Cooking Experience Quotes

When I got to France I realized I didn't know very much about food at all. I'd never had a real cake. I'd had those cakes from cake mixes or the ones that have a lot of baking powder in them. A really good French cake doesn't have anything like that in it - it's all egg power.

I wanted to write in Kitchenese, the secret language of cooks, instantly recognizable to anyone who has ever dunked french fries for a summer job or suffered under the despotic rule of a tyrannical chef or boobish owner.

I have been cooking with preserved lemon for years, using it left, right and centre, but I am still far from reaching my limit.

I've cooked my whole life, and I grew up in a household of cooks.

I've had an untraditional trajectory with food: I was in my mom's home, then I was a college kid making mac and cheese and quesadillas, and then I was a professional cook. I never had that time where you figure out how to cook for yourself at home.

Before I was married, I had never washed one dish or seen how you fried an egg or baking a potato.

There is a charm in making a stew, to the unaccustomed cook, from the excitement of wondering what the result will be, and whether any flavour save that of onions will survive the competition in the mixture.

I don't want to sound too mystical or weird but it's important to know what garlic smells like when it's cooking, or what eggs look like when they're cracked out of a shell.

I was always a good cook from my mum showing me when I was a young lad, but hiring a chef helped me to understand food better.

I love cooking. There is nothing I like better than going home and cooking my family a nice meal. Anything with pasta! Pasta with butter! I have a good repertoire, and I can do quite a few different dishes. Sometimes they work out and sometimes not.

I think cooking should be an experience, not a chore.

I am not a chef. I am not even a trained or professional cook. My qualification is as an eater.

I loved the experience of going to the farmers' market, seeing where your food is grown, turning it into something delicious.

When I moved to Los Angeles, I was cooking with two guys who became celebrity chefs, if you will. I became their sous chef for awhile. We'd go to all the big names in Hollywood.

I'm a cook, and I'm like, "a dash of this, a pinch of that." I cook with a lot of passion and instinct. So that's the hardest thing - to put an actual recipe together.

Before any exposure on TV, I'm a real chef.

I started cooking 30-something years ago. When I was 14, 15, I was a short-order cook in a snack bar. That was at a place called the Gran Centurions. It was an Italian-American swim club my parents belonged to.

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

I always had a lot of fun in America, with much more freedom than if I had tried to cook in France. I wouldn't have the same motivation or inspiration, and I wouldn't have cooked for the same kind of people in France, so it wouldn't have given me this edge I had in America.

Preparing food is one of life's great joys, but a lot of times, parents ask their kids if they want to cook with them and then tell them to go peel a bag of potatoes. That's not cooking - that's working!

When anybody is just starting the process of cooking, I always say it takes practice, and nobody got to be a great cook on their first try.

I've never taken a cooking class. I've never gone to a cooking show. I've never read a recipe in my life.

I love jerk chicken. I could literally eat it every single day of my life. I also like curry goat, rice and peas, and ackee and saltfish. For some reason, no one ever taught me how to cook, though. They've always cooked for me!

I have my great grandmother's recipe for black beans, all the way from Cuba, and I know how to make those. I'm actually pretty good at it now. But my first time, the beans actually exploded in the pot, so I had black beans just dripping from the ceiling - which is actually a dream come true for most Cubans. It was a nightmare to clean.