A Quote by Curtis Stone
I think my cooking these days is a lot more relaxed from when I was working in professional kitchens. Spending time in people's kitchens made me realize that people want to eat healthy meals that are easy to prepare, with minimal ingredients that can be made on a budget.
Related Quotes
After years of working in professional kitchens, and then spending so much time in a lot of different home kitchens, I realized that there's a huge gap in the market where you have people who develop cookware but who don't actually cook.
Look at something like cooking. Now, you would hear a lot about smart kitchens and augmented kitchens. And what do those smart kitchens actually do? They police what's happening inside the kitchen. They have cameras that distinguish ingredients one from each other and that tell you that shouldn't mix this ingredient with another ingredient.
I started cooking in kitchens right out of high school, and I was lucky to work with a lot of great people, but I had no idea it would turn into this. Of course no one should go into this business because they want to be the next Emeril.
You know, from age 17 on, my paycheck was coming from cooking and working in kitchens.
I hate kitchens. I don't understand these enormous American kitchens that take up half the living room and then they just order pizza.
People discuss their relationships all the time, but you can't. I don't think people realize how harmful that is, how it twists you up to hide who you are. It's not healthy, and the great gains that homosexuals have made in my lifetime, I think that we'll look back in twenty or thirty years and say, "I can't believe we ever made them go through that."
People in professional kitchens may love what they do, but sometimes it's just something that puts food on the table.
My mistakes made were learning how to work with different groups of people. I mean, I went to school at Berkeley, which is a pretty diverse group, but working in a professional setting, I hadn't really done that before and learning about office politics, learning about interactions between different people and I made a lot of mistakes there during my time as a young person. I was 19 or 20 at the time. So, I would say those were my biggest career mistakes, but fortunately they were made in the context of an engineering co-op program and not in a professional field.
I was fitting kitchens before I could afford not to - so I was still fitting kitchens whilst the first series of The Inbetweeners was coming out.
Cooking at home has made my pantry work harder than ever, and I'm constantly turning to ingredients that I know will add maximum taste-bud payoff with minimal fuss.
My work spaces are the cookery school and all the restaurant kitchens. I eat in the restaurants a lot.
I think Splash made people realize that I was still alive, and I think I inspired a lot of people. I have people coming up to me all the time in the airport saying, "Hey, you inspired me to learn how to swim!" "You inspired me to start moving around more." "You inspired me to start doing more for myself." So that was good. But mostly I took it because nobody had given me a job. And you know what really matters in life, right?
There's times when I'll see a show, or something cooking on TV, and think, "That can really be fun when it's working." But it's a grind. I did that at NBC, it was five days a week. I was doing Talk Soup and Later at the same time. It's a hard job, more difficult than people realize.
There's times when I'll see a show, or something cooking on TV, and think, 'That can really be fun when it's working.' But it's a grind. I did that at NBC, it was five days a week. I was doing 'Talk Soup' and 'Later' at the same time. It's a hard job, more difficult than people realize.
Professional kitchens are studied to cook for countless people. At home, design often wins over functionality. A restaurant must be functional.
When people are told to "eat many small meals," what they may actually hear is "eat all the time," making them likely to respond with some degree of compulsive overeating. It's no coincidence, I think, that obesity rates began rising rapidly in the 1980s more or less in tandem with this widespread endorsement of more frequent meals.
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