Ross Barkley Quotes

People have all this interest in food. But for most people, it's a mystery how to prepare food. I wanted the knowledge cooks know: the in-your-fingers knowledge you get by doing it over and over.

I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.

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 been a cook all my life, but I am still learning to be a good chef. I'm always learning new techniques and improving beyond my own knowledge because there is always something new to learn and new horizons to discover.

I've cooked just about everything really.

A good chef has to be a manager, a businessman and a great cook. To marry all three together is sometimes difficult.

I'm obsessed with cooking! I want a degree in the culinary arts!

I feel like there's a lot of tasks in cooking that I want to master, that I want to do better.

I'm a home cook and love to read about food, but I'm not trained as a chef. I'm just really into cooking and passionate about it.

I'm a home cook, and I'm constantly embarrassed by twentysomethings who really do know the mechanics of cooking. How to build a sauce.

Cooking is for chefs. Science informs us and lets us cook while knowing what we are doing, but it is not a replacement for the skills of a chef.

I'm a filmmaker who decided to go to culinary school. All I picked up was the fact if I didn't understand what was going on with every single ingredient, I could be qualifying for, like, the lunch food job at my daughter's school.

I've always liked food, and I've always been interested in cooking and stuff like that.

I do a lot of recipe creation. Translation: cooking tempting dishes that must be eaten.

It's my belief that cooking is a craft. I think that you can push it into the realm of art, but it starts with craft. It starts with an understanding of materials. It starts with an understanding of where foods are grown.

No one's born a good cook. You have to learn and practice.

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 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.

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

I cook Italian, Thai and Vietnamese, I've always liked to cook.

First and foremost I am a chef, whether behind the stove at one of my Northern California restaurants or for the past 15 years in front of the camera on my Food Network cooking shows. Creating new dishes and flavor combinations that bring cooks and our restaurant guests pleasure is my job and I love it.

All I watch is the Food Network. I took a cheesemaking class a few weeks ago, and I told my family and friends to only get me kitchen stuff on my birthday. I'm into every kind of cookbook and anything by Anthony Bourdain. I'd love to own a restaurant if I could find the right chef.

I went to L'Academie de Cuisine in Gaithersburg, Maryland, and I think French cooking is the basis for a lot of classical cuisine, a foundation of a lot of other cuisines. That said, it's not the only way to approach a cooking career.

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

I always had a fantasy of being a chef, because I like kitchen life.