My kitchen linoleum is so black and shiny that I waltz while I wait for the kettle to boil. This pleasure is for the old who live alone.
In Berkeley, we built the garden and a kitchen classroom. We've been working on it for 12 years. We've learned a lot from it. If kids grow it and cook it, they eat it.
A lot of people think Japanese food is difficult, a lot of work. But you don't have to buy the knife I have. You don't have to train as long as I have. You can do my cooking in your kitchen.
I can write anywhere that's quiet. I have a study in my apartment, but I often work in the kitchen of a house that we rent in the country.
When you have a chef that wants to be in the spotlight, maybe after one or two appearances on a show, they think they're at a certain level that they haven't reached yet in the kitchen. Shows like 'Top Chef', 'Hell's Kitchen' have helped bring attention to the culinary world.
When you look at a kitchen, you tend to see that the people who are doing really well are those who have worked with the same chef or stayed in one restaurant for a significant amount of time.
I cook and wash, cook and wash. When I am done, the kitchen is like a mirror.
I was more of the kind of babysitter that liked holding the baby, sort of playing Mom, and then putting the baby to bed and watching TV while eating everything in their kitchen.
You throw the kitchen sink at your early books. You put everything in there. It's like when you meet a new girlfriend or boyfriend, you tell them all your best stories. By the time you have been married for 10 years, they are crying, 'Shut up!'
My recipe for dealing with anger and frustration: set the kitchen timer for twenty minutes, cry, rant, and rave, and at the sound of the bell, simmer down and go about business as usual.
I don't like to sit still for long at all, which has probably helped me along the way, and partly why I was drawn to the heat of a restaurant kitchen. The rush of service means that you're always on your toes and keeps a chef pretty active.
I write stuff down. I have a chalkboard in the kitchen where I will scrawl stuff down if I have a faint outline of an idea. And I'll go into my office or whatever. But that goes from format to format.
This kitchen is completely calm. Some of the old-fashioned chefs - they become kings in their kitchen, they've got to be called chef. But I don't care if someone calls me chef or Heston, it really doesn't bother me.
I did 'The Frank Skinner Show,' and they gave me a little jukebox-shaped CD player, which looks nice in the kitchen.
I record my radio show, and my staff makes me a nice lunch in the kitchen, usually fish - whatever's freshest and line-caught - and a salad. I drink water and herbal tea, a blend of catnip, elderberry, and horehound.
And with the money from your corn, from your rents, and from the issues of pleas in your courts, and from your stock, arrange the expenses of your kitchen and your wines and your wardrobe and the wages of servants, and subtract your stock.
When I was 13, I entered the seminary in the hope of becoming a priest. But I often found myself helping the nuns in the kitchen and thus discovered my passion for cooking. I began to cultivate my skills and aspirations at the age of 15, when I embarked on my first apprenticeship.
Good kitchen equipment is expensive, but most items last a lifetime and will pay for themselves over and over again.
Everything I do in business - and in the kitchen, period, I believe - goes from 1940 to 1978. It's the right way. It's the old way.
Know you food, know your farmers, and know your kitchen.
It seems kind of silly, but it's really nice to chill in the kitchen with a friend and bake. It relaxes me, and mixing is probably my favorite part.
Woe to us if we get our satisfaction from the food in the kitchen and the TV in the den and the sex in the bedroom with an occasional tribute to the cement blocks in the basement!
There is no such thing as national advertising. All advertising is local and personal. It's one man or woman reading one newspaper in the kitchen or watching TV in the den.
I have an outdoor kitchen at home in Georgia, and I try to never eat inside.
His passion has aroused the best and the beast in man. And the beast waited for him in the kitchen.
When it comes to Chinese food I have always operated under the policy that the less known about the preparation the better. A wise diner who is invited to visit the kitchen replies by saying, as politely as possible, that he has a pressing engagement elsewhere.
I liked the energy of cooking, the action, the camaraderie. I often compare the kitchen to sports and compare the chef to a coach. There are a lot of similarities to it.
I was chef to the French Presidents between '56 and '59, finished with de Gaulle, and during de Gaulle I remember serving Eisenhower, Nehru, Tito, Macmillan; those were the heads of state at the time. I never saw anyone. No one would ever, ever, ever come to the kitchen. You couldn't even see them.
Open your refrigerator, your freezer, your kitchen cupboards, and look at the labels on your food. You'll find 'natural flavor' or 'artificial flavor' in just about every list of ingredients. The similarities between these two broad categories are far more significant than the differences.
I can direct breakfast, lunch, and dinner. I take pride in my kitchen, but I'm not going to direct a movie.
I have a greater appreciation for kitchen appliances, having played one.
I'm really good at laundry, and I have no problem cleaning the kitchen.
I'm very interested in my new kitchen equipment shop. I've started it with two friends.
I haven't got a problem with scrutiny. If it gets hot in the kitchen, don't cook a meal. People should be able to criticise us - it's completely appropriate.
I'd happily just stay on the road. Getting home from America, sitting in my kitchen with a cup of tea, staring out of the window is pretty depressing. I didn't have a tour manager to tell me what to do so I had to start reaching out to people and making plans. That was hard. You become very vegetable-y.
Well, I look at it like this: When you go to a restaurant, the less you know about what happens in the kitchen, the more you enjoy your meal. If the soup tastes good, everything's cool, and you don't necessarily want to know what's in it. The same thing holds true with movies.
