Quotes About Kitchens

I can't be everywhere, but I'm always in one of my kitchens, and hopefully I'm motivating and inspiring.

Its kitchens were enormous and capable of being put to any use except the convenient preparation of food.

I have a theory that all kitchens, if sufficiently occupied and loved, grow their own appliances.

I have a theory that kitchens, once they reach a certain level of complexity, attract new gadgets into their orbit, like planets. Only this can account for the fact that I own two melon ballers.

After years of working in professional kitchens, and then spending so much time in a lot of different home kitchens, I realized that there's a huge gap in the market where you have people who develop cookware but who don't actually cook.

They wouldn't take me in the navy because of my glass eye. So I joined the merchant navy, who allowed monocular crew if you worked in the kitchens. You're not wanted on deck or in the engine room with one eye, but you're good to fire up the ovens and cook hundreds of chops.

I started cooking in kitchens right out of high school, and I was lucky to work with a lot of great people, but I had no idea it would turn into this. Of course no one should go into this business because they want to be the next Emeril.

The door hardware in kitchens is super simple to update. It's essentially a few screws, standard spacing. It's a few bucks a piece and it can make a huge impact.

If our kitchens are outside of capital, our struggle to destroy them will never succeed in causing capital to fall. —Silvia Federici, Revolution at Point Zero: Housework, Reproduction and Feminist Struggle

I started cooking in kitchens right out of high school, and I was lucky to work with a lot of great people, but I had no idea it would turn into this. Of course no one should go into this business because they want to be the next Emeril.

women hold their councils of war in kitchens: the knives are there, and the cups of coffee, and the towels to dry the tears.

I used to work in kitchens, doing 12 or more hours a day of physical labor, so today, eight to 12 hours of cooking, chatting or filming feels like a vacation. When I have a scheduled 'day off,' I spend several hours writing, then I clean until I crash from fatigue. I don't relax well.

Anywhere in the world, there is royal food, and there is commoner food. Essentially, eat at the restaurant or eat on the street. But Indian food evolved in three spaces. Home kitchens were a big space for food evolution, and we have never given them enough credit.

For all the rest of his life he had a special warm feeling for kitchens and those peculiar sounds and smells that seemed somehow to combine into a bustling seriousness that had to do with love and food and comfort and security and, above all, home.

My two girlfriends from university, Sue Perkins and Sarah Phelps, are both in the business - and are both stupidly busy. We talk on the phone a lot and try to get out to dinner together, but our preferred venue is one of our kitchens with a lot of tea.

Poudre-marchaunt' was a kind of flavouring. Galingale is a root that looks like ginger but tastes more like mint; it has only recently returned to English kitchens from Thailand, via 'fusion' cookery recipes.

In large states public education will always be mediocre, for the same reason that in large kitchens the cooking is usually bad.

He spent half his life looking for bottle openers in other peoples' kitchens.

The night smelled of salt water and rotting fish, of neighborhood kitchens and mystifying foods, of diesel fuel and burning charcoal, and of plants and flowers with euphonious but utterly unpronounceable names.

I do wonder if the stab of memory doesn't strike him high in the stomach just below the ribs where it hurts. And in the humid ever-summer I dare his picturing mind not to go back to the shout of color, to the clean rasp of frosty air, to the smell of pine wood burning and the caressing warmth of kitchens. For how can one know color in perpetual green, and what good is warmth without cold to give it sweetness?

In the 21st century our tastes buds, our brain chemistry, our biochemistry, our hormones and our kitchens have been hijacked by the food industry.

True health care reform cannot happen in Washington. It has to happen in our kitchens, in our homes, in our communities. All health care is personal.

Sitting rooms make sense. Bedrooms make sense. But why aren't kitchens called food rooms?

We call such a limited number of relationships love in our lives, but there is always love around us—it's as ubiquitous as oxygen. It lives in the houses where we've slept, the kitchens where we've cooked, in the food we've prepared for the people we love and in the walls we have shaped with our hands.