Trisha Yearwood Quotes

I'm not sure I'd write a good cookbook, but I might make a good cooking show.

I will pursue my passion of cooking every day until my hands fall off and I lose all sense of smell and taste.

'Molto Mario' was the show that sparked my entire interest in cooking.

I could see myself doing a cooking show.

It's a 12-hour cooking class for me on the set of 'Chopped.' You'd think I'd get sick of it, but it's a source of endless interest to me. The only thing I don't like about it is it's a long day and my feet hurt. Otherwise, I love it.

I would definitely be interested in doing a cooking show or something related to cooking, and I think probably most immediately, I would do a cookbook.

Back in the day, cooking definitely was the thing where you could make a lot of money. Also, it was something that I liked to do.

I've never considered myself a celebrity or even part of the entertainment business. I'm a cooking teacher.

The album 'Kelis Was Here' sucked the life out of me, and so I went off and studied to be a Cordon Bleu chef. What's great about food is that it's less about who you know and what you look like, and more about if you're any good.

I love doing 'Worst Cooks' so very much.

You'll see me on 'Top Chef' someday. My Midwestern hospitality needs an outlet, you know?

'Top Chef' is always entertaining - it's hard to stop watching, like a good hockey fight, but no one gets hurt. It's great that the format is so inherently dramatic and can make cooking so entertaining to people who might not ordinarily be interested in a cooking show. Good for the industry all round.

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.

You can call me the bad boy chef all you want. I'm not going to freak out about it. I'm not that bad. I'm certainly not a boy, and it's been a while since I've been a chef.

The first sign that I'd been unknowingly affected by cooking shows occurred on a Sunday morning when I realized I was talking to myself. I'd been making toast. 'First, we cut our bread,' I whispered. 'Do you know why?' I stopped what I was doing and looked up. 'Let me tell you why.'

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

When you have a chef that wants to be in the spotlight, maybe after one or two appearances on a show, they think they're at a certain level that they haven't reached yet in the kitchen. Shows like 'Top Chef', 'Hell's Kitchen' have helped bring attention to the culinary world.

Cooking today is a young man's game, I don't give a bollocks what anyone says.

I love cookery programmes.

Of the people who cook on television, I have admired people like Jacques Pepin, Julia Child, Mario Batali, Jamie Oliver and a few others because they are free of drama, display good taste and masterful technique, and use clear exposition to bring you up to speed.

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 started cooking seven years ago for real, and I started with pasta, and lasagna and roast chicken. Very normal American dishes. When I turned on Food Network, or any sort of cooking channel, that's what people were making. So that's where your education comes from.

I feel fortunate to be part of the cooking community. We learn from each other.

I love learning how to make new dishes.

I'm not a celebrity chef. I'm a chef that happens to have television shows and a chef that happens to do media.