Quotes of All Topics . Occasions . Authors
I will eat disgusting things, but only those with long established culinary traditions.
When I started to write culinary mysteries, I did it because nobody was doing it anymore.
Here is a rural fellow that will not be denied your Highness' presence: he brings you figs.
It's so beautifully arranged on the plate - you know someone's fingers have been all over it.
I didn't go to university. I didn't go to culinary school, barely made it through high school.
Molecular gastronomy is not bad... but without sound, basic culinary technique, it is useless.
The refectory is a cenacle in which the taking of food is transfigured almost into a sacrament.
I was really impressed with the dining scenes and how amazing the culinary scene is in Nashville.
I took a Chinatown bus to New York to enroll in the International Culinary Center's pastry program.
I went to school for culinary arts. I love to cook. That's a talent not a lot of people know about.
I wanted to write a food book, but I'm not a chef or an expert on culinary matters, to put it mildly.
Drunkenness is deplorably destructive, but her demurer sister Gluttony destroys a hundred to her one.
Seafood on the grill can be intimidating if you don't know what you are doing. It's really quite easy
When you're eating something and your palate tells you what's missing, that's when you start combining.
I want to go to culinary school because I love cooking. One day I'd love to open up a restaurant or cafe.
An epicure is one who gets nothing better than the cream of everything but cheerfully makes the best of it.
I was in culinary school for a little while, but it was just too hard to cut weight and cook at the same time.
As chefs, we work with organizations like Oxfam to enrich their projects with culinary tools, recipes and ideas.
On spinach: I dislike it, and am happy to dislike it because if I liked it I would eat it, and I cannot stand it.
The Gulf Coast has the potential to create a culinary raw ingredient paradise that smart cooks can capitalize on.
I found most of my learning has taken place after culinary college, when I travelled and met chefs and non-chefs.
Lettuce is like conversation; it must be fresh and crisp, so sparkling that you scarcely notice the bitter in it.
Gourmandise is an impassioned, rational, and habitual preference for all objects which flatter the sense of taste.
You should just feel comfortable with food and your own culinary culture, whatever your mother and grandmother know.
I want to make music three-dimensional. I want to make a song also a painting, and a painting also a culinary experience.
Champagne and orange juice is a great drink. The orange improves the champagne. The champagne definitely improves the orange.
I'm a culinary gangsta with a very spiritual side, so when I was introduced to the 'spiritual gangster' line, I had to have it.
For me, 'Jewishness' manifests within my humor, slang, cynicism, culinary tastes, and the spirit of generosity ingrained in me.
One of the keys to Jewish culinary history is that the Jewish role was not so much innovation but transition and transformation.
As I finished up my time at Duke, I certainly wasn't a 'foodie' but I was learning to enjoy the finer things in the culinary world.
France and Britain have large culinary differences, but one thing they do share is a relatively low tolerance for modernist cooking.
My mom is Jamaican and Chinese, and my dad is Polish and African-American, so I had a pretty diverse culinary background to work with.
Even just a few spices or ethnic condiments that you can keep in your pantry can turn your mundane dishes into a culinary masterpiece.
While we Brits love a curry, the French get their spicy kicks from the culinary traditions bestowed by their North African population.
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.
If there were only one place to eat, I would pick anywhere in Northern Vietnam where you get the French and Vietnamese culinary fusion.
Chipotle was going to incorporate all the things I had learned at the Culinary Institute and Stars and really elevate typical fast food.
I'm not much of a chef, so people keep buying me cookery books to broaden my culinary horizons, but I've not got far past shepherd's pie yet.
Being Italian, I have a very special relationship with the culinary arts. One my projects was to share Italian cultural food with my colleagues.
I have a real interest in baking. I'd love to go to culinary school. That's actually my plan: to graduate high school and go to culinary school.
I am a transporter of the Italian culture - culinary culture, family culture - because I love it, I thrive in it, and I think it's the right way.
We have breathtaking state and national parks, flourishing adventure tourism and culinary scenes and the world's best horses. And of course bourbon.
I'm a passionate Welshman. I have a culinary relationship with language: I taste what I say because I have two languages, and each informs the other.
I have been using Victorinox Cutlery since I was a young man, when my parents gave me a block set to properly equip me for my culinary apprenticeship.
People also respected my culinary acumen and my intelligence, and that was their whole thing. They flew me over, and it was this immersive experience.
I was doing auditions and meetings during the day and going to culinary school at night. And then 'NCIS' happened. So I dropped out of culinary school.
You know, I used to think I was a foodie, and then my wife went to culinary school and basically explained to me that I was just a guy that likes to eat.
Culinary tradition is not always based on fact. Sometimes it's based on history, on habits that come out of a time when kitchens were fueled by charcoal.
I started waiting tables in college and realized how much I loved the business and loved to cook. I decided to go to culinary school and never looked back.
Shows like 'Top Chef,' 'Hell's Kitchen' have helped bring attention to the culinary world on a whole, but you have to be cautious it doesn't get out of hand.