A Quote by Loic Remy
I can't believe it! A real gourmet kitchen, and I get to watch!
Related Quotes
Food is a passion because I basically grew up in a kitchen. My mother was a gourmet chef and I'm the youngest of five kids. We would always congregate in the kitchen.
I can cook really well. I started cooking as a kid, so I can fend for myself in the kitchen and even do a little gourmet action.
A gourmet who thinks of calories is like a tart who looks at her watch.
I don't use the word gourmet. The word doesn't mean anything anymore. 'Gourmet' makes it sound like someone is putting sherry wine in the corn-flake casserole.
A complete lack of caution is perhaps one of the true signs of a real gourmet.
Anything, everything, can be learned if you can just get yourself in a little patch of real ground, real nature, real wood, real anything ? and just sit still and watch.
One thing I hear a lot is that people feel less stressed out after they watch 'Gourmet Makes.' There's a transference of their stress onto me.
Whenever I was called a gourmet, I suspected I was being accused of something at least slightly unpleasant. But that was before I heard the term "foodie." I am still not sure that a gourmet is a good thing to be, but it must be better than a foodie.
I don't go to McDonalds, but when I was working for Gourmet magazine in New York City, my daughter liked to go there. I was completely paranoid that someone would recognize me there and say, 'Gourmet critic spotted at McDonalds! Buying a Happy Meal!'
Our kitchen is warm; it's who we are. And it has everything. Honestly, I could get rid of the rest of the house and just live in the kitchen.
If you come to The Kitchen and get a pork chop with polenta, which is our kind of food - simple - there is only one way it should taste at The Kitchen.
It was dramatic to watch my grandmother decapitate a turkey with an ax the day before Thanksgiving. Nowadays the expense of hiring grandmothers for the ax work would probably qualify all turkeys so honored with gourmet status.
Such is life. It is no cleaner than a kitchen; it reeks like a kitchen; and if you mean to cook your dinner, you must expect to soil your hands; the real art is in getting them clean again, and therein lies the whole morality of our epoch.
Whenever I get married, I start buying Gourmet magazine.
The difference between a gourmet and a gourmand we take to be this: a gourmet is he who selects, for his nice and learned delectation, the most choice delicacies, prepared in the most scientific manner; whereas the gourmand bears a closer analogy to that class of great eaters ill-naturedly (we dare say) denominated, or classed with, aldermen.
A gourmet knows that the best part is not always the expensive part, and he will find that part, and then he will share it. A gourmet should want to share.
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