Graham Elliot Quotes

Food to me, in one word, is ‘creativity’ or ‘expression.’ It’s simply, ‘This is who I am at this point in time, and this is what I want to cook for you.’

I’m in love with ‘pure’ flavors, things that are natural and delicious, minimally fussed with, that showcase the season.

Dining should be something that isn’t always taken extremely seriously.

Gray means being open-minded. I always look at the world that way; I’m able to hear both sides of an argument. I don’t listen to opera, but I don’t think it’s good or bad; it’s just its own thing. I can completely appreciate it.

I think that people are getting really excited about different ethnic food, and almost even micro-ethnic food. So it’s not just, ‘I love Asian,’ it’s Szechuan or Hunan, this one style from China.

Kosher salt, eggs and flour. These are the building blocks of everything. Kosher salt, above and beyond everything.

I think that expression is so great. So I’ll look at someone like Prince, and one reason to lose weight is so I can rock that purple velvet outfit with the white frilly shirt.

I think that for me, growing up, my dad was in the Navy; we went all over the world. I love things the weirder the better. The idea I could eat things like snails or frogs legs or things like that was mind-blowingly cool.

I think what somebody orders and how they eat and cook really shows who they are.

I tried to start my own religion in high school. I was very eccentric. I’ve always loved attention.

I don’t get to watch a lot of TV. I just do all my news and reading and ‘Meet the Press,’ all that fun, exciting stuff.

I can’t just sit all day on the couch and expect the weight to come off. My goals are my new focus instead of food.

Even though I live in and love Chicago, I can’t stand deep-dish pizza. I’m a New York-style pizza person.

Weight is something I’ve battled all my life.

I really see food as subjective. It’s a creative outlet. It’s something that you do for fun. It’s a gray area. It’s not black and white or right and wrong.

Chicago’s always been known as this meat and potatoes place, and a lot of restaurants play that up. They try to outdo each other by adding another 10 ounces, so their 80 ounce steak becomes a 90 ounce steak with 10 pounds of mashed potatoes on the side.

You are defined by your ingredients, by the way you touch them, by the flavors you draw from them.

Kids see cooking as a creative outlet now, like soccer and ballet. It gives me hope that things like fast food, childhood obesity and the horrible state of school lunches can be addressed by kids and their parents.

I’m a traditionalist, so for me, black coffee is cool.

I do take pity on some of the people that have to work with me.

I played the guitar and thought that was what I was going to do as a career. I still record music that is played in my restaurants.

I’ve traveled all over. I’ve been to all 50 states. With my dad in the Navy, I lived in the Philippines from nine to 12, and I had dog, monkey, lizard, everything. Then I was in Hawaii, and I’m spear-fishing, catching octopus with my hands.