Quotes About Culinary

Watching a woman make Russian pancakes, you might think that she was calling on the spirits or extracting from the batter the philosophers stone.

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Im ganzen Buch kommt nicht einmal das Wort Corned Beef vor.

After all, as the saying goes, "Knowledge is knowing that a tomato is a fruit; wisdom is knowing not to put it in a fruit salad."[*

Knowledge is knowing that a tomato is a fruit; wisdom is knowing not to put it in a fruit salad.

My aunt was a chef and she inspired me deeply so she was a huge motivator but more than anything it was a quest for independence and freedom that lead me to an L.A. Culinary School.

If you see someone in the kitchen that has good hands and a quick brain, then you need that person to be in the front of everything.

One of the first jobs I ever had was opening clams in a seafood restaurant, so I'm pretty quick at it.

I never pictured L.A. as a hub for amazing food, which I learned quite quickly is sheer naivete. The restaurants here are insane.

So I quit my job and went to the New England Culinary Institute for the full two years and worked in the restaurant industry after that until finally I thought I had a grasp on what I needed to do what I do.

I spend quite a bit of time at Alma Nove because thats where I cook all the time.

I have a giant baking book, so I close my eyes and pick a random page. Whatever it is, I try to bake it!

I don't cook very often. Actually, I'd go further: I can't cook.

Gardening and my culinary skills keep me busy.

I think any man can be won over by being fed my Chicken with Roasted Garlic, Pancetta, and Rosemary.

I always gauge the deliciousness of the food in markets by the number of 'people eating and waiting - the more the better.

Basically, there are two things we know: Everybody has less time, and the general public is demanding better food - better in terms of quality and better in terms of flavor.

You don't call yourself the Demon Chef by being gentle. I am tough.

I use ginger like garlic. I love it for steaming fish and making barbecue sauces or roasted chicken.

I love roasted beets with goat cheese. I am also a fruit addict.

Real men will eat anything I mean anything. I think the only food I have ever turned down was a boiled goat's head while hitch-hiking in Yugoslavia in the 1980s.

I love Moroccan food, but I don't want to eat a goat or sheep's head, thanks.

Growing up as a young chef, the cookbooks I had, and I remember, were the Roux brothers. The Roux brothers for me back then - and now! - you know, it's like gods of cooking.

Alan Arkin is a good cook.