Sandra Lee Quotes

All the great chefs I know - Thomas Keller, Jean-Georges Vongerichten - they are technicians first.

I'm sure that at no point in my life could I ever have shown the kind of focus and discipline and commitment necessary to work a station at elBulli or Le Bernardin. No. That ain't me.

Fine dining teaches you how to cook many different things, and it gives you the basic fundamentals, but these specialty restaurants, they're not teaching you the broad foundation you need to become a well-rounded cook.

I like to cook good meals, especially when I have a lot of time.

I still feel that French cooking is the most important in the world, one of the few that has rules. If you follow the rules, you can do pretty well.

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

Her cooking suggested she had attended the Cordon Noir.

Because I've done a lot of television, I'm sort of a generalist. I'm not a pastry cook, but I've had to learn a certain amount about it. I'm not a baker, though I've had to learn how to do it. I'm sort of a general cook.

Of the people who cook on television, I have admired people like Jacques Pepin, Julia Child, Mario Batali, Jamie Oliver and a few others because they are free of drama, display good taste and masterful technique, and use clear exposition to bring you up to speed.

I'd rather have Daniel Boulud have 20 restaurants than some restauranteur. It's going to make the food in our country better.

I'm not a cook. I don't think I ever will be.

No one raps about food like I do. I rap about fine dishes - like, all kinds of things that only real chefs and real foodies are going to know about.

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

I love the intensity of the fine-dining kitchen, but loathe the fine-dining experience.

My biggest challenge is cooking traditional French dishes, which usually require very specific techniques and methods. That's just not my style... I cook from the soul.

My grandfather was a great chef.

You have to know the classics if you want to cook modern food.

Every once in a while, I want to get up and cook.

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

It's kind of crazy what I can do and what I can't do. It's simple things like rice and quinoa or salads, honestly, that I'm not great at. But I can make an osso buco that takes six hours.

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

As I grew steadily more comfortable in the kitchen, I found that, much like gardening, most cooking manages to be agreeably absorbing without being too demanding intellectually. It leaves plenty of mental space for daydreaming and reflection.

When we were working on 'Julie & Julia,' I went back to the Julia Child cookbook and made some things I haven't made in a while, one being beef bourguignon, which to me is a hilariously 1960s dish that everyone felt they had to serve at a dinner party or they weren't a grown-up.

I had skate wing in London. I had mine grilled with lemon and herbs, and it was the perfect seasoning for that fish.

I've never cooked a great meal.