Cooking Quotes
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Cuisine is when things taste like themselves.
Curnonsky
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I always thought the name of my first book would be 'The Insecure Chef,' because when I started cooking, I was so nervous.
Chrissy Teigen
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I feel like there's a lot of tasks in cooking that I want to master, that I want to do better.
Marcus Samuelsson
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My life at home gives me absolute joy. There are some days when, as soon as you've finished cooking breakfast and cleaning up the kitchen, it's time to start lunch, and by the time you've done that, you're doing dinner and thinking, 'There has to be a menu we can order from.'
Julia Roberts
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I do half the cooking, and by 'half' I mean three quarters," Dad pointed out. "And if you're going to turn up your nose at all my carnivorous delights, ingrate child, you can sit under the table and gnaw sadly on a raw Brussels sprout at mealtimes.
Sarah Rees Brennan
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Cooking for my son is a challenge. I have to feed him right. He can't eat French fries and candy every day.
Kym Whitley
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I learned to cook from my mom. Most of what I ate growing up was Italian cooking.
Steve Albini
Big Black
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I'll basically eat anything that a chef puts in front of me. One of the reasons is respect for the chef. I watch chefs eat at other chefs' restaurants, and they're very aware not to leave anything over because the chef is watching very closely. It's a very sincere interaction when two chefs are cooking for one another.
Jon Favreau
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I love cooking for the sake of understanding how people before me used to feed themselves, used to feed their families.
Jose Andres
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I travel the world, and I can see in Toronto the cooking is very personal. These people cook with their hearts.
Alain Ducasse
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There is no intrinsic reason African countries should be importing, rather than exporting, basic staples like rice or higher value products like frozen chicken, cooking oil, or instant noodles.
Arancha Gonzalez
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Our clients wanted the restaurant experience, not their mother's buffet dinner - so we reached out to that world and hired a series of restaurant chefs: Robb Garceau from Jean Georges, Cornelius Gallagher from Oceana. Cornelius completely revolutionized our menu; he did a stint at El Bulli, and one of the techniques he brought back was sous-vide cooking. Our current chef, Patrick Phelan, continues to grow the vision.
David Castle