Roberto Donna is a great Italian chef.

Behind Chipotle is not a corporation; behind Chipotle is a man that is one of the great cooks, that created a great concept.

As chefs, we work with organizations like Oxfam to enrich their projects with culinary tools, recipes and ideas.

As a chef and father, it kills me that children are fed processed foods, fast food clones, foods loaded with preservatives and high-fructose corn syrup.

We still have to keep betting on markets like America that are full of opportunities to grow, even if we have to work our heads off to do it.

Chef Michel Richard is always at the top of his game.

I don't believe in traditional company structures because the best ideas do not always come from the top.

To me, what I'm interested in, in the end, is the meaning of food in our lives.

I love to talk about cooking and recipes, but I love as much talking about how food and cooking can change the world.

Man, the flavor of a pineapple is 100 times more powerful than the flavor of meat.

Italians allow anything in their cooking.

When you use a simple gelatin like collagen, you can get flavor that is 100 percent pure, maybe event 150 percent.

The only way to have a better world and end poverty is by closing the gap between the top and the bottom.

My family and I cook at home almost every day together. The kitchen is the central and most important room in the house; it's a great way for us to connect. We love going to the farmer's market on Sundays as a family and choosing the ingredients together.

I love cooking for the sake of understanding how people before me used to feed themselves, used to feed their families.

My love for artichokes comes from when I was very young. My mother and father would slice the hearts and fry them, and they would be crispy around the leaves and tender at the base.

I am from Spain, but my family and I have made America our home. For the last 17 years, I have been cooking Spanish food in Washington, D.C.

I eventually settled in Washington, where my partners and I have been fortunate to build a restaurant business that now employs thousands of Americans across the country.

I remember that at the beginning of the month, the kind of menus my mom and father would prepare for us would have fish, chicken. But at the end of the month - because my father would be waiting for paycheck - the refrigerator would get empty. I remember that without a lot of food left, some of the best meals happened right there.

A plancha is just a hot flat surface. So if you think about it, anything is a plancha, like a saute pan or a griddle. A la plancha is the perfect way to cook for a crowd.

Puerto Rico is the perfect meeting place between Spain, the country I come from, and America, the country where I now belong. The meeting point of two worlds where magic can happen.

Iberico de Bellota is best when cooked medium rare with a nice, pink center to allow the delicious acorn-infused flavor to come through.

I want e by Jose Andres to be a discovery, to be a journey. I want people to find it and be astonished.

In Hong Kong, 'wonton' means swallowing a cloud.

For me, there is no better tapa than a really good stuffed olive.

Food is national security. Food is craft. Food is everything, when you think about it.

I prefer natural hardwood lump charcoal - the other stuff makes your food taste like Goodyear tires.

I was very impressed with the street food of Singapore. I was very impressed with the dishes that they did.

Everyone should wake up and have a fresh-squeezed orange every day. By having a fresh glass of orange juice with American oranges, you are supporting the local economy, you have all the vitamin C you need in a day, and you support the environment because you don't use any plastic from bottles or bags.

Soy sauce and seaweed go really well with potato chips.

As a chef and as a father, I am very upset by what's on the menu at most schools: chicken nuggets and tater tots and ketchup and pizza.

Food and the way we grow it and produce it are a major cause of environmental degradation.

I get very upset when people start adding weird things to romesco.

When you cook a sausage, the skin sometimes breaks and the ground meat comes apart.

Cotton candy is the most amazing form of caramelization ever invented by man.

Chefs are at the end of a long chain of individuals who work hard to feed people. Farmers, beekeepers, bakers, scientists, fishermen, grocers, we are all part of that chain, all food people, all dedicated to feeding the world.

Romesco with asparagus is simple and brilliant.

The federal government spends about $2.51 per child per day to feed them lunch. Out of that, you have to pay for labor, facilities, and administrative costs, leaving about a dollar for food. Imagine trying to feed yourself a nutritious meal every day with only a dollar. Very difficult.

People ask me in Europe, when they do interviews... they ask me, 'Well, how does it feel to be a cook in a country that doesn't know how to eat?' It always touches a nerve, because Europe and the world think that America is no more than bad hot dogs and bad burgers.

The first time I saw America was from my perch on the mast of a Spanish naval ship, where I could spot the Statue of Liberty reaching proudly into the open, endless American sky.

I'm very happy with how Jaleo in Las Vegas came together.

I love America!

If you want to keep your side dishes warmer than room temperature, consider buying a small steam table for the home, with the Sterno cans underneath.

I started culinary school at a very young age, and really I wanted to be out working, cooking, more than I wanted to be in a classroom. You could say I wasn't a very good student - I wanted to be a student of life and experience.

When I came to El Bulli, right away I knew I was becoming part of something incredible. It was like watching the Big Bang happening right in front of me.

For food to be romantic, it should be light. Too many times people plan a romantic meal, and the food is too heavy.

Tapas is a celebration of life.

Pimenton gets its intense flavor because it is dried over wood smoke. You can try hot, sweet or bittersweet, though sweet is probably the most commonly used.

Even today with the public's growing interest in food and diet issues, politicians rarely include food as part of their political platforms.

I think when dishes have a certain amount of acidity, really they are very alive. And I love things that are alive.