The world is getting more connected through technology and travel. Cuisines are evolving. Some people are scared of globalization, but I think people will always take pride in cultural heritage.

My mother and my grandmother are pioneers of Mexican cuisine in this country, so I grew up in the kitchen. My mom, Zarela Martinez, was by far my biggest influence and inspiration - and toughest critic.

A jazz musician can improvise based on his knowledge of music. He understands how things go together. For a chef, once you have that basis, that's when cuisine is truly exciting.

I think Spain will always remain inspirational, and I think French cuisine will continue to be very French and yet very relevant with its time and keep evolving. But the last thing you want for it is to become too trendy and confusing. It has too much history.

I can't resist South Indian cuisine, particularly what is prepared at home. My mom is my favourite cook. She can cook a variety of cuisines. I savour her cooking at home, and she's undoubtedly the best.

For children, diversity needs to be real and not merely relegated to learning the names of the usual suspects during Black History Month or enjoying south-of-the-border cuisine on Cinco de Mayo. It means talking to and spending time with kids not like them so that they may discover those kids are in fact just like them.

I love the simplicity, the ingredients, the culture, the history and the seasonality of Italian cuisine. In Italy people do not travel. They cook the way grandma did, using fresh ingredients and what is available in season.

My theory is that all of Scottish cuisine is based on a dare.

In Paris and later in Marseille, I was surrounded by some of the best food in the world, and I had an enthusiastic audience in my husband, so it seemed only logical that I should learn how to cook 'la cuisine bourgeoise' - good, traditional French home cooking.

I've seen zero evidence of any nation on Earth other than Mexico even remotely having the slightest clue what Mexican food is about or even come close to reproducing it. It is perhaps the most misunderstood country and cuisine on Earth.

Pasta isn't just for Italian food anymore. Now there are tasty pasta recipes found in Asian cuisine, and it's emerging as a newfound love for vegans.

The food in Sydney is an Asian Pacific cuisine. It's eclectic but above all it's fresh, inventive and creative and that's what I love about it.

Everywhere the sky is blue. There are a multitude of cuisines and dishes. I think of them as the languages and dialects of food.

I love trying out different cuisines. In Delhi, I love Megu at the Leela, and TK's at the Hyatt. I also enjoy Khan Chacha's rolls. In Mumbai, it's Royal China and Shiro. And in Bangalore, I like the food at Bricklane.

A lot of people believe Italian food is tasty because there are a lot of ingredients. But they don't understand that the reason why it's tasty is because there are less ingredients than in any other cuisine.

I also want to go to an Italian island and do cuisine properly with some famous Italian chef and, like, his mother.

In the 1970s we got nouvelle cuisine, in which a lot of the old rules were kicked over. And then we had cuisine minceur, which people mixed up with nouvelle cuisine but was actually fancy diet cooking.

But for me, dinner at a fine restaurant was the ultimate luxury. It was the very height of civilization. For what was civilization but the intellect's ascendancy out of the doldrums of necessity (shelter, sustenance and survival) into the ether of the finely superfluous (poetry, handbags and haute cuisine)? So removed from daily life was the whole experience that when all was rotten to the core, a fine dinner could revive the spirits. If and when I had twenty dollars left to my name, I was going to invest it right here in an elegant hour that couldn't be hocked.

I love the simplicity the ingredients the culture the history and the seasonality of Italian cuisine. In Italy people do not travel. They cook the way grandma did using fresh ingredients and what is available in season.

The type of cuisine I do especially after being on 'Iron Chef' for several years is a lot of global cuisine. My strength has always been Mediterranean cuisine across the board from Morocco Spain Italy Greece France but I think now I'm doing a lot of very different cuisines all the time.

My mother and my grandmother are pioneers of Mexican cuisine in this country so I grew up in the kitchen. My mom Zarela Martinez was by far my biggest influence and inspiration - and toughest critic.

A jazz musician can improvise based on his knowledge of music. He understands how things go together. For a chef once you have that basis that's when cuisine is truly exciting.

My cooking philosophy what I try to do is to make a cuisine where the produce and the product shines compared to some current trends that are maybe more adding additional things like molecular cuisine with a lot of additives and chemicals which are now showing that they could be bad for your health.

My theory is that all of Scottish cuisine is based on a dare.