Knife Skills Quotes

When making tartare, keep everything chilled as you go, including the mixing bowl and plates. Presentation matters, too: The meat should be fridge-cold when served and cut as precisely and neatly as possible.

The kids are really great at baking cupcakes, cookies, of course - that kind of stuff - but I love delegating responsibilities for dinner so you have them picking herbs, or I have plastic knives for them so they're learning sort of how to chop. It's pretty great.

I began cutting up fish when I was a little kid.

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.

No matter how tough the meat may be, it's going to be tender if you slice it thin enough.

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 can chop and peel vegetables but can't cook full meals.

One of the jobs I had was cutting out the blood clots on a side of beef.

If you're good with a knife, you don't need your eyes.

Right after I graduated high school, I joined a sushi restaurant to learn how to make Japanese food. And then spent seven years. Then that time - that's enough. Then sushi restaurant - butchering fish and they make your body smell like fishy.

There's no media training. In cooking school, there's not even manager training. You learn the fundamentals of cooking. Everything else is learning by doing.

My cooking is very simple, so I don't really use machines at all. A knife, cutting board, frying pan and strainer are my essentials.

I think it's really important for every young person to work in a kitchen because you learn a life skill.

Boots and leather jackets were strewn on her bed, and what looked like a new knife set. She’d taken a class last winter and was dying to try them out legally on someone.

One of the first jobs I ever had was opening clams in a seafood restaurant, so I'm pretty quick at it.

I studied cooking all through high school.

Having sharp, great knives will enable you to cook very precisely. Knife skills are essential in cooking.

When I diced vegetables, it was painstaking work to make sure that every single piece looked the same: 1/4-inch cubed for small, 3/4-inch cubed for large. It's a matter of practice and precision.

I am not a cook at all. It wasn't difficult to play a chef because it was not about knowing recipes. I just had to look comfortable in the kitchen.

Cap Boso? How could I cut a guy with a name like that?

I'm pretty cautious and not very athletic, so I've only had really dumb injuries, like sprained ankles and allergic reactions. I did have to go to the hospital after slicing my finger while trying to cut a Kaiser roll in half.

There are only three questions that matter in the kitchen if you're cooking and not baking. The first is how good are your ingredients; the second is how much salt to add; and the third is how long to cook whatever it is you're cooking - the question of doneness.

It helps immerse yourself in what you potentially want to do. Being involved, learning firsthand and observing the craft and absorbing all you can, makes it easier to define what you want. It will also ultimately make you a better Chef. Culinary school, or even a single class, is a great bet too.

Fifty thousand dollars' worth of cabinets isn't going to make you a better cook; cooking is going to make you a better cook. At the end of the day, you can slice a mushroom in about three inches of space, and you can carve a chicken in a foot and a half. So it doesn't matter how big the kitchen is.

At the root of many a woman's failure to become a great cook lies her failure to develop a workmanlike regard for knives.