Top 12 Food Republic Quotes in September

Sep 30, 2011 4:21 pm

Relive the most memorable quips of the month

As September winds to a close, let's take a look back at the 12 most memorable quotes from the chefs, style icons, musicians and others who were deemed important enough to be featured on Food Republic this month. (Bonus points to those who tweet @foodrepub or facebook these quotes!) October, here we come...

  1. "I believe that reducing the distance between the birthplace of a vegetable and my dinner table is synonymous with health and long lasting life." — Maurizio Donadi, Maurizio Donadi Loves Jeans and Gelato
  2. "The Grim Reaper has friended me on Facebook several times this year, but I have been able to ignore him thanks to the overwhelming support from family and friends—who I like to refer to as my wingtourage." — Ryan Hohman, Meet The Ultimate Wingman
  3. "I was on tour with the Red Hot Chili Peppers, and they brought along a vegan chef. Everyone thinks they're these insane party animals, but after the show we'd hang out, meditate a little and then have really great vegan food together." — Moby, Moby Talks Eats, Beats & More
  4. "Dining out should be fun, and it’s always more fun when the booze is flowing. I like being in control of my whiskey. I like to pour small shots, keep it cold, quaff it and pour again and again, often in a rapid succession that outpaces that of my dining partners. This is not easily done when you have to order drink-by-drink from a waiter or bartender." — Zak Pelaccio, A New Type of Bottle Service
  5. "I worked there for two weeks and I saved up enough money to buy a TV and quit. That was always the plan. It smelled like farts in there. It was fucking disgusting and they made me put my hair in a ponytail. So, fuck Subway." — Nathan Williams, Wavves Likes Rice Krispy Treats
  6. "A man who doesn’t eat isn’t sexy. I don’t want an obsessive, but he must know a little about art de vivre. It’s a turn-off otherwise." — Anna Polonsky, Le Fooding Takes Manhattan
  7. "Hot sandwiches tend to fog up the scanner, wet sandwiches pool their sauces and juices on the glass. I have some tricks I've learned over the years to help manage these problems but it's still tough. Getting a good scan out of something like a chicken parm can take a long time." — Jon Chonko, Scanning Sandwiches with the Scanwichman
  8. "Food-wise, from my time in France, I knew I wanted to cook seasonally, because Alain Chapel’s a hyper-seasonal dude. But over the years, I realized that restaurants shouldn’t just be about the chef; it should be an experience." — Bill Telepan, Bill Telepan Is A Man For All Seasons
  9. "Every season I crave one thing. This year I want really bad Chinese food. I can’t wait to get some sesame chicken from a little store in Alabama where I grew up. I’m up here for five or six months at a time; when you get cravings, they stick with you." — Joshua Slaughter, Father of Haute-Alaskan Cooking
  10. "Women have better organizational skills, and more patience, by far. I have known several talented male pastry chefs. However, I firmly believe women rule in the sweet department, period. We bake with passion and emotion. Passionate chefs make better desserts." — Hedy Goldsmith, Miami's Maestro of Sweets
  11. "I was 20 and didn’t know what to do with myself and I found this cooking school and decided just to go and check it out. I didn’t really know what to do with my life and I thought, 'Well, if I learn how to cook, at least I won’t be hungry.' So I went and it was really just fun. I felt kind of bad, because I didn’t take it all that seriously because there was a lot of partying to be done." — Marc Murphy, Introducing Guest Editor Marc Murphy
  12. "Personally, it changed my life because it was the first time as a U.S. citizen that I saw the country united. Professionally, it definitely helped me get to where I am today. I was inspired by seeing everyone come together — it really shaped us as individuals and inspired our determination." — Jon Shook of Animal/Son of a Gun, 9/11 Remembered
About Us | Advertise With Us | Contact Us | RSS | Privacy Policy | Terms of Use
© 2013 Food Republic. All rights reserved.