Quotes About Culinary

I'd dreamed of being in the food business from the moment my globetrotting parents introduced me to the foods of the world during childhood trips to Europe and Asia.

The trouble is that after nine years as a Jack of all trades and Master of the Dominican Order, I have no expertise on anything except airports and exotic foods.

There's this secret Korean taco/cupcake truck I go to. To find it, you have to bring a hard-boiled egg to this deli in Bushwick where they give you the address.

Food trucks give creative entrepreneurs the ability to cook with freedom and make what they love, meaning that they can create highly specialized meals without having the high overhead costs of running a restaurant.

I feel like we've already seen the burger truck, we've seen the lobster-roll truck. There's even healthy-food trucks now. But a big-thick-pizza truck? Come on, man. That'd be amazing.

It truly amazes me all the things you can add and mix in to truly transform a plain old bowl of oatmeal.

Those who come into my restaurants expect something more, expect my 'fingerprint,' and trust me to give them a different experience.

A good cook can make something amazing out of even the blandest ingredients. Still, you don't want to eat the exact same dish every day.

I will never eat fish eyeballs, and I do not want to taste anything commonly kept as a house pet, but otherwise I am a cinch to feed.

When I'm hiring a cook for one of my restaurants, and I want to see what they can do, I usually ask them to make me an omelette.

I think egg boiling is the hardest thing I've ever done, but I can make a tiramisu anytime you want.

I spend more time in the kitchen than I have in the dining room, for obvious reasons, however, I just want to sit and indulge.

I had turned down other head chef jobs. I didn't want to take over someone else's cuisine. I wanted to start from scratch.

My job the same as carpenter. What kind of house you want to build? What kind of food you want to make? You think your ingredients, your structure. Simple.

I feel like I've met most people I look up to musically. I just want to meet Chef.

I would love to go on MasterChef. But while I really like cooking, I'm doubtful anyone would ever want to pay for what I'd cooked.

I love to cook, it's one of my most favorite things in the world. That's why I stopped being a vegetarian - I didn't want to serve people things I hadn't tasted myself.

Now I just bake when I'm bored and I'm not working and I don't want to go out. I'll just get recipes and bake them here for myself, honestly.

I don't know if there's a method that I'd like to see younger people bring back, I just want to see everyone of every age in the kitchen.

When I'm developing a recipe with brown butter - I know how much butter I want in the end and I so I start with more butter than I'll need.

I did me some time in the Navy and spent most of it up close and personal with a paring knife. Still can't look a potato in the eye.

It isn't necessary to learn how to do calculus to appreciate it, just as it isn't necessary to learn how to prepare fine cuisine to enjoy eating it.

a frying pan until

Forget mung beans' reputation as healthy yet bland - used right, they soak up loads of flavour.