Quotes About Cooking

My Mum was the main reason why I became a chef. She influenced all of my family to feel free in the kitchen - it was the centre of our home and I have wonderful memories of helping Mum cook and experiencing the love and patience that went into the food.

I'm a bit of a dynamite fisherman when it comes to cooking as I don't have the patience, but I am a huge foodie.

A perfect chutney needs patience. If you are cooking it, cook it on a low flame; the flavors come out the best that way.

I grew up on Julia Child, Paul Prudhomme, Sara Moulton - and obviously, Emeril's first show had a huge impact on my life.

I don't cook at all, and whenever my husband Paul goes away he leaves meals for me and I can't even be bothered to put them in the oven.

You know, from age 17 on, my paycheck was coming from cooking and working in kitchens.

Cooking at home has made my pantry work harder than ever, and I'm constantly turning to ingredients that I know will add maximum taste-bud payoff with minimal fuss.

If you don't use good ingredients, the outcome is never going to be excellent. But if you buy the freshest ingredients that are in season, at their peak, and you cook with them, you can't really go wrong.

My mom used to make everything. She had a great garden and composted and made everything from scratch - peanut butter, bread, jelly, everything. I don't know how she did it because all those things take time and love and labour. I only do half the stuff she does - but there's still time.

I like them cooked but I tell you what I really like - eating peas straight from the garden. If you take them straight from the pod they are delicious and really sweet.

I'm good in the kitchen. I can cook seafood, collard greens, black-eyed peas.

French cooking is really the result of peasants figuring out how to extract flavor from pedestrian ingredients. So most of the food that we think of as elite didn't start out that way.

I grew up peeling shrimp and making tartar sauce.

I'll cook a batch of brown rice or quinoa and keep it in the fridge, so when I get hungry, I can easily dress it up with olive oil, lemon, and salt and pepper, and then add veggies.

My least favorite ingredient to cook with is black pepper.

I pretty much eat at home all the time, so it's either eggs and sausage, scrambled together, throw some cheese on it, or some bell peppers and onions.

I do probably 80 or 90 per cent of the cooking at home.

I'm a better cook and more of a perfectionist than my mother.

I work very hard at relationships. I've done the thing of being home. I worked all day and came home and did all the stuff at home that a woman is supposed to do, the cooking and the entertaining. I'm a perfectionist, and, besides, I loved all those things.

When you roast a chicken perfectly, there's nothing more delicious.

Always buy dry pasta, not fresh. 90 percent of Italians use dried pasta as it keeps its al dente shape more perfectly when cooked.

I think for me, as far as cooking, some of it came naturally just from watching my dad. My dad was more of the cook than my mom was, so it's just handing it down from generation to generation. I just love to cook and have fun. And as performers, we love to cook, and we love to entertain people.

Every dish is very connected to my own experiences. Perhaps I go deeper in the description and feeling in the dish than a male chef would. But it's difficult to say.

I'm a decent cook; I'm a decent chef. None of my friends would ever have hired me at any point in my career. Period.