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All great chefs have two things in common. First, they respect nature as the true artist, and they are just cooks. Second, everything that they do is an extension of them as a person.
Actually, I'm not all that interested in the subject of photography. Once the picture is in the box, I'm not all that interested in what happens next. Hunters, after all, aren't cooks.
That said, there are certainly still cooks out there who make fantastic historical cornbreads, though the old recipes have often been changed to include modern techniques and ingredients.
My husband and I have a deal, which has worked out well: He cooks one Sunday, I cook the next. The kids set the table, and we eat in the dining room together, just as I used to do as a kid.
My father always cooks more polenta than he needs for a meal. The excess he spreads on an oiled surface and chills. Next day, he cuts out chunks, fries them in olive oil and serves with salad.
Women are more sensitive, more practical, more intelligent, more balanced, better able to deal with people, better cooks, better parents, better carers, better leaders, and so on and so forth.
Most people who open restaurants will fail, because they lack the fundamental understanding of restaurant math. Either they think they're superstar cooks or they think they're superstar hosts.
In Tijuana, we have cuisine from every region of Mexico and cooks from all over cooking in all of the restaurants, so there is a huge influence from sources like the Yucatan, Oaxaca and Puebla.
You can tell a lot about your cooks' personalities by their music collection. I personally have such an eclectic collection, partly due to the combining of music libraries with girlfriends past.
People have all this interest in food. But for most people, it's a mystery how to prepare food. I wanted the knowledge cooks know: the in-your-fingers knowledge you get by doing it over and over.
Well, I grew up in Switzerland where my parents were immigrant workers, but my whole family are very good cooks - my father also. So I always saw my parents enjoying to cook and prepare the food.
It's just about asking why. We as cooks historically have been very, very technically proficient but not technically informed as to why we do what we do. Modernist cuisine is about that knowledge.
No one asks the cow or the chicken where it gets its protein. I eat about 4,000 or 5,000 calories a day, and I cook for myself. I also have a line of cooks that work with me - some raw, some vegan.
Getting to perform at the Carlyle, following in the footsteps of women like Elaine Stritch, Barbara Cook, Christine Ebersole, Kelli OHara, and so many others, is nothing short of a dream come true.
As the idealized mother, I might choose Irene Dunne as the mother in 'I Remember Mama' who strives and not just cooks and scrubs for her children, but who also acts as her daughter's literary agent.
Today, it's money. There's no question about that. Unless you endorse a grill that cooks hamburgers and steaks, where else can you make the kind of money that you can make in the ring if you're good?
Jessica Battilana has been my kindred cooking spirit for more than 10 years. Our careers as cooks and writers have taken us through the same Bay Area restaurants, bakeries, magazines, and newspapers.
I think the basic thing that home cooks can learn how to do is just season properly... If the home cook realized how little salt they use compared to what's needed, it would make their food taste better.
I have someone that cooks for me... that's the best thing ever. I just want to show up and I want my house to be like a hotel... so I want to have a couple of options... I like to have a couple of options.
My wife is a terrific Southern cook. My favorite of all the great things she cooks is 'trash potatoes.' That's mashed potatoes with sour cream, bacon, cheddar cheese, and horseradish. It's a total gut bomb.
As they say in Italy, Italians were eating with a knife and fork when the French were still eating each other. The Medici family had to bring their Tuscan cooks up there so they could make something edible.
My husband is a musician. He cooks and he's a chef but he also, he makes basement recordings. So many people in my life make basement recordings, so I feel very lucky, I'm surrounded by very creative people.
When my girlfriend's away, I cook a big vat of meaty pasta and sauce and eat that for about a week. Then I eat out the rest of the time. When she's home, we eat at home probably twice a week. I chop, she cooks.
I have spent more time in my life working and being in restaurants than being at home. I immediately feel comfortable entering a restaurant, and I feel even more comfortable in the back with the chef and cooks.
I’ve been really fortunate in that I guess I was hired to do A Cook’s Tour, I was already a known quantity, meaning I had written a really obnoxious book and nobody expected me to be anyone that I wasn’t already.
In my household, everything happens in the kitchen. My parents have this pretty big home, and it doesn't matter how big it is, we will all squeeze ourselves in the kitchen and just chat while my mom or dad cooks.
There are so many food shows, really beautiful ones, that exist to elevate professional cooking and professional chefs. But there aren't that many that really celebrate home cooking or are for home cooks especially.
My sisters and brothers come up a fair bit for dinner at home. It's basically a normal life; a normal family home. Dad cooks and we also take turns. If it's my turn, I like to do a roast lamb or spaghetti bolognaise.
I'm a little old-school in that I think there's some value in the classics and the steps of achieving a certain profession. If we start slanging the word 'chef' on anybody and everybody who cooks, it takes away a lot.
I am very organic; I eat a lot of seeds. At home in the morning, I eat muesli with a banana. At noon, I mix a little bit of all the seeds I can find. I love quinoa. It's great - it cooks like rice and is better than caviar.
Once we thought, journalists and readers alike, that if we put together enough 'facts' and gave them a fast stir, we would come up with something that, at least by the standards of short-order cooks, could be called the truth.
If you cook something on the show, and I don't like it, I'm going to tell you. I don't understand how you could watch any of these morning shows, and everything everybody cooks is absolutely delicious. Are you kidding me, man?
I hate 'foodie' because it's cute, like pretty much all diminutives associated with eating. 'Veggies,' 'sammies,' 'parm.' I eat food, and I cook it: it's for eating, preferably with friends, and I don't make a fetish out of it.
All Southern cooks have tried their hands at shrimp and grits, and each one has his or her own version of the dish. My mom used to season her shrimp with garlic and onion and just prepare the grits with a little salt and pepper.
I believe, from reading biographies, that the great musicians have also been great cooks: Miles Davis, Dizzy Gillespie, Thelonious Monk, Max Roach. I think I've worked out why this is - unsociable hours, plus general creativity.
'Kitchen Confidential' wasn't a cautionary or an expose. I wrote it as an entertainment for New York tri-state area line cooks and restaurant lifers, basically; I had no expectation that it would move as far west as Philadelphia.
A child too, can never grasp the fact that the same mother who cooks so well, is so concerned about his cough, and helps so kindly with his homework, in some circumstance has no more feeling than a wall of his hidden inner world.
The inspiration to cook came from my grandmother and my father who were both wonderful home cooks. But I would say I taught myself. You travel, you discover the world, you explore books - it is these things that make a great cook.
My family truly believes they are better cooks than I am. They see me as Giada, not as a celebrity chef. To them I'm just me - their granddaughter, niece, etc., and they're older and wiser. I like that because it keeps you grounded.
Growing up in a Mediterranean household ruined my tastebuds a little bit because my mom, my sisters, and my aunt were all great cooks, and ever since I went plant-based, I've been missing a little bit of that Mediterranean affection.
There is no better example of social and economic policy discussion as an idle pastime for the rich than the World Economic Forum at Davos. These guys make the millionaire schmoozers at the Aspen Ideas Festival look like short-order cooks.
After two undefeated seasons of 'Worst Cooks in America,' I'm ready for a third. Going against Bobby Flay takes the challenge to another level, but I'm ready to whip these contestants into shape and the winner is sure to be from Team Burrell.
When you are making a movie, there are a zillion cooks in the kitchen, and you don't always get what you want to do. The story can always go in a different direction than what you would like. You compromise, and there is dealing and bickering.
My wife and I decided to try and kick start our kitchens to a $15 minimum wage for cooks. I've probably had to go through and raise every menu price now by 50 cents because it took away my profit. I just underestimated what it was going to cost.
I am simply not interested in the pots and pans affair, and neither can I bring myself to be interested in the same. I have such great cooks in the family that I would rather manage the other affairs and leave the kitchen to those who know it best.
A lot of musicians are good cooks, and a lot of cooks are musicians, but I think that may just be a result of the creative impulse finding several means of expression. Probably an equivalent number are visual artists, woodworkers or compulsive liars.
Dashi remains unfamiliar to most French and American cooks, who tend to reach for a bouillon cube to do many of the same things. But dashi is worth preparing and using the way the Japanese do: for poaching fish, as a soup base, and in simmered dishes.
How my parents are in the kitchen is a good indicator of their parenting style. Mum cooks for sustenance, wants to get in and out, the job done quickly. My Dad wants to prance around in the kitchen, create a curry - and a mess - and entertain everyone.
I bask in the affection I get on the streets. I recently went into the kitchen of a restaurant to meet the cooks. They were people I didn't know, but what a joy it was meet them! Such experiences wouldn't happen if I were doing only one kind of cinema.
In my experience, 'SNL' has Lorne Michaels, who is, you know, the captain of the ship and gives the show direction and a singular focus, whereas 'MadTV' - even in my 13 episodes there - had maybe one too many cooks and was a bit more chaotic creatively.