Kelly Rowland Quotes

My mother and my grandmother are pioneers of Mexican cuisine in this country, so I grew up in the kitchen. My mom, Zarela Martinez, was by far my biggest influence and inspiration - and toughest critic.

I always knew that food and wine were vital, with my mother being Italian and a good cook.

Mom ran the house, so we grew up Portuguese.

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.

I think for me, as far as cooking, some of it came naturally just from watching my dad. My dad was more of the cook than my mom was, so it's just handing it down from generation to generation. I just love to cook and have fun. And as performers, we love to cook, and we love to entertain people.

People may not know this about me, but I've always loved cooking. My favorite thing to cook is my mom's spicy spaghetti.

My mom was a great cook and also a very creative cook.

When I was a child, our whole family cooked. All my cousins cooked. All my aunts and uncles cooked. It was part of our heritage.

Culture, when it comes to food, is of course a fancy word for your mom.

Tradition is an element that enters into play with destiny, because you are born into a particular family - Jewish or Islamic or Christian or Mexican - and your family determines to some extent what you are expected to become. And society is always there attempting to determine the role we will play within it.

My first memory of playing music was when I was 3 years old in Puerto Rico. I played percussion on a tin can behind my uncle, who played the cuatro.

I do most of the cooking at home, and both my mom and my mother-in-law are excellent chefs. However, I wouldn't call myself a chef.

I grew up cooking. I was always in my grandma's cooking, and I never thought of it as a career.

One summer, when I was on break from architecture school in Tijuana, my aunt gave me a summer job cleaning up and peeling garlic, and I got to see her in her element. She was so passionate and such a good teacher, I decided to quit architecture school and go to culinary school in Los Angeles.

I grew up watching my mom cook.

There's a misconception that I can't relate to the quote-unquote 'Asian-American experience' because I didn't grow up with an Asian mom and dad. And that's just not true. I am Asian American, and so playing a girl who is half Korean, half white, but her white dad tried really hard to connect with her mom's heritage - that's very familiar to me.

So often, our sporting allegiances are shaped by family tradition, passed down like heirlooms.

My grandmother was the genesis of my connection and passion to food.

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

I grew up in the same place as my mother, seeing the same trees my mother saw when she was at work; the flowers I picked were the flowers that my grandma planted. We have different styles; I wouldn't make the same clothes that my mum made, or my grandma, but we have the same taste.

My mom raised us like we were still in the Philippines. She tried to cure everything at home like a real Filipino woman. You had to die to go to the hospital. My mom cured everything with Vicks VapoRub. I should've died nine times when I was a kid!

A lot of my recipes I take from foods my grandmother used to cook, things she prepared for family reunions.

Growing up in a Mediterranean household ruined my tastebuds a little bit because my mom, my sisters, and my aunt were all great cooks, and ever since I went plant-based, I've been missing a little bit of that Mediterranean affection.

My grandmother Dora taught me how to cook. She's from a small town in West Virginia called Milton. I would pull a stool up to her kitchen counter after school. My love of food started there.

The podcast by 'The Kitchen Sisters' celebrates the staggering variety of a society of immigrants via its food, from the Sheepherders' Ball in Boise, Idaho, through the favoured cuisine of Emily Dickinson to the unbelievable rituals of the great rural barbecue.