Quotes by Curtis Stone
- Each season I find myself constantly inspired by 'The Biggest Loser' contestants. Their tenacity and willingness to learn new, healthy habits is tremendous and the results speak for themselves. I am honored to be part of such an inspiring program that helps inspire positive change in so many lives.
- For 'Around the World in 80 Plates' we got to travel all over, having what was like a cross between a culinary competition and races. And in each country we had a chef Ambassador. We went to London, Barcelona, Bologna, Hong Kong, Thailand, Morocco... It was amazing.
- For me, food is all about balance. If you eat plenty of fruits, vegetables, and an appropriate amount of poultry, fish, and red meat that are sourced from good places, you're doing well. It's important to make sure that the meat you're consuming is hormone-free.
- I had the opportunity to go to law school, and my dad, who was an accountant, couldn't believe I wanted to walk away from that and start cooking.
- I love coming home to Melbourne. The first thing I do is have a coffee. It's just so much better here than anywhere else. It's better than in Italy and I travel a lot. I crave it.
- In my travels, I also noticed that kids in Thailand like spicy food, and kids in India love curry. I'm hoping to introduce my son, Hudson, to lots of veggies and spices when he's young. I say that before he's started on solid foods, so it could be easier in theory than practice!
- It is great to add some glamour to the food industry, like television shows have done for the food world and inspiring people to work in the industry. The flip side of that is unfortunately people think that after they get their qualifications, they get their invitation to compete on 'Top Chef.'
- Keep it simple in the kitchen. If you use quality ingredients, you don't need anything fancy to make food delicious: just a knife, a cutting board, and some good nonstick cookware, and you're set.
- Now that I'm a dad, I'm practicing what I call 'one- handed cooking,' because I've got something more important in my other arm. I'm whipping up lots of frittatas and omelets.
- There are probably close to a million people in the hospitality industry here in the United States, and there are probably only a few hundred opportunities in the food media industry.
- These days I travel so much it's hard to get into a routine. When I'm on the road, I tend to use hotel gyms. When I'm home in L.A., I like to hike and hit the surf. All in all, I try to keep a balanced diet and exercise routine, which has stood me in good stead to date.
- When I see my staff take a step back because I've lost my cool about something food-related, I say never apologise for your standards. If someone doesn't meet them, then you should explain that and that you want it changed. I want my staff to be like that, too.
- You've got to set yourself up to be as healthy as you can. The thing we tend to do is when it gets to be a bit too hard, we actually opt out for the absolute worst option. For example, if you're in a rush in a morning and you feel like you don't have time to make breakfast, you skip it.