Cook Quotes by Andy Kindler, Gordon Ramsay, N. T. Rama Rao, Jr., Action Bronson, Ruth Reichl, Howie Mandel and many others.
I’m a home cook, and I’m constantly embarrassed by twentysomethings who really do know the mechanics of cooking. How to build a sauce.
I can’t cook.
The qualities of an exceptional cook are akin to those of a successful tightrope walker: an abiding passion for the task, courage to go out on a limb and an impeccable sense of balance.
I don’t cook. My mother didn’t cook. My daughter doesn’t cook.
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 can do basics, but I’m not a proper cook. I can do a roast. I can stick a chicken in the oven with vegetables.
In Paris and later in Marseille, I was surrounded by some of the best food in the world, and I had an enthusiastic audience in my husband, so it seemed only logical that I should learn how to cook ‘la cuisine bourgeoise’ – good, traditional French home cooking.
Occasionally I volunteer in the kitchen of a pop-up supper club in L.A., which I really love. It’s like being a line cook in a great restaurant for one night at a time.
The French cook; we open tins.
People always comment about my clothes. They don’t think a fashionable woman can love food and be knowledgeable and actually cook.
Unfortunately, I cook for two boys, and they don’t care what it looks like on the plate, and neither do I.
My mother had a Spanish upbringing. She was an excellent cook. Everything was home-made. We didn’t eat food with smiley faces on it. My Mum passed away in 1994. I miss her. I miss her cooking. It would be nice to have a meal with her again.
If there’s friends around, I’ll cook. Or if I have a girlfriend. But on my own I kind of fell out of the habit of it, and it’s a shame really because I know it’s good for me. It’s something quite therapeutic.
Like most people, I cook about a dozen dishes, over and over again, and to stretch the menu has meant stretching my competence to breaking point.
There’s only one cook in the kitchen, only one chef. I let the soloists do their thing – you’ve gotta let a man do a solo the way he wants – but as far as picking the tunes and working on the arrangements, I take full responsibility for it.
My whole life, I have been trying to cook an egg in the right way.
I’m not a trained chef. I’m a self-taught cook, and I want people to be like, ‘Yo, I could do that! Maybe I didn’t think to or maybe it seemed harder than it really is.’
I don’t have a whole bunch of literary connections. I don’t write reviews or attend writer’s conferences. I’m kind of shy and don’t want to go to a party. I just want to stay home and read my murder mysteries and try to write and cook dinner.
I learned how to cook and do a lot of marital things.
Learning to cook at school gave me the confidence to experiment in the kitchen when I left home in my late teens – I wasn’t intimidated by it.
Europeans fought for shorter workdays, more vacation time, family leave, and all these kinds of things. Those haven‘t been priorities in America: it’s been about money. You see, in the countries that fought for time, they cook more often; they have less obesity. There are real benefits to having time.
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.
My favorite southern dish has to be fried chicken. I love to cook it. I love to have it in the summer.
I cook Italian, Thai and Vietnamese, I’ve always liked to cook.
My dream as a passionate cook has been to go to Le Cordon Bleu. Never could my most incredible dream have lived up to the experience. The food, the lesson, the chef, the ingredients – all the best of the best. I see why Le Cordon Bleu is world-renowned.
I can cook anything.
Stone-ground grits are wonderful, but because they take so long to cook, I usually go with quick cooking grits – which I also love. But I never make the instant kind – some things a Southerner just won’t do!
I am an indifferent cook, but I can make pie.
I eat very well. I cook for my family every night. We eat a variety of things, including chicken, fish, pork, lentils, all veggies, pastas, and salads. You name it, we eat it – except salmon, which I find disgusting. Sorry, salmon.
The romantic person instinctively sees marriage in terms of emotions, but what a couple actually gets up to together over a lifetime has much more in common with the workings of a small business. They must draw up work rosters, clean, chauffeur, cook, fix, throw away, mind, hire, fire, reconcile, and budget.
There are two proper ways to use garlic: pounding and blooming. Neither involves a press, which is little more than a torture device for a beloved ingredient, smushing it up into watery squiggles of inconsistent size that will never cook evenly or vanish into a vinaigrette. If you have one, throw it away!
My daughters are both funny and smart and lots of fun. They play lacrosse, soccer, musical instruments, like to cook with me, and are naturals in the swimming pool. Honestly, though, what I like doing most with them is eating. I’ve worked really hard to make sure they are willing to try all sorts of different foods.
I’ve never been a great cook.
I have so many friends who don’t know how to cook.
I am a fantastic cook. It’s my great passion.
I cook all my meals at home.
If you didn’t know that I am an actress, I don’t think you could tell from my lifestyle. I cook and cook and cook. I like to be with my daughter. She’s 16, so of course I bore her.
Lentil dhal is the only thing I can cook.
I have held the following jobs: office temp, ticket seller in movie theatre, cook in restaurant, nanny, and phone installer at the Super Bowl in New Orleans.
And I love to cook! I’ve impressed hundreds of women with my cooking. And they always come back for more.
The only thing I can cook is Welsh rarebit.
I love a good paella, so I’d love to be able to know how to cook one.
I like to cook simple things, like vegetable egg-white omelets; roast chicken; sauteed chicken breast with curry powder; and Greek salad. Just things that are fresh and healthy and fast and easy, because I have such a crazy schedule.
After years of working in professional kitchens, and then spending so much time in a lot of different home kitchens, I realized that there’s a huge gap in the market where you have people who develop cookware but who don’t actually cook.
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.
I cook more theoretically than I do practically. My job is creative, and in the kitchen, the biggest part of my creativity is theoretical.
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.
At home in Ghaziabad, everyone is a pure vegetarian. In fact, when I want to cook non-veg there, my mum shoos me out on the terrace where I have my cooking utensils. I’m told categorically that whatever non-veg or egg, etc., that I have to cook, I should do upstairs and not enter her kitchen at all.
I like getting to be in the adult world a little bit and then getting to be in the mom world and cook dinners. And, for me, that balance is what makes it nice.
I’m a terrible cook, so I usually eat out with friends.
However, I was a restaurant critic at Chicago magazine before I worked at Esquire, and I’ve been a really enthusiastic home cook for a long time. It’s just something I’m passionate about.
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 think children learning to cook can be such a wonderful thing. It can help build confidence, make them feel good about themselves. It helped me build my ego and even start to get acceptance at school. I’d bring things to class that I’d cooked at home.
I don’t know how to cook, but I do know how to bake.
It’s my privilege and honor to cook three meals a day for my family, and it’s a luxury on a level that I didn’t even realize, because it can be relentless for me on some days. You have pride in how you take care of your family.
I was a bar-back, which is the person who cleans the bathrooms at the end of the night in the bar, and a cook. I had kind of given up. I was into backing other people up. Music was something I just did on the side and I don’t think I had the energy to pimp myself out, like call people up and ask them to book me to play.
I use other cookbooks for inspiration. I must say I tend to cook from my own cookbooks for parties.
I cook with wine, sometimes I even add it to the food.
I like to cook; it is, for me, a happy combination of mindlessness and purpose.
I cook anything, be it vegetarian or non-vegetarian. But mutton dishes are my favourite.
Both my parents worked. So it wasn’t like the previous generation where we learned how to cook and bake from our mothers and grandmothers.
I cook every day. If I don’t cook, they don’t eat. Who’s going to do it? I’m their mother!
I love to cook and feed people. I cook every day.
I love to cook and I’ve cooked a lot of Bulgarian food over the years.
If you cook chopped tomatoes with all of their juices, it takes a long time for the sauce to reach the right consistency. By then, the freshness is gone.
I’ll tell you this: I will be committed wholeheartedly to Little Big Town as long as the Lord allows this ride to continue. And then I’ll cook until way after people want to look at me.
Over the holidays is when I have the most occasions to cook and bake.
If you just feel lazy and don’t want to cook, then don’t cook.
My interest in food really began with a month’s cookery course in Frome, Somerset, after my A-levels. I left the course not an incredible cook, alas, but a real enthusiast. Food and cooking is at the core of entertaining, and my passion grew and grew.
My first school play was ‘Perkin and the Pastry Cook’ that my primary school put on, and I played a boy, and it was so much fun, and I’d love to play a boy again. I think that would be great.
When my girlfriend‘s away, I cook a big vat of meaty pasta and sauce and eat that for about a week. Then I eat out the rest of the time. When she’s home, we eat at home probably twice a week. I chop, she cooks.
Alan Arkin is a good cook.
Nutritionists have known for some time now that in order to get people to change what they eat, we need to provide them with more access to affordable, healthy food as well as information on how to cook and prepare it.
There is no one who would have me – I can’t cook.
Flavor Five is a book with recipes using five ingredients to possibly be cooked in just five minutes. It will be very user-friendly for the home cook on the run.
I train my chefs completely different to anyone else. My young girls and guys, when they come to the kitchen, the first thing they get is a blindfold. They get blindfolded and they get sat down at the chef’s table… Unless they can identify what they’re tasting, they don’t get to cook it.
I don’t really cook much. I’m more of a baker. My favorite things to bake that everybody loves, and I can only keep in the house for about ten minutes, are 7-Up cake and Pineapple Upside-Down cake.
I cook every day.
Home economics – kids in school used to be taught how to shop, how to cook from scratch, how to be in control of their diets. Doesn’t happen anymore.
My mom and sister and I all cook.
I love to cook, and my wife loves to cook. Sometimes it’s the appeal of the simplest of dishes – things you’ve grown up with in your life. Your emotional memory – something that not only affects your taste buds but that you’ve got an emotional attachment to.
Cook what’s fresh for the day. When you’re using fresh fruits, vegetables, and foods, it’s easier to keep the weight off. And I eat whatever I want – just not a ton of it.
Custard is controversial: what makes it a custard, how best to cook it and, crucially, is it to be eaten or put in a pie and thrown?
To be honest, ‘Ready Steady Cook’ was a great opportunity, but I did compromise myself. I was stood there quizzing chefs on what they were doing when I knew exactly what they were doing and why.
I am a woman who came from the cotton fields of the South. From there I was promoted to the washtub. From there I was promoted to the cook kitchen. And from there I promoted myself into the business of manufacturing hair goods and preparations.
Being a cook doesn’t necessarily mean you are a competitor.
Centenarians are still living near their children and feel loved and the expectation to love. Instead of being mere recipients of care, they are contributors to the lives of their families. They grow gardens to contribute vegetables, they continue to cook and clean.
I think for me, as far as cooking, some of it came naturally just from watching my dad. My dad was more of the cook than my mom was, so it’s just handing it down from generation to generation. I just love to cook and have fun. And as performers, we love to cook, and we love to entertain people.
I’m not on chef level, but I’d make a good line cook. That’s not too shabby.
When I was first approached for ‘Pass the Plate,’ I was thrilled because I love to cook. And I love to cook healthy. The reason I started cooking was because I would go to restaurants and have just amazing food but feel so heavy and gross. I would go home and try to cook the same thing, but a healthy version.
I have always lived an ordinary life, and always will. It’s who and what has to do with my job that makes it ‘unordinary.’ I cook, go to the supermarket, pick my children up at school.
I don’t cook, ’cause I don’t know how to cook.
Most of the southern hemisphere is unexplored. We had more exploration ships down there during Captain Cook’s time than now. It’s amazing.
The only kind of restaurant I could imagine doing would be the extraordinarily snooty restaurant with three or four tables, and I would cook what I felt like cooking. And you could eat it or not.
Even cooking at home, the difference between my wife cooking and me cooking is major. When my wife cooks, the kitchen looks like a disaster. When I cook it’s completely clean and organized and it doesn’t look like anyone has been cooking in there.
I had to have a large kitchen because I look to cook.
My mother was really young when she had me, so she was a horrible cook, but we lived with my grandmother, who was fantastic. We eventually got our own place, and my mother started learning to cook. But it was also the ’70s, so she was very experimental, and, well – thank God we had a dog.
It’s very important in a restaurant to really do the right hiring because there’s no restaurant that you have one cook and one chef and nobody else in the kitchen. Generally you have five, ten, 15 people with you. So that’s really important is to train them right, but first you have to hire the right people.
I’m the kind of girl who thinks about what she’s gonna cook for dinner when she’s finishing her lunch.
Manage the heat, let the meat cook, and you’ll get fantastic results.
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.
Give yourself enough time to really learn how to cook.
My husband thinks he’s compromising if we have one cook instead of three.
I love to cook, and I love to have all my family around the dinner table.
My goal in ‘Live to Cook’ is to make great food more approachable for home cooks.
For example, when my mother died, the people who showed up just to put an apron on to cook, people who really do the right thing, so to speak, as my momma would always say to show that they care, a sense of community that we’ve lost so much in our country.
My aim is always just to get one person a day to exercise and cook healthy food.
My daughters think I am a terrible cook, but I try really hard. I would really like to be a better cook.
I’m not a cook at all, but I wanted to have a house with a really nice kitchen.
I hate ‘foodie’ because it’s cute, like pretty much all diminutives associated with eating. ‘Veggies,’ ‘sammies,’ ‘parm.’ I eat food, and I cook it: it’s for eating, preferably with friends, and I don’t make a fetish out of it.
I love to cook.
I love to cook, and I’ve just gotten more and more into it over the years, just because it’s the best way to stay creative.
I love to cook like a mad man. If I could do it all over again? I would be a NBA basketball player.
In my district back in Texas, significant because we have a big solar panel production plant in Keller, Texas, we have a wind turbine plant in Gainesville, Texas, up in Cook Country.
My mother doesn’t cook; my grandmother didn’t cook. Her kids were raised by servants. They would joke about Sunday night dinner. It was the only night she would cook, and apparently it was just horrendous, like scrambled eggs and Campbell‘s soup.
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 was too thin. I was working all the time, not eating at home. Spaghetti bolognese on planes. Ugh. Now most of my meals I cook for myself with organic ingredients.
My grandfather, Harry Ferguson, was a butcher in Hill of Beath; so even though my grandparents lived in some poverty, we got loads of beef. My grandmother, Meg, was a fine Scottish cook who did slow cooking.
I cook mostly vegetarian vegetable and bean stews. Quinoa salads. I make my mother-in-law‘s recipe for chicken and barley stew all the time.
I love to cook so much. I like to cook everything. I really like to eat my food.
I try to cook more now so I can control my diet and what I ingest.
I enjoy what I do because it keeps evolving – when I was a cook, I wanted to be a chef de partie; when I was a chef de partie, I wanted to be a chef; when I was a chef, I wanted to be a restaurateur, and now I am a chef entrepreneur. I am still fulfilling my dream.
My feeling is that if you can cook, I can teach you how to do television.
Simply by starting to cook again, you declare your independence from the culture of fast food. As soon as you cook, you start thinking about ingredients. You start thinking about plants and animals and not the microwave. And you will find that your diet, just by that one simple act, that is greatly improved.
I always knew how to cook and at one point in my career where I had done nine television pilots before Three’s Company and they all failed, I just got discouraged.
My mom is a really good cook. We used to make dumplings together.
Preparing and cooking squid is easier than most fish. The only thing to remember is not to cook it for too long.
Humans have a fraught relationship with beasts. They are our companions and our chattel, our family members and our laborers, our household pets and our household pests. We love them and cage them, admire them and abuse them. And, of course, we cook and eat them.
I cook everything. I love Mediterranean cooking, I love Asian cooking. I do lots of Japanese noodles.
If I’m alone, I tend to cook for myself. I do a pretty good job of preparing healthful foods. My go-to is everything in a bowl like quinoa, avocado. Later in the day, scrambled eggs. I’m not a gourmet chef. I cook in bulk very well.
I spent 10 years fighting for reform in Cook County, and I didn’t change my DNA when I got to Washington.
God, Americans know how to cook.
Sorry, I’m not much of a cook.
I love food. I’m not a great cook, but I love to cook, and I like how different it is from writing.
I love to cook. My mom taught me to cook at a very, very young age.
I’m so thankful that Mum taught me to cook, because not every day is a takeaway day.
Food is a big part of my culture, so everyone knows how to cook. When I came to America and asked a babysitter to softboil an egg for my son and she didn’t know how, I was shocked.
People who hardly ever cook at all, suddenly at the holidays, feel like it’s their responsibility to not only cook dinner for large groups of people suddenly, but to serve things that are fussy or fancy or formal. And I don’t think that’s what anybody really wants, especially if you’re not good at it.
Robots will harvest, cook, and serve our food. They will work in our factories, drive our cars, and walk our dogs. Like it or not, the age of work is coming to an end.
Oh, my wife is a wonderful cook. She comes from a food-loving Italian family – her father owned a pizzeria!
I spent time at my grandfather Dino’s gourmet store where he brought in chefs from Naples to cook. I thought of them as rock stars.
I love to cook when I have the time. I don’t cook French or Mexican food with exact recipes. I just go to the supermarket and buy things that look good, and I mix it all together and invent something. Ninety-five percent of the time, I’m lucky. Sometimes not so lucky, and I say, ‘Let’s go out to dinner.’
‘One Leg Too Few’ by Peter Cook is a perfect sketch. The setting is ridiculous, the language is beautiful, and the performances make the most of every syllable and movement.
When you cook, you take a life. When you eat fish, or meat, you take a life. And you must be very respectful of the ingredients and that is very important.
It’s almost ingrained in people that, just like you can’t be a smart model, you can’t be a good-looking cook.
I cook naked, and I walk around naked. I’m very comfortable with my body.
Food to me, in one word, is ‘creativity’ or ‘expression.’ It’s simply, ‘This is who I am at this point in time, and this is what I want to cook for you.’
I would like to know more about how to cook Japanese food. I love it, but don’t know much about it.
I can’t believe how many people don’t have time to cook but have time to watch football and ‘The Voice.’ They’re certainly making a choice.
Even if I’m gone all day, breakfast is the one meal I always cook for my kids. I make French toast, oatmeal, or an egg burrito.
A plancha is just a hot flat surface. So if you think about it, anything is a plancha, like a saute pan or a griddle. A la plancha is the perfect way to cook for a crowd.
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 love to cook. I love having friends over and family. I am definitely a feeder – I feed everybody. I am jumping around the kitchen like a crazy woman.
Are you kidding? I’m a terrible cook, but John is a really great one. Literally, I never cook. The whole time we were dating, I prepared two officially romantic meals. Both of them were such disasters that he begs me never to go into the kitchen again.
Cooking is for chefs. Science informs us and lets us cook while knowing what we are doing, but it is not a replacement for the skills of a chef.
When I cook, my brain stops completely.
I don’t cook, but I would love to learn.
For my kids, I cook everything. We have dinner every night, pretty much, just the four of us: my husband and me and our two kids.
I like to hang out with my friends. I love music. I like to go to the movies. I like to eat. I like to cook.
I only cook when I’m in love.
As chefs, we cook to please people, to nourish people.
When you don’t know how to cook, you just say, ‘I need something quick,’ and then you fry something up. Now that I cook, I think, ‘Do I want to have fried fish, baked fish, or grilled fish?’
Since my kitchen is the most important part of my home, I want to be creative and innovative, not only in its aesthetic, but also in the tools that I’m using to cook.
A good chef has to be a manager, a businessman and a great cook. To marry all three together is sometimes difficult.
I don’t live my life as a writer. I’m a mother, an African-American woman, and I do everything that everybody else does – cook and a little bit of cleaning.
I’m not a big eater. I’m a terrible cook, and so I don’t cook for myself.
I learned to cook in self-defense. My wife doesn’t know what a kitchen is. In the first month of our marriage, she broiled lamb chops 26 nights in a row. Then I took over. I used to mind her not caring about food, but no more – as long as I can eat what I want.
People that know me know that I cook. I cook every night.
It is a religious duty for those who cook to learn how to prepare food in different ways, hygienically, for the table, so that it may be eaten with enjoyment.
‘Outlaw Cook’ was a revelation. Folks like Jeff Smith and Marcella Hazan got me interested in cooking, but John Thorne pushed me into the path that I follow to this day. This is the only cookbook I’ve ever read that understands how men really eat: over the sink, in the dark, greasy to the elbows.
I love to cook. I make an award-winning turkey chili.
I think you owe it to your kids to teach them how to cook – you know, self-survival.
My wife cooks. I can’t cook. I can remix leftovers pretty good, though.
I’m just trying to cook good food, and I’m not afraid to do whatever I need to do to keep the food evolving.
I mostly get takeout, I have to admit – I don’t know if that’s something to be ashamed of. I’m not much of a cook.
Fine dining teaches you how to cook many different things, and it gives you the basic fundamentals, but these specialty restaurants, they’re not teaching you the broad foundation you need to become a well-rounded cook.
I am not a fancy cook or an ambitious cook. I am a plain old cook.
Personally, I do movies the way I cook: I put in what I like in case nobody else likes it and I have to eat it for the rest of the week.
I’m very good at ordering off the menu and eating food that other people cook for me. My husband’s a fantastic cook. I always come with a good appetite!
Not all single women want to be married. Not all boys like football. Not all homemakers like to cook. Not all messy people are lazy. And not all the obese are gluttons. There are glands and diabetes and a dozen conditions you never heard of that may account for things. Put your sermon through the counter-stereotype sieve.
If people are made to feel uncomfortable in the kitchen, they won’t go in there. That’s why I think children learning to cook can be such a wonderful thing.
I think anybody can cook if they take the time.
I’ll go grocery shopping at the farmer’s market on a Sunday and already know what I’m going to cook for the next two, three or four days.
I love to clean. I love to cook.
I don’t do dishes, and I don’t cook, either! Everything else, I can do!
People who live in L.A. don’t like to leave their homes because they have so much space. They have the nice kitchens and a cook and a pool. When you live in L.A., there is a sense of isolation in terms of raising a family.
It’s a funny thing, but it’s often overlooked that I’m a huge devout lover of French cooking. I have the utmost respect for them, though they have lost their respect for me because they think the way I cook is nutty.
Anyone who has that weird volition to become an actor probably has a weird volition to do lots of other creative things – to write, to play music, to paint, to cook.
When I’m home, I cook my own dinner, all organic.
I would love to do a western. I would love to play an explorer. That is always something that has really captured my imagination since I was a kid, like James Cook or Magellan or Earnest Shackleton.
Be sure to read a recipe all the way through before you cook. The time it saves you in the long run is invaluable.
Great kitchens are a must-have. A place to relax and cook for friends and family. A gathering place for family of all ages and guests is a staple for me as well.
I want to eat, cook, meet famous people and make fun of them.
I cook some damn good eggs!
Food trucks give creative entrepreneurs the ability to cook with freedom and make what they love, meaning that they can create highly specialized meals without having the high overhead costs of running a restaurant.
My mother likes what I cook, but doesn’t think it’s French. My wife is Puerto Rican and Cuban, so I eat rice and beans. We have a place in Mexico, but people think I’m the quintessential French chef.
I’m not a cook. I like to watch the Food Network, but I don’t like to cook.
I do cook a lot for myself. I tend to cook from scratch, a lot of stews and things, lots of beans, because beans have got lots of protein in them but not fat. I am partial to a bit of cheese – I try to limit myself in my cheese intake, but I do enjoy a good smelly cheese. Stinking Bishop is a good one.
The way to entice people into cooking is to cook delicious things.
When I was at the Cordon Bleu things took hours and hours and hours to make. And they were beautiful dishes – and I know how to cook that way – but I was like, ‘no one is cooking like this.’
My dad loves to cook. I’m half Thai, and growing up, that’s all we ate in my house. My dad was very big on the idea that dinnertime and cooking time was also family time.
I cook what I like.
I think cooking is really key because it’s the only way you’re going to take back control of your diet from the corporations who want to cook for us. The fact is, so far, corporations don’t cook that well. They tend to use too much salt, fat, and sugar – much more than you would ever use at home.
I love cooking. My Italian mother is a genius cook, and I picked that up from her. I make my own sauce, which takes four hours, from a recipe that’s been refined over many years. I won’t tell anybody what it is.
I do make a good ragu pasta, which everyone seems to like. Or that could be just me talking; who knows what they really think. I actually stole the recipe from my older sister Vera, who also loves to cook. I took all my recipes from her.
Some people are just born to cook and talk.
I learned how to cook by making soups, so I was thinking of how to make the most eco-friendly and green way to make soup. Obviously, using water and vegetables from your garden is the most sustainable way.
Typically, you learn how to cook, but you don’t know why. We were looking for a deeper understanding of what was happening to our food as we roasted it, boiled it, grilled it, chopped it, etc. And it turned out, as we began to really say what is cooking, what does it mean to cook, there’s a lot of science involved.
Gays don’t have a lot of testosterone. I’m talking about that they use both sides of their brain. Straight men only use one side. Gay men are very bright, very handsome… they put themselves better together. They dress good, they decorate, they clean, they cook.
I think many cooks are afraid of undercooked meats. A good thermometer is a cook’s best friend.
Learning about issues such as sustainability and locavorism are things that you need to have as part of you as a chef because it will make you cook more delicious food.
I think the secret to happiness is having a Teflon soul. Whatever comes your way, you either let it slide or you cook with it.
