Christine McVie Quotes

When it was availed to me that I had free time, I chose to go to cooking school every day, six hours a day, like a diploma program. I wanted to learn something new.

I started waiting tables in college and realized how much I loved the business and loved to cook. I decided to go to culinary school and never looked back.

I have a real interest in baking. I'd love to go to culinary school. That's actually my plan: to graduate high school and go to culinary school.

I would like to, at some point, do a cookbook.

All I watch is the Food Network. I took a cheesemaking class a few weeks ago, and I told my family and friends to only get me kitchen stuff on my birthday. I'm into every kind of cookbook and anything by Anthony Bourdain. I'd love to own a restaurant if I could find the right chef.

I am a noncook, although I'm very interested and have a large collection of cookbooks.

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 always had a fantasy of being a chef, because I like kitchen life.

I don't get to cook in my own restaurant.

I was good at math and science, and I got lots of degrees in lots of things, but in a parallel universe, I probably became a chef.

I wanted to learn everything I could about what it takes to be a great chef. It was a turning point for me.

I started cooking when I was 18 years old, and now I have restaurants all over the world.

I started culinary school at a very young age, and really I wanted to be out working, cooking, more than I wanted to be in a classroom. You could say I wasn't a very good student - I wanted to be a student of life and experience.

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.

The album 'Kelis Was Here' sucked the life out of me, and so I went off and studied to be a Cordon Bleu chef. What's great about food is that it's less about who you know and what you look like, and more about if you're any good.

If you want to become a great chef, you have to work with great chefs. And that's exactly what I did.

I ended up wanting to be a cook and hold my own in a restaurant.

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 wanted to master the art of cooking. Maybe, when I slow down and do one or two films a year, I will learn how to cook and pursue it as my hobby.

I respect anybody that cooks. I know how hard it is.

It's tough, you know: I'm a chef first, and a restaurant owner, way before I was ever on Food Network, and it's a tough business.

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.

If I wasn't acting, I would want to be in the food and restaurant business. I really love to cook and am fascinated by the art of cooking in general.

I don't have the talent, the temperament, or the patience to be a great chef. I'd much rather order from someone who can really do it. I love restaurants. They make my life better.

As a young manager, I had no idea what it meant to be a chef.