Culinary Collaboration Quotes

Turn the preparing of food into a communal affair by enlisting others to help with the chopping, grating, stirring, simmering, tasting and seasoning. When the cooking is finished, eat together round the table with the electronic gadgets switched off so you can savor the food and let the conversation flow.

I like to cook Vietnamese pho or vegetarian curries. I need to cook more but I need somebody to cook with.

A cocktail can be made by the bartender. But the cocktail also can be made by the chef.

Jessica Battilana has been my kindred cooking spirit for more than 10 years. Our careers as cooks and writers have taken us through the same Bay Area restaurants, bakeries, magazines, and newspapers.

It's so flattering to know that Wilton is a fan of mine, because I've been a big fan of theirs for a long time. I use their products when I bake, and I can't wait to see what ideas we come up with together.

There was no Internet, not even many cookbooks except the old reference books. So we would sit down at night, a group of six chefs, and we'd exchange recipes and each talk about how we were doing things. It was the only way to learn new ideas.

I think that's what being a chef is all about: camaraderie and teamwork. I never feel that it should be so cutthroat that you can't help the other chefs.

Molly was committing dinner by that time, aided and abetted by Sanya, who seemed to take some kind of grim Russian delight in watching train wrecks in progress.

When I cook, I mean when I'm working crazy hours I always do Sunday dinner and I'm not afraid to ask for help, whether it's from Boston Market or from my friends to bring a dish ... it's all about community and really connecting.

The person who's receiving the food cooks as much as the chef. They have a very important role to play... There's no other activity that the person who receives it can destroy the work, can participate in how it's being done. It's emotional. Sometimes journalists are going to have to start talking more about the diners than the chefs.