Quotes About Culinary

soufflés can be very tricky

Looks delicious," he lied. "A mite crispy along the edges - but then, I like it that way." Incredulous eyes met his own. "You like your potatoes burned?" Ah, so he'd been right about that. If he could still recognize what it was she'd cooked, then surely he could eat it.

grilled hot dogs, hamburgers and vegetables; melted cheese; tomato sauce; garlic; sausage; fried fish; baked pies; cinnamon and sugar; apple tarts; and on and on.

How much better a man feels when he is mixed with halibut and leg of mutton and roebuck

A virtuous esculent!

They ate an acceptable turbot – acceptable when the flour-and-water paste had been scraped off him – and then the steward brought in a ham. It was a ham that could only have come from a hog with a long-borne crippling disease, the sort of ham that is reserved for officers who buy their own provisions; and only a man versed in morbid anatomy could have carved it handsomely.

Dad determined when the pork lard was hot enough for frying by dropping a match into it; if the match lit, the lard was hot enough.

These chicken feet are first quality. You appreciate them?

I'm not making art, I'm making sushi

Cooking may be as much a means of self-expression as any of the arts.

At culinary school, none of the things we use to define ourselves outside that world - actor, producer, student - none of that matters. It's a magical art form.

Food can be expressive and therefore food can be art.

There's a battle between what the cook thinks is high art and what the customer just wants to eat.

The art of cooking is among the most intimate things that we can do for another.

Cookery is not chemistry. It is an art.

I got my degree in culinary arts in 1978.

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

Cooking hasn't yet been accepted as the art form it is. It should be on the level with any of the other art forms.

I'd like for people to be able to go to the universities and get a degree in fine arts-gastronomy.

Cooking is an art, but all art requires knowing something about the techniques and materials. Using modernist techniques, you get more control, and that allows you to be more artistic, not less!

The Fine Arts are five in number: Painting, Music, Poetry, Sculpture, and Architecture--whereof the principle branch is Confectionery.

Making sushi is an art, and experience is everything.

Techniques are not the most difficult to teach. The attitudes chefs take are much more important.

It will be in the key of delicious. - Bucky