Cooking School Quotes

When it was availed to me that I had free time, I chose to go to cooking school every day, six hours a day, like a diploma program. I wanted to learn something new.

I got my degree in culinary arts in 1978.

My dream as a passionate cook has been to go to Le Cordon Bleu. Never could my most incredible dream have lived up to the experience. The food, the lesson, the chef, the ingredients - all the best of the best. I see why Le Cordon Bleu is world-renowned.

I learned so much more prepping vegetables than I ever did in cooking school.

I love 'The Gourmet Cooking School Cookbook' by Dione Lucas. A huge source of information and inspiration. The book is organized by menu, and the recipes are unusual and exciting.

When I graduated from cooking school, I went to work at Stars, which was one of my favorite restaurants in the country at the time, and that's where I really learned to cook and to taste food in a discerning way.

You don't learn knife skills at cooking school, because they give you only six onions and no matter how hard you focus on those six onions there are only six, and you're not going to learn as much as when you cut up a hundred.

Her cooking suggested she had attended the Cordon Noir.

I took a Chinatown bus to New York to enroll in the International Culinary Center's pastry program.