Quotes About Culinary

Boning is a pain, but it makes such a majestic chicken.

No one likes rubbery chicken.

I believe a good chicken breast, if made well, is the best thing ever.

I've had a bacon chocolate bar before, and it was really good.

Chris Corso became a friend several years ago, I've always loved his restaurants.

For over 20 years, I have been saying that Chicago is by far one of the greatest food cities in the world.

I'm not Andrew Zimmern, who is like a superhero to me. I'm not Anthony Bourdain, who was a superhero to me.

Is there anything sadder than the foods of the 1950s? Canned, frozen, packaged concoctions, served up by the plateful, three meals per day, in an era in which the supermarket was king, the farmer's market was, well, for farmers, and the word 'locavore' sounded vaguely like a mythical beast.

I love to cook when I have the time. I don't cook French or Mexican food with exact recipes. I just go to the supermarket and buy things that look good, and I mix it all together and invent something. Ninety-five percent of the time, I'm lucky. Sometimes not so lucky, and I say, 'Let's go out to dinner.'

Europe's the mayonnaise, but America supplies the good old lobster.

I like the fact that Melbourne always seems to support their chefs and promote them in ways I find really admirable.

I love a nice cooking show. It's as aesthetically pleasing as any other thing that tempts the senses, I suppose.

We have an odd culinary relationship with tinned food. In higher society, rare and supposedly exquisite goods such as tinned baby octopus, foie gras and caviar come in beautifully crafted, artistically designed tins.

The stubby French painter Toulouse-Lautrec supposedly invented chocolate mousse - I find that rather hard to believe, but there you have it.

I'd be a chef if I wasn't a musician, that's for sure.

There is surely a finite amount of European baked goods, isn't there?

I find myself eating different kinds of chicken each and every day, even if it's by surprise.

One thing people would be surprised to know about me: I have a mean roundhouse kick. And my guilty pleasure? Deep fried pig ears!

A city that had learned to make good bread had learned to make good cake also. A city that built itself up by good sense and industry had formed a powerful secondary intention of elegance.

I always wanted to write a book that ended with the word Mayonnaise.

There are only four great arts: music, painting, sculpture, and ornamental pastry- architecture being perhaps the least banal derivative of the latter.

I'm not a chef. I think in this country, we use the term very loosely. I'm a cook and a teacher.

When I wasn't at school, I was experimenting at home, and became a bit of a Mad Scientist. I did hours of research on mayonnaise, for instance, and though no one else seemed to care about it, I thought it was utterly fascinating....By the end of my research, I believe, I had written more on the subject of mayonnaise than anyone in history.

Good french cooking cannot be produced by a zombie cook.