Quotes About Culinary

Howard University - HoChi - they make the best Philly cheesesteak I've ever had - way better than Philly.

I do really love New York. I feel like there are more Asian restaurants. Philly has a sick food scene, I don't want to diss it at all. But New York is so much bigger and there are more options.

I got over the whole British eating-with-hands phobia very quickly when I was working with Oxfam in Tanzania.

I was experimenting with ways of creating edible objects from digital content, and I was working to three criteria: 1. They had to be delicious. 2. They had to be personalized. 3. They had to fit through a letterbox or in a mailbox. After much experiments, Boomf! There it was: photo marshmallows.

I cook stuff that I picked up from my husband's mother. I thought that would be a good way to his heart, you know. I love to cook Italian and French, also.

I'm a pickle fiend. I like all kinds of pickles: garlic pickle, lemon pickle, mango pickle, jackfruit pickle, you name it.

Before refrigeration, most food was heavily salted. Many of these salted foods have persisted, such as sauerkraut, pickles, cured anchovies, cheese, salted butter, ham, corned beef, sausage, and bacon. We still eat these things because we like them. But they are no longer the mainstay of our diet.

I do a devilish borscht, and I'm very good at pickles. I used to make jars and jars of sweet-and-sour pickled cucumbers.

If you're picky, you have to learn about cooking.

I'm from North Carolina, so I am really picky about my fried chicken.

I do the odd pie, or quiche or sausage roll.

I am an indifferent cook, but I can make pie.

I'm not much of a chef, so people keep buying me cookery books to broaden my culinary horizons, but I've not got far past shepherd's pie yet.

I eat like a pig. Tripe is the only thing I won't eat.

If you have time-release pills, you could have time-release expanding cheesecakes.

When I do a 30-minute meal, for instance, on Food Network, that's my food you see at the end of the show and it's not perfect. And if sometimes things break or drop or the pasta hits the wall when I'm draining it, they never stop tape. They just kind of let me go with it.

One of the biggest problems with young chefs is too much addition to the plate. You put cilantro and then tarragon and then olive oil and then walnut oil or whatever. It's too much.

I always knew I wanted to be a chef.

I feel like a princess with a knife. I've wanted to be an Iron Chef forever.

I've always wanted to do something in the food and beverage world. Part of my MO is to go into unchartered territory. I enjoy a challenge.

If people feel inspired to try something new and different in the kitchen then I'll have accomplished what I wanted to accomplish.

I ended up wanting to be a cook and hold my own in a restaurant.

I decided to do something I've been wanting to do for a long time - go get a chef and a nutritionist - and I brought them on board.

My culinary wardrobe is the same as my biking wardrobe, just no shoes.