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”

Dominique Crenn: “Food is a movement”

Hélène Darroze: “Good taste is in my DNA”

Leonor Espinosa: “I’ve always been rebellious”

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”

Endo Kazutoshi: “Food is power”

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”

Simon Rogan: “Flavor is everything”

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”
