Quotes about Food or Cooking

One of the dirty little secrets of my job is that I don't do ANY food or cooking shows. Votes: 3

In '71 or '72 I returned to New Orleans and stayed there. I started cooking Louisiana food. Of all the things I had cooked, it was the best-and it was my heritage. Votes: 3

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. Votes: 3

I like to abide by the seasons and let the natural flavor in food speak for itself. I use quick cooking techniques of high heat with very little fat, such as quick saute or wok stir-frying. Votes: 3

Cooking is like love. You don't have to be particularly beautiful or very glamorous, or even very exciting to fall in love. You just have to be interested in it. It's the same thing with food. Votes: 3

Most small business owners are not particularly sophisticated business people. That's not a criticism; they're passionate about cutting hair or cooking food, and that's why they got in the business, not because they have an MBA. Votes: 3

Whatever I'm doing, I'm in that moment and I'm doing it. The rest of the world's lost. If I'm cooking some food or making soup, I want it to be lovely. If not, what's the point of doing it? Votes: 3

I'm always in the kitchen, cooking and experimenting - I love it. And every now and then I think, 'I should write a cookbook' or, 'I should write for food magazines.' And then I get drawn back to writing fiction again. Votes: 3

Le Cirque at first was one of those general French restaurants in town, which were cooking more or less the same food. At Le Cirque, I wanted to do something different while respecting the foundation of the restaurant. I did that through the menu. Votes: 3

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. Votes: 3

In France today, people no longer eat as much heavy food and fat as they did 15 or 20 years ago. These days, French cooking, through the influence of 'grande cuisine,' has become a bit lighter. And we are beginning to discover the original flavors of our produce. Votes: 3

Cooking is about presenting flavors and other aspects of food in a way that makes best use of them and makes an engaging, satisfying meal. Taste necessarily comes into it along with technique. Some ingredients require cooking, cleaning or otherwise denaturing them, some are fine as they are. Votes: 3

First and foremost I am a chef, whether behind the stove at one of my Northern California restaurants or for the past 15 years in front of the camera on my Food Network cooking shows. Creating new dishes and flavor combinations that bring cooks and our restaurant guests pleasure is my job and I love it. Votes: 3

What I love about 'The Chew' is that we have these celebrities come on, and you get to see them in a different light, cooking or enjoying food, when we usually don't see them in that setting. So it's a lot of fun for their fans to see them be normal people and having that commonality of food. Votes: 3

Bistro cooking is good, traditional food, earnestly made and honestly displayed. It is earthy, provincial, or bourgeois; as befits that kind of food, it is served in ample portions. Votes: 0