Sharon Van Etten Quotes

I love to cook so much. I like to cook everything. I really like to eat my food.

Cooking is about ingredients.

My comfort zone is in a kitchen.

I really have a great deal of humility in that department, and a great deal of respect for people who spend their lives learning how to make these amazing preparations.

Recently I've been doing risottos. Some of them have been amazing. Some of them, not all of them.

I wanted to write about what we were doing at the French Laundry, the recipes and the stories.

I love to cook. I make an award-winning turkey chili.

I do not cook.

I found that preparation is everything when you cook.

I'm a great cook. People have asked me to do a cookbook.

Hell's Kitchen is open 24/7, and I'm cooking on the stove all day.

My grandchildren love cooking, and it doesn't have to be sweet things.

I cook as much as I eat, and I like the aroma that comes out of a kitchen.

A couple of my friends told me to get into cooking but I have not been able to get myself into the kitchen.

I've cooked just about everything really.

I love restaurants, and I love cooking.

I have always loved food. I began cooking for my family as a young girl, and to this day, it's one of my greatest pleasures in life.

You have no choice as a professional chef: you have to repeat, repeat, repeat, repeat until it becomes part of yourself. I certainly don't cook the same way I did 40 years ago, but the technique remains. And that's what the student needs to learn: the technique.

The best way to get anybody's attention is dinner. I have good kitchen skills and good grocery shopping skills.

I've got around 400 cookbooks.

I wasn't the most confident of cooks, but I just persevered, and I wanted to learn, and I wanted to be a sponge, and I wanted to be better than the next person, and I wanted to learn as much as I could, so I just kept pushing, and it took me a long time actually to be confident in my technique and my ability as a cook.

Many of my friends are chefs, and I learnt to cook watching them.

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.

All chefs have pictures of food in their phones, stuffed pig's ears and pigs' heads and the like.

Cooking is chemistry, really.