Wylie Dufresne Quotes

Cooking is for chefs. Science informs us and lets us cook while knowing what we are doing, but it is not a replacement for the skills of a chef.

Recipes tell you nothing. Learning techniques is the key.

The 'Momofuku Milk Bar' cookbook is rather technical. I wanted it to feel like you were walking into the doors of our kitchen, it was your first day at work, and we were going to teach you everything.

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

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

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 am not a chef. I can't claim that title. The difference is a cook doesn't have a degree. A chef has formal education. It has nothing to do with talent or actual preparation - one just can't claim the title if you don't have degree.

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

It's just about asking why. We as cooks historically have been very, very technically proficient but not technically informed as to why we do what we do. Modernist cuisine is about that knowledge.

Most of my education has been around 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.

I would definitely be interested in doing a cooking show or something related to cooking, and I think probably most immediately, I would do a cookbook.

I love Alton Brown's show 'Good Eats,' about the chemistry of food. It's really thoughtful.

I think that my love of cooking grew out of my love of reading about cooking. When I was a kid, we had a bookcase in the kitchen filled with cookbooks. I would eat all my meals reading about meals I could have been having.

I'm a real food know-it-all.

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 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'm not sure I'd write a good cookbook, but I might make a good cooking show.

I love cookery programmes.

Because I've done a lot of television, I'm sort of a generalist. I'm not a pastry cook, but I've had to learn a certain amount about it. I'm not a baker, though I've had to learn how to do it. I'm sort of a general cook.

I love learning how to make new dishes.

I'm not much of a chef, so people keep buying me cookery books to broaden my culinary horizons, but I've not got far past shepherd's pie yet.

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'm a great cook. People have asked me to do a cookbook.

I enjoy cooking, but I don't know... I just don't think I have enough skills to teach other people.