Kevin Dillon Quotes

I know how to cut meat, yeah. I know how to cook, basically.

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.

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

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

I can chop and peel vegetables but can't cook full meals.

I am not a cook at all. It wasn't difficult to play a chef because it was not about knowing recipes. I just had to look comfortable in the kitchen.

I reveled in the most basic rules and techniques that are the foundation of professional cooking. For example, it is essential to use a sharp knife: the sharper the knife, the more fluid and precise your work and the less likely you are to get hurt. Dull knives are a danger - they slip far more often.

I learnt basic cookery by watching my mum.

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.

People come up to me all the time and ask how I stay the way I am, and it's no secret. The first lesson a chef needs to learn is how to handle a knife; the second is how to be around all that food.

I feel like there's a lot of tasks in cooking that I want to master, that I want to do better.

You can't fake being able to cook well.

When I'm hiring a cook for one of my restaurants, and I want to see what they can do, I usually ask them to make me an omelette.

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.

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

Like turning potatoes or making a bearnaise sauce by hand, forming a cornet - essentially a DIY pastry bag - from parchment paper feels like one of those things culinary students do once or twice and then never again.

I don't know how to cook at all.

I know how to cook, so working in the kitchen will never be an issue.

I don't know how to cook lettuce.

Females make better cooks than men. Females have a better palate. They have a better sense of smell. They never take shortcuts; this is why they're very good in kitchens. The weakness in what they do is they are not as physically strong as men, so they're never really given the opportunity.

When chopping onions, just chop onions.

I can't cook. I can barely make a bowl of cereal.

If everyone could just cook properly I wouldn't have a problem.