Paul Prudhomme Quotes

You don't have to look far to taste some of the best food the world has to offer. I'd pit my grandmother against a 3-star Michelin chef any day.

I never cooked at home - my father was the chef.

It is an honor to open in New York City and to have the opportunity to serve and share our family's version of American Chinese food and hospitality. New York City deeply influenced my passion for food and service, and it feels good to be back.

I take a cooking class everywhere I travel. I find it's the best way to get to know a culture.

My mom had Julia Child and 'The Fannie Farmer Cookbook' on top of the refrigerator, and she had a small repertoire of French dishes.

Growing up, all I did was write about the fact that I'm from where I'm from. I was a big champion of where I was from and Wisconsin in general, and the Midwest.

I don't consider myself a rock star chef, I really don't. I cook for a living and I try to help out as many people as I can in my life and that's all I care about. I don't care about the fame of television, I use to a lot.

I've always been a foodie. My grandmother got me hooked on cooking.

My mom taught me how to make grilled chicken, and I bake, too.

My plat de resistance is potato salad with garlic and olive oil which we press from the olives from my trees in the grounds of my home near St Remy de Provence. I have four hectares and take the olives down to the local community press at Maussane les Alpilles. I don't produce big quantities; it is just for the family and friends.

I love how Jamie Oliver makes seasonal, local foods in a rustic way, without a lot of fuss.

I love the simplicity, the ingredients, the culture, the history and the seasonality of Italian cuisine. In Italy people do not travel. They cook the way grandma did, using fresh ingredients and what is available in season.

Being from Staten Island and Brooklyn, I'm used to eating pasta and meatballs every single day.

We make authentic Maharashtrian food at home. My mother supervises the preparation and the menu every day. She has been doing this since before I was born. I absolutely love the mutton sukka that she makes.

My dad makes food with very few delicate flavours.

It was fantastic to work in Cornwall partly because my family live there so I was able to do lots of visiting and eat lots of cake. They live all over Cornwall and all over Devon.

I seriously love to cook... My grandmother was an amazing cook. As a kid I used to help her make handmade pasta, Cavatelli and Ravioli. It was one of my favorite things to do. I love the idea of making whatever is in the fridge into something.

Oh, my wife is a wonderful cook. She comes from a food-loving Italian family - her father owned a pizzeria!

I am a foodie, but I prefer to be at home and enjoy home-cooked food.

I have no formal culinary training, right.

People may not know this about me, but I've always loved cooking. My favorite thing to cook is my mom's spicy spaghetti.

I used to watch my grandmother make fancy, Julia Child-style beef bourguignon. And growing up in New York City, I was exposed to many cultures. I experimented with Puerto Rican and Jamaican food.

I can't hide where I grew up or the flavors I grew up on.

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

All the women in my family were superb cooks.