Chris Morocco Quotes

Chris Morocco

Profession : Chef

Birth : February 26, 1980

Hodo Soy's firm tofu is certainly stir-fry-able, but my favorite thing to do is shred it using the large holes of a box grater and use it in vegan sloppy joes.

Chris Morocco

My first foray into meatless burgers was BA's Best Veggie Burger, a no-holds-barred, maximalist veggie burger in the style of Superiority Burger. A year later I followed that up with a black-bean tofu burger designed to stand up to the high heat of the grill. So what was there left to say? Plenty.

Chris Morocco

My wife is English and grew up eating Dairy Milk and Flakes and Twirls, so while she loves dark chocolate, she also has a soft spot for the milkier stuff.

Chris Morocco

Many spicy condiments blend into fiery sameness, and even the ones that don't hold back on heat often offer little flavor aside from burn. Yet occasionally, a condiment comes along that's like a black hole, compressing physics-defying amounts of flavor in a tiny package. Such is the case with Auria's Kitchen sambal sauces.

Chris Morocco

Arriving home on a weeknight is guaranteed to be the least relaxing part of my day. The door opens, and two Tasmanian devil-children fly at me, showing me art projects and asking for snacks. My bag has barely hit the floor before I'm off doing 20 things at once, none of which is preparing dinner.

Chris Morocco

When it comes to store-bought sauces, it takes a lot to impress me.

Chris Morocco

Pretty much anything pureed needs a big flavor assist to be delicious; just think about how much butter, cream, and salt it takes to make mashed potatoes truly amazing.

Chris Morocco

The funny thing about bowl recipes is, despite how simple they might seem, they can actually be a lot of work.

Chris Morocco

Everyone's definition of healthy (and delicious) is different.

Chris Morocco

Vancouver is a coffee-lover's paradise, capable of impressing even the most hyper-caffeinated and jaded New Yorkers, such as myself. The coffee is fantastic, whether I happened to be craving a world-class espresso served with monastic intensity or a single-origin pour-over at a vibrant all-day cafe.

Chris Morocco

If cooking isn't fun for you, then do whatever it takes to make it fun.

Chris Morocco

I was Bookings Production Manager at Vogue, a fancy way of saying that I helped produce photo shoots and booked hair, makeup, and modeling talent.

Chris Morocco

Let's just get this out of the way: Most grocery store vinegars taste terrible. They're made from low-quality wine (or other alcohol), which gives them a flavor that's barely more nuanced than the chewing-on-metal taste of distilled vinegar.

Chris Morocco

A lot of nights, and dinners, start like this: some panicked chopping of whatever vegetables I had the foresight to buy, a sheet pan, and my countertop convection oven.

Chris Morocco

I would rather have 1/4 of a cookie for four days than a big cookie on day one followed by three days with nothing - this has been documented by my colleagues.

Chris Morocco

The brilliance of nduja is that while you can certainly eat a lot of it very quickly (and nobody would blame you) it is so packed with flavor that even a small amount can go a long way.

Chris Morocco

The secret to sheet pan dinners is having a sauce, condiment, or other raw-and-crunchy finisher that comes together outside of the oven, otherwise everything on the plate has the same, monotonous roasty-dry texture.

Chris Morocco

A normal conversation between my uncles about whether or not the lamb is done will come across as a shouting match between four guys all doing their best to impersonate Tony Soprano.

Chris Morocco

I am not someone who ever feels bad about eating a big bowl of pasta for dinner.

Chris Morocco

Growing up, my parents were health nuts who tried to deprive me of sugary and processed foods so that I would grow up with an appreciation for healthy, delicious homemade food.

Chris Morocco