Taylor Jenkins Reid Quotes

Writing about food is my default.

I might cook occasionally, but I'm not a good cook. That's not my passion.

You get a lot of young chefs who have a lot of savoir-faire, a lot of technical knowledge. What's important is to convey to them a cuisine that is made from the heart.

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.

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.

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.

I've cooked just about everything really.

I have a real interest in baking. I'd love to go to culinary school. That's actually my plan: to graduate high school and go to culinary school.

All I watch is the Food Network. I took a cheesemaking class a few weeks ago, and I told my family and friends to only get me kitchen stuff on my birthday. I'm into every kind of cookbook and anything by Anthony Bourdain. I'd love to own a restaurant if I could find the right chef.

I swear I want to be a food model.

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

My cousin owns restaurants, and I used to work in his restaurants with his chef. I've always liked food, and I've always been interested in cooking and stuff like that.

If acting doesn't work out, I plan to do food photography and just eat my way through the entire world. I'm a big foodie, and if I could make some career out of it, that would be fantastic.

I'm always in the kitchen, cooking and experimenting - I love it. And every now and then I think, 'I should write a cookbook' or, 'I should write for food magazines.' And then I get drawn back to writing fiction again.

So many of the recipes that I come up with have a story. I'm a blogger. It flowed very naturally out of me, but I also knew this was a way to set my recipes apart. A, they are always using interesting ingredients but B, there is always a story behind it.

I studied to be a chef as a side thing, a little hobby that I enjoyed doing, but I ended up falling madly in love with the food and the lifestyle.

I've always liked food, and I've always been interested in cooking and stuff like that.

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'm a professional food eater.

There are so many things you can do with a culinary degree.

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.

Cooking, you can keep. I've not the slightest interest in it.

Part of what makes a great chef is the ability to adapt, cook, and to taste. A great chef will use all their food knowledge, food memories, and senses to work with each ingredient and apply themselves to the dish they are creating.

I love food. I love to eat. I'm married to a chef. I can't go without food.

My passion for writing cookbooks really came from my love of collecting cookbooks.