Quotes from Anne Burrell

My food, I think, is big. It's aggressive, it's aggressively seasoned, and it's hearty.

Always in my house, I have almonds, hummus, Triscuits, and cheddar cheese. It takes me back to childhood. My go-to meal would probably be pasta.

My least favorite ingredient to cook with is black pepper.

The Anne you see on TV is me; I don't have an on-camera persona.

I started in the restaurant business at the age of 19 as a waitress. I loved the atmosphere and the camaraderie of the restaurant business. I loved not having to go to an office. I loved making people happy.

Part of being successful is about asking questions and listening to the answers.

I've never been anything than a blond my whole life. There was one time when I dyed the ends pink. My father said if I ever did that again, he'd shave my head and keep me home 'til it grew back.

Not every chef is a yeller, but I have to say that even a chef who is not a yeller might have a time when that rule might get broken.

I adore my mother, and I am probably a chef because of my mother. She was adventurous.

You don't go into being a chef for the money.

There are many places that people can produce really good food. I wouldn't limit it to an area of the country, it's what the chefs have in them.

If I'm having a party, the easiest and the biggest thing for me to make is a big pot of meatballs.

I started waiting tables in college and realized how much I loved the business and loved to cook. I decided to go to culinary school and never looked back.

At home, my food is just sort of comfort food. It's not super fancy, but it's certainly tasty.

I feel like I can teach anyone to cook a dinner.

I always use my 'Holy Trinity' which is salt, olive oil and bacon. My motto is, 'bacon always makes it better.' I try to use bacon and pork products whenever it can.

I think people need more to do in their life if my hair pisses them off.

I started in the restaurant business at the age of 19 as a waitress. I loved the atmosphere and the camaraderie of the restaurant business. I loved not having to go to an office. I loved making people happy.

Taste as you go. When you taste the food throughout the cooking process you can make adjustments as you go.

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.

It's a life choice to be a girl chef, as it is to be a boy chef. It feels pretty natural to me. It's a full-time, full-scale, full physical job, and a lot of times, it can take the place of kids and family. To be in this career is much more difficult for a woman to have a family, marriage - whatever that means. It's not a 9-5 job.

After two undefeated seasons of 'Worst Cooks in America,' I'm ready for a third. Going against Bobby Flay takes the challenge to another level, but I'm ready to whip these contestants into shape and the winner is sure to be from Team Burrell.

Definitely, in any teaching situation, there are the clueless students; then there are the ones who get it a little quicker.

I'm a girl, and I'm a cook- I just like to cook, and I don't like to worry about the distinctions. We're just supposed to make good food.