Quotes About Culinary

There is no such thing as a pretty good omelette.

How can you govern a country with two hundred and forty-six varieties of cheese?

I always say that I don't believe I'm a chef. I try to be a storyteller.

I don't cook very often but when I do I try and make Georgian food. I made a hinkali recently, which is like ravioli but is the size of your palm, with meat in the middle and thicker dough.

I simplify the spices. I'm the same way as everybody else: if I look at a recipe and there's ten spices in it, I'm going to have to think long and hard about when I'm going to be able to make that... so I try to simplify the spices to three or four.

I love new restaurants; I love trying out new foods.

My sons, Azaan and Zahaan, make for scintillating company; they are both foodies. The three of us love spending time trying out new joints and cuisines.

Whenever possible, buy a fish whole. With tuna, this isn't practical; with smaller fish, it is.

I make a mean tuna fish sandwich.

I might do the odd grilled tuna steak, but I don't think you can call that cooking - it's more like heating up, isn't it?

I've roasted a somewhat frozen turkey, and it's come out just fine.

I'd love to give my girls a traditional Thanksgiving with turkey and all that jazz, but we've raised them to love Tuscan food so much that they don't care for it. My favorite is a nice polenta with beef stew and broccoli rabe on the side.

One year, we tried to deep-fry a turkey. It must have been really humid outside, because the temperature of the oil got thrown off. It ended up being slow-cooked in oil - black on the outside and raw on the inside.

One of the greatest birds I've ever had is called a 'Turducken.' A chicken inside of a duck inside of a turkey. That's one that I love. I've done it a couple times.

Now that I'm an adult and have a big say in what we eat on Christmas Day, turkey doesn't even make it on to the starting grid for consideration. It isn't just my least favourite meat; it's my least favourite protein.

When I was at Duke, I finally had an avocado - accidentally - on a turkey sandwich. I was hooked. Next thing I know, I couldn't get enough guacamole.

The main problems with cooked ground turkey are, one, it doesn't taste like much, and, two, it's dry.

Even just a few spices or ethnic condiments that you can keep in your pantry can turn your mundane dishes into a culinary masterpiece.

The night before Tilbury, the Cordon Bleu gourmet dinner turned out Cordon Brown. Six out of ten to the chef for trying and ten out of ten to us for eating it.

I was 12 years old when I first realized that food could be hot. That's why I turned out the way I am.

I ended up turning down a full scholarship of music at the conservatory to pay to go to cooking school.

Often we eat squid fried, so it's fun to grill it for a change. To grill squid, slice the cleaned bodies open into two flat pieces and thread them, along with the tentacles, onto skewers, then grill quickly over a direct fire with the coals as close as possible to the grate, turning the squid several times.

Like turning potatoes or making a bearnaise sauce by hand, forming a cornet - essentially a DIY pastry bag - from parchment paper feels like one of those things culinary students do once or twice and then never again.

I wanted to learn everything I could about what it takes to be a great chef. It was a turning point for me.