Top 66 Antoni Porowski Quotes

Blue cheese and dates are really good if you wrap it in prosciutto. Roast it at about 400 degrees. I love having it with Fullman’s mustard.

I fell in love with The Strokes when I was 20, and I’m 34 now and still listen to them religiously.

How I show love has always been through food. That, for me, has been the foundation of how I express gratitude for anybody around me.

There’s so much that can be learned from French cooking, especially really traditional, more modest meals.

Some people have their sexuality really at the forefront of who they are, and I applaud those people.

Rock music as a whole was terrible in the early 2000s.

Jicama, which is one of my favorite things in the summer, looks like a really horrendous root vegetable, which it is – it’s like a hybrid of a potato and an apple, but you can eat it raw.

Polish people have a wit and sarcasm. They’re gentle but still very strong. Like, they love beer, which is traditionally so manly, but they’ll put a spoonful of jam in it to sweeten it up. They’re this wonderful mix of hard and soft.

Eggplants are finicky, complicated, and often misunderstood. If you know how to treat one well, then it shows that you have know-how and dedication.

I really enjoy being vulnerable, and it’s how I connect with other people, and part of how I do that is through food, by sharing something that I feel is very intimate and personal because it’s something that I create out of nothing.

What I’ve learned is that living in public life… it’s impossible to have everybody like you. No matter what you do.

I’m someone who’s experienced impostor syndrome – as I think a lot of people have with their careers, especially when they pursue what they’re passionate about, because they want to be good at it. I’ve experienced that as a gay man; I’ve experienced that as a cook, as a gallery director, as a student of psychology.

I was a busboy, a waiter, a manager, a sommelier… like… all of it from a family-run Polish restaurant, with, like, grandmas in the basement hand-making pierogies, to working at Bond Street for a while. I’ve done it all.

I don’t really sit when I’m at home.

I usually like loud T-shirts and band shirts, so I just try to keep it as simple as possible with jeans and white kicks that are worn in and, like, a simple jacket.

I don’t like processed soy stuff.

I do plenty of workouts – HIIT, spinning classes, Pilates, yoga.

I am someone who food has been a constant in my life, and it’s been a passion – it’s something that I’ve constantly studied – and I’m constantly trying to better my craft, and that’s good enough for me.

There’s not a lot of things that I’m confident about in life, but the way I feel about food is my one thing that I really feel such a strong connection to.

Parsley goes really nicely with everything. It adds a nice lightness; it wakes up a dish.

I make the same noise after I eat too much as I do after I work out.

My biggest nightmare is that something doesn’t have enough salt.

I will forever be touched by anybody who has a choice to love someone, and they make a decision to.

I’m all about tucking in T-shirts.

I have a deep and pathological obsession with trees and plants.

My kitchen is limited at best. I have one drawer. But I make do with what I have; it’s taught me to be super efficient in terms of how I clean and how I put things away.

Montreal bagels are much better than U.S. bagels, because there’s a sweetness to the dough, and there’s a pull. New York bagels are basically bread in the shape of a bagel.

Learn how to treat your vegetables with the love and kindness that they deserve.

It’s weird, but people like it when I eat things.

I’m a big Hemingway and Salinger fan.

I love to cook. I love to entertain.

There is a level of intimacy in sharing the foods that have shaped me.

I love fishy anchovies and sardines and that kind of stuff.

I was a pretty damn good waiter.

When you’re entertaining, and I still haven’t accomplished this because I’m always stuck in the kitchen, but spend enough time actually with your guests. It allows you to chill with your friends and be an actual, normal human as opposed to being in the kitchen cooking all the time.

On ‘Queer Eye’ I come in with what I know, and I try to parlay that into lessons for our ‘heroes.’ But that’s really listening to what they need. Sometimes it’s a little more ambitious. Sometimes it’s very simplistic. But it’s got to be something that’s condensed into a short amount of time.

Food not only connects us at the idyllic dinner table setting with family and friends: it is also part of our mundane, daily transit to and from work.

There’s a deodorant I wear called Baux, from L’Occitane, that is super nostalgic because it reminds me of being in Greece in the summer. When I put it on, I’m immediately taken back to that feeling of having salty skin and hair from the ocean and the taste of fresh fish.

Since puberty, I’ve always known there was a possibility of me being with a man. It wasn’t anything I felt the need to explore until the time came to explore it.

After the passing of my personal hero, Anthony Bourdain, I’ve been reflecting a lot on his influence on food culture. He made street food from around the world, that most of us have never heard of, accessible.

My problem with boxer briefs is sometimes they are a little too short, and they ride up your leg.

I love all dogs; I really do.

I have to admit that out of 10 meals, nine I have at home.

I’ve always considered myself a little more fluid along the spectrum. So even being called bisexual… I remember, in my early twenties, I was like, ‘But bisexual means I can only like girls and guys. What if I like something else?’

There should be no rules at your dinner party except for people to eat a lot and enjoy a long night where they feel like they could fall asleep at the dinner table at the end.

Salt is so, so, so important. If that’s the one thing everyone remembers, every step of the way, whenever I cook, I try to incorporate salt.

I have experience more on the front-of-house side of things, but I’ve always had a strong reverence and a respect for chefs… they’ve always been sort of like my rock stars.

I was raised in Montreal, which is very multicultural, very liberal. Then I moved to New York.

I don’t have the biggest sweet tooth, but I do have one in the morning.

My favorite book growing up was ‘The Little Prince.’

My background is in psychology – that’s what my bachelor’s degree is from, and my specialization.

I get really manic on set, and then to just get myself to a place where I’m alone in my apartment again, it’s like this recalibrating thing that happens.

I would want to do a cooking show. But I want to honor the opportunity that’s been given to me with ‘Queer Eye.’ I feel like my work is cut out for me with the show alone. If it ever goes bust, then I’ll explore that possibility.

For every new thing that I buy, I have to throw something out.

My father is Polish, and at 68, he still wears a Speedo to the beach, and he wears regular briefs – so did his father. That was my upbringing.

I always take a shower now before I go to bed. It’s so important just to cleanse everything off.

I truly love a classic Caesar salad.

Part of the intro to life in the public eye is, you get a bit of attention from fashion designers.

I love a little darkness at the table with just enough light from IKEA white candlesticks. Seriously! They look elegant but are simple and unscented and create mood lighting.

I am not as knowledgeable about the struggle for gay rights, for our history, the way some of my castmates or other gay men I know are.

I know the people who eat my food really enjoy it, and those are the people who matter at the end of the day.

Montreal is just so multicultural and ethnic and diverse, and it’s what makes us special. I say ‘us’ like I still live there, but I still do feel like a Montrealer.

I think the purpose of veganism is an appreciation for plants and veggies and fruit and to just eating cleaner… If you’re going to go vegan, then really learn how to be.

If I want to hear a voice, Lana Del Rey is very soothing, and I could just listen to her on repeat, but my real go-to that’s been very consistent for at least the past ten years is Miles Davis.

For the most part, it was never assumed that I was gay, and I’ve had people be sort of surprised that I was gay or act apologetic like they didn’t know, which would just make me really uncomfortable. And I never had shame for it, but I never felt like introducing myself as, ‘I’m Antoni. I’m gay. How are you?’

It’s important to go into the grocery store with a plan and a list. But it’s a skeleton – you need to know how to deviate from it and adapt it to what ingredients are available and fresh.