Quotes About Culinary

One of my dad's biggest passions is cooking, so we always had good food at home.

Oh, my God, I love pasta.

With an old broom handle, flour, water and egg you can make the most amazing pasta.

I'm a huge cook! I'm actually trying to write my first cookbook. I make an Indian-spice Bolognese and serve it over pasta. It's a combination of flavors that people aren't used to.

I love to cook. It is a simple pastime.

I make no bones about it. I have no understanding of pastry.

I am not a shock jock pastry chef. I don't create desserts using strange ingredients just for the sake of doing so, like so many of my colleagues in the industry.

A pastry chef's lifespan in a restaurant is limited. You have to open a bakery or pastry shop. There's only so far you can go in a restaurant.

Those Frenchies may know their pastry, but you can't beat a bit of British cheese.

I'm a bit of a dynamite fisherman when it comes to cooking as I don't have the patience, but I am a huge foodie.

I am very proud of Jim Leiken. He has worked with me for six years and has been patient enough to learn the ropes. He's now matured into a true chef and is working on building his team.

I grew up on Julia Child, Paul Prudhomme, Sara Moulton - and obviously, Emeril's first show had a huge impact on my life.

You know, from age 17 on, my paycheck was coming from cooking and working in kitchens.

If you don't use good ingredients, the outcome is never going to be excellent. But if you buy the freshest ingredients that are in season, at their peak, and you cook with them, you can't really go wrong.

I make a mean peanut butter and jelly sandwich.

I'm good in the kitchen. I can cook seafood, collard greens, black-eyed peas.

I grew up peeling shrimp and making tartar sauce.

People with chile peppers on their chef pants shouldn't be allowed in the kitchen.

I do probably 80 or 90 per cent of the cooking at home.

Freshly grated nutmeg over fresh pasta with truffle oil is simple perfection. It's also integral in any good bechamel or chai mix.

When you roast a chicken perfectly, there's nothing more delicious.

Always buy dry pasta, not fresh. 90 percent of Italians use dried pasta as it keeps its al dente shape more perfectly when cooked.

I just love food, period.

I cook. I did the Escoffier course in Paris when I was 21 in one of those periods when it was like a pause. I can cook anything Italian, Chinese.