Prue Leith Quotes

The art of the cuisine, when fully mastered, is the one human capability of which only good things can be said.

Chef's choice is my favorite. I'm super adventurous.

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 cook, I create, I'm incredibly excited by what I do, I've still got a lot to achieve.

I'm not advocating we should all be back in the kitchen and cooking all the time, because life's too short and we've got more interesting things to do. But to rediscover the intense pleasure of making a cake and putting it down on the table is ridiculously satisfying, out of all proportion to the work.

I went to school for culinary arts. I love to cook. That's a talent not a lot of people know about.

I feel like a princess with a knife. I've wanted to be an Iron Chef forever.

The opportunity to be a star chef, to imagine it would be here in Las Vegas, I couldn't comprehend it.

I have no burning ambitions, and I can honestly say the thing I love most is 'Bake Off.' That will always come first.

I'm a beast in the kitchen.

When I was about to graduate, I asked myself, 'What could you do every day and never get sick of?' My answer was really simple: Make cookies.

I am a better cook than I am an actor. If I have any ego, it's about cooking. I'm one of the best cooks... and I cook in any language.

A good cook is like a sorceress who dispenses happiness.

It doesn't matter how precisely the onion is cut as long as the person chewing it is happy.

Creating deluxe cuisine is like playing a sport. Always competitive. Always challenging. And if you slow down a bit, you can no longer return to the top level.

Ever since I read 'Kitchen Confidential,' I saw a little light bulb go off. Being a chef is like being on a pirate ship; it's not like 'Who Is Killing the Great Chefs of Europe?' or whatever my impression was as I was growing up.

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.

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.

It's sort of good to see your vocation as a daily task and have fairly modest expectations for financial or reward in other coin - glory, love, whatever.

I'm absolutely doing what I enjoy.

Talk of joy: there may be things better than beef stew and baked potatoes and home-made bread - there may be.

We can use all the scientific tools, but it will never replace the palate or the talent of the chefs who are in the kitchen.

I can't imagine anything more worthwhile than doing what I most love. And they pay me for it.

I work on most weekends, so my husband is the executive chef. He is an amazing cook. I love the way he does salmon, and his apple pie for dessert is delicious.

I won't do things for money. I can't. So I'll hold out and say, in my mind, 'There's a really cool diner down the street from my house. They make really good pancakes; I'd be happy doing that.'