Masaharu Morimoto Quotes

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

My dad was a master butcher and I trained to be a butcher when I left school. I didn't enjoy it at the time but I love cooking now, so perhaps I would have been a chef.

In my generation, there was no sushi school, no cooking school, so people have to learn from working.

I don't cook, but I would love to learn.

I would like to know more about how to cook Japanese food. I love it, but don't know much about it.

I know how to cut meat, yeah. I know how to cook, basically.

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

My mom was a great cook so I always wanted to eat and make stuff. I did cooking in 4-H but it wasn't until I was out of college that I decided I wanted to make this my career.

I went to school for culinary arts. I love to cook. That's a talent not a lot of people know about.

I'm good in the kitchen. I can cook seafood, collard greens, black-eyed peas.

Recipes tell you nothing. Learning techniques is the key.

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.

A lot of people who like sushi don't really like raw fish or seaweed.

It came to me that the one thing I could do was cook. And I figured I couldn't do any worse than the people running these places around town.

The kids are really great at baking cupcakes, cookies, of course - that kind of stuff - but I love delegating responsibilities for dinner so you have them picking herbs, or I have plastic knives for them so they're learning sort of how to chop. It's pretty great.

I need to have better knife skills... for vegetables.

I work on most weekends, so my husband is the executive chef. He is an amazing cook. I love the way he does salmon, and his apple pie for dessert is delicious.

I didn't harbor a huge desire to become a chef until I graduated from college.

I love learning how to make new dishes.

Literally nobody bakes in my family.

Like turning potatoes or making a bearnaise sauce by hand, forming a cornet - essentially a DIY pastry bag - from parchment paper feels like one of those things culinary students do once or twice and then never again.

One summer, when I was on break from architecture school in Tijuana, my aunt gave me a summer job cleaning up and peeling garlic, and I got to see her in her element. She was so passionate and such a good teacher, I decided to quit architecture school and go to culinary school in Los Angeles.

Children aren't being taught to cook or encouraged to try things or told why food is important.

I started cooking around 9 years old. I would make crepes at home for my parents. By 15 years old, I had started my apprenticeship at a bakery.

The first thing I wanted to be growing up was a solicitor, because all the people around me needed solicitors! But I never really followed it up. Then I wanted to be a dessert chef because I liked the presentation.