I always wanted to be a chef. Flavors and food were always of interest to me, but it was how those things brought friends and family together to celebrate not only the special occasions but everyday life. It has been a blessing that I have been able to pursue a career that creates a product that brings people together.
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.
I love to cook. I could never give that up.
The optimum amount of sugar in a product became known as the 'bliss point.' Food inventors and scientists spend a huge amount of time formulating the perfect amount of sugar that will send us over the moon and send products flying off the shelves.
I remember loving food tech because of the precision and the creativity, the weights and measures, the tiny glimpses of flavour.
Nobody believed the 'Food Network' could last. Even I was short sighted and thought to myself, 24 hours of food on TV? They'll run out of things to talk about in four days! But that wasn't true. 'Food Network' continues to get better and evolve.
I'm like a really goofy home ec teacher.
I had kicked around the idea for Good Eats when I was directing commercials.
I like to roast things from the inside out. I like to know what's going on.
Cooking is not a craft to get into for money. The money may come, or it may not. But you must get into it for the craft and the culture.
In food, it's really, like, either you're right, or you're wrong. You know, people's taste buds kind of vary, but there's a technique. Either you do it right, or you don't.
At the intersection of food science and technology, food replacement startups are creating substitutes for the basic components of meals as well as replacements for complete meals.
When you cook, you never stop learning. That's the fascination of it all.
I'm a normal guy. I'm not a chef.
I'm a home cook and love to read about food, but I'm not trained as a chef. I'm just really into cooking and passionate about 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.
When I was young, they said in the future that you'd just take a pill and never have to eat. That will never happen.
I am not a chef. I am not even a trained or professional cook. My qualification is as an eater.
Researchers in the U.K. have developed a vegetable called "super broccoli" designed to fight heart disease. Not to be outdone, researchers in America have developed a way to stuff an Oreo inside another Oreo.
I've been a cook all my life, but I am still learning to be a good chef. I'm always learning new techniques and improving beyond my own knowledge because there is always something new to learn and new horizons to discover.
I've spent a great deal of my life one way or another talking about food or eating food.
I think what I love most about the raw food thing is it's real alchemy. It's a really interesting science, and I think for a creative person, it's a great way to eat.
Neither me or my wife are any good at cooking.
I guess I fell into cooking.
