Top 188 Culinary Quotes & Sayings - Page 2
Explore popular Culinary quotes.
Last updated on April 16, 2025.
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.
My decision to open my first restaurant in Nashville was born from my heart. From the moment I stepped foot in Music City, I have had a love affair with the people and burgeoning culinary scene.
Being Italian, I have a very special relationship with the culinary arts. One my projects was to share Italian cultural food with my colleagues.
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.
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.
But the goal of the arts, culinary or otherwise, is not to increase our comfort. That is the goal of an easy chair.
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.
For me, 'Jewishness' manifests within my humor, slang, cynicism, culinary tastes, and the spirit of generosity ingrained in me.
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.
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.
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.
I want to go to culinary school because I love cooking. One day I'd love to open up a restaurant or cafe.
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 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.
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.
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.
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.
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 worst day is just that I did not enter the culinary world sooner. And the best day was seeing the reaction of my one year old daughter when she tasted her first crisp apple!
One of the biggest dishes in Sicily is couscous, and there's always been a North African influence on Italian culture, culinary culture there.
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'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 found most of my learning has taken place after culinary college, when I travelled and met chefs and non-chefs.
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.
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.
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.
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.
You should just feel comfortable with food and your own culinary culture, whatever your mother and grandmother know.
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 didn't realize I was living in a very unique situation until I became a culinary professional. For me, there was nothing out of the ordinary about spending half my day in Mexico, and the other half in California.
Even just a few spices or ethnic condiments that you can keep in your pantry can turn your mundane dishes into a culinary masterpiece.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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!'
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.
I'd say that my identity is really a culinary identity, so the way I relate to my national heritage is through its cuisine.
My culinary wardrobe is the same as my biking wardrobe, just no shoes.
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.
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 am a transporter of the Italian culture - culinary culture, family culture - because I love it, I thrive in it, and I think it's the right way.
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.
I come from a musical family as well as a culinary family.
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.
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.
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.
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.
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.
One of the keys to Jewish culinary history is that the Jewish role was not so much innovation but transition and transformation.
I want to go to culinary school because I love cooking. One day I'd love to open up a restaurant or cafe
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.
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.
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?
