A Quote by Alex Guarnaschelli
Don't be so hard on yourself. Make something simple a few times until you 'master' it and move on to the next thing. Take a cooking class! Buy a cookbook that specializes in foods or a cuisine you enjoy.
Related Quotes
I'm always looking to the next thing. There are always hurdles, whether it's the White House dinner or hosting charity events or that night's show: Until they're over, I worry, then I move right on to the next thing. It's hard for me to enjoy the moment. I'm just thinking about not failing.
When it comes to exploring your creative side, it's very easy to think of all the reasons you can't do it-you don't have the time, you don't have the money, etc.-but if you are truly passionate about expressing yourself, you can find a way. When you feel as though you can't do something, the simple antidote is action: Begin doing it. Start the process, even if it's just a simple step, and don't stop at the beginning. Take the next step and the next until what you've dreamed about begins to become reality.
I did enjoy cooking, I still do really enjoy cooking - I make a nice salmon dish, and I'm a huge meat freak, so I love to bang a few steaks on the grill or pasta. Anything Italian, really.
I did enjoy cooking, I still do really enjoy cooking - I make a nice salmon dish, and Im a huge meat freak, so I love to bang a few steaks on the grill or pasta. Anything Italian, really.
The way through the challenge is to get still and ask yourself, 'What is the next right move? What is the next right move?' and then, from that space, make the next right move and the next right move.
Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it.
My life's attitude is simple: 'Make the best of what you have got. And move to the next. Thank God for what is coming my way and enjoy it completely.'
Tennis is a great game, a great sport because you're out there by yourself, so you have to move on to the next point, next game, next set, whatever. It's the same thing in basketball. If you miss a shot, you move onto the next one. If you turn it over, you move onto the next play. That certainly helped me.
I went to L'Academie de Cuisine in Gaithersburg, Maryland, and I think French cooking is the basis for a lot of classical cuisine, a foundation of a lot of other cuisines. That said, it's not the only way to approach a cooking career.
I enjoy cooking and baking. Alicia Silverstone's vegan cookbook is awesome.
I always buy something to make myself motivated. It's good to feel that you can buy something and motivate yourself. That's what I do, just buy stuff. I like to buy something new and then record.
I am usually cooking at least four times a week if I am home. The easiest thing that I do a lot is gazpacho. It's simple and it tastes best if you let it sit over night in the refrigerator... I don't want anybody near me when I am cooking. If I am going to make a mistake, it has to be my fault.
Just about every children's book in my local bookstore has an animal for its hero. But then, only a few feet away in the cookbook section, just about every cookbook includes recipes for cooking animals. Is there a more illuminating illustration of our paradoxical relationship with the nonhuman world?
I would definitely be interested in doing a cooking show or something related to cooking, and I think probably most immediately, I would do a cookbook.
I think the great Mexican cuisine is dying because there are fast foods now competing, because there are supermarkets, and supermarkets can't afford to keep in stock a lot of these very perishable products that are used for fine Mexican cooking. Women are working and real Mexican cooking requires enormous amounts of time.
There's something very particular about the kind of rage you feel when you're alone in a practice room by yourself, unable to master a simple thing like a rudiment. You keep trying to master this very basic thing, and when you don't get it, you just scream. I broke a lot of drum heads, and I broke a lot of sticks.
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