Quotes About Culinary

My mother's blueberry pie from scratch was amazing. I still make it today.

I'll transform anything as long as it's edible.

What we've witnessed in the past 25 or 30 years is just incredible. We've birthed 30,000 or 40,000 restaurants. I used to go to Europe every year to get experience [and ideas]. I don't go to Europe anymore. I go to Oregon, I go to Washington, I go to Louisiana, I go to Little Rock, I go to Austin, I travel New York City. I don't go to Europe anymore.

We had a bar chef. We made our own bitters. I treated the bar like I treated the restaurant, like [bartender Albert Trummer] is the chef here. He'd light the bar on fire; back then no one would give a shit. It was exciting because of what we did and the vibe. The design was nice but it was the people, the food and talent. It was a hotel restaurant and we made it really special.

The worst day is just that I did not enter the culinary world sooner. And the best day was seeing the reaction of my one year old daughter when she tasted her first crisp apple!

As a wee two hundred-year-old, I decided the south of England was much to my liking. A wee bit warmer and I prefer barbecuing my English sheep.

It is not, in fact, cookery books that we need half so much as cooks really trained to a knowledge of their duties.

When you cook, you never stop learning. That's the fascination of it all.

Be curious, learn and read as much as you can about food. Don't worry about making money. Focus on learning at various venues before you settle down for a steady position.

One of the important requirements for learning how to cook is that you also learn how to eat.

I had decided I wanted to write about food, and I knew the only way to do that is to speak with authority, which meant learning the language and knowing what that experience is like.

Well, I look at it like this: When you go to a restaurant, the less you know about what happens in the kitchen, the more you enjoy your meal. If the soup tastes good, everything's cool, and you don't necessarily want to know what's in it. The same thing holds true with movies.

Look, I like the prince title myself. Carriage processions? ILove them. Perfecting the royal wave?. His right hand moves slowly through the air. His technique is mesmerizing. I excel. But I'd much rather be seated at a table with the royal cort discussing how to make a cranberry apple soufflé than be out there slaying an actual dragon...

Just drop some onion and garlic in olive oil, and your day improves exponentially.

If I could write anything I wanted to, I'd write about the splendor of butter and sugar hitting your taste buds at the same time, or smooth pasta and sharp Romano, or a fat strawberry dipped in bittersweet chocolate.

Indeed, timing a meal correctly was an art in itself.

At last the meal was ready to go up, the cream of carrot soup resting in its tureen; the fish pale in its butter sauce; the beef proudly browned and crackling with heat, its sauce of wine, demi-glace, and shallots poured around its base; the potatoes crisp; the greens resting in a bowl with a light sprinkling of a wine and lemon sauce; the lemon tart to be set on the sideboard for after

Three Meatloaf Haikus Oh yucky meatloaf sitting under the hot lights so gray and gristly. Nothing tastes worse than you, not cauliflower or even lima beans. And what is that weird thing sticking out--a whisker? hair? a rubber band?

I like to cook Puerto Rican food. That's what I grew up on: rice, beans, meat, some Italian-American food. I know my way around the kitchen.

I sense that the chocolate chips have hit the fan.

Why was my grandfather, a Texas billionaire with a whole host of private chefs on call, eating at a hole-in-the-wall diner in a small Connecticut town that no one's ever heard of?

There was nothing on the TV. Except pay-per-view and I refuse to buy programmes, on principle. Except that chef guy with the foul mouth.

the important thing, Jacques instructed me, was to get the pan hot as you could before adding the meat - that, and always give good wine to your butcher.

Fork: An instrument used chiefly for the purpose of putting dead animals into the mouth.