Culinary Expertise Quotes

Becoming the first Indian woman to compete on Food Network's 'Iron Chef' and 'Next Iron Chef' was really a great accomplishment and led to my spot as a judge on 'Chopped.'

A great chef is an artist that I truly respect.

I never go to Vancouver without stopping by Thomas Haas' shop for the best chocolate in North America. A former chef patissier at Daniel, he returned to his hometown and created a top quality brand by sticking to his passion.

I've known Emeril for more than 20 years from when I featured him on 'Lifestyles of the Rich & Famous' from his days at Commander's Palace in New Orleans and from when I helped start the Food Network where he subsequently hosted an amazing 2,000-plus shows.

My mother has always been a worker bee, but she's also a serious foodie.

You wouldn't know it but I'm no good at... cooking. My chef does that.

I would challenge any American cook, regardless of what they've learned from their mom, to operate a restaurant and not have spent any real time in Italy.

Being a chef never seems like a job, it becomes a true passion.

I'm Gordon Ramsay, for goodness sake: people know I'm volatile.

You can't not be star-struck by Mary Berry.

There was Virginia Boote, the food and restaurant critic, who had once been a great beauty but was now a grand and magnificent ruin, and who delighted in her ruination.

Just because something is English does not necessarily mean it is good. We make the best cheddar; we make great pasties. But we can't make very good brie or baguettes - and the French can't make pork pies.

I'm a good cook, I am not a great cook. I'm an absolute fraud.

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.

Way back in the day, I used to cook for Thomas Keller at Rakel in New York City. Keller is a down to earth, kind, supportive person. I wish people could see that.

Straight up, Oreos, sodas, chips, salsa dips, egg white omelets, yogurts, breads, ketchups, mustards, barbecue sauce, frozen pizzas, hot pockets, ice cream, all these things that you eat in your normal life - I think if chefs got more involved in that, then it could be better. Because we're the ones that know flavor.

Part of being a really good chef or cook is being able to fix disasters.

Cooking is an act of love, a gift, a way of sharing with others the little secrets -- 'piccoli segreti' -- that are simmering on the burners.

The secret of good cooking is, first, having a love of it.

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'm a filmmaker who decided to go to culinary school. All I picked up was the fact if I didn't understand what was going on with every single ingredient, I could be qualifying for, like, the lunch food job at my daughter's school.

Since we married, Peta's taken over a lot of my cooking and she's incredible. She'll do different meals for me and the kids, depending on my regime. If I name 10 ingredients she'll change the recipe every day.

Believe me, I did not come to London to cook farmed fish. All my fish are wild.

As a chef, if I can taste something, I can basically figure out what's in it.

Nobody pours stuffing like you do, my friend.