Cooking Quotes
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In America, where no one judged or supervised her, where my father was too busy eating her cooking to notice whether she was eating it, too, my mother found herself newly enchanted by the taste of food.
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My cooking is so bad my kids thought Thanksgiving was to commemorate Pearl Harbor.
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People see me on TV two and three times a day, and see me cooking all these wonderfully Southern, fattening dishes. That's only 30 days out of 365. And it's for entertainment.
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I stopped using plastic cooking spoons years ago and love my bamboo spoons and spatulas by Bambuhome.
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I started culinary school at a very young age, and really I wanted to be out working, cooking, more than I wanted to be in a classroom. You could say I wasn't a very good student - I wanted to be a student of life and experience.
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I do most of the cooking in my head.
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My mother always cooked, every day, proper food. We didn't have fast food. It was probably pretty much meat and two veg, but as time went on and new things came into the culture, she embraced all of that. I grew up with mealtimes and sitting around the table with proper cooking and eating.
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I do not stick to rules when cooking. I rely on my imagination.
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I can still enjoy the foods I like I just eat much smaller portions now. And of course Ive had to give up that southern style way of cooking.
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My cousin owns restaurants, and I used to work in his restaurants with his chef. I've always liked food, and I've always been interested in cooking and stuff like that.
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My day job may be exhausting, but cooking is my peace. My dream is to have a big family with lots of grandkids. And we'll get together every Sunday for a hearty dinner at our house, and we'll all live in flavorful bliss, happily ever after.
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At home in Devon, my wife Jessica does a huge proportion of the cooking - I do the basics. My timing is extremely good, particularly when it comes to vegetables, perhaps because in my work, timing is everything. I know exactly what fits into a minute when broadcasting, and I apply the same to carrots.
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My grandfather, Harry Ferguson, was a butcher in Hill of Beath; so even though my grandparents lived in some poverty, we got loads of beef. My grandmother, Meg, was a fine Scottish cook who did slow cooking.
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I love hospitality, and I love cooking. The kitchen is where I feel most at ease and where I feel most like myself.
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I always liked the stress, the real high-stakes, get-the-orders-out line-cook job, as well as the ordering of the produce and everything - it's really similar to making music for a show like 'Hannibal.' It's like cooking; it's just like owning a restaurant.
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I love restaurants, and I love cooking.
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Making pizza is a great job. All that kneading the dough - everything to do with cooking is wonderful, sensual.
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Some nights, a romantic dinner can be killed by having to do dishes afterward, so it probably suits you better to go out for dinner. But I love cooking and always have.
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The history of cooking is my passion, and cooking is my passion.
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I know that some people feel that cooking is time consuming, but cooking is an activity that you can do for yourself and you'll be in good condition to do all the other things that you want to do in your life for a very long time.
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A fellowship to Oxford acquainted me with the depths of English cooking. By the twenty-first century, London's best restaurants are as good as Paris's, but not in the 1950s.
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I really like getting the person who is terrified of cooking into the kitchen and showing them that cooking can be both indulgent and fun.
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The idea of old was to conform yourself to a style of cooking, it was not to create a style of cooking. Now the chef is so much into 'I want to sign that dish and say I am the one who made that dish.'
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I've always been known for bold flavors and rustic cooking, but there is another side to me. As you evolve as a cook, you understand life and how serious it is. There comes a point where there's got to be a better balance.
