Rick Bayless Quotes

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.

I've never considered myself a celebrity or even part of the entertainment business. I'm a cooking teacher.

There are three reasons why this book came into being. First, throughout the 33 years I've been writing recipes - although I'm not vegetarian myself - I have greatly enjoyed creating vegetarian recipes, and cooking and serving them at home.

I say: If you don't know how to cook, I'm sure you have at least one friend who knows how to cook. Well, call that friend and say, 'Can I come next time and can I bring some food and can I come an hour or two hours ahead and watch you and help you?'

I had a really good time with Martha Stewart, who also is somebody I really admire a lot. I've learned a lot from her and I think all of America has, about attention to detail and using fresh ingredients and making things beautiful and special.

I have always loved food. I began cooking for my family as a young girl, and to this day, it's one of my greatest pleasures in life.

I like to cook good meals, especially when I have a lot of time.

I would love to do a cookery show and cookery books. I'm not a professional cook, but I can definitely cook. I know the difference between good and bad cooking. I mean, when I was in 'Big Brother' I was the glorified cook of the house, so if I got offered my own show - then why not?

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.

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 love doing demonstrations. I think to be a great chef you have to be a great teacher. I love doing classes with people who love food and enjoy food, bringing them all around one table so to speak.

I wasn't the most confident of cooks, but I just persevered, and I wanted to learn, and I wanted to be a sponge, and I wanted to be better than the next person, and I wanted to learn as much as I could, so I just kept pushing, and it took me a long time actually to be confident in my technique and my ability as a cook.

When I was 14 years old, I decided I could cook. It was either that or puberty.

There are so many things that come into writing a recipe, and it's really important if you're writing for home cooks to be cooking like you are at home.

I started cooking when I was about 10. I have memories like when I was 6 or 7 with my mom, and when I was 12 I started getting real serious about cooking.

I seriously love to cook... My grandmother was an amazing cook. As a kid I used to help her make handmade pasta, Cavatelli and Ravioli. It was one of my favorite things to do. I love the idea of making whatever is in the fridge into something.

However, I was a restaurant critic at Chicago magazine before I worked at Esquire, and I've been a really enthusiastic home cook for a long time. It's just something I'm passionate about.

'My Family Recipe Rocks' is on the Live Well Network, and we go to people's homes and watch them cook.

I'm a really good cook. I left home to start my career at 15 - so my choices were to either learn to cook or eat Ramen noodles for the rest of my life.

It came to me that the one thing I could do was cook. And I figured I couldn't do any worse than the people running these places around town.

I love doing 'Worst Cooks' so very much.

I started cooking around 9 years old. I would make crepes at home for my parents. By 15 years old, I had started my apprenticeship at a bakery.

When I left restaurants, I had to learn to be a home cook.

I've cooked my whole life, and I grew up in a household of cooks.

For me, I am very much a champion of home cooking and home cooks.