Graham Elliot Quotes

Cooking is like painting or writing a song. Just as there are only so many notes or colors, there are only so many flavors - it's how you combine them that sets you apart.

If you can't think like an onion or a carrot or a tomato, you may be a technician, but you won't understand what you're doing, and your dish will be flat.

Cooking is not difficult. Everyone has taste, even if they don't realize it. Even if you're not a great chef, there's nothing to stop you understanding the difference between what tastes good and what doesn't.

Cooking is an expression that crosses boundaries.

When I first started cooking, I was very much an intuitive cook when it came to taste, but that didn't mean I didn't want to know why some things worked and why others did not. My interest took me to culinary school.

In food, it's really, like, either you're right, or you're wrong. You know, people's taste buds kind of vary, but there's a technique. Either you do it right, or you don't.

If you don't use good ingredients, the outcome is never going to be excellent. But if you buy the freshest ingredients that are in season, at their peak, and you cook with them, you can't really go wrong.

I came literally to the table with a wealth of knowledge by simply understanding how food should taste.

I think baking is an incredible thing; cooking in general is an incredible thing.

There will never be a right or wrong way to cook something, but there will always be a more informed way.

Almost any decent cook will make food by eye and taste. Virtually all of my family cooked that way.

After all these years of cooking and writing recipes, I am still amazed every time I notice how even the minutest of variation in technique can make a spectacular difference.

First of all, I can't really claim to be a great chef.

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.

I am very, very proud of my ability as a cook.

The art of the cuisine, when fully mastered, is the one human capability of which only good things can be said.

I'm actually a good cook.

I've taught myself how to use good, fresh ingredients and to prepare them as simply as possible by cooking only to enhance their intrinsic flavors.

I concentrate in my work on preserving and displaying the original flavor from each ingredient in a dish.

I never cook from cookbooks.

Between the ages of six and nine, my palette was taking shape as well as my identity as a chef. It was then that I learned the difference between salty, sweet, sour and even spicy.

I must confess, I'm not the best cook. I make a mean salsa, as I like hot sauce and, you know, tacos, because I'm a California kid, and that's about it.

I do a lot of recipe creation. Translation: cooking tempting dishes that must be eaten.

I am a fantastic cook. It's my great passion.

I'm a rather crude cook.