Suzanne Somers Quotes

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.

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

So I quit my job and went to the New England Culinary Institute for the full two years and worked in the restaurant industry after that until finally I thought I had a grasp on what I needed to do what I do.

I didn't harbor a huge desire to become a chef until I graduated from college.

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.

When you're in theater, you inevitably wind up working in restaurants. I made pastry.

I was watching TV and saw the 'Emeril' show, and it spoke to me. I went out and started researching the culinary world and chefs that I knew nothing about. Then I moved to New York and went to culinary school, and everything just fit like a glove. It's been on ever since.

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.

My grandmother was a chef, and she taught me to cook. One day I want a restaurant, a small Italian grill. That's my aspiration.

I hope the cooks who are working for me now are getting that kind of experience so they can use what they're learning now as a foundation for a great career.

I studied to be a chef as a side thing, a little hobby that I enjoyed doing, but I ended up falling madly in love with the food and the lifestyle.

You wouldn't know it but I'm no good at... cooking. My chef does that.

Because I've done a lot of television, I'm sort of a generalist. I'm not a pastry cook, but I've had to learn a certain amount about it. I'm not a baker, though I've had to learn how to do it. I'm sort of a general cook.

I started my cooking 'career' aged 15, almost 20 years ago. At the time it was quite a shock suddenly working 75 to 80 hours a week, without time to play football or other sports.

My reasons for becoming a chef are somewhat of a cliche. I always loved to eat but it was watching my parents cook that really served as the impetus for my career choice.

I was a dishwasher at one of those Japanese places that cook on your table. Not too fun.

I love cooking and baking.

Who needs one more chef in one more building with four walls and a kitchen?

I would work as a cook, get a little money, then open another restaurant.

I'm not on chef level, but I'd make a good line cook. That's not too shabby.

I don't have any interest in being a chef without being on the business side of things, or vice versa, because if you don't make money at the end of the month, you're going out of business.

I went to school for culinary arts. I love to cook. That's a talent not a lot of people know about.

When we talk about chefs, we often talk about their love of food or their passion for it, but cooking is also about making a living; it's a job.

It came to me that the one thing I could do was cook. And I figured I couldn't do any worse than the people running these places around town.

I wanted to master the art of cooking. Maybe, when I slow down and do one or two films a year, I will learn how to cook and pursue it as my hobby.