Quotes About Kitchen

In general, cooks like to be in the kitchen and they don't really interact with others.

I had to have a large kitchen because I look to cook.

I can cook really well. I started cooking as a kid, so I can fend for myself in the kitchen and even do a little gourmet action.

You know, my parents had a restaurant. And I left home, actually, in 1949, when I was 13 years old, to go into apprenticeship. And actually when I left home, home was a restaurant - like I said, my mother was a chef. So I can't remember any time in my life, from age 5, 6, that I wasn't in a kitchen.

I call all chefs 'cooks.' They're all cooks. That's what we do, we cook. You're a chef when you're running a kitchen.

As young cook, especially in France, they're very tough in the kitchen. The idea is to make you humble and learn fast.

I lived my whole life in the kitchen. Not only that, but it's the passion, it's the love for cooking and food. It's dictated my entire life - every aspect of it.

I grew up being told by my parents each time they went off to war that they may explode, so I needed to know how things like the gadgets in the kitchen worked.

I'm a complete foodie, but I'm a terrible cook. If a guy can get me in the kitchen and we actually have fun cooking, that's amazing.

I think that my love of cooking grew out of my love of reading about cooking. When I was a kid, we had a bookcase in the kitchen filled with cookbooks. I would eat all my meals reading about meals I could have been having.

I don't think I am that materialistic, actually. Obviously at home in the country the art collection is important, but we have one big room in the middle of the house where we do everything - the television, the kitchen, everything.

I think the kitchen is the new garage. And I think for a guy that wants to go out and be an evolved person, he should know about his local favorite restaurant. He should know how to cook something.

Even in the busiest kitchen, there's always a point at the end of the day when you go home.

I have a fireplace in my kitchen that I light every night, no matter what.

As a child, I was raised with my grandmother, alongside all my cousins, and the kitchen was always full.

I love the intensity of the fine-dining kitchen, but loathe the fine-dining experience.

I simply believe food is too good to throw away - and Christmas leftovers can be a gastronomic opportunity for the well-skilled kitchen forager. With a little imagination, there are a million ways to use up leftovers rather than bin them.

I liked to screw around in the kitchen when I was a kid. But I started cooking when I was 15.

I learned how to handle myself in the kitchen - where to stand and how to be out of people's way and how to function like a machine.

I have to do so many scenes cooking that I wanted to learn how to chop like I know what I'm doing and do certain things around the kitchen that look right.

One really interesting thing for me was learning about kitchen etiquette, and the differences between an Indian kitchen and a French one. They're different in atmosphere, and also in how chefs maneuver within them.

I did 'The Frank Skinner Show,' and they gave me a little jukebox-shaped CD player, which looks nice in the kitchen.

My kitchen was built for my body. It forms a 'U' in the middle of the living room and dining room. It's not huge, because I don't like huge kitchens.

When I'm in the kitchen, I don't want anybody else in the kitchen. I have a system - and the system, it's another form of insanity that has grabbed me.