A Quote by Samin Nosrat
When I left restaurants, I had to learn to be a home cook.
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I'm a really good cook. I left home to start my career at 15 - so my choices were to either learn to cook or eat Ramen noodles for the rest of my life.
Out of culinary school, I worked as a pastry cook in amazing restaurants for years. I ended up leaving the pastry cook scene because, though I loved the industry, the restaurants and the chefs I worked for so much, I had to be honest with myself. I was never going to be them.
Because I've done a lot of television, I'm sort of a generalist. I'm not a pastry cook, but I've had to learn a certain amount about it. I'm not a baker, though I've had to learn how to do it. I'm sort of a general cook.
When I was first approached for 'Pass the Plate,' I was thrilled because I love to cook. And I love to cook healthy. The reason I started cooking was because I would go to restaurants and have just amazing food but feel so heavy and gross. I would go home and try to cook the same thing, but a healthy version.
I've had an untraditional trajectory with food: I was in my mom's home, then I was a college kid making mac and cheese and quesadillas, and then I was a professional cook. I never had that time where you figure out how to cook for yourself at home.
Can you cook books and feed them to your husband? Stay at home with your mother. Learn to cook and clean. Grow vegetables.
Let’s get one thing straight: Mexican food takes a certain amount of time to cook. If you don’t have the time, don’t cook it. You can rush a Mexican meal, but you will pay in some way. You can buy so-called Mexican food at too many restaurants that say they cook Mexican food. But the real food, the most savory food, is prepared with time and love and at home. So, give up the illusion that you can throw Mexican food together. Just understand that you are going to have to make and take the time.
If somebody doesn't want to cook at home or has more family members than they have room for, then it's great to be in a city that's got restaurants that are actually busy on the holidays.
I remember being a young boy in Spain and watching my parents cook. We didn't go to a lot of restaurants because we didn't always have the money, so cooking at home was just what we did.
I am a terrible chef; I'm not a good cook. I don't have the talent, the patience, the desire even to cook the way these great artists that I meet around the world cook, and I'm very, very happy to support them. I invest in restaurants because I love them so much.
When I first started to cook, I would cook these elaborate meals, but I rarely cook at home now.
Fine dining teaches you how to cook many different things, and it gives you the basic fundamentals, but these specialty restaurants, they're not teaching you the broad foundation you need to become a well-rounded cook.
Fine dining teaches you how to cook many different things, and it gives you the basic fundamentals, but these specialty restaurants, theyre not teaching you the broad foundation you need to become a well-rounded cook.
Most cooks try to learn by making dishes. Doesn't mean you can cook. It means you can make that dish. When you can cook is when you can go to a farmers market, buy a bunch of stuff, then go home and make something without looking at a recipe. Now you're cooking.
I have time only for cricket, and when I am not playing, I love to be at home, chat with my family, do puja with them, call for some yummy paani puri, etc. Also I love to cook. I can make dal, sabji and chicken! But, at home everybody's a vegetarian, so I can't cook non-veg at home!
Most cooks try to learn by making dishes. Doesnt mean you can cook. It means you can make that dish. When you can cook is when you can go to a farmers market, buy a bunch of stuff, then go home and make something without looking at a recipe. Now youre cooking.
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