Quotes About Culinary

I'm actually a good cook.

You can love food without being a cook. Equally, you can love food and be a very good cook.

I'm not a good cook.

I'm actually a really good cook, and people don't believe this about me!

As a child, I first wanted to be a cook because my mother was such a good cook.

I don't know if I am a good cook, but I am a dedicated cook.

I'm not sure I'm a good cook. But I like cooking, and it's a real family thing - an expression of love being together.

I'm a good cook, but I can't bake.

Growing up, we always had a big garden, and it just gave me the passion and appreciation for really good food.

The way to get to like good food is by learning to cook, which is why I'm for ever banging on about children learning to cook.

Though we tend to reach for the bacon or sausage, fish and eggs are a classic breakfast combination in many places around the world, and for good reason: They're great together.

Six days a week at the cooking school were not enough for me. In my free time I sought out restaurants and snack shops I hadn't visited before, and begged them to let me study in their kitchens.

The cleaver is not just for cutting. Invert it and its blunt spine can be used to pound meat to a paste for meatballs: a time-consuming method, but the purée it produces is perfectly smooth and voluptuous. The nub of the handle can stand in for a pestle, to crush a few peppercorns in a pot. The flat of the blade, slammed down on the board, can be used to smash unpeeled ginger, so that its juices permeate a soup or marinade.

it was my last night in northern Fujian and I felt I had to eat snake.

Professional kitchens are studied to cook for countless people. At home, design often wins over functionality. A restaurant must be functional.

As far as food goes, I enjoy warm dumplings and soups in winters.

The culinary tradition in my family is very strong. My mother, a very wise woman, spent the better part of her life in a kitchen. It's a very strong part of her identity. I grew up there next to the fire.

I find it much more compelling to make a four-biter that leaves you wishing that you had a fifth. I think 'the tyranny of the entree' is the right way to put it. I don't want to build this giant plate of food.

There are divisions between a culinary chef and a dessert chef, also called a pastry chef. There are specializations within the pastry chef field. Some pastry chefs specialize in baking breads, while others are master cake designers. Each field requires an exceptional level of creativity and attention to detail.

A kitchen without a knife is not a kitchen.

Every morning when I woke up, my mother was already in the kitchen making breakfast. It was always the same: steamed rice, pickled vegetables, grilled fish and miso soup. Each day there was something different in the soup such as tofu or potatoes.

I cook more theoretically than I do practically. My job is creative, and in the kitchen, the biggest part of my creativity is theoretical.

It's not a party unless I'm cooking. Some people find entertaining stressful, but it is therapeutic for me; I find it relaxing.

I can't even cook an egg. The only thing I can do well is baking bread. I love it and find it incredibly therapeutic.