Rick Bayless Quotes

#1. What Applebee's was proposing was like Rick Bayless's endorsement of a line of chicken sandwiches for Burger King

Allen Salkin

#2. I usually get up around 6 A.M. It takes me a while to get going. In our household, I am the first one up. I usually make coffee for myself, draw a bath and have a big soak. I read in the bath.

Rick Bayless

#3. I do notice that when I come in to meet casting people, they love that I'm Australian. Maybe it's our good work ethic.

Rebel Wilson

#4. Great food, like all art, enhances and reflects a community's vitality, growth and solidarity. Yet history bears witness that great cuisines spring only from healthy local agriculture.

Rick Bayless

#5. Chicago is a city of neighborhoods, and I love that. It's cool to have different foods from all over the world within a stone's throw of my house.

Rick Bayless

#6. A lot of people don't like to eat on camera, but I eat on camera all the time. I'm standing in for the viewer.

Rick Bayless

#7. I'm meticulous about tasting everything at the restaurant, so I taste all the preparations before lunch and dinner. That means tasting around 50 dishes twice. There are times when I think I can't taste another thing.

Rick Bayless

#8. Xavier: They, whoever they are, shouldn't have control over our lives. I'm not about to lose you. I've been through that before, and I'll do whatever it takes to make sure it doesn't happen again.

Alexandra Adornetto

#9. I know Los Angeles has it better than Chicago when it comes to produce year round!

Rick Bayless

#10. I cook all the time, and I cook all different kinds of things, but never Mexican at home. That's my work.

Rick Bayless

#11. We dare not forget the power of prayer.

Dillon Burroughs

#12. In the Mexican repertoire there's a lot of super delicious things you can do with vegetables and beans and grains and all that sort of stuff. So I can do this thing.

Rick Bayless

#13. The greatest contribution to the Mexican table imaginable

Rick Bayless

#14. I love that we are bringing the flavors of Frontera to Los Angeles. I think we can only add to the booming food community in Los Angeles. Our food is gutsy and soulful.

Rick Bayless

#15. If character be irrecoverably lost, then indeed there will be nothing left worth saving.

Samuel Smiles

#16. My earliest memory is making peach cobbler with my grandmother. A wonderful memory. I grew up in a restaurant family - B.B.Q. restaurant.

Rick Bayless

#17. When you align yourself with God's purpose as described in the Scriptures, something special happens to your life.

Bono

#18. I love collecting market stuff in Mexico. I have an etagere built onto the wall of my living room, which has cubicles that are lit and filled with super inexpensive pottery. You see them in a new way; they become museum pieces.

Rick Bayless

#19. You always want to walk a tight-rope of flavor

Rick Bayless

#20. I did a show a long, long time ago called 'Cooking Mexican'. It was a studio show as opposed to on-location like the one I do now. Before my first show, I was a cooking instructor, and I did a whole lot of classes for home cooks about Mexican food.

Rick Bayless

#21. At Nokia, we have an internal market for ideas. There could be someone in Nokia who wants research, and they will come to us.

Jan Chipchase