Quotes About Culinary

I love getting in the kitchen because I don't get the chance when I'm staying in hotels and on the road.

I like staying at home and indulging in cooking sometimes.

I like trekking and staying in tents, meeting new people and eating good food.

I grill all the time - burgers, ribs, chicken, steak, and fish.

I make a bomb vaca frita. It's like a flank steak like with the ropa vieja, but it's fried with garlic and lime. And I make a really good picadillo.

Chicago's always been known as this meat and potatoes place, and a lot of restaurants play that up. They try to outdo each other by adding another 10 ounces, so their 80 ounce steak becomes a 90 ounce steak with 10 pounds of mashed potatoes on the side.

I love to cook really fattening things, like steak and pasta and potatoes.

The physics of water is central to cooking, because food is mostly water. All steak that you cook is actually boiled on the inside.

I can eat beef, provided it's minced in disguise. I couldn't eat a gammon steak. Forget it.

If you like foie gras, that doesn't mean you no longer need a regular steak.

I was a part- time chef. I can cook you the best steak you've ever had.

When I started on the very first day with just one restaurant, we used to pick oregano off the stems and chop them. We still do that.

My decision to open my first restaurant in Nashville was born from my heart. From the moment I stepped foot in Music City, I have had a love affair with the people and burgeoning culinary scene.

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

Now the restaurants have begun to catch up with the wine-making there are numerous great restaurants in Napa Valley, and it's wonderful because the people are there for just that: great food and great wine.

I like brisket way too well, and I never seem to get it quite like I want it, though this time I'm close. I try to smoke it long enough to start the neighbors complaining. Then I know I'm on the right track.

She took a mixing bowl from the cupboard, and a cloth bag from a shelf, measured out a handful

I love HGTV. I love the Food Network.

I make poha, upma, sometimes noodles and bread pizzas.

My first words were always about food - I grew up in northern California, and when I was 10 years old, I had my own pretzel cart business.

You'll never see me on anything like 'MasterChef.' I'm just not interested.

True marshmallow - and I'm not talking about those ones from a bag - is nothing more than an Italian meringue set with gelatin.

It's a lot harder to get people to 'ooh' and 'aah' over beets and carrots than it is to get them to 'ooh' and 'aah' over artichokes or asparagus, and I enjoy being able to take these humble, 'lowbrow' foodstuffs up a few notches and serve them with great exuberance.

People love giving cooks spoons, I've noticed. Or, at least, they love giving them to me.