Nigella Lawson (Nigella Lucy Lawson) Quotes
I am not a chef. I am not even a trained or professional cook. My qualification is as an eater.
Quotes to Explore
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My plans are not to open a restaurant, but what I would like to do is open a kitchen somewhere in D.C. proper and have a chef's table where people can come and taste my food without having to have a catered event.
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The chef can be very innovative, but the decision is made by the customer.
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I think in France, for example, we can say whatever we want about the French, but going out and dining is more about the intellectual moment to share with the people you dine with than trying to figure out what the chef did with that little piece of salmon or lobster and all that.
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I am still not a fussy eater, although I do enjoy good food.
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The chef that grew up with the grandma who cooks tends to always beat the chef that went to the culinary institute. It's in the blood.
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When I moved to Los Angeles, I was cooking with two guys who became celebrity chefs, if you will. I became their sous chef for awhile. We'd go to all the big names in Hollywood.
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David Levi is a teacher as well as a chef, and, like most teachers, he loves to talk.
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When I was a teenager, I worked in New Orleans for a chef named Paul Prudhomme. That was a very important time in my life as a chef. I developed my palate and learned a lot. And here I am now. I specialize in modern Mexican and contemporary Latin cuisines.
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I'm an American chef. I'm American. I live here. I love being here. But, of course, it is different. A black man's journey is different.
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Chef cookin for me They say my shoe game crazy The mental asylum lookin for me
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If I had to have a favorite chef, I'd probably say I like Guy Fieri.
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I eat everything. I'm just an eater. If it's free, I honestly eat everything.
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I am a slow reader, and fast eater; I wish it were the other way around.
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Chef Matt Accarrino has the best pasta in San Francisco, and Shelley Lindgren is one of my favorite sommeliers. Their attention to detail in the service, food, and amazing wines will blow anyone away.
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I'm a bit of a gourmet chef. I love cooking - mostly Thai food.
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All of the people who work in the kitchen with me go out into the forests and on to the beach. It's a part of their job. If you work with me you will often be starting your day in the forest or on the shore because I believe foraging will shape you as a chef.
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A real book is not one that we read, but one that reads us.
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I grew up in different parts of Africa. I grew up in Mozambique and places like that. I've been in South Africa many times.
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When people told me 'It's great to be here', they meant at the house, not with me.
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If there's any business that instructs you in the strong hand of fate, it's show business. You can plan and plan, but it's what happens to you that really determines what your career will be like.
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Once the Afghan people vote and they choose their President with direct, secret ballot from all over the country, there will be a lot of difference in this country and a lot of legitimate power to flow with implementation.
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All of my favorite people - people I really trust - none of them were cool in their younger years.
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I think people are attracted to teaching because they want to make a real impact.
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I am not a chef. I am not even a trained or professional cook. My qualification is as an eater.
