Zitat des Tages über Köche / Cooks:
In all my work I like to convey the fact that I like cooks, that it's noble toil and that it is hard.
A cinema villain essentially needs a moustache so he can twiddle with it gleefully as he cooks up his next nasty plan.
What does happen in 'Gourmet,' we had eight test kitchens, and at any given time, there were, like, ten or twelve test cooks. And whenever anybody finished something, they would yell, 'Taste!' and everyone would go running towards it, and then taste, and then brutally deconstruct the dish.
My family truly believes they are better cooks than I am. They see me as Giada, not as a celebrity chef. To them I'm just me - their granddaughter, niece, etc., and they're older and wiser. I like that because it keeps you grounded.
I did a show a long, long time ago called 'Cooking Mexican'. It was a studio show as opposed to on-location like the one I do now. Before my first show, I was a cooking instructor, and I did a whole lot of classes for home cooks about Mexican food.
Very good cooks who are employed as 'chefs' rarely refer to themselves as 'chefs.' They refer to themselves as 'cooks.'
My mom, she cooks the best pound cakes in the world.
Today, it's money. There's no question about that. Unless you endorse a grill that cooks hamburgers and steaks, where else can you make the kind of money that you can make in the ring if you're good?
The Gulf Coast has the potential to create a culinary raw ingredient paradise that smart cooks can capitalize on.
For the longest time, chefs and restaurateurs were able to get products home cooks couldn't get, but that's not the case anymore.
My goal in 'Live to Cook' is to make great food more approachable for home cooks.
I was hired as a sous-chef at a restaurant on the Upper East Side. The chef liked to drink - some mornings we would find him sleeping. Two weeks after its opening, I became the chef. I was 20 years old, and way over my head. I had to hire the cooks and do the menus.
Actually, I'm not all that interested in the subject of photography. Once the picture is in the box, I'm not all that interested in what happens next. Hunters, after all, aren't cooks.
Everyone tries to compare cooks to rock stars. I see more comparisons to the fashion world.
We also have to stop the flow of precursor chemicals that meth cooks use to boil up this poison.
Many rock musicians are excellent cooks, I've found, and those that are prefer to eat their own cooking in the studio. I encourage this behavior as I also enjoy the benefits of fresh food.
That said, there are certainly still cooks out there who make fantastic historical cornbreads, though the old recipes have often been changed to include modern techniques and ingredients.
I'm not a meek lady who stays at home and cooks.
I believe, from reading biographies, that the great musicians have also been great cooks: Miles Davis, Dizzy Gillespie, Thelonious Monk, Max Roach. I think I've worked out why this is - unsociable hours, plus general creativity.
Many excellent cooks are spoilt by going into the arts.
Nobody who cooks does it with full hair and makeup in front of a TV camera.
When new cooks come to work for me, they obviously make mistakes at the beginning or there's some messiness to the presentation. What I always say to them is: 'If you were cooking this for your mother or your girlfriend, would you make those mistakes?'
Murder is commoner among cooks than among members of any other profession.
Because I'm a chef, I eat out frequently, so it's hard for me to control what I consume in terms of calories. But when I'm at home, I eat what my wife cooks for me. She works hard to avoid making foods that are high in calories and cholesterol, so most of the time, she makes vegetarian dishes.
'Kitchen Confidential' wasn't a cautionary or an expose. I wrote it as an entertainment for New York tri-state area line cooks and restaurant lifers, basically; I had no expectation that it would move as far west as Philadelphia.
I could lie and say my wife cooks for me, but she doesn't. My wife has never learnt cooking but she has great cooks at home.
I was aiming for the cooks that I've talked to by teaching an online course and by traveling, listening to people who are really busy and harried but want to be cooking.
The chef that grew up with the grandma who cooks tends to always beat the chef that went to the culinary institute. It's in the blood.
I think that my interpretation of Italian was a lot more southern than what my husband cooks. You know, I grew up in Queens and in Brooklyn, and we - really, it's more southern. It's Naples and Sicily. It's heavier. It's over-spiced. And like most Americans, I thought spaghetti and meatballs was genius.
I'll give you an example. Henry, the old black guy who cooks the corn bread, he worked on the railroads for about 20 years so he knows how to lay and build track.
There's way more pressure cooking for cooks than rowing at the Olympics.
All my family were brilliant cooks when I was growing up, but I ended up just cleaning up, so I've always lacked confidence in the kitchen.
After two undefeated seasons of 'Worst Cooks in America,' I'm ready for a third. Going against Bobby Flay takes the challenge to another level, but I'm ready to whip these contestants into shape and the winner is sure to be from Team Burrell.
I think many cooks are afraid of undercooked meats. A good thermometer is a cook's best friend.
Heaven sends us good meat, but the Devil sends cooks.
My wife cooks, I clean. Then I go to practice, come home, and take a two hour nap. I wake up, shave my head, then it's time to ball.
