Quotes of All Topics . Occasions . Authors
Fruitcakes have a bad rap.
I love the warmth of apple pie.
I went to culinary school to eat.
Simple syrup doesn't taste like anything.
I didn't want a desk job; I knew I'd get bored.
A bright lipstick is a quick way to glam up my look.
People underestimate the power of the root vegetable.
I think the cereal milk is my most proud achievement.
There's nothing worse than not being excited about a trip.
Why not question what can or can't be a layer in layer cake?
Good food is good food. It doesn't have to come with pretense.
I love feeling exhausted after a good, hard, honest day's work.
The secret to having an epically beloved bakery is consistency.
I don't watch what I eat, because the concept seems exhausting to me.
I was always taught to be myself, be honest, and be true to my roots.
Simple jewelry is best - bigger pieces get in the way when I'm baking.
I feel like a million bucks when I get to work and I've already exercised.
I can't think of a community that couldn't benefit from communal thinking.
Running shouldn't feel like a punishment or an obligation. It should be a treat.
I think sharing recipes is such an important part of baking and the baking world.
For me, I love Portland. I love the food scene, I love the vibe, the environment.
When you taste something delicious, ask for the recipe! Or offer to trade a recipe!
I guess technically I am a female chef, but I don't really think of myself as such.
Be your own biggest critic. Don't let someone else beat you to constructive criticism.
When I get up early, I appreciate the quiet time to enjoy a coffee or water my plants.
I need healthy options around, or else if I get hungry, I'll go straight for a cookie.
Nothing feels better then to sit down on a six-hour flight with tired muscles from a workout.
I originally went to school for engineering because I loved math and thought I liked science.
Nothing could be lovelier than running across the Golden Gate Bridge in the middle of the fog.
I make a huge batch of cinnamon buns on Christmas Eve and bake them off early Christmas morning.
I love a good challenge of looking with new eyes at a tried and true recipe in my recipe Rolodex.
I like trying to keep as honest and straightforward of a point of view in our kitchen as possible.
I love checking out aspiring bakers' offerings at local farmers' markets when the weather is nice.
I took a Chinatown bus to New York to enroll in the International Culinary Center's pastry program.
I was raised by my Depression-era grandma who taught me to use what you've got: Waste not, want not!
My family, as you can probably guess, was more into Christmas cookies and not so much the fruitcake.
Being a great baker and pastry chef requires the upmost open mind. I try every dessert that comes my way!
I like to move around a lot - I'm a big runner, and I often get on a bike and ride from meeting to meeting.
Eating together was a big part of my upbringing and a tradition we keep daily amongst the amazing team at Milk Bar.
You can't do a good deal with bad people, and you can't do a bad deal with good people. I often use that as my compass.
Baking without gluten is an awesome challenge in terms of the opportunity to learn so much more about what you can create.
Any team member, any community member wants and needs to know they count, that they're welcome, and that they're important.
The hardest thing to do is dig deep and be patient about the things you're going to learn month to month and quarter to quarter.
Baking's meant to be done at home. It's meant to be a good time. It's not about, like, hoarding secrets. It's about sharing them.
Failure gets a bad rap, but I'd like to change that. Failure is necessary. Let it in. Chew it up, and use it as fuel for your soul.
I was an infamously picky eater as a child but also had an infamous sweet tooth. All I wanted was dessert for every meal of the day.
Nike Air Zooms are what I usually run in. In the kitchen, I wear a beaten-up pair of Converse All-Stars in winter and Keds in summer.
I went to college, and I didn't want to be in a sorority, so I started working in restaurants. In my mind, that was my social outlet.
The thing I love about Vegas is there's something for any type of mood you're in and something for any kind of adventure you seek out.
It's that strength of the human spirit, the strength of what's deep down in you, that's really going to get you anywhere and everywhere.