As a chef, if I can taste something, I can basically figure out what's in it.
I'm a normal guy. I'm not a chef.
I could cook from quite an early age - purely because I liked it.
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 grew up watching my mom in the kitchen, that's how I know anything about cooking. I've always wanted to go to a culinary class actually.
I started taking all these cooking classes. I learned a lot in them, but you think you're going to retain it, and you don't. Under the pressure, it's hard to retain everything.
The way to get to like good food is by learning to cook, which is why I'm for ever banging on about children learning to cook.
If you're picky, you have to learn about cooking.
I wouldn't say that processed food, ready meals and even takeaways aren't relevant to modern life, it's just that over the past 40 years there are three generations of people who have come out of school and gone through their home life without ever being shown how to cook properly.
It's tough to eat well if you don't know how to cook.
Everyone could use instructions on every aspect of cooking: pantry, storage, refrigeration, cooking, what to buy. Everyone that I come into contact with could use help.
I don't know how to cook lettuce.
I feel like I can teach anyone to cook a dinner.
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.
Larousse is an invaluable tool for any cook. I've used this great resource all throughout my cooking career, and of course I look forward to the new edition. New information and knowledge are always welcome.
I know how to cook, so working in the kitchen will never be an issue.
I don't know how to cook, but I do know how to bake.
My mother gave me a real kick toward cooking, which was that if I wanted to eat, I'd better know how to do it myself.
I have no formal culinary training, right.
Lots of the cooking classes open to non-professionals are too low-level for experienced foodies, or don't offer enough hands-on training.
Now everybody thinks that once you do Top Chef, then 13 weeks later you're a chef. Nobody wants to learn to cook anymore.
I'm like a teenage boy - I eat like one and know as much cooking as one. Neither do I bake, and I can always be counted on to bring the wine to a pot luck.
Because of acid, I now know that butter is way better than margarine.
Women can spin very well; but they cannot make a good book of cookery.
Don't go and cook Indian food if you never cooked Indian food, you know?
