A Quote by Curtis Stone

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.
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.
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.
Professional kitchens are studied to cook for countless people. At home, design often wins over functionality. A restaurant must be functional.
I hate kitchens. I don't understand these enormous American kitchens that take up half the living room and then they just order pizza.
I see how people connect with me on different level through my show, how they want to transport what I cook into their home kitchens for their own families. It's my responsibility to always make sure that is quality.
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.
People who live in L.A. don't like to leave their homes because they have so much space. They have the nice kitchens and a cook and a pool. When you live in L.A., there is a sense of isolation in terms of raising a family.
You start out playing in kitchens, and you end up playing in kitchens.
People in professional kitchens may love what they do, but sometimes it's just something that puts food on the table.
I've had an untraditional trajectory with food: I was in my mom's home, then I was a college kid making mac and cheese and quesadillas, and then I was a professional cook. I never had that time where you figure out how to cook for yourself at home.
I grew up around food and in a restaurant, so it never dawned on me that this was a thing to do; it just was. Then I found it as a profession in my mid-twenties after years of bad decisions and depression. The first step was going to the bookstore and learning about this craft. Then applying in kitchens and just getting to work.
I am a huge fan of porcelain in kitchens. It's an easy, interesting material.
Working in kitchens with Mexicans you always listen to the Spanish channel and that's what I use. Whenever I cook I think of Spanish music, so I always have to listen to some sort of salsa. It gets your body going.
My kitchen was built for my body. It forms a 'U' in the middle of the living room and dining room. It's not huge, because I don't like huge kitchens.
I think we should be honest about who is working in our kitchens.
Kitchens were different then, too - not only what came out of them, but their smells and sounds. A hot pie cooling smells different from a frozen pie thawing.
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