Cooks are an undervalued, awesome profession.
There is no better example of social and economic policy discussion as an idle pastime for the rich than the World Economic Forum at Davos. These guys make the millionaire schmoozers at the Aspen Ideas Festival look like short-order cooks.
You hit a certain age and - especially because of TV - the young cooks coming up say, 'You're a sellout, because you're doing something other than what you should be doing.' 'Top Chef' is a double-edged sword for me: There's a whole group of people who will not come to the restaurants because they assume I'm not in them anymore, all I do is TV.
I have someone that cooks for me... that's the best thing ever. I just want to show up and I want my house to be like a hotel... so I want to have a couple of options... I like to have a couple of options.
Behind Chipotle is not a corporation; behind Chipotle is a man that is one of the great cooks, that created a great concept.
We are the species who cooks. No other species cooks. And when we learned to cook, we became truly human.
The funny thing is that my husband couldn't be sweeter. He looks like this bad boy. He's got tattoos and earrings and a mohawk, but when you talk to him and he's around you, he's such a gentleman. He holds doors for ladies. He pulls out chairs. He cooks. He cleans.
There are so many things that come into writing a recipe, and it's really important if you're writing for home cooks to be cooking like you are at home.
My wife dresses to kill. She cooks the same way.
Our lives are not in the lap of the gods, but in the lap of our cooks.
I don't have a long family history of good cooks in my family.
I have an English identity and a French identity. When I'm in France, I'm more outgoing. And the French part of me cooks, whereas the English part of me writes.
There are people who claim to be instinctive cooks, who never follow recipes or weigh anything at all. All I can say is they're not very fussy about what they eat. For me, cooking is an exact art and not some casual game.
Stuffing is evil. Stuffing adds mass, so it slows the cooking. That's evil because the longer the bird cooks, the drier it will be.
Whenever a chef cooks for his own ego rather than his guests, he/she set themselves up for ridicule and failure. In the end, it's the service industry. Our goal is to make our guests happy through our cooking.
Modern women are just bombarded. There's nothing but media telling us we're all supposed to be great cooks, have great style, be great in bed, be the best mothers, speak seven languages, and be able to understand derivatives. And we don't really have women we're modeling after, so we're all looking for how to do this.
In New York, we're always confined with spaces. Our restaurants are difficult to navigate as cooks and to operate. We fight against the buildings we run in New York.
In the writing process, the more a story cooks, the better.
Creativity varies inversely with the number of cooks involved in the broth.
I love quinoa. It's great, it cooks like rice and is better than caviar.
My inspiration was my mom. She's a great cook, and she still cooks, and we still banter back and forth about cooking. Growing up in a mostly Portuguese community, food was important and the family table was extremely important. At a very young age I understood that.
I try to teach my son about sanitation, especially when handling foods like chicken that could be dangerous. I remind him to wash his hands all the time. When my son cooks with me, he stands on a step stool so he can reach the stove. I teach him about safety and fire.
As the idealized mother, I might choose Irene Dunne as the mother in 'I Remember Mama' who strives and not just cooks and scrubs for her children, but who also acts as her daughter's literary agent.
Once we thought, journalists and readers alike, that if we put together enough 'facts' and gave them a fast stir, we would come up with something that, at least by the standards of short-order cooks, could be called the truth.
No one asks the cow or the chicken where it gets its protein. I eat about 4,000 or 5,000 calories a day, and I cook for myself. I also have a line of cooks that work with me - some raw, some vegan.
A child too, can never grasp the fact that the same mother who cooks so well, is so concerned about his cough, and helps so kindly with his homework, in some circumstance has no more feeling than a wall of his hidden inner world.
Dashi remains unfamiliar to most French and American cooks, who tend to reach for a bouillon cube to do many of the same things. But dashi is worth preparing and using the way the Japanese do: for poaching fish, as a soup base, and in simmered dishes.
My husband cooks fancier food for himself than I've ever cooked on-air. I call him from the road, and he's making champagne-vanilla salmon or black-cherry pork chop. Half of me is feeling unworthy. Not only am I not a chef, I'm not a better cook than my own husband!
It's just about asking why. We as cooks historically have been very, very technically proficient but not technically informed as to why we do what we do. Modernist cuisine is about that knowledge.
At Moscow's Bolshoi Ballet Academy, I studied under a brilliant and fiery teacher. This tiny, stuttering old man flew into a rage if his students' white socks failed to reach mid-calf level. Nor could he tolerate floppy hair. We wore hairnets to class - an athletic brigade of short order cooks.
If you cook something on the show, and I don't like it, I'm going to tell you. I don't understand how you could watch any of these morning shows, and everything everybody cooks is absolutely delicious. Are you kidding me, man?
I love my cooking tools because I enjoy cooking - a Vitamix for smoothies and a rice cooker for steel-cut oats. I travel with a small rice cooker. I soak oats overnight, and when I get up, I just turn the rice cooker on, and it cooks the oats perfectly every time.
I'm a professional cook. I've worked with other cooks from all over the world, but my family is not that way - they're always lived within 25 miles of my hometown!
Well, I think one of the problems with 'Birds of Prey' was there were too many cooks in that kitchen. The studio, the producers, the network, all had very different visions of what that should be. They should have just let Laeta Kalogridis control that. Instead they decided to try to get their hands in the mix.
I call all chefs 'cooks.' They're all cooks. That's what we do, we cook. You're a chef when you're running a kitchen.
My mom is a really good cook. I didn't get the cooking gene, but she cooks this really amazing dinner every Christmas, and that's always really fun.
