A Quote by Aaron Sanchez
My biggest challenge is cooking traditional French dishes, which usually require very specific techniques and methods. That's just not my style... I cook from the soul.
Related Quotes
My biggest challenge is cooking traditional French dishes, which usually require very specific techniques and methods. That’s just not my style... I cook from the soul.
I cook every day and find it really relaxing. I've got a huge amount of cookery books. It's usually traditional British and French cooking, but then I'll go off-piste.
My mom is an OK cook. She'll skewer me for saying that openly, because she claims to be a very good cook. She can make about, I don't know, 10 dishes, I think, which is four dishes more than I can make.
My kind of cooking is not a single style - French, Asian, Australasian or British - it's not modern, old-fashioned or classic; it's a mix of all these things. And at its core is a boy who loved to cook with his Nanna.
Noel [Charles, husband] and I love cooking. He does his cooking and I do mine. I'm the traditional English cook, with a twist now and then. Because I was married to an Italian, I'm also pretty good at Italian food. Noel, he can cook anything, so can Julian.
No one could touch the home cooking of an Italian woman. French women, they are very intelligent, very sexy - but they don't like to cook.
In Paris and later in Marseille, I was surrounded by some of the best food in the world, and I had an enthusiastic audience in my husband, so it seemed only logical that I should learn how to cook 'la cuisine bourgeoise' - good, traditional French home cooking.
I keep going back to foundation, heritage cooking techniques from my family in Naples and Abruzzi. There are a lot of traditional dishes from those regions that I want to educate my kids' palates about, to pass down that heritage and that lineage. I think my mom would have been pleasantly surprised and absolutely thrilled to have seen all the cookbooks and all the restaurants and all the television I've done.
The traditional selling models, methods, and techniques that most of us have been trained to use work best in small sales. For now, let me define small as a sale which can normally be completed in a single call and which involves a low dollar value. Unfortunately, these tried-and-true low-value sales techniques, most of them dating from the 1920s, don't work today.
I didn't cook that much as a kid. My mother was cooking, and I was her helper. We made dishes together.
The traditional fast food model is built on buying the cheapest ingredients - and that usually means poor-quality, heavily processed foods. But you can use quality ingredients, cook food using classic cooking techniques, and still serve something that's fast and inexpensive.
I can cook a little bit. I can cook a few Spanish dishes. But, in movies, it looks like I cook much better than I cook.
Most cooks try to learn by making dishes. Doesn't mean you can cook. It means you can make that dish. When you can cook is when you can go to a farmers market, buy a bunch of stuff, then go home and make something without looking at a recipe. Now you're cooking.
Something I learned when I was very young: with cooking, it doesn't matter where you are; you can always cook. You can end up in small village in Peru where somebody's cooking, take a spoon and taste it, and you might not be too sure what you're eating, but you can taste the soul in the food. That's what is beautiful with food.
Most cooks try to learn by making dishes. Doesnt mean you can cook. It means you can make that dish. When you can cook is when you can go to a farmers market, buy a bunch of stuff, then go home and make something without looking at a recipe. Now youre cooking.
Good french cooking cannot be produced by a zombie cook.
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