A Quote by Frank Delaney

Kitchens are for conversation. They're not just for cooking; they're for conversations. — © Frank Delaney
Kitchens are for conversation. They're not just for cooking; they're for conversations.
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 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.
I love cooking and kitchens.It's just a great world, and I wanted to explore it. You see the façade, the outside, the public part, and then you just walk through one door marked "Staff Only" and you're in a different universe.
I hate kitchens. I don't understand these enormous American kitchens that take up half the living room and then they just order pizza.
You know, from age 17 on, my paycheck was coming from cooking and working in kitchens.
My creative is curiosity conversations...All conversations reveal some inner truth, and the information we get from a computer is different than something that becomes a biochemical event, like a real conversation.
In Ethiopia, where I was born, all the cooks are women. When I grew up in Sweden, my mom and my grandmother did predominantly all the cooking. Then I changed to restaurant kitchens, where all of a sudden there were just more men than women, and I always thought that was weird.
Business is a conversation because the defining work of business is conversation - literally. And 'knowledge workers' are simply those people whose job consists of having interesting conversations.
In large states public education will always be mediocre, for the same reason that in large kitchens the cooking is usually bad.
Twitter has allowed the conversation to broaden and become more inclusive. At times, the conversation is really tense but that's because we're talking about really important issues. It's not going to be easy but at least the conversations are happening.
There is something about the South that accepts the supernatural. If you don't accept it and you're having a conversation with someone who does, it's just one of those polite things where you don't question their belief in ghosts. You just go, 'Oh, yeah, okay.' It's amazing to be able to have conversations like that.
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.
Cooking, I mean, food, cooking foods is just everything that I do from morning to night. It's how I choose to live my life: through cooking, people that are in food culture. And I love it.
Management is a far more homely business than its would be scientists suggest, more closely allied to cookery than any other human activity. Like cooking, it rests on a degree of organisation and on adequate resources. But just as no two chefs run their kitchens the same way, so no two managements are the same.
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.
I'll get into conversations with other people, and all of a sudden they will say something that sparks that... either the titles to me, or just the conversation itself will spark an idea for a song.
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