Quotes About Culinary

Chefs love to have that control and power to control the message they want to deliver.

I was terrible at desk jobs.

Every chef should have an understanding of pastries or desserts.

Gooseberries aren't just for creamy desserts and pies.

London has become one of the great world destinations for someone who likes food.

Oysters are the devil's food. Not a fan!

As for those grapefruit and buttermilk diets, I'll take roast chicken and dumplings.

Long-, medium- and short-grain rices differ in the amount and type of starch they have.

I think that women like to use different parts of their brain and their hands. And I think that cooking allows you to do that.

The differences between a tart, a pie and a quiche are a blur.

Pumpkin and nutmeg tarts are a small, sweet version of the classic tart, a combination that is a particular favourite of mine.

I derive a lot of joy from cooking. Had cooking been a mandatory task, I probably would have felt differently about it.

I feel like there's a lot of tasks in cooking that I want to master, that I want to do better.

Throughout my time working in restaurants, I developed an illogical dread of some basic kitchen tasks. None of them - picking and chopping parsley, peeling and mincing garlic, browning pans of ground meat - were particularly difficult. But at the scale required in a professional kitchen, they felt Sisyphean.

Taste, which enables us to distinguish all that has a flavor from that which is insipid.

I love cookbooks for completely different reasons. I love 'The Harry's Bar Cookbook' and Marco-Pierre White's 'White Heat' for their feel. For pure learning, Gray Kunz wrote a great cookbook, 'The Elements of Taste', published in 2001. The first time I read Charlie Trotter's, the Chicago chef's first cookbook, I was blown away.

Lime juice makes things taste fresher. I use it for drinks, salsas, relishes, soups, and sauces. You want some give to your limes - firmness means the inside is dry - and they'll stay softer longer if you don't refrigerate them.

As a chef, if I can taste something, I can basically figure out what's in it.

I really feel I have found myself as a chef. It's very clear to me what I want to do - and how it should taste.

Things taste less salty when they're cool.

My plans are not to open a restaurant, but what I would like to do is open a kitchen somewhere in D.C. proper and have a chef's table where people can come and taste my food without having to have a catered event.

I can't eat beans - all beans. I think because I'm half Cuban. So growing up, we were always eating black beans and rice, and I think I just said, 'Enough with it,' and I can't even stand to taste it anymore.

Obviously, I like very beautiful food, because I think as delicious as food has to taste, it also has to look very beautiful - the process of presentation is very important.

I'm a passionate Welshman. I have a culinary relationship with language: I taste what I say because I have two languages, and each informs the other.