Quotes About Culinary

I remember being home alone when I was about 13 and making a souffle from a recipe in one of my mother's old cookbooks. I approached it in a very unafraid way, and produced a rather beautiful one.

Gelatins are one of most unbelievable areas in cooking today.

I make unbelievable pizza.

A real cook would take pride in the patina, he wouldn't fuss and fume over the spotless perfection of a pot. He would be more interested in the creation of a work of culinary art, the success of which would be reflected on the faces of his friends rather than the shininess of a cooking tool.

thousand island dressing' seems troubling

I went in saying I wanted to be the food guy.

I really have a great deal of humility in that department, and a great deal of respect for people who spend their lives learning how to make these amazing preparations.

If I have committed any culinary atrocities, please forgive me.

My idea of fast food is a mallard.

Speaking as someone who didn't go through the U.K. school system, with all the culinary baggage that entails, I am inordinately fond of custard in any shape or form.

I think fine dining should be part of the community where it is, more than just for the people who are going to make a special occasion.

My specialty was baked potatoes with cheese melted over broccoli. I was also very good at melting cheese on bread.

From Julia Child to 'The Galloping Gourmet' and the Food Channel and Cooking Channel, our fascination with the spectacle of cooking has been a mainstay of TV entertainment.

I hope I cast a spell on other people in the kitchen. I like to experiment.

Cooking classes are a great way to hone your skills, learn new recipes, and meet like-minded friends. Spending time in the kitchen with people who love to cook as much as you do is fun and educational.

Being a food show and being me, I always kicked it up a notch, which means I would always elevate the spice level or the complexity of a particular dish. So, it was always like we're going to kick this up a little bit.

Food for me has to pop, and at Spice Market, the food really pops.

A lot of people are still very afraid of spice. A lot of them don't know how to use the full potential of spice. I hope to make them more comfortable using spice and able to add it to their cooking.

Italy is so influenced by others: couscous in the south, cinnamon in the north because of the Venetian spice trade - I just want to divulge as much information as I can.

My mother cooked like a scientist. She had a giant Chinese-style cleaver that she chopped with, and a cupboard full of spices.

People may not know this about me, but I've always loved cooking. My favorite thing to cook is my mom's spicy spaghetti.

Trying mirchi vada was like an achievement for me as it's too spicy!

I love spicy food, so I'm not sure why I have this aversion to wasabi, but I really detest it.

I'm always looking for a way to get some spice into my cooking but, generally, the French don't like spicy food.