Top 1200 Culinary Love Quotes & Sayings - Page 2
Explore popular Culinary Love quotes.
Last updated on April 15, 2025.
My office in New York is overflowing with all kinds of cookbooks, and in New Orleans we have a huge culinary library. So yeah, I guess I'm a little bit obsessed.
I come from a musical family as well as a culinary family.
One of the keys to Jewish culinary history is that the Jewish role was not so much innovation but transition and transformation.
On behalf of my native Japan, I am grateful to the culinary community and hospitality industry for working together to raise much-needed funds to aid the tsunami and earthquake victims.
For me, 'Jewishness' manifests within my humor, slang, cynicism, culinary tastes, and the spirit of generosity ingrained in me.
One of the many advantages of having a boyfriend who is half French is that his culinary repertoire extends beyond mac and cheese. Plus, there’s the kissing.
I wanted to share my doubts and my culinary, amorous, and cosmic experiences. So I wrote 'Like Water for Chocolate,' which is merely the reflection of who I am as a woman, a wife, a mother, a daughter.
But the goal of the arts, culinary or otherwise, is not to increase our comfort. That is the goal of an easy chair.
A good kitchen should be sufficiently remote from the principal apartments of the house, that the members, visitors, or guests of the family, may not perceive the odour incident to cooking, or hear the noise of culinary operations.
My biggest bit of advice would be to spend some time actually helping caterers or Chefs, even if it has to be for free or as an intern of culinary externship. It helps immerse yourself in what you potentially want to do.
It's very important to me that people who are actual chefs and other professionals in the culinary world, understand that I'm not, and have never held myself out as being, like a CIA trained chef.
I'm a culinary gangsta with a very spiritual side, so when I was introduced to the 'spiritual gangster' line, I had to have it.
In a day and age when there are so many culinary competitions - ranging from contests of taste to those of technique - The World Food Championships will be the ultimate food competition.
The soufflé is considered the prima donna of the culinary world. The timbale is her more even-tempered relative. On closer acquaintance, both become quite tractable and are great glamorizers for leftover foods.
It is only by softening and disguising dead flesh by culinary preparation that it is rendered susceptible of mastication or digestion, and that the sight of its bloody juices and raw horror does not excite intolerable loathing and disgust.
I found most of my learning has taken place after culinary college, when I travelled and met chefs and non-chefs.
At culinary school, none of the things we use to define ourselves outside that world - actor, producer, student - none of that matters. It's a magical art form.
The youthful vibe Nashville exudes is intoxicating and contagious, especially amongst the culinary scene, which lures so many great young chefs to places like City House and Rolf and Daughters.
When I turned 15, I left school having failed to make the minimum grade. With little direction I enlisted at the local culinary school. Here the academic demands were less rigorous.
My culinary wardrobe is the same as my biking wardrobe, just no shoes.
My tortured life - with its extremes and conflicts - might have been difficult for me to deal with, but the press couldn't get enough of it. I was in the papers every day, 'the enfant terrible of the culinary world.'
'MasterChef' is the search for America's culinary amateur talent, so this is a search for the best home cook in America, and it's our job to figure out who that is.
Every time I baked cookies for people as a kid, it made me so happy. But when I was in culinary school and working in fine-dining restaurants, that was not a thing.
I grew up watching my mom in the kitchen, that's how I know anything about cooking. I've always wanted to go to a culinary class actually.
Speaking as someone who didn't go through the U.K. school system, with all the culinary baggage that entails, I am inordinately fond of custard in any shape or form.
You know, I used to think I was a foodie, and then my wife went to culinary school and basically explained to me that I was just a guy that likes to eat.
It is critical to have a sound understanding of traditional culinary principles before attempting to push boundaries in cuisine. Larousse Gastronomique helps me execute the progressive cooking we do at Alinea.
The chef that grew up with the grandma who cooks tends to always beat the chef that went to the culinary institute. It's in the blood.
The rich diversity of the cuisine in Nashville is something that I'm incredibly proud of, and I think Tansuo will find a worthy place in Music City's culinary landscape.
I have made cassoulet more times than is advisable - first in culinary school, once with a friend for a dinner party, and at least half a dozen times in the BA Test Kitchen.
One of the biggest dishes in Sicily is couscous, and there's always been a North African influence on Italian culture, culinary culture there.
It's funny: not too many people used to think that Brittany was a culinary treasure, but there's such amazing stuff. Beef and pork, of course, but the seafood! The food there is kind of wonderful.
I have been using Victorinox Cutlery since I was a young man, when my parents gave me a block set to properly equip me for my culinary apprenticeship.
Even just a few spices or ethnic condiments that you can keep in your pantry can turn your mundane dishes into a culinary masterpiece.
You should just feel comfortable with food and your own culinary culture, whatever your mother and grandmother know.
Giada De Laurentiis, of 'Everyday Italian,' is not a chef, although she has culinary expertise - she was trained at the Cordon Bleu and worked as a private cook for a wealthy Los Angeles family.
Culinary tradition is not always based on fact. Sometimes it's based on history, on habits that come out of a time when kitchens were fueled by charcoal.
It doesn't take money to have style, it just takes a really good eye. Sometimes you can find amazing culinary antiques that will make it feel like an old French kitchen.
I started waiting tables in college and realized how much I loved the business and loved to cook. I decided to go to culinary school and never looked back.
We’re beings toward death, we’re … two-legged, linguistically-conscious creatures born between urine and feces whose body will one day be the culinary delight of terrestrial worms.
Emeril is a one-in-a-million Renaissance man. In 2002, he established his foundation to support children's educational programs to inspire and mentor young people through culinary arts, school food and nutrition.
I'm more likely to give you a cuddle than a punch in the face. I have a soft side, especially with my girlfriend. I send her flowers and use my culinary skills to pull off romantic meals. I do great Thai dishes.
Young chefs, famous chefs, home cooks, and everyone who loves food and cooking-we all depend on Larousse Gastronomique. It is the only culinary encyclopedia that is always up-to-date.
Braising eggs in a flavoursome, aromatic sauce is all the rage. It is warming and comforting, ideal for the morning when you are not normally up for a great culinary challenge.
I'm not much of a chef, so people keep buying me cookery books to broaden my culinary horizons, but I've not got far past shepherd's pie yet.
Shows like 'Top Chef,' 'Hell's Kitchen' have helped bring attention to the culinary world on a whole, but you have to be cautious it doesn't get out of hand.
So I quit my job and went to the New England Culinary Institute for the full two years and worked in the restaurant industry after that until finally I thought I had a grasp on what I needed to do what I do.
At 15, I had to choose a vocational school, and I was delighted, of course, to go to culinary school. But learning the basics was not as exciting as being the chef I am today.
In many ways, journalism school and culinary school are quite similar. They both teach fundamental skills and habits, but ultimately you learn through on-the-job training.
The culinary world is a fascinating place that has been influenced over the centuries by culture, religion, fashion, war, art, science and, more recently, globalisation.
Ultimately, I realized that in order to write about food you need to understand everything about cooking, so I moved to New York and enrolled in the Institute of Culinary Education.
Food that's served at the table in a paper parcel always creates a remarkable culinary moment when opened, because the package is full of aromatic steam from the lightly cooked ingredients inside.
My presence in California will bring a new, inspiring culinary environment to life, and I'm delighted to share my creative techniques and evolving fresh ideas with the Beverly Hills community.
Cake baking has to be, however innocently, one of the great culinary scams: it implies effort, it implies domestic prowess; but believe me, it's easy.
Some of the greatest chefs in the world aren't classically trained. Thomas Keller - probably the greatest American chef ever to walk the earth - never went to culinary school. You know?
Almost every profession has an outstanding training ground. The military has West Point, music has Juilliard, and the culinary arts has The Institute.
I'd say that my identity is really a culinary identity, so the way I relate to my national heritage is through its cuisine.
The pressure, the heat, the almost impossibly fast pace at which you need work - this is the reality of working in the culinary industry. This is what professional chefs do night after night.
Being Italian, I have a very special relationship with the culinary arts. One my projects was to share Italian cultural food with my colleagues.
I look at making records like you make a dish. A culinary experience. The way you throw in a tambourine, it's like spices or herbs. The main part of the song is the stock.
