A Quote by Kehinde Wiley

I actually studied cooking and, like, was thinking about becoming a chef. — © Kehinde Wiley
I actually studied cooking and, like, was thinking about becoming a chef.
You're thinking about a dish, you're thinking about an ingredient, and in many ways, you end up becoming a naked chef in front of the customer, because what you put on the plate is you. It's who you are and where you've been.
I remember when I was in college, I used to watch Julia Child's cooking show during dinner and joke with my roommates about becoming a TV chef.
I sometimes think the chef end of cooking is not the real end of cooking. Cooking is all about homes and gardens, it doesn't happen in restaurants.
I sometimes think the chef end of cooking is not the real end of cooking. Cooking is all about homes and gardens, it doesn't happen in restaurants
If you are a chef, no matter how good a chef you are, it's not good cooking for yourself; the joy is in cooking for others - it's the same with music.
At a very young age, I fell in love with the idea of being in a restaurant and being surrounded with people around me. I don't think at the time I thought about becoming a chef. I have a bachelor's degree in economics. I never went to a cooking school.
The album 'Kelis Was Here' sucked the life out of me, and so I went off and studied to be a Cordon Bleu chef. What's great about food is that it's less about who you know and what you look like, and more about if you're any good.
I like cooking, but I don't think I could be a chef. Everyone from the ground up does terrible hours, whether you've just walked in off the street and you've got no experience, to whether you're the head chef. You can work 14 or 15-hour days. It's really, really intense.
I'm not a chef. But I'm passionate about food - the tradition of it, cooking it, and sharing it.
My husband is the chef of the family; he's a brilliant cook. Actually, it makes you quite lazy when you have somebody that's so good at cooking under the same roof. It's all beans or spaghetti when I'm left to run it.
We in the media have been guilty about not doing a better job of making people understand how really simple cooking is. We've made everyone feel like they have to be a chef.
I always hated watching cooking shows where the chef would use ingredients that I couldn't get my hands on, cooking implements that I couldn't afford, recipes that I could never have access to.
I'm a home cook and love to read about food, but I'm not trained as a chef. I'm just really into cooking and passionate about it.
I studied classical percussion for ten years. At one point I was thinking about going to the Sydney Conservatorium of Music, but then I realized it's actually not what I wanted to do.
What I loved about wrestling was just being foolish, so I studied clown. I studied clown. I studied the art of clown. I actually did my thesis on clown.
'Top Chef' is always entertaining - it's hard to stop watching, like a good hockey fight, but no one gets hurt. It's great that the format is so inherently dramatic and can make cooking so entertaining to people who might not ordinarily be interested in a cooking show. Good for the industry all round.
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