Jose Andres Puerta Quotes

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.

Now everybody thinks that once you do Top Chef, then 13 weeks later you're a chef. Nobody wants to learn to cook anymore.

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 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.

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.

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've never gone to culinary school, but I do love cooking.

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

For decades, many blacks were reluctant to pursue a profession that was associated with servitude. If you went to school, it was to become a lawyer or doctor. Older generations didn't understand why one would spend money to learn how to chop, peel, dice, and saute vegetables when that trade could be taught at home.

I've never considered myself a celebrity or even part of the entertainment business. I'm a cooking teacher.

I think that my love of cooking grew out of my love of reading about cooking. When I was a kid, we had a bookcase in the kitchen filled with cookbooks. I would eat all my meals reading about meals I could have been having.

In my generation, there was no sushi school, no cooking school, so people have to learn from working.

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.

Of the people who cook on television, I have admired people like Jacques Pepin, Julia Child, Mario Batali, Jamie Oliver and a few others because they are free of drama, display good taste and masterful technique, and use clear exposition to bring you up to speed.

There's no media training. In cooking school, there's not even manager training. You learn the fundamentals of cooking. Everything else is learning by doing.

I love to cook. My mom taught me to cook at a very, very young age.

I didn't open a restaurant, but I did go to a few cooking schools. It was too much like hard work!

I am someone who food has been a constant in my life, and it's been a passion - it's something that I've constantly studied - and I'm constantly trying to better my craft, and that's good enough for me.

I like to cook. I would probably go to culinary school in France if I had time.

I grew up watching my mom in the kitchen, that's how I know anything about cooking. I've always wanted to go to a culinary class actually.

I didn't start cooking until I was thirty-two. Until then, I just ate. - Julia Child

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.

I've cooked just about everything really.

It's a 12-hour cooking class for me on the set of 'Chopped.' You'd think I'd get sick of it, but it's a source of endless interest to me. The only thing I don't like about it is it's a long day and my feet hurt. Otherwise, I love it.

I lived my whole life in the kitchen. Not only that, but it's the passion, it's the love for cooking and food. It's dictated my entire life - every aspect of it.