Quotes About Cooking

I'm really a cook. I used to be the opposite - I used to go out a lot - but now I primarily cook.

My mum, she's a really good cook, she was our school cook as well, so in primary school. She was always cooking and in the kitchen so I've always been interested in it through her.

I like blockchain, I like cooking food and slow roasting a prime rib for Thanksgiving, and whatever else that you might find awkward or weird or whatever, then I'm me.

Eating well is a lifelong priority. My appreciation for cooking and healthy living came from watching my best friend die from liver cancer in 2008. I realized that I needed to make some big changes if I wanted to be around for a long time, so now I'm more cautious of how much I eat, what I'm eating, and how often.

I like cast iron coated with enamel for longevity and forgiveness if I happen to take my eyes off the prize while pouring Chianti.

I like films that probe emotional questions and inspire you to get creative and get writing, get draping, painting, cooking, whatever that thing is where you have that kind of output.

The problem is that there is many great chefs and many great cookbooks, but none of them work at home.

Almost everyone loves to eat, and when you're able to make people feel more involved in that process, it feels really good. I think it's an incredible gift to be able to give people.

By thinking through the grilling process while still in the kitchen, you can easily gather all of the items that you might need and conveniently carry them to the outdoors area.

I avoid processed food.

I think you've got to keep it simple, keep it fresh. Stay away from all that processed stuff, read the labels.

You're much better off to buy fresh fish from a market as opposed to buying something that's been frozen and processed and covered in breadcrumbs.

One reason that we eat processed foods is the decline of home economics. Restarting home economics classes is one of the key things we could do to get this issue moving.

We didn't grow up with processed foods at all. I mean, I am not a nutritionist. I make enchiladas for a living, so that disclaimer needs to be there.

I am, by default, a healthy eater. I limit processed food, eat fresh ingredients, all of that.

My first book is really about heat. That book, for me, was an exploration of heat as ingredient. Why we don't talk about heat as an ingredient, I don't quite understand, because it is the common ingredient to all cooking processes.

Broccoli, when overboiled, produces a sulfuric stench that causes children to gag the instant they enter the house.

Nobody makes bouillabaisse from scratch. It's all a bunch of malarkey. Even the restaurants buy a commercial-grade product. I had a very famous chef tell me that.

I think I could be a cook. Everybody always says I'm good, though I think it's quite gruelling as a profession.

If you're a happy person around food, you can be a professional chef. It's fueled by passion.

Just because you love to cook and you are good at in your home environment doesn't necessarily mean that you are cut out for competition. It is a different animal and requires you to approach cooking in a very different way.

I turned down 'Come Dine With Me' because I can't cook.

I really like 'Come Dine With Me' and 'Eating With My Ex.' Both shows have my two favourite things: people and food.

If you think about a Thanksgiving dinner, it's really like making a large chicken.