Paige VanZant 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.

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.

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'm not a cook. I like to watch the Food Network, but I don't like to cook.

I was 32 when I started cooking; up until then, I just ate.

I can cook really well. I started cooking as a kid, so I can fend for myself in the kitchen and even do a little gourmet action.

I don't cook, but I would love to learn.

I think I could be a cook. Everybody always says I'm good, though I think it's quite gruelling as a profession.

I know how to cut meat, yeah. I know how to cook, basically.

It's a life lesson they need to have, a skill everybody needs - to cook.

I can chop and peel vegetables but can't cook full meals.

Cooking is physical; it's easier to learn than playing golf. You chop food, you pan fry it - what else is there to it?

I liked the energy of cooking, the action, the camaraderie. I often compare the kitchen to sports and compare the chef to a coach. There are a lot of similarities to it.

I know my way around the kitchen. I like to cook, so I can fry an egg. I guess I could be a fry cook at Bob's Big Boy or something, or maybe a sous chef somewhere a little nicer. I would like to do that. I think I can probably pick that up pretty quickly.

I am not a chef. I can't claim that title. The difference is a cook doesn't have a degree. A chef has formal education. It has nothing to do with talent or actual preparation - one just can't claim the title if you don't have degree.

Most of my education has been around food.

People come up to me all the time and ask how I stay the way I am, and it's no secret. The first lesson a chef needs to learn is how to handle a knife; the second is how to be around all that food.

Give yourself enough time to really learn how to cook.

I love Alton Brown's show 'Good Eats,' about the chemistry of food. It's really thoughtful.

I still don't know how to cook and that's just unacceptable.

Being a cook doesn't necessarily mean you are a competitor.

I believe that anyone can cook a great meal. Basically all you need to do is get your hands on some fresh ingredients and not be afraid to make a mess in the kitchen.

I like to talk about food, ingredients, and how to adapt recipes. It's a dialogue.

When you don't know how to cook, you just say, 'I need something quick,' and then you fry something up. Now that I cook, I think, 'Do I want to have fried fish, baked fish, or grilled fish?'

My dad was a master butcher and I trained to be a butcher when I left school. I didn't enjoy it at the time but I love cooking now, so perhaps I would have been a chef.