Quotes About Culinary

Custard: A detestable substance produced by a malevolent conspiracy of the hen, the cow, and the cook.

Set the table. The vegetables are overdone. The chicken's dry. Dinner is ruined. Let's eat.

Absinthe is legal today in Europe, the United States, and many places around the world. Some governments regulate the amount of thujone that may be present in the finished product—this in spite of the fact that many other culinary plants, including sage, are even higher in thujone and aren't regulated at all.

In its essence, a meal is a creative act that has its genesis in the mind of someone who cares enough to plan it, gather ingredients and labor over its creation.

One of the best pairings we've ever done was of Champagnemarinated strawberries with Kyoto Cherry Rose tea.

The cool thing is that now that people have made this evolution where cooking is cool, people are doing it on weekends, they're doing their own challenges. It's back to cooking. And it's real cooking.

All I watch is the Food Network. I took a cheesemaking class a few weeks ago, and I told my family and friends to only get me kitchen stuff on my birthday. I'm into every kind of cookbook and anything by Anthony Bourdain. I'd love to own a restaurant if I could find the right chef.

I was hired as a sous-chef at a restaurant on the Upper East Side. The chef liked to drink - some mornings we would find him sleeping. Two weeks after its opening, I became the chef. I was 20 years old, and way over my head. I had to hire the cooks and do the menus.

Less than two weeks before my 34th birthday, I bought pots. Most people were amazed that I did not previously own pots, but that was before I explained that I had never used my oven, and used my stovetop for my dishrack.

If we put a vinaigrette together, every part of it is weighed. For the burger, we do a bit of arugula, olive oil - everything is weighed. To the gram.

I have kind of a weird technique with zucchini. I cut it into small cubes; sweat it in olive oil, adding just a little oil at time so it crisps. Then I cover it with boiling water, not stock, which really brings out the flavor of the zucchini, add lemon, thyme, and serve it with burrata and a fried zucchini flower.

I get very upset when people start adding weird things to romesco.

I think that for me, growing up, my dad was in the Navy; we went all over the world. I love things the weirder the better. The idea I could eat things like snails or frogs legs or things like that was mind-blowingly cool.

Well, I don't think I'm a chef. I'm just someone that... I found a way of speaking. It was not a pen. It was not a brush. It was food.

Maybe one of the only things I do well: I cook like a maniac! I would be a chef if I weren't an actor.

The only thing I can cook is Welsh rarebit.

There's a food revolution going on throughout the country. And it doesn't matter if you're down south, up north in Maine, if you're out west in Portland or Seattle.

I don't know why people are so down on the Best Western. They have the best sweet potato fries I've ever had.

I love cheeseburgers, really good Italian food, and really good Mexican food. I look the way I look because I've practiced a lot.

Cooking is like anything else: some people have an inborn talent for it. Some become expert by practicing, and some learn from books.

I fell in love with pastry because I felt I could be much more creative. It's precise, and you don't have to kill anything.

I prefer cooking to baking. Baking, to me, is very precise, and it's about perfection.

Baking is too precise for me. I cook with a pinch of this or that.

One of the most practical utensils I can't live without is my 'Joyce Chen' Scissors. They cut with precision.