Nathan Myhrvold Quotes

People have all this interest in food. But for most people, it's a mystery how to prepare food. I wanted the knowledge cooks know: the in-your-fingers knowledge you get by doing it over and over.

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.

Generally, I cook from the soul and measure by eye, throwing in this and that along the way. But I want to be a certified chef. That's one of my goals.

No matter how much creativity goes into it, cooking is an art. Or perhaps I should say a craft. It abides by absolute rules, physics, chemistry, etc. and that means that unless you understand the science you cannot reach the art. We're not talking about painting here. Cooking's more like engineering. I happen to think that there is great beauty in great engineering.

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

Cooking classes are a great way to hone your skills, learn new recipes, and meet like-minded friends. Spending time in the kitchen with people who love to cook as much as you do is fun and educational.

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.

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.

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'm a home cook and love to read about food, but I'm not trained as a chef. I'm just really into cooking and passionate about it.

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.

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.

It's my belief that cooking is a craft. I think that you can push it into the realm of art, but it starts with craft. It starts with an understanding of materials. It starts with an understanding of where foods are grown.

I love learning how to make new dishes.

When I first started cooking, I was very much an intuitive cook when it came to taste, but that didn't mean I didn't want to know why some things worked and why others did not. My interest took me to culinary school.

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

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

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 will pursue my passion of cooking every day until my hands fall off and I lose all sense of smell and taste.

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

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

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

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

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.