Mary Berry Quotes

Cooking is an art form, a creative thing.

I write in the morning - and then I'm always experimenting and tasting recipes for the books.

It's very hard to be an innovator at the highest level in any discipline. For some chefs it's merely about combining ingredients, but that's something you can do with your eyes closed.

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

I do like to cook; I'm sort of a mad scientist in the kitchen.

I used to have a very unmediated experience of food but, because of the recipe testing, I've lost that now. I can't switch it off even when I'm on holiday.

I wait for the next opportunity to have something to do with food. If I get rested, my mind just starts creating new dishes - click, click, click.

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

I cook more theoretically than I do practically. My job is creative, and in the kitchen, the biggest part of my creativity is theoretical.

I find cooking very therapeutic. As a creative person, I relish cooking because it's such a creative process. You can cook anything out of anything.

I'm a very improvisational cook. I sort of like to make things up as I go along. I'm quite creative in the kitchen.

I love cooking shows! I'm not a bad cook myself, but I must say that I admire the creativity of those young chefs. It makes me jealous... and hungry.

Writing's a lot like cooking. Sometimes the cake won't rise, no matter what you do, and every now and again the cake tastes better than you ever could have dreamed it would.

As if a cookbook had anything to do with writing.

I think cooking has the same creative process as designing, where you have the ingredients, you have the alchemy part of it, and you have the satisfaction of seeing your creation become a reality.

One of my dad's biggest passions is cooking, so we always had good food at home.

If I could be something other than an actor, I'd be a chef; I've got a big interest in food. I'm a proper fan boy.

I'm a huge cook! I'm actually trying to write my first cookbook. I make an Indian-spice Bolognese and serve it over pasta. It's a combination of flavors that people aren't used to.

My mother was creative in the kitchen.

I think people make it too systematic in a way, like it's a chemistry formula. Food is not like that; food is very forgiving. Connecting and making do with a lot of the food elements can be fun and exciting.

Cooking is not a craft to get into for money. The money may come, or it may not. But you must get into it for the craft and the culture.

As chefs, especially pastry chefs, your creativity plays such an important part in your daily work. We truly do have a blank canvas to work with every time we create a new dish.

I just love to look at cookbooks, it's almost like they're comic books for me. I can't look at them before bed; it gets me too excited.

Generally, I cook from the soul and measure by eye, throwing in this and that along the way. But I want to be a certified chef. That's one of my goals.

I'm a keen experimenter in the kitchen. With food, not with anything else!