily.
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When I cook a meal, I like to serve things one by one and keep them separate. I get that from my father - he's such a purist. Some people even put their desserts on the main plate. It's just wrong.
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People don't know how good cauliflower is, because they always have this image of cauliflower cheese - awful, sticky, creamy and rich.
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I used to love fine dining, but I lost my appetite for it to a degree because sometimes it is too much about the effort and too little about the result.
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Most men say they can cook pasta, but I think you should find a little bit of an unusual angle on your pasta and make that your signature dish.
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One of the troubles with food is that people take themselves too seriously. This is why I'm very happy for people to change my recipes, alter them, replace one ingredient for another.
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Speaking as someone who didn't go through the U.K. school system, with all the culinary baggage that entails, I am inordinately fond of custard in any shape or form.
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Hardly any of my most memorable meals have been eaten in a restaurant, and definitely none in one of those fancy marble-floored, polished-silver establishments.
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How can something that's 95% water be so divisive? Alone among vegetables, the poor, innocent stick of celery elicits the most vicious attacks.
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For my money, celery hasn't got a mean bit of fibre in its body, and we all need to start being much nicer to it.
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