A Quote by Rick Stein

The fact is I never intended to be a chef. After Oxford University I had this weird idea of running a nightclub. — © Rick Stein
The fact is I never intended to be a chef. After Oxford University I had this weird idea of running a nightclub.
I didn't even have a clear idea of why I wanted to go to Oxford - apart from the fact I had fallen in love with the architecture. It certainly wasn't out of some great sense of academic or intellectual achievement. In many ways, my education only began after I'd left university.
I have a B.S. in Biology from MIT, an M.Sc. in Human Biology and a Ph.D. in Biological Anthropology from Oxford University, and an M.D. from Harvard Medical School. I never intended for so many degrees, but I enjoyed getting them all.
They say never trust a skinny chef, but the fact is, to stay healthy when you're a chef means you have to work twice as hard.
Oxford is a funny place, as it is a mixture of town and gown. You have the students at the main university and at Oxford Brookes, but there is also a big working-class community.
I did a couple of pilots that didn't sell, a few movies, and one year of nightclub work, which I hated. Then I did the pilot of 'The Brady Bunch' and never had to do another nightclub.
I went to Oxford University - but I've never let that hold me back.
I was hired as a sous-chef at a restaurant on the Upper East Side. The chef liked to drink - some mornings we would find him sleeping. Two weeks after its opening, I became the chef. I was 20 years old, and way over my head. I had to hire the cooks and do the menus.
I was a first time bride at 44. I had never even lived with anybody. And after running my own business for many years, I knew how to be the boss - but I had no idea how to be a good partner.
I wish I'd gone to university. I had the opportunity to go to Oxford but by then I'd already started as a comedian.
In which year did a Harvard sculler last outrow an Oxford man at Henley?" Langdon had no idea, but he could imagine only one reason the question had been asked. "Surely such a travesty has never occurred.
I hate university towns and university people, who are the same everywhere, with pregnant wives, sprawling children, many books and hideous pictures on the walls ... Oxford is very pretty, but I don't like to be dead.
Having spent years in academia - at Georgetown University School of Foreign Service, Oxford University and Harvard Law School - I encountered a wide range of worldviews.
I never intended to be a running quarterback.
A chef is a chef, a cook is a cook; a lorry driver is a lorry driver and a designer is a designer. I've never heard anyone say that Philippe Starck is a chef. The important thing is dialogue. If I said to Norman Foster that he was a chef he'd say "No", but he might have a dialogue with chefs. People have said to me for many years that I'm not a chef and that I'm an artist instead, but I always say, "No, I'm a chef." I just have dialogues with designers.
In 10 years, I don't really know what I'll be, and I like not having any idea. I like the idea of being so passionate about everything I do and the fact that I might wake up tomorrow and say 'I want to be a chef,' and just pour myself into that.
When I went into Bobby's World, I had no idea it would be a success. I had been doing the Bobby voice as part of my nightclub adult act for years.
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