Food Interviews
Matt Abergel: “I want people to come and eat it; that’s it!”
Ferran Adrià: “Tastes change”
Elena Arzak: “We need to be open to change”
Dan Barber: “Tension is resolved through flavor”
Vineet Bhatia: “You have to question things”
Massimo Bottura: “I’m not cooking to create good food”
Daniel Boulud: “There was such camaraderie”
Manu Buffara: “Simple things reconnect us with life”
Nina Compton: “That’s the way to bridge the gap”
Hélène Darroze: “Good taste is in my DNA”
Claudia Fleming: “I am out here on a limb”
Ken Forkish: “It just drew me”
René Frank: “You need to take that risk”
Pierre Gagnaire: “We’re obsessed with the superficial”
Will Goldfarb: “You’re just supposed to like it”
Jon Gray: “Home is where the heart is”
Pierre Hermé: “It comes from curiosity”
Daniel Humm: “This is enough”
Yoshihiro Imai: “Ego is not edible”
Pía León: “It’s a session of gratitude for the earth”
Francis Mallmann: “Human beings need contradictions”
Dieuveil Malonga: “Food has no borders”
Niki Nakayama: “Everything about me knows it”
Daisuke Nakazawa: “You need to work for what you want”
Magnus Nilsson: “It was something that I always knew”
Yotam Ottolenghi: “I am more of a conductor”
Anne-Sophie Pic: “I faced the world of cuisine alone”
Michael Pollan: “We vote with our forks”
Tim Raue: “I never saw myself as a talented chef”
Elena Reygadas: “We’ve found the balance”
Eric Ripert: “Anger is a weakness”
Alison Roman: “There’s no assignment”
Ana Roš: “It has to do with our own personality”
Rodney Scott: “You’ve got to stay patient”
Clare Smyth: “You’re always storing things”
