Quotes About Cook

When you are raised in a restaurant you really don't want to go to one that often, I'd rather cook.

English food writer Elizabeth David, cook and author Richard Olney and the owner of Domaine Tempier Lulu Peyraud have all really inspired the way I think about food.

The English murder their meat twice: once when they shoot it, again when they cook it. 'Drôle, n'est-ce pas'?

Occasionally I volunteer in the kitchen of a pop-up supper club in L.A., which I really love. It's like being a line cook in a great restaurant for one night at a time.

My dream as a passionate cook has been to go to Le Cordon Bleu. Never could my most incredible dream have lived up to the experience. The food, the lesson, the chef, the ingredients - all the best of the best. I see why Le Cordon Bleu is world-renowned.

Stars was really good training. You know, we would come in at noon, and, you know, we would learn at that time what we were going to cook that evening. And, you know, there wasn't a set menu per se.

To make the syrup: "Sauté the garlic in oil for one minute, then add the other ingredients. Simmer and cook over low flame for five minutes, let cool. Strain into a glass jar, cover and refrigerate. Take one teaspoon per day.

And if you had an, an opportunity to have a hot meal, you did. That was the cook. But you didn't stop and say, This is dinnertime and Oh wait it's five o'clock, it's time to eat for supper.

The qualities of an exceptional cook are akin to those of a successful tightrope walker: an abiding passion for the task, courage to go out on a limb and an impeccable sense of balance.

We have Sunday morning breakfast before church. I don't do the dishes, but I do cook. I'm the griller.

Sundays are the one day of the week I might cook for myself.

Do you think the porter and the cook have no anecdotes, no experiences, no wonders for you? The walls of their minds are scrawled all over with thoughts. They shall one day bring a lantern and read the inscriptions.

Raw ingredients trump recipes every time; farmers and ranchers who coax the best from the earth can make any of us appear to be a great cook.

The opinion of the public is sacred. The director is a cook who merely offers different dishes to them and has no right to insist they react in a particular way. A film is just a projection of light, completed only when it crosses the gaze of the audience[...]

At the very least, people who get subsidies should have to get up in the morning and do something, even if it's a make work job. But most liberals would oppose even this simple test of responsibility.

Because you were wearing a badge, customers assumed you were an oracle. 'What aisle is the desiccated coconut' 'How long do you cook a butternut squash?' 'What would you have with a pan fried red mullet?' 'Where can I find the holy grail?' Enough already! Some people obviously misread the 'Here to help' as 'Hello I'm your bitch!

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

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

25 years ago, when I started in New York, I had the pleasure to cook for Andy Warhol. At the time, I could have traded art for food - I should have done so, because I could get his work for nothing!

I'm not a chef: I'm a cook.

I have always lived an ordinary life, and always will. It's who and what has to do with my job that makes it 'unordinary.' I cook, go to the supermarket, pick my children up at school.

I'm not a chef. I think in this country, we use the term very loosely. I'm a cook and a teacher.

I watch 'Mad Men,' I knit scarves, I cook and am very, very normal. Honestly.

I do love a man who can cook.