Christina Tosi Quotes

A chef is a mixture maybe of artistry and craft. You have to learn the craft really to get there.

I really feel I have found myself as a chef. It's very clear to me what I want to do - and how it should taste.

I lived my whole life in the kitchen. Not only that, but it's the passion, it's the love for cooking and food. It's dictated my entire life - every aspect of it.

I've been a cook all my life, but I am still learning to be a good chef. I'm always learning new techniques and improving beyond my own knowledge because there is always something new to learn and new horizons to discover.

I always knew I wanted to be a chef.

I do a lot of recipe creation. Translation: cooking tempting dishes that must be eaten.

I was always a good cook from my mum showing me when I was a young lad, but hiring a chef helped me to understand food better.

I've cooked just about everything really.

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.

There will never be a right or wrong way to cook something, but there will always be a more informed way.

If you can't think like an onion or a carrot or a tomato, you may be a technician, but you won't understand what you're doing, and your dish will be flat.

It is important to experiment and endlessly seek after creating the best possible flavors when preparing foods. That means not being afraid to experiment with various ingredients.

I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.

Patience is the secret to good food.

Fine dining teaches you how to cook many different things, and it gives you the basic fundamentals, but these specialty restaurants, they're not teaching you the broad foundation you need to become a well-rounded cook.

And I love to cook! I've impressed hundreds of women with my cooking. And they always come back for more.

To become a good cook is to know yourself, and I, at this point, know myself. I know myself, and I know the cook I want to be and the cook I am striving to be.

I wanted to learn everything I could about what it takes to be a great chef. It was a turning point for me.

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

I love doing demonstrations. I think to be a great chef you have to be a great teacher. I love doing classes with people who love food and enjoy food, bringing them all around one table so to speak.

Cooking is an art, but all art requires knowing something about the techniques and materials. Using modernist techniques, you get more control, and that allows you to be more artistic, not less!

If I wasn't an actress, I'd be a chef. I'd love to open a restaurant.

Being a chef would be too much hard work.

Cooking is chemistry, really.

Chefs think about what it's like to make food. Being a scientist in the kitchen is about asking why something works, and how it works.