Culinary Pride Quotes

I've learned to cook, I've got 'Lean in 15' cookbooks - I even make my own sauces. If I have lasagne, it will be homemade with the sheets. It's a little bit geekish but I enjoy it.

And I love to cook! I've impressed hundreds of women with my cooking. And they always come back for more.

I am the triple owner of the world, the finest Turkey, the Lorelei, Germania and Helvetia of exclusively sweet butter and Naples, and I must supply the whole world with macaroni.

I love it when someone tries a recipe of mine and posts a picture of the finished product. Completely rewarding. It makes my day every time.

You want to be the baddest guy in the kitchen and you want the person next to you to know it.

I really think I cook good Korean food. I really do, just straight up.

I cook some damn good eggs!

You can't hide behind a Michelin star.

Texas does not, like any other region, simply have indigenous dishes. It proclaims them. It congratulates you, on your arrival, at having escaped from the slop pails of the other 49 states.

It will be a great success to me if my family comes into the restaurant and says that they're proud of what I've done, they're proud of the way I've represented the De Laurentiis name, and that they love my food. That is the moment of pure pride for me.

The worst food you'll ever eat will probably be prepared by a 'cook' who calls himself a 'chef.' Mark my words.

Nine out of ten English chefs have their names on their chests. Who do they think they are? They're dreamers. They're jokes. Just ask yourself how many chefs in this country have Michelin stars and how many have their names on their jackets. We all wear blue aprons in my kitchen because we're all commis. We're all still learning.

I make the best eggplant parmigiana. Except maybe my mother. The way she makes it is delicious. If I told you how, I'd have to kill you.

Cooking was taken with such seriousness in France that even ordinary chefs were proud of their profession. That's what appealed to me.

You don't have to look far to taste some of the best food the world has to offer. I'd pit my grandmother against a 3-star Michelin chef any day.

The rich diversity of the cuisine in Nashville is something that I'm incredibly proud of, and I think Tansuo will find a worthy place in Music City's culinary landscape.

People are generally proud of their food. A willingness to eat and drink with people without fear and prejudice... they open up to you in ways that somebody visiting who is driven by a story may not get.

There are as many attitudes to cooking as there are people cooking, of course, but I do think that cooking guys tend - I am a guilty party here - to take, or get, undue credit for domestic virtue, when in truth cooking is the most painless and, in its ways, ostentatious of the domestic chores.

The pride of the hipster food movement is sort of annoying, but it fascinates me.

Perhaps our Irish friends should not so completely turn their backs on their historical dishes, no matter how many jokes they might have to endure.

I love to share food, especially if I made it or I'm particularly proud of what I ordered.

I like to have my hand on every single plate that goes out. It's really a good feeling when someone compliments your meal, and you had everything to do with making it. It's very rewarding.

I wish I had a little more joy of cooking - because mostly I have anxiety of cooking. I'm so proud when things come out well.

How can a nation be called great if its bread tastes like kleenex?