Marcela Valladolid Quotes

You wouldn't know it but I'm no good at... cooking. My chef does that.

I don't really cook.

I love restaurants, and I love cooking.

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

I am a better cook than I am an actor. If I have any ego, it's about cooking. I'm one of the best cooks... and I cook in any language.

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.

Maybe one of the only things I do well: I cook like a maniac! I would be a chef if I weren't an actor.

I've got around 400 cookbooks.

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

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

I think cookery shows have become so sophisticated, and everyone's so marvellous at it, but there are people like me who aren't into the cooking malarkey, who still don't know how to boil an egg for three minutes.

I am a chef who happens to appear on the telly, that's it.

I'm a bit of a gourmet chef. I love cooking - mostly Thai food.

Be content to remember that those who can make omelettes properly can do nothing else.

And, I believe that one of the most loving things you can do is prepare a meal for someone you love. None of which I know how to do!

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

I respect anybody that cooks. I know how hard it is.

I love learning how to make new dishes.

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

My father and my brother are chefs.

You can love food without being a cook. Equally, you can love food and be a very good cook.

I'm a good cook, but I can't bake.

Julia Child came to my house and wanted a lesson in making risotto.

I love to cook, and both Pancham and Gulzarbhai loved to eat. Gulzarbhai loves my karela ghosht and my Bengali kheer.

I was watching TV and saw the 'Emeril' show, and it spoke to me. I went out and started researching the culinary world and chefs that I knew nothing about. Then I moved to New York and went to culinary school, and everything just fit like a glove. It's been on ever since.