Masaharu Morimoto Quotes

Cooking is about presenting flavors and other aspects of food in a way that makes best use of them and makes an engaging, satisfying meal. Taste necessarily comes into it along with technique. Some ingredients require cooking, cleaning or otherwise denaturing them, some are fine as they are.

You know how kids dream of being soccer players or actors? Well, my dream was to be a sushi chef.

The fine art of preparing sushi is something that you watch and learn.

I think anybody can cook if they take the time.

A chef is a mixture maybe of artistry and craft. You have to learn the craft really to get there.

It takes a tough man to make a tender chicken.

People have all this interest in food. But for most people, it's a mystery how to prepare food. I wanted the knowledge cooks know: the in-your-fingers knowledge you get by doing it over and over.

The only thing that counts is if you know how to prepare your ingredients. Even if with the best and freshest ingredients in the world, if your dish is tasteless or burnt, it's ruined.

I studied cooking all through high school.

Having sharp, great knives will enable you to cook very precisely. Knife skills are essential in cooking.

It doesn't matter how precisely the onion is cut as long as the person chewing it is happy.

One must know combinations, one must have a true knowledge of food to be in the moment.

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

Cooking is for chefs. Science informs us and lets us cook while knowing what we are doing, but it is not a replacement for the skills of a chef.

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.

Preparing food is not just about yourself and others. It is about everything!

I'm not making art, I'm making sushi.

There's no media training. In cooking school, there's not even manager training. You learn the fundamentals of cooking. Everything else is learning by doing.

It's my belief that cooking is a craft. I think that you can push it into the realm of art, but it starts with craft. It starts with an understanding of materials. It starts with an understanding of where foods are grown.

I don't know if I am a good cook, but I am a dedicated cook.

I consider myself a good layman's cook. Ninety percent of the time, I'm successful with what I set out to make, and I can improvise. Yes, I own a mandoline. Yes, we have a Vitamix.

I found that preparation is everything when you cook.

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

There are only three questions that matter in the kitchen if you're cooking and not baking. The first is how good are your ingredients; the second is how much salt to add; and the third is how long to cook whatever it is you're cooking - the question of doneness.

Talent in cooking can be described as skill, creativity, your instincts, how do you approach a problem.