Quotes About Culinary

Cooking is an expression that crosses boundaries.

My food is an extension of my personality.

If I had a caterer that lived at home, it would be fabulous!

I love cookbooks. I certainly have my fair share at home, but I'm a really funny cookbook person: I don't really ever cook out of cookbooks. I like cookbooks for the commentary or the pictures or the history.

If we have friends over for dinner, I do the cooking. I like the pressure of a big meal and the technical challenges of a roast.

Many chefs are either technically or artistically better than me, but I know my food has soul.

I adore burgers. I know they are bad for me, and only technically a sandwich, but a well made burger, juicy and hot off the grill, is wonderful!

I like food to be really simple but have a lot of technique all the same.

There's no way I'm going to stand up for bad ingredients. We love seasonal ingredients. It's a false dichotomy to say that modern cooking is at odds with that, but some people want to have a great ingredient and no technique.

In San Francisco, the majority of the restaurants are ingredient-driven. In New York, that is true as well, but there's also a greater focus on technique.

Cooking is about the ingredients and responding, but risotto, specifically, is about the technique.

When I studied at the Parisian cookery school Le Cordon Bleu, making shortcrust pastry was one of the first techniques I learned.

My presence in California will bring a new, inspiring culinary environment to life, and I'm delighted to share my creative techniques and evolving fresh ideas with the Beverly Hills community.

Pastry school is great for a foundation and introducing you to basic techniques, but it is really up to the chefs to practice, practice, practice and refine their techniques.

In the cultural Thermomix that is Australia, it's natural that we pick up a taste for flavours, techniques and ingredients that are integral to a place or a people not from our own background.

My approach goes way beyond simply ingredients and techniques. Every dish has to have a story.

I was actually going to be a chef before I got sidetracked. I used to make deserts for restaurants as a young teenage mother to make money.

I did not grow up with a spatula in my hand. I didn't even cook that much in high school. I was busy being a teenager and doing everything that goes along with that.

As a teenager, I spent my days at the beach and nights cooking in Long Island restaurants.

You can't be a chef and appear on television all the time. It's impossible. At least when I earned my stars, I was always behind my stove.

I'm not a celebrity chef. I'm a chef that happens to have television shows and a chef that happens to do media.

Recipes tell you nothing. Learning techniques is the key.

I've read hundreds of cookbooks. Most of those cookbooks don't even tell you how to get a steak ready, how to bake biscuits or an apple pie.

I am a chef who happens to appear on the telly, that's it.