Phillip Schofield Quotes

After two undefeated seasons of 'Worst Cooks in America,' I'm ready for a third. Going against Bobby Flay takes the challenge to another level, but I'm ready to whip these contestants into shape and the winner is sure to be from Team Burrell.

I need to have better knife skills... for vegetables.

On 'Sweet Genius,' you have to be tough with the chefs, but my goal was to guide them and choose the genius who will win $10,000 - not a bad sum at all for one day's work.

'Kitchen Wars' makes 'MasterChef' look like a walk in the park!

'MasterChef' is the search for America's culinary amateur talent, so this is a search for the best home cook in America, and it's our job to figure out who that is.

Becoming the first Indian woman to compete on Food Network's 'Iron Chef' and 'Next Iron Chef' was really a great accomplishment and led to my spot as a judge on 'Chopped.'

Just because you love to cook and you are good at in your home environment doesn't necessarily mean that you are cut out for competition. It is a different animal and requires you to approach cooking in a very different way.

I've always hoped 'Chopped' would telegraph our enormous affection and love and admiration for chefs and food, but at the same time, we are inflicting extraordinary cruelty on them.

Fifty thousand dollars' worth of cabinets isn't going to make you a better cook; cooking is going to make you a better cook. At the end of the day, you can slice a mushroom in about three inches of space, and you can carve a chicken in a foot and a half. So it doesn't matter how big the kitchen is.

I don't consider myself a food person. I'm no Bobby Flay. I'm no Emeril or Paula Deen, and I'm certainly not Rachael Ray.

I competed in a test round of 'Kitchen Casino.' I feel like it's good to know what the competitors are going through.

I'm a home cook, and I'm constantly embarrassed by twentysomethings who really do know the mechanics of cooking. How to build a sauce.

I really feel like knife skills - not just in the kitchen, but in life - are really critical.

At the root of many a woman's failure to become a great cook lies her failure to develop a workmanlike regard for knives.

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 don't cook, but I would love to learn.

You wouldn't know it but I'm no good at... cooking. My chef does that.

Of the people who cook on television, I have admired people like Jacques Pepin, Julia Child, Mario Batali, Jamie Oliver and a few others because they are free of drama, display good taste and masterful technique, and use clear exposition to bring you up to speed.

A lot of chefs don't have a natural sense of economy. I was with one guy the other day, and I had to show him how to peel a turnip, because the way he was peeling turnips, he was throwing half of it in the garbage. It's not about being cheap. It's about being proper.

As everyone knows, there is only one way to fry chicken correctly. Unfortunately, most people think their method is best, but most people are wrong. Mine is the only right way, and on this subject I feel almost evangelical.

I became friends with a lot of chefs. I was a judge on 'Top Chef' last year. It was a dream come true.

I learned so much more prepping vegetables than I ever did in cooking school.

All are not cooks that walk with long knives.

I'm a good cook, and I look at something like 'Iron Chef' and think, 'It's a good thing I already know how to cook' - because I would never think I could do it if I watched these shows.