Top 1200 Culinary School Quotes & Sayings

My aunt was a chef and she inspired me deeply so she was a huge motivator but more than anything it was a quest for independence and freedom that lead me to an L.A. Culinary School.

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've never gone to culinary school, but I do love cooking.

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.

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.

I have a real interest in baking. I'd love to go to culinary school. That's actually my plan: to graduate high school and go to culinary school.

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 didn't go to university. I didn't go to culinary school, barely made it through high school.

The culinary scene in Phoenix is incredible.

There are so many things you can do with a culinary degree.

Having been to culinary school, the single greatest asset I learned there was how to cut and chop properly. It's an investment of money that will save you hours of time down the road, and hopefully some cut fingers.

I'm a filmmaker who decided to go to culinary school. All I picked up was the fact if I didn't understand what was going on with every single ingredient, I could be qualifying for, like, the lunch food job at my daughter's school.

I started culinary school at a very young age, and really I wanted to be out working, cooking, more than I wanted to be in a classroom. You could say I wasn't a very good student - I wanted to be a student of life and experience.

Mexican food is one of the best culinary experiences that people can have.

I have no formal culinary training, right.

Culinary science? You elected culinary science? That's the most brainless class ever. -Rose to Christian

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.

I'm a hedonist when it comes to culinary delights.

There was a school in Chicago called the School of Design. This was started by [Laszló] Moholy-Nagy, and it was a wonderful school, but we [with Alix MacKenzie] didn't go to that school. We did have friends who went to that school and we would visit there often, and I'm sure it pushed me in my painting direction very strongly just by association.

Ive never gone to culinary school, but I do love cooking.

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.

Molecular gastronomy is not bad... but without sound, basic culinary technique, it is useless.

I went to culinary school to eat.

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.

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.

For a while I thought I would work in museums, so my first job after college was an internship at the 9/11 Museum. I quickly found out that I did not want to do that. So I signed up for culinary school, and directly following culinary school, I went to graduate school at McGill.

My journey was never hard; it just happened. From the second I held a knife, from the second I was in culinary school, it's all felt too good to be true. 'This cannot be my job, my life. Somebody has to be kidding with me!'

Every year since culinary school I have made a Buche de Noel, or Yule Log.

My parents owned a soul food diner. It inspired me to go to culinary school.

Finally, one night we were smoking pot [with Michael O'Donoghue] and talking about the people that are invariably in high school, whether you go to prep school or public school or ghetto school or rich suburban school. And actually, it spun off from a Kurt Vonnegut quote.

I was in culinary school for a little while, but it was just too hard to cut weight and cook at the same time.

Home base is the support system where we have a culinary team, my own writers because of the shows and the books and stuff, we have a culinary team of about six people. Marketing, public relations, accounting and all that sort of stuff.

I went to school here at the University of San Carlos for my primary and high school. I was valedictorian in grade school, and I was number one in high school, and because of that, I received free tuition in school. I thank the school for that.

I make a lot of soups, and I love stews. My mother's a big foodie. She went to culinary school in New Orleans and has an oyster-artichoke soup recipe that has no cream in it but it tastes so creamy.

I want to go to culinary school because I love cooking. One day I'd love to open up a restaurant or cafe

Ethnic, cultural, artistic and culinary diversity. LA...a feast for the senses.

When I first started cooking, I was very much an intuitive cook when it came to taste, but that didn't mean I didn't want to know why some things worked and why others did not. My interest took me to culinary school.

I needed a break, and going to culinary school turned a lightbulb on that I didn't have to make music. The people in the music business forget that not only is there an entire world of people out there who do not care what we do, we are not creating the wheel.

I got my degree in culinary arts in 1978.

It helps immerse yourself in what you potentially want to do. Being involved, learning firsthand and observing the craft and absorbing all you can, makes it easier to define what you want. It will also ultimately make you a better Chef. Culinary school, or even a single class, is a great bet too.

I'm obsessed with cooking! I want a degree in the culinary arts!

I was getting in trouble at school. I wasn't happy. The school was very much a school that created people for commerce and it wasn't an arty school.

If I have committed any culinary atrocities, please forgive me.

The summer before I went to culinary school, my family wanted me to take a job on a movie to make sure that I was making the right decision. I think they hoped I would change my mind about culinary school.

I was watching TV and saw the 'Emeril' show, and it spoke to me. I went out and started researching the culinary world and chefs that I knew nothing about. Then I moved to New York and went to culinary school, and everything just fit like a glove. It's been on ever since.

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.

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 school at which you studied - design school, disruptive school, TRIZ school, user-centered innovation school, etc - determines the specific words you use.

I'm the culinary and creative consultant for The Water Club.

I like to cook. I would probably go to culinary school in France if I had time.

My childhood wasn't full of wonderful culinary memories.

When you think about a barbecue, most people think of slabs of ribs, but you don't need to do that in today's culinary barbecue world. Short ribs, barbecue chicken, skewered shrimp, vegetable kebabs, lobster mac and cheese with or without the lobster, and a donut bread pudding for dessert that's absolutely amazing. These are things that are safe whether you're a novice or a professional. Be creative and stay within your culinary pantheon.

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?

I want to go to culinary school because I love cooking. One day I'd love to open up a restaurant or cafe.

Gardening and my culinary skills keep me busy.

I was doing auditions and meetings during the day and going to culinary school at night. And then 'NCIS' happened. So I dropped out of culinary school.

One summer, when I was on break from architecture school in Tijuana, my aunt gave me a summer job cleaning up and peeling garlic, and I got to see her in her element. She was so passionate and such a good teacher, I decided to quit architecture school and go to culinary school in Los Angeles.

I don't come from any great culinary tradition - I'm from London!

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.

Each city has its own culinary landscape.