A Quote by Kathleen Flinn

There are so many things you can do with a culinary degree. — © Kathleen Flinn
There are so many things you can do with a culinary degree.
I got my degree in culinary arts in 1978.
I'm obsessed with cooking! I want a degree in the culinary arts!
I went to McGill University, but I didn't graduate. They won't graduate me because I didn't have a degree in any one thing. I studied everything and they were like, "You studied too many things, so we can't give you a degree."
I was doing auditions and meetings during the day and going to culinary school at night. And then 'NCIS' happened. So I dropped out of culinary school.
Culinary science? You elected culinary science? That's the most brainless class ever. -Rose to Christian
Many churches are measuring the wrong things. We measure things like attendance and giving, but we should be looking at more fundamental things like anger, contempt, honesty, and the degree to which people are under the thumb of their lusts. Those things can be counted, but not as easily as offerings.
The summer before I went to culinary school, my family wanted me to take a job on a movie to make sure that I was making the right decision. I think they hoped I would change my mind about culinary school.
When you think about a barbecue, most people think of slabs of ribs, but you don't need to do that in today's culinary barbecue world. Short ribs, barbecue chicken, skewered shrimp, vegetable kebabs, lobster mac and cheese with or without the lobster, and a donut bread pudding for dessert that's absolutely amazing. These are things that are safe whether you're a novice or a professional. Be creative and stay within your culinary pantheon.
Home base is the support system where we have a culinary team, my own writers because of the shows and the books and stuff, we have a culinary team of about six people. Marketing, public relations, accounting and all that sort of stuff.
I was watching TV and saw the 'Emeril' show, and it spoke to me. I went out and started researching the culinary world and chefs that I knew nothing about. Then I moved to New York and went to culinary school, and everything just fit like a glove. It's been on ever since.
For a while I thought I would work in museums, so my first job after college was an internship at the 9/11 Museum. I quickly found out that I did not want to do that. So I signed up for culinary school, and directly following culinary school, I went to graduate school at McGill.
I have a real interest in baking. I'd love to go to culinary school. That's actually my plan: to graduate high school and go to culinary school.
These things - the degree of vulnerability, the degree of skill, the degree of the longing to give - are influx all the time, And to lump all that under the word "creativity" assumes something much more static than it is. That's why an artist may be marvelous in her 20s, and be creating automatic crap in her 40s. A writer may be trivial in his 20s, and be writing incredibly in his 50s, because those things are always in flux.
I have a degree in finance and these things kind of all go beyond me in a sense. I have a degree from a long time ago before computers.
So many times we look for those things in life we can measure.... The college degree, the money we earn, the success we brag about.... But the little things in life, the minute moments...not taken for granted, the value of their treasure is substantial all the more.
I will eat disgusting things, but only those with long established culinary traditions.
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