Culinary Education Quotes

The album 'Kelis Was Here' sucked the life out of me, and so I went off and studied to be a Cordon Bleu chef. What's great about food is that it's less about who you know and what you look like, and more about if you're any good.

I've had an untraditional trajectory with food: I was in my mom's home, then I was a college kid making mac and cheese and quesadillas, and then I was a professional cook. I never had that time where you figure out how to cook for yourself at home.

Way back in the day, I used to cook for Thomas Keller at Rakel in New York City. Keller is a down to earth, kind, supportive person. I wish people could see that.

If my daughter wants to get into this business, I would support that decision. She's going to have a hard time not being in it. She loves food and she's around it all the time.

When I turned 15, I left school having failed to make the minimum grade. With little direction I enlisted at the local culinary school. Here the academic demands were less rigorous.

I had kicked around the idea for Good Eats when I was directing commercials.

Regrettably, people today don't watch many programs that actually teach people how to cook, so I agreed to do a competitive show that I think will provide inspiration.

When I was in India, I felt like being a full-time chef was a very unique career path. It was quite the contrast from the traditional fields like engineering and medicine and not necessarily considered a full time profession.

I started my cooking 'career' aged 15, almost 20 years ago. At the time it was quite a shock suddenly working 75 to 80 hours a week, without time to play football or other sports.

I am not a chef. I am not even a trained or professional cook. My qualification is as an eater.

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.

Emeril is a one-in-a-million Renaissance man. In 2002, he established his foundation to support children's educational programs to inspire and mentor young people through culinary arts, school food and nutrition.

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.

When I moved to Los Angeles, I was cooking with two guys who became celebrity chefs, if you will. I became their sous chef for awhile. We'd go to all the big names in Hollywood.

MasterChef Junior for me was about working closely with these kids and getting them to reeducate their parents to understand that food is as important educationally as Math and English and it's important that we don't take it for granted.

You don't go into being a chef for the money.

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

I want to empower people who might have lost their way in the kitchen or never known their way around it in the first place. And just go, this is a thing you can do, you can do this, and if you want I can show you how.

I'm not a celebrity chef. I'm a chef that happens to have television shows and a chef that happens to do media.

My husband has the philosophy that if you can work a Nintendo control, you can chop an onion. So, we have our children in the kitchen. We sit down every night for dinner. We're trying to give our kids a sense of what's going into their bodies, and it's also good for family time.

I am not saying celebrity chefs don't encourage children to cook. However, their programmes are so entertaining, you end up stuffing your face with Pot Noodles instead of learning from them.

You can't be a chef and appear on television all the time. It's impossible. At least when I earned my stars, I was always behind my stove.

Like last year I took Advance Foods class (which is like cooking for nerds) after lunch, and so I usually took a nap. Which was fine, because I'm not even thrilled about regular foods, so, you know, what do I need with like advanced digital HD wi-fi foods and whatnot? -Abby

I think in the end there are only 20 or 30 tenets of basic cooking. It's going at perhaps the same issue from different angles, from different points of view, from different presentation styles, that really makes things sink in and become embedded.