Quotes About Culinary

I'd like to meet Mrs Cornwallis, who made Henry VIII's black puddings.

I'm a firm believer that the world should be your oyster when you're cooking. People should open themselves to other cuisines - there are a lot of hidden secrets all over the world.

In London, there is no need for 25 high-end gastronomic restaurants. That would be too much.

Sharp knives, of course, are the secret of a successful restaurant.

The dinner, which consisted of a broiled fowl with mushrooms, preceded by a dressed lobster and a delicacy of cockscombs served in wine-sauce, and followed by a pupton of pears, in the old style, and a trifle, was excellently cooked, and earned the Viscount's praise.

If acting doesn't work out, I'm probably going to be a professional chef.

When I first started cooking, I was very much an intuitive cook when it came to taste, but that didn't mean I didn't want to know why some things worked and why others did not. My interest took me to culinary school.

Since my parents both worked, they hired me when I was 11 to make dinner every night. I got a quarter a day. But I was always making things like duck a l'orange and baked Alaska. I was a little bit nutty.

I worked at the Sheraton Commander Hotel, which was my first hotel job. They were doing nouvelle cuisine so it was the first time I had seen truffles and ingredients I never thought of. It really broadened my horizon.

I worked on the line, I've been an executive chef, I've worked for the Mets, I've worked for various steakhouses, vegetarian restaurants, a lot of Middle Eastern stuff. I've worked my fair share of a lot of different things. I've worked at festivals and street fairs, you know? I've been through it all.

My mother has always been a worker bee, but she's also a serious foodie.

I would like to know what politicians eat on the campaign trail, what Picasso ate in his pink period, what Walt Whitman ate while writing the verse that defined America, what mid-westerners bring to potlucks, what is served at company banquets, what is in a Sunday dinner these days, and what workers bring for lunch.

Chefs think about what it's like to make food. Being a scientist in the kitchen is about asking why something works, and how it works.

There were some flavors that didn't work, like doughnut-flavored Tim Tams.

Baking is a matter of precision and timing, but I just make things up as I go.

Pizza or pasta do not tingle my taste buds, neither can I digest them.

I tried one tiny piece of kangaroo, which I never thought I would try, and it was actually pretty good. I probably wouldn't eat it again, but it was still pretty good.

Finishing food is about the tiny touches. In the last seconds you can change everything.

If you put pesto in a squeeze bottle or just at the end of a spoon and drizzle it, it looks so much better. It's the little things. Plating is actually easy once you learn the little tips.

I get asked for cooking tips all the time.

I love hamburgers, but if you give me a hamburger for every meal, I'm gonna tire of it.

I like to cook, but mostly Greek. When I am confused or tired, I think about what I can cook. It takes you away from everything, as you are thinking only of your dish.

I love chicken. But, like a lot of chefs and cooks, I get tired of preparing it the same way.

I don't really cook much to be honest.