When I cook, my brain stops completely.
I can't cook. I don't have the right brain for it, somehow. I can't walk into a room and tidy it up. I get distracted. I pick up one thing and I start looking at it. And my cooking is truly heinous.
I'm a really good dinner party guest. I am always so appreciative, impressed that anyone has even managed to turn on the oven and cook for me.
I love to cook, it's one of my most favorite things in the world. That's why I stopped being a vegetarian - I didn't want to serve people things I hadn't tasted myself.
I cook, I create, I'm incredibly excited by what I do, I've still got a lot to achieve.
Protein was the most valued ingredient 250 years ago: It was the rarest thing. Now the rarest thing we have is time: time to cook and time to eat.
The process and organization leading up to cooking the egg can tell you a lot about the cook.
I've always been known for bold flavors and rustic cooking, but there is another side to me. As you evolve as a cook, you understand life and how serious it is. There comes a point where there's got to be a better balance.
I like to cook with the philosophy of using great ingredients and not altering them too much.
I can cook because my life depended on it when I lived in Thailand. Either I learnt cooking, or I learnt how it felt to starve. I chose cooking.
You have no choice as a professional chef: you have to repeat, repeat, repeat, repeat until it becomes part of yourself. I certainly don't cook the same way I did 40 years ago, but the technique remains. And that's what the student needs to learn: the technique.
They wouldn't take me in the navy because of my glass eye. So I joined the merchant navy, who allowed monocular crew if you worked in the kitchens. You're not wanted on deck or in the engine room with one eye, but you're good to fire up the ovens and cook hundreds of chops.
I love soup 'cause I don't like to cook. It's so easy to prepare, and it fills you up and gives you all the nutrients you need. It's a well-balanced meal, but you don't have to do a lot of preparation.
What's the most humiliating thing? When you take someone to dinner or you cook somebody dinner and they get food poisoning. I mean, how bad do you feel?
I've always felt like a foreigner wherever I've lived. I don't feel much towards my Italian or Scottish roots, although I do cook the pasta at home.
I think especially older people, and I count myself one, in the business - people get to know who you really are. So there comes a time when you can't just go in and audition without everybody knowing exactly how you've brought up your kids, what you said at the meeting, what kind of food you cook.
In 2004, we had a great year, with Samit Patel, Liam Plunkett, Tim Bresnan, Luke Wright, Alistair Cook. Some groups are not quite as strong.
Happiness: a good bank account, a good cook, and a good digestion.
I'm a big cook and prefer to make meals at home when I can. I'm either cooking, or we're going to a drive-through somewhere. I'm really proud of my homemade sweet potato pie. At Thanksgiving I make five of them because they go quick.
My husband is the chef of the family; he's a brilliant cook. Actually, it makes you quite lazy when you have somebody that's so good at cooking under the same roof. It's all beans or spaghetti when I'm left to run it.
Believe me, I did not come to London to cook farmed fish. All my fish are wild.
If a child plays sport early in childhood, and doesn't give it up, he will play sport for the rest of his life. And if children have a connection with, and are involved in the preparation of, the food they eat, then it will be normal for them to cook these kind of meals, and they will go on cooking them for the rest of their lives.
I always think if you have to cook once, it should feed you twice. If you're going to make a big chicken and vegetable soup for lunch on Monday, you stick it in the refrigerator and it's also for Wednesday's dinner.
I always knew that food and wine were vital, with my mother being Italian and a good cook.
I watch 'Mad Men,' I knit scarves, I cook and am very, very normal. Honestly.
I found that if I offered to cook for a girl, my odds improved radically over simply asking a girl out. Through my efforts to attract the opposite sex, I found that not only did cooking work, but that it was actually fun.
Just because one likes to cook up a great meal or decorate their home doesn't mean they have to do it with granite counter tops and duck a l'orange.
And I love to cook! I've impressed hundreds of women with my cooking. And they always come back for more.
I think, when I was younger, I was cooking to impress. Sometimes the dish would have 15 things on the plate. That's cooking only for yourself. As you get more mature, you take all the superfluous things away, and you get the essential flavor. Now I cook for people, not for myself.
You learn to cook so that you don't have to be a slave to recipes. You get what's in season and you know what to do with it.
If kids can learn how to make a simple Bolognese sauce, they will never go hungry. It's pretty easy to cook pasta, but a good sauce is way more useful.
I tell a student that the most important class you can take is technique. A great chef is first a great technician. 'If you are a jeweler, or a surgeon or a cook, you have to know the trade in your hand. You have to learn the process. You learn it through endless repetition until it belongs to you.
I'm not an amazing cook. But I can follow a recipe!
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.
My sister is a masseuse, so we trade - she gives me massages and I give her prepared meals. It's a great system I'd recommend: Cook or babysit for a friend in exchange for one of her skills.
I am not much of a cook.