Quotes About Culinary

Eating is my main hobby now, and most of what I do on the weekend revolves around that.

What's the most humiliating thing? When you take someone to dinner or you cook somebody dinner and they get food poisoning. I mean, how bad do you feel?

Since the very beginning, Emeril's had a sense of humor about me calling him names and poking fun at him.

My mom is Jamaican and Chinese, and my dad is Polish and African-American, so I had a pretty diverse culinary background to work with.

If I want popularity, I go to a chef's convention.

Pork is my friend.

Generally a chef's book is like a calling card or a portfolio to display their personal work.

Tempura-style batters were originally brought to Japan by Portuguese missionaries in the 16th century.

Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want.

People think I'm consuming all the time, based on my Instagram feed, but I know how to eat and how to pair. I might post the heaviest osso bucco of all time, but I'm not showing the carrots I'm having on the side rather than having a whole other big dish of something.

I like to have friends in the kitchen and make a big mess and use every pot in the kitchen.

Potato salad is very personal: everyone makes theirs differently.

If you want to step up you mashed-potato game, regardless of whether you like them fluffy or creamy, a food mill or potato ricer is your best bet.

My personality, when tasked with creating meals, goes something like this: Is there a way we can make this more difficult? Because let's do that. I don't mean to complicate things. It's just - why buy pre-packaged potato salad when you can spend your morning boiling potatoes and flipping out because there's no dill in the house?

My biggest bit of advice would be to spend some time actually helping caterers or Chefs, even if it has to be for free or as an intern of culinary externship. It helps immerse yourself in what you potentially want to do.

It's hard to imagine a time when lobster pots weren't part of a well-equipped kitchen, but America's love affair with the two-clawed crustaceans didn't start until the 1800s.

A pound of Alaskan king crab legs and buffalo shrimp = happy Travie.

TV chefs are not responsible for people's consumption of fibre; this is not our job.

I don't cook, 'cause I don't know how to cook.

I found out my husband can cook!

I don't get to cook in my own restaurant.

I love a good paella, so I'd love to be able to know how to cook one.

I do not cook.

I don't cook anything.