Quotes About Culinary

I think I could be a cook. Everybody always says I'm good, though I think it's quite gruelling as a profession.

If you're a happy person around food, you can be a professional chef. It's fueled by passion.

In Australia, Chinese food culture has imparted flavour, dimension and excitement to the way we eat.

I cook a lot. For my friends - I do a lot of dinner parties and stuff.

My family - my brothers and I especially - like dinners out and are really adventurous with food.

My wife just so happens to make an amazing bean dip.

Restaurants in Chicago are seldom disappointing.

There's little in life so disappointing as a sunken cake.

My life just got taken over by my cooking. If you don't have any discipline, which I don't, you can make 10 gallons of chocolate mousse, take a spoonful and another and another, and you won't realize you've eaten like five servings of it. It's just what you do.

When I was 27, if I didn't put 15 things in one dish I wasn't happy.

'The Dish' has been an amazing experience.

I would try doing a dish 30 different ways.

Your idea of that dish has evolved, and if you're a cook, you can start thinking in different ways about it, maybe even a different way than I think about it.

When a dish works, it works for everyone, whether you're Asian, European, African, American or anybody else.

I want every dish to be a ten.

Everything I do is about Chinese culture. My dishes have to symbolize something because they taste better when people understand.

I love learning how to make new dishes.

When I was at the Cordon Bleu things took hours and hours and hours to make. And they were beautiful dishes - and I know how to cook that way - but I was like, 'no one is cooking like this.'

One of my favorite dishes is this alfredo I make, and I make the sauce from scratch. I love making everything from scratch.

All my dishes are engineered.

I enjoy cooking, but stick to modern dishes.

My husband is experimental, loves to cook, and is really good at it. If I do the cooking, I lose my appetite. Why is that?

I wanted to write a food book, but I'm not a chef or an expert on culinary matters, to put it mildly.

You know, I used to think I was a foodie, and then my wife went to culinary school and basically explained to me that I was just a guy that likes to eat.