Rick Bayless Professions : Chef Born : November 23, 1953 Browse All Authors Top 16 quotes by Rick Bayless 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 agriculture spring art You always want to walk a tight-rope of flavor Rick Bayless rope flavor want The greatest contribution to the Mexican table imaginable Rick Bayless mexican contribution tables 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 mexican vegetables stuff We get a chance to welcome all of these people. These are the luminaries of the food world coming to Chicago to enjoy our hospitality and, boy, we are being very hospitable. Rick Bayless lifestyle One of my favorites is chilaquiles. It's corn tortilla chips in a simple, brothy tomato sauce with a little chile for heat. It's wonderfully homey. It has irresistible crispy bits and I love to eat it. And you can play around with it - add chicken, sliced red onions, or all these different things that can easily dress it up. Rick Bayless dress you simple love 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 new you love way 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 restaurant memory grandmother family 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 cooking home time food 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 camera standing time people 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 city cool love world 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 restaurant think dinner lunch I cook all the time, and I cook all different kinds of things, but never Mexican at home. That's my work. Rick Bayless never work home time 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 i-am myself me coffee 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 think community food love I know Los Angeles has it better than Chicago when it comes to produce year round! Rick Bayless than better year know Similar Authors Bryant Terry chef Alice Waters chef Auguste Escoffier chef Art Smith chef April Bloomfield chef Anthony Bourdain chef All Authors
