Auguste Escoffier Quotes

Some of the best cooks that I've cooked with, whether it's in New York or Chicago or even here in Philadelphia, are actually Ecuadorians. And there's something about their palates that really just inspires me, and has a really deep sense of flavor.

One must know combinations, one must have a true knowledge of food to be in the moment.

Between the ages of six and nine, my palette was taking shape as well as my identity as a chef. It was then that I learned the difference between salty, sweet, sour and even spicy.

From a young age, I understood the idea of balanced flavor - the reason you put ketchup on a hamburger. I was that kid who wouldn't eat something if there was something missing. I never really understood it until I began cooking professionally, balancing acids, sweets, spicy flavors and fat.

I am driven by ingredients. My Italian heritage and French training inevitably poke through as well, guiding my techniques.

The receipts of cookery are swelled to a volume; but a good stomach excels them all.

Woe to the cook whose sauce has no sting.

Tether even a roasted chicken.

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.

Cookery means…English thoroughness, French art, and Arabian hospitality; it means the knowledge of all fruits and herbs and balms and spices; it means carefulness, inventiveness, and watchfulness.

Slaves were taught to be fine chefs, but they endangered their lives if they made a mistake or served an ill-prepared dish. Rather than being reprimanded, they were often hauled into the dining room and flogged in the presence of the guests.

One year I was given a birthday present I'll never forget - a cooking lesson from Jamie Oliver.

I had a passion for cooking, and I was a very bad student.

Food is Essential to life, therefore make it good.

The reason I started officially learning to cook was because when I first got pregnant, I had to face the sad fact that I didn't even know how to boil an egg.

Whatever dressing one gives to mushrooms, to whatever sauces our Apiciuses put them, they are not really good but to be sent back to the dungheap where they are born.

I spend more time in the kitchen than I have in the dining room, for obvious reasons, however, I just want to sit and indulge.

She was a great cook, but she cooked more for herself than for other people, not because she was hungry but because she was comforted by the rituals of the kitchen.

I like to roast things from the inside out. I like to know what's going on.

Of what value is a civilization that can't toast a piece of bread as ordered?

Frying gives cooks numerous ways of concealing what appeared the day before and in a pinch facilitates sudden demands, for it takes little more time to fry a four-pound carp than to boil an egg.

Man is an animal that cooks his victuals.

It's a long story. Want a refill?" "No, let's start the steak. Where's the button?" "Right here." "Well, push it." "Me? You offered to cook." "Ben Caxton, I will lie here and starve before I will get up to push a button six inches from your finger" "As you wish." He pressed the button. "But don't forget who cooked dinner.

Once fire was discovered, the instinct for improvement made men bring food to it. First to dry it, then to put it on the coals to cook.