Lisa Hanawalt Quotes

It's very hard to be an innovator at the highest level in any discipline. For some chefs it's merely about combining ingredients, but that's something you can do with your eyes closed.

At culinary school, none of the things we use to define ourselves outside that world - actor, producer, student - none of that matters. It's a magical art form.

A chef is a mixture maybe of artistry and craft. You have to learn the craft really to get there.

Chefs are artists, and I couldn't be happy with my art if I was forced to use cheap ingredients.

I cook, I create, I'm incredibly excited by what I do, I've still got a lot to achieve.

I love food and am very good at improvising when preparing it - it's a really creative experience for me.

'Molto Mario' was the show that sparked my entire interest in cooking.

I'm surprised by the talent I find all over. There are always new chefs who propose many interesting new ideas, new ways of looking at ingredients.

In a time when it is common for chefs to simply reproduce the innovations of others, the few who speak for themselves through their food become the skilled artists of their time.

I appreciate the constant evolution in refining food, but not in making food gimmicky.

I don't think there are any footsteps to be walked in. No one else has taken things that you can buy at the grocery store and put them together. I hope that I have a career as long as Julia Child.

I find cooking very therapeutic. As a creative person, I relish cooking because it's such a creative process. You can cook anything out of anything.

Your idea of that dish has evolved, and if you're a cook, you can start thinking in different ways about it, maybe even a different way than I think about it.

I'm always changing my work, as there are endless ways to think about food.

Cooking is an art form, a creative thing.

I learned so much from 'Iron Chef' about ingredients, about the courage to put yourself out there.

Food has always been at the frontier of creativity.

I love cooking shows! I'm not a bad cook myself, but I must say that I admire the creativity of those young chefs. It makes me jealous... and hungry.

It is not difficult now to make good food because we have sophisticated equipment and refined ingredients. Being innovative also helps you. It sets you apart from other chefs. But taste is king.

Poultry is for the cook what canvas is for a painter, or the cap of Fortunatus for a conjurer.

Cooking is just as creative and imaginative an activity as drawing, or wood carving, or music. And cooking draws upon your every talent--science, mathematics, energy, history, experience--and the more experience you have, the less likely are your experiments to end in drivel and disaster. The more you know, the more you can create.

The art of cookery is the art of poisoning mankind, by rendering the appetite still importunate, when the wants of nature are supplied.

Recipes are overrated.

I think baking is an incredible thing; cooking in general is an incredible thing.

The biggest thing is education for young chefs and how they should focus on one cuisine rather than trying to imitate too many. It's like art - you can see the cycles from many past artists and new artists being inspired by past artists.