Jeremy Jackson Quotes

But since you're asking me, I'll tell you my opinion: all cornbread is authentic, as long as it's good, hot, and made with love and fresh ingredients.

I believe a good chicken breast, if made well, is the best thing ever.

I have a real interest in baking. I'd love to go to culinary school. That's actually my plan: to graduate high school and go to culinary school.

I love shows about creating and cooking. Sometimes they're so extraordinary, you end up setting yourself to fail.

It's so tedious writing cookbooks or writing the recipes because I've never been much of a measurer. But to write a book, you have to measure everything.

Patience is the secret to good food.

I love to see the smiles on people's faces when you cook for them. I love to go to different restaurants. I want to cook because I know this acting isn't going to last forever, and I want something to fall back on. It's another way to make people smile.

I love to make pies - pot pies, quiches, savory tarts, fruit pies. I use an old-fashioned pastry blender with wires and a wooden handle. I never use a recipe.

I studied cooking all through high school.

I was good at math and science, and I got lots of degrees in lots of things, but in a parallel universe, I probably became a chef.

My cooking is simply ingredients plus umami.

I love to eat, I love to feed people, and I'm a great cook. I joked with my friends that I wanted to write a book where desserts had to be extensively researched, since I have a terrible sweet tooth. My particular downfall is cake.

I started cooking when I was about 10. I have memories like when I was 6 or 7 with my mom, and when I was 12 I started getting real serious about cooking.

What makes cookbooks interesting is to find out about the people and the culture that invented the food.

I think when dishes have a certain amount of acidity, really they are very alive. And I love things that are alive.

If acting doesn't work out, I'm probably going to be a professional chef.

I'm a huge cook! I'm actually trying to write my first cookbook. I make an Indian-spice Bolognese and serve it over pasta. It's a combination of flavors that people aren't used to.

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 do not like a quiche with wet, undercooked pastry underneath, and that is that.

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.

Cooking and baking is both physical and mental therapy.

That's the beauty of risotto. You can make it any flavor you want. It's a great carrier.

The real thing people miss in vegetarian cooking is fat. Fat is flavor. It is delicious.

Cooking's my hobby.

My family is usually the first guinea pigs to try out my new recipes.