Victoria Moran Quotes

Cooking is an art form, a creative thing.

I find cooking very therapeutic. As a creative person, I relish cooking because it's such a creative process. You can cook anything out of anything.

I am huge on bold, strong flavors, and I think every aspect of a dish should be thoughtful, whether it's the chicken on top of a Cobb salad or the topping on a savory casserole.

I came literally to the table with a wealth of knowledge by simply understanding how food should taste.

Chefs are artists, and I couldn't be happy with my art if I was forced to use cheap ingredients.

It's a challenge to demonstrate that you can prepare some really interesting food with humble ingredients.

At culinary school, none of the things we use to define ourselves outside that world - actor, producer, student - none of that matters. It's a magical art form.

I always feel like the editing room is like coming into the kitchen. What kind of a meal do you make from there? It can be anything.

I enjoy watching talented cooks bringing together ingredients into a fabulous dish.

It's very hard to be an innovator at the highest level in any discipline. For some chefs it's merely about combining ingredients, but that's something you can do with your eyes closed.

I love food and am very good at improvising when preparing it - it's a really creative experience for me.

Cooking is like painting or writing a song. Just as there are only so many notes or colors, there are only so many flavors - it's how you combine them that sets you apart.

Our goal was to show people a vision of food they hadn't seen before. So, I had this idea of... let's cut all these things in half, and show a picture of the food in the pan, in the oven.

Once you know the fundamentals of cooking, then you don't need to follow a recipe - you just know what herbs go well or what meats, or what combination of what goes together, and then you can just branch out from there. But if there's something specific that I want to make, I work on the recipe and tweak it to my own.

Being a food show and being me, I always kicked it up a notch, which means I would always elevate the spice level or the complexity of a particular dish. So, it was always like we're going to kick this up a little bit.

I cook more theoretically than I do practically. My job is creative, and in the kitchen, the biggest part of my creativity is theoretical.

I do most of the cooking in my head.

I love the alchemy of cooking, the theatre of it. It's creating something.

I'm a very improvisational cook. I sort of like to make things up as I go along. I'm quite creative in the kitchen.

I always liked the stress, the real high-stakes, get-the-orders-out line-cook job, as well as the ordering of the produce and everything - it's really similar to making music for a show like 'Hannibal.' It's like cooking; it's just like owning a restaurant.

As chefs, especially pastry chefs, your creativity plays such an important part in your daily work. We truly do have a blank canvas to work with every time we create a new dish.

I like that talented chefs are able to keep coming up with new ways of preparing food - it really is an art form.

As if a cookbook had anything to do with writing.

In our time, we have become too interested in the artist and his or her character and experience as a way of understanding art. In my view, you should be able to read a book or see a film without knowing a single thing about conditions or circumstances or character of the artist, and experience the work to the full without such information. Sometimes I feel - speaking for myself - that people know much too much about me, and I wish people knew less and could just read these books and respond to them purely as words on a page.

Only through apprehending, by means of present-day creations, how art is created, can the creations of other periods be genuinely appreciated.