Quotes About Culinary

Temperance pursed her lips, her eyes firmly fixed on the growing mound of chopped turnip roots. "Do you think anyone really likes turnips?" "Temperance…" Temperance poked the tip of her knife into a white cube and held it up. "They are very filling, of course, but really, when was the last time you heard someone say, 'Oh, I'm so very fond of turnips'?

We have all, of course, heard the story of the invention of the croissant, the tribute of a Parisian pastry chef to Vienna's victory over the Ottomans. The croissant, of course, represented the crescent moon of the Ottoman flags, a symbol the West devours with coffee to this very day.

My dad's an architect and my mom owned a French bakery for twelve years.

Inspired first by the need to keep the cameramen awake, Emeril started yelling as he added ingredients to dishes—"Bam!

It took nearly a year for Food Network to produce a show starring Justin, Rebel Eats, a one-off budget road trip program. No future episodes were announced.

The Iron Chef America producers would reveal to all the competitors three possibilities for the secret ingredient twenty-four hours before contests were shot.

I love food and I love everything involved with food. I love the fun of it. I love restaurants. I love cooking, although I don't cook very much. I love kitchens.

The only reason I ever put on a chef's coat is because it's mandatory in a kitchen. I mean, why would anyone want to wear an uncomfortable double-breasted jacket when you could be in a T-shirt?

I'm like a really goofy home ec teacher.

Do not allow watching food to replace making food.

Culinary tradition is not always based on fact. Sometimes it's based on history, on habits that come out of a time when kitchens were fueled by charcoal.

I am a filmmaker. That is all I've ever been. You know, Martin Scorsese makes films about the mob. And I make movies about food.

I'm a filmmaker who decided to go to culinary school. All I picked up was the fact if I didn't understand what was going on with every single ingredient, I could be qualifying for, like, the lunch food job at my daughter's school.

Females make better cooks than men. Females have a better palate. They have a better sense of smell. They never take shortcuts; this is why they're very good in kitchens. The weakness in what they do is they are not as physically strong as men, so they're never really given the opportunity.

I'm a decent cook, and I will try to cook anything. My only weakness is that I don't know servings - I only know how to make a lot.

My big weakness is potatoes. I love them mashed or baked.

Giada De Laurentiis, of 'Everyday Italian,' is not a chef, although she has culinary expertise - she was trained at the Cordon Bleu and worked as a private cook for a wealthy Los Angeles family.

I'm not Ted Nugent. My house is run, essentially, by an adopted, fully clawed cat with a mean nature. I would never hunt. I would never wear fur. I would never go to a bullfight. I'm not really a meat and potatoes guy.

What I want to do is produce really delicious food. I want it to look nice, because when you see food you should want to eat it. You shouldn't be saying, 'Oh my goodness, isn't the chef clever, he can weave the Eiffel Tower out of carrot sticks.'

I'm more comfortable weaving Indian flavors into American classics.

My brother liked sewing and sculpting and making things, and my sister sewed and painted and cooked and baked. She's a professional baker now and makes the most gorgeous sculpture-like cakes. She's the queen of wedding cakes in the Lake Tahoe area.

Food trucks are an essential part of people's days. They are important to the fabric of feeding people, like hotel chefs cooking breakfasts or for weddings.

I bake a chocolate cake from scratch every week.

We opened a shop in Rotherham which does free demonstrations every day, six days a week and it's been very popular.