Marco Pierre White Quotes

In a day and age when there are so many culinary competitions - ranging from contests of taste to those of technique - The World Food Championships will be the ultimate food competition.

Creating deluxe cuisine is like playing a sport. Always competitive. Always challenging. And if you slow down a bit, you can no longer return to the top level.

'MasterChef' is the search for America's culinary amateur talent, so this is a search for the best home cook in America, and it's our job to figure out who that is.

I feel like a princess with a knife. I've wanted to be an Iron Chef forever.

On 'Sweet Genius,' you have to be tough with the chefs, but my goal was to guide them and choose the genius who will win $10,000 - not a bad sum at all for one day's work.

After making the finals of 'Celebrity MasterChef' I know how tough cooking under pressure can be.

I attempted to beat a Michelin-starred master chopper at prepping vegetables and making stuffing. He was doing it by hand, I was using a blender. It was bloody close too, he just beat me.

What makes me laugh is 'Masterchef,' with that ridiculous thing they always say, 'cooking doesn't get any tougher than this!.'

I've always hoped 'Chopped' would telegraph our enormous affection and love and admiration for chefs and food, but at the same time, we are inflicting extraordinary cruelty on them.

The art of the cuisine, when fully mastered, is the one human capability of which only good things can be said.

On 'Chopped,' the time goes down a bit and there are several ingredients, usually one that makes no sense whatsoever with the rest of the ingredients. So it gets you out of your culinary comfort zone a little bit. Like we had octopus and cheese paired up with each other.

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 no one would dispute that 'Chopped' is a highly athletic television show.

Becoming the first Indian woman to compete on Food Network's 'Iron Chef' and 'Next Iron Chef' was really a great accomplishment and led to my spot as a judge on 'Chopped.'

That's what we do on "MasterChef," on "Junior." No school teachers, no parents, let it go. You're going to go on a challenge. We're going to go to hell and back, and we're going to have some bumps.

My longtime friend Steven Steinbock, who has worked with me for more than thirty years, is a master at panfrying fish and seafood.

It's very hard to be an innovator at the highest level in any discipline. For some chefs it's merely about combining ingredients, but that's something you can do with your eyes closed.

I have met a lot of top chefs around the world during my travels. Each one of them has said 'Ratatouille' is their favorite movie and the only movie that truly captures what they do.

I have real admiration for chefs who can maintain an edge and find new inspiration in their cooking after many years.

I don't really care that much about eating. But I like impressing people with how good a cook I am. So I will cook. I'm an excellent cook. Not many people know that about me.

I am a better cook than I am an actor. If I have any ego, it's about cooking. I'm one of the best cooks... and I cook in any language.

I competed in a test round of 'Kitchen Casino.' I feel like it's good to know what the competitors are going through.

Chef Michel Richard is always at the top of his game.

I'm one of three judges on 'MasterChef' with Gordon Ramsay, but I don't want my own show. I'm kind of used to the sidekick gig.

There's way more pressure cooking for cooks than rowing at the Olympics.