Alain Ducasse Quotes

We didn't grow up with processed foods at all. I mean, I am not a nutritionist. I make enchiladas for a living, so that disclaimer needs to be there.

Get people back into the kitchen and combat the trend toward processed food and fast food.

At home I keep things simple with fish, pasta and soups and am often preparing stuff for the family.

When I'm home, I cook my own dinner, all organic.

I eat vegetarian a lot. I buy only fresh ingredients and cook from scratch - that way, when I feel like snacking and look in my fridge, it's: 'Oh, baby carrots or chocolate soy pudding. Take your pick.'

I cook a lot, so that really helps: You know how much salt and sugar and all of that kind of stuff you are putting in your body.

I do a lot of cooking; we eat a lot of fish, but I try not to make fattening things.

I think cooking is really key because it's the only way you're going to take back control of your diet from the corporations who want to cook for us. The fact is, so far, corporations don't cook that well. They tend to use too much salt, fat, and sugar - much more than you would ever use at home.

I travel nearly 200 to 300 miles a day for my matches and promotions and end up eating junk food, which is not good for me. Things are better when I am at home; my wife is a very good cook, and she makes rice, dal, and chapatis for me.

I do not live off canned soup.

I cook. I go to farmers markets in London and cook really good sort of organic foods.

I understand that in some families both parents have to work, so the kids are home alone eating more processed foods. But if the kids know how to make oatmeal or eggs in the morning or pasta or a lentil soup at night - we're giving them real survival tools.

I've never said I was a chef - I think I make great food. I will never open a restaurant to do, like, tasting courses.

I cook all my meals at home.

Eating ready-made meals is about being very passive, and actively cooking is something that nothing compares to.

Home economics - kids in school used to be taught how to shop, how to cook from scratch, how to be in control of their diets. Doesn't happen anymore.

My dinners at home are startlingly simple. Every night, I stop at the market near my hotel and pick up a steak, lamb chops or some liver, which I broil in the electric oven in my room. I usually eat four or five raw carrots with my meat, and that is all. I must be part rabbit; I never get bored with raw carrots.

I never cooked at home - my father was the chef.

I make a big pot of pasta with vegetables, and I stretch it out for the week.

I often go to lunch meetings with my agent, a gallerist or a casting director, but if not, I stay at home and prepare my own food because I love to cook. I'm great at pasta, fish and nice salads.

Because I'm a chef, I eat out frequently, so it's hard for me to control what I consume in terms of calories. But when I'm at home, I eat what my wife cooks for me. She works hard to avoid making foods that are high in calories and cholesterol, so most of the time, she makes vegetarian dishes.

My mother always cooked, every day, proper food. We didn't have fast food. It was probably pretty much meat and two veg, but as time went on and new things came into the culture, she embraced all of that. I grew up with mealtimes and sitting around the table with proper cooking and eating.

I am a foodie, but I prefer to be at home and enjoy home-cooked food.

Get in your kitchens, buy unprocessed foods, turn off the TV, and prepare your own foods. This is liberating.

One reason that we eat processed foods is the decline of home economics. Restarting home economics classes is one of the key things we could do to get this issue moving.