Quotes About Cooking

When I studied at the Parisian cookery school Le Cordon Bleu, making shortcrust pastry was one of the first techniques I learned.

We want to make the old fast food model irrelevant. We want to make great ingredients and classic cooking techniques accessible to everybody.

That said, there are certainly still cooks out there who make fantastic historical cornbreads, though the old recipes have often been changed to include modern techniques and ingredients.

I like to abide by the seasons and let the natural flavor in food speak for itself. I use quick cooking techniques of high heat with very little fat, such as quick saute or wok stir-frying.

I reveled in the most basic rules and techniques that are the foundation of professional cooking. For example, it is essential to use a sharp knife: the sharper the knife, the more fluid and precise your work and the less likely you are to get hurt. Dull knives are a danger - they slip far more often.

Chipotle is based on a very simple idea: We start with great ingredients, prepare them using classic cooking techniques, and serve them in a way that allows people to get exactly what they want.

It's really nice to have hobbies that don't involve any sort of technology.

I don't cook - I can cook - but I'm not very good. I like being asked over for dinner, because she can't cook either. We would starve if it weren't for modern technology. I know how to work a microwave, but love home cooked meals.

Well, my mom is Japanese. She moved to the U.S. when she was a teenager. And so, her food is - she did all of the cooking at home for the most part.

I did not grow up with a spatula in my hand. I didn't even cook that much in high school. I was busy being a teenager and doing everything that goes along with that.

As a teenager, I spent my days at the beach and nights cooking in Long Island restaurants.

Learning to cook at school gave me the confidence to experiment in the kitchen when I left home in my late teens - I wasn't intimidated by it.

I'm a carboholic, so I'm always keen to get my teeth around a ribbon of al dente tagliatelle.

I don't consider myself a rock star chef, I really don't. I cook for a living and I try to help out as many people as I can in my life and that's all I care about. I don't care about the fame of television, I use to a lot.

I hate Gordon Ramsay's programmes: I don't know if he's been told it makes good television.

Of the people who cook on television, I have admired people like Jacques Pepin, Julia Child, Mario Batali, Jamie Oliver and a few others because they are free of drama, display good taste and masterful technique, and use clear exposition to bring you up to speed.

You can't be a chef and appear on television all the time. It's impossible. At least when I earned my stars, I was always behind my stove.

Because I've done a lot of television, I'm sort of a generalist. I'm not a pastry cook, but I've had to learn a certain amount about it. I'm not a baker, though I've had to learn how to do it. I'm sort of a general cook.

Jeff Smith was the Julia Child of my generation. When his television show, 'The Frugal Gourmet,' made its debut on PBS in the 1980s, it conveyed such genuine enthusiasm for cooking that I was moved for the first time to slap down cold cash for a collection of recipes.

I think no one would dispute that 'Chopped' is a highly athletic television show.

I'm not a celebrity chef. I'm a chef that happens to have television shows and a chef that happens to do media.

Recipes tell you nothing. Learning techniques is the key.

I've read hundreds of cookbooks. Most of those cookbooks don't even tell you how to get a steak ready, how to bake biscuits or an apple pie.

I know the crew so well, so I forget I'm being filmed. It's like cooking with a friend in the kitchen - you're talking, as you do, and maybe you're telling her about this wonderful way to prepare lamb chops - it's more natural, more honest.