Anna Pump Quotes

Generally, I cook from the soul and measure by eye, throwing in this and that along the way. But I want to be a certified chef. That's one of my goals.

Being a cook doesn't necessarily mean you are a competitor.

Very good cooks who are employed as 'chefs' rarely refer to themselves as 'chefs.' They refer to themselves as 'cooks.'

It helps immerse yourself in what you potentially want to do. Being involved, learning firsthand and observing the craft and absorbing all you can, makes it easier to define what you want. It will also ultimately make you a better Chef. Culinary school, or even a single class, is a great bet too.

I lived my whole life in the kitchen. Not only that, but it's the passion, it's the love for cooking and food. It's dictated my entire life - every aspect of it.

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 got my degree in culinary arts in 1978.

So I quit my job and went to the New England Culinary Institute for the full two years and worked in the restaurant industry after that until finally I thought I had a grasp on what I needed to do what I do.

The thing about cooking is it's so interesting to watch. I don't know why, but if you go to somebody's house and they're making something, they usually say interesting things while they're cooking.

I can cook really well. I started cooking as a kid, so I can fend for myself in the kitchen and even do a little gourmet action.

For decades, many blacks were reluctant to pursue a profession that was associated with servitude. If you went to school, it was to become a lawyer or doctor. Older generations didn't understand why one would spend money to learn how to chop, peel, dice, and saute vegetables when that trade could be taught at home.

I've never considered myself a celebrity or even part of the entertainment business. I'm a cooking teacher.

When it was availed to me that I had free time, I chose to go to cooking school every day, six hours a day, like a diploma program. I wanted to learn something new.

I have no formal culinary training, right.

Because I've done a lot of television, I'm sort of a generalist. I'm not a pastry cook, but I've had to learn a certain amount about it. I'm not a baker, though I've had to learn how to do it. I'm sort of a general cook.

Of the people who cook on television, I have admired people like Jacques Pepin, Julia Child, Mario Batali, Jamie Oliver and a few others because they are free of drama, display good taste and masterful technique, and use clear exposition to bring you up to speed.

I'm not a cook. I don't think I ever will be.

Cooking is like anything else: some people have an inborn talent for it. Some become expert by practicing, and some learn from books.

I ended up wanting to be a cook and hold my own in a restaurant.

I love to cook. I could never give that up.

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.

Recipes tell you nothing. Learning techniques is the key.

When we talk about chefs, we often talk about their love of food or their passion for it, but cooking is also about making a living; it's a job.

I respect anybody that cooks. I know how hard it is.

I'm not a chef: I'm a cook.