Top 1200 Chefs Cooking Quotes & Sayings - Page 3

I think that there's some brainwashing going on with this idea that we don't have time to cook anymore. We have made cooking seem much more complicated than it is, and part of that comes from watching cooking shows on television-we've turned cooking into a spectator sport. ...My wife and I both work, and we can get a very nice dinner on the table in a half hour. It would not take any less time for us to drive to a fast-food outlet and order, sit down, and bus our table.

Cooking is not really safe for me because a pan of boiling water is about as big as I am, so I have to be really careful when I'm cooking not to spill it on myself.

When I started cooking the meal at home, after I had started cooking in restaurants, I usually would prepare bay scallops or lobster.

I don't just loving cooking in a vacuum, as it were; I love cooking for people, with people, and laughing.

I get nervous cooking for our little house party barbecues. I'm very insecure with my cooking. I tend to throw things away that I'm scared of serving, even though they might be great.

I think a lot of chefs can definitely think about great flavor combinations and stuff, but then they'll pass it along to their pastry chef to actually do it in the end. Pastries, you actually do using recipes, and it's got a little more of a science to it. It's something that a lot of times, chefs aren't really involved in coming up with throughout their career, so it makes it a little more challenging.

Just over 800 people were gathered around the cooking stage, all eager to learn about my five-minute flavor cooking. The demonstration had to be done right then and there, in front of everyone.

My vision is to not only define food and cooking as an art, but to go back to the roots of cooking and showcase the process through a more simplistic, ethereal approach as an expression of life and living.

I started cooking when I was about 10. I have memories like when I was 6 or 7 with my mom, and when I was 12 I started getting real serious about cooking.

I believe what makes cooking in Las Vegas different from cooking in most other cities are the guests that dine with you in Las Vegas.

I could make a martyrly claim to having been the victim of childhood enslavement when I report that I started regularly cooking with my mother at a hot stove when I was five. But the truth is I wanted to cook. Cooking meant being near food.

Cooking is just a vehicle to express yourself, like painting and acting... The reason why we're cooking is not because we want to put something on the plate. It's so much more complex than that.

I've never taken a cooking class. I've never gone to a cooking show. I've never read a recipe in my life.

Vegetables to me are - I don't want to say the most exciting part of cooking, but certainly a very exciting part of cooking, because they continue to change. They come into season and they go through different phases.

I love anything to do with cooking, from watching the Food Network to reading recipe books by Gordon Ramsay, Jamie Oliver and Levi Roots. My favourite types of cuisine are Asian and Caribbean, and I love cooking new recipes for my family.

Cooking with kids is not just about ingredients, recipes, and cooking. It's about harnessing imagination, empowerment, and creativity.

I find cooking very therapeutic. As a creative person, I relish cooking because it's such a creative process. You can cook anything out of anything.

I love to talk about cooking and recipes, but I love as much talking about how food and cooking can change the world.

I did enjoy cooking, I still do really enjoy cooking - I make a nice salmon dish, and I'm a huge meat freak, so I love to bang a few steaks on the grill or pasta. Anything Italian, really.

There's no media training. In cooking school, there's not even manager training. You learn the fundamentals of cooking. Everything else is learning by doing.

If it's a cooking based reality show I would love to do it because I love cooking.

I started cooking seven years ago for real, and I started with pasta, and lasagna and roast chicken. Very normal American dishes. When I turned on Food Network, or any sort of cooking channel, that's what people were making. So that's where your education comes from.

For the most part this is a place to find down-to-earth advice on everyday cooking, eating, food shopping, cooking equipment, and nice things to put on your table.

I quite enjoy cooking. I love cooking for my friends. It's communal, it reminds me of being with family, and it's also a form of therapy; it heals you from the inside out.

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.

Cooking well doesn't mean cooking fancy.

I know that some people feel that cooking is time consuming, but cooking is an activity that you can do for yourself and you'll be in good condition to do all the other things that you want to do in your life for a very long time.

Cooking is about love, really, and cooking for your children is all about caring for them, building relationships.

I have a lot of cooking tools. In fact I have a whole drawer full of knives. Cooking tools, especially cutlery, are my toys.

A zipper-lock bag will work for basic, short-term sous vide cooking projects, but for extended cooking and storage, you'll want to pair your sous vide circulator with a vacuum sealer.

I can cook because my life depended on it when I lived in Thailand. Either I learnt cooking, or I learnt how it felt to starve. I chose cooking.

From Julia Child to 'The Galloping Gourmet' and the Food Channel and Cooking Channel, our fascination with the spectacle of cooking has been a mainstay of TV entertainment.

The idea of old was to conform yourself to a style of cooking, it was not to create a style of cooking. Now the chef is so much into 'I want to sign that dish and say I am the one who made that dish.

I do all the cooking in the family. I cook Italian, mostly, pastas and roasts, and bit by bit, I'm learning how to bake. I think cooking is a gift to other people.

I am a chef through and through. Everything I do - whether it is cooking for kids in Harlem or cooking in a fine dining establishment - all my days are consumed by food.

For years - especially in England where I come from - cooking was a subservient job. When I told my Dad I was going to be a cook, he wouldn't talk to me for two years. Even though it was associated with my military service, he thought cooking was beneath me.

Whether one eats a cat or not is a personal choice, and I don't want to sway anyone one way or another. But if you do, there is one obvious cooking tip: Always remember to remove the bell from the cat's collar before cooking.

Having been in a relationship since I was 18, I'm very domestic, but I don't enjoy cooking for myself. I don't mind cooking for other people... But I don't like cleaning or washing dishes, although I don't mind doing laundry.

I went to L'Academie de Cuisine in Gaithersburg, Maryland, and I think French cooking is the basis for a lot of classical cuisine, a foundation of a lot of other cuisines. That said, it's not the only way to approach a cooking career.

Why can't we have a concert with food? Your typical cooking demonstration, there's just no enthusiasm. There's no energy behind it. I said, 'What if we take a cooking demonstration and fortify it with a lot of good music? ... Drive it to the next level?'

If my wife is cooking a meal at home, which is not often, thankfully, but you know, she's doing (oh, she's good at some things) but if she's cooking, you know, she's dealing with people on the phone, she's talking to the kids, she's painting the ceiling, she's doing open-heart surgery over here; if I'm cooking, the door is shut, the kids are out, the phone's on the hook, if she comes in I get annoyed, I say "Terry, please, I'm trying to fry an egg in here, give me a break.".

Cooking is the best way to unwind at the end of a long writing day. There's something mindless and hands-on about cooking, which makes it feel like the very opposite of writing, which is heady but inactive.

There are only three questions that matter in the kitchen if you're cooking and not baking. The first is how good are your ingredients; the second is how much salt to add; and the third is how long to cook whatever it is you're cooking - the question of doneness.

I want to promote pastry. Pastry has always been in the background - it's always cooking, cooking, cooking on programs, and pastry has just been this thing at the end. I want to show people what we do.

I get quite lazy about cooking because when I come back from work it is the last thing I want to do, really is spend loads of time cooking.

Chefs have only been able to work in restaurants, high-end cuisine. Why? Why haven't they been able to find other scenarios? For those chefs who want to do avant-garde cuisine, should they be finding their income in a restaurant? These are the kind of questions we are asking ourselves. So the new scenario will allow them to do whatever they want to do, whenever they want to do it.

The thing about cooking is it's so interesting to watch. I don't know why, but if you go to somebody's house and they're making something, they usually say interesting things while they're cooking.

The idea of old was to conform yourself to a style of cooking, it was not to create a style of cooking. Now the chef is so much into 'I want to sign that dish and say I am the one who made that dish.'

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.

I would definitely be interested in doing a cooking show or something related to cooking, and I think probably most immediately, I would do a cookbook.

Stock is everything in cooking, at least in French cooking. Without it, nothing can be done. If one's stock is good, what remains of the work is easy; if, on the other hand, it is bad or merely mediocre, it is quite hopeless to expect anything approaching a satisfactory result.

It's not like I'm cooking! I'm breastfeeding - I feel like that's the best cooking I could do.

The secret of good cooking is, first, having a love of it… If you’re convinced that cooking is drudgery, you’re never going to be good at it, and you might as well warm up something frozen.

In France cooking is a serious art form and a national sport. I think the French enjoy the complication of the art form and the cooking for cooking's sake. You can talk with a concierge or police officer about food in France as a general rule. It is not the general rule here. Classical cuisine, which I hope we are going back to, means certain ways of doing things and certain ways of not doing things. If you know classical French cooking you can do anything. If you don't know the basics, you turn out slop.

I like cooking, but I like other people cooking more.

I love cooking for myself and cooking for my family.

If you watch cooking shows on cable, they have lots of British people. Because when you think good cooking, you immediately think Britain.

The French are not rude. They just happen to hate you. But that is no reason to bypass this beautiful country, whose master chefs have a well-deserved worldwide reputation for trying to trick people into eating snails. Nobody is sure how this got started. Probably a couple of French master chefs were standing around one day, and they found a snail, and one of them said: 'I bet that if we called this something like `escargot,' tourists would eat it.' Then they had hearty laugh, because 'escargot' is the French word for 'fat crawling bag of phlegm.'

I cook everything. I love Mediterranean cooking, I love Asian cooking. I do lots of Japanese noodles.

The geographical location of Sweden and, therefore, short growing season meant that the range of produce is not as abundant like say France, Italy or Spain. This influenced the cooking culture and forced cooks to be creative with a handful of ingredients. It's a very modern way of cooking.