A great chef is an artist that I truly respect.
I'm a good cook, I am not a great cook. I'm an absolute fraud.
A successful shrimp boil requires layering ingredients into the pot so that everything is done cooking at once. A carefully timed choreography dictates the order in which ingredients are added to ensure no one has to eat raw potatoes or chewy shrimp.
I make a very good steak.
I've always said I'm pretty good at making mashed potato. I'm a good masher.
If you think about feudal China during times of the emperors, food was a very elevated art form and you had to be really skilled.
In food, it's really, like, either you're right, or you're wrong. You know, people's taste buds kind of vary, but there's a technique. Either you do it right, or you don't.
Nobody pours stuffing like you do, my friend.
I've never been much of a cake-maker.
If you think well, you cook well.
Eating is the secret to good cooking.
Woe to the cook whose sauce has no sting.
Whenever I am stressed, I cook a good meal for my wife. Many people don't know this, but I'm actually a great cook.
I was a part- time chef. I can cook you the best steak you've ever had.
I'm pretty proud of my pie crust. I think I've finally learned how to manhandle it just enough.
I make really good pasta sauce. The secret to getting it right is just patience and love.
It took 24 years for me to harness my autistic traits into something useful, and I have grown to regard them as a kind of superpower. Cooking, to me, is akin to algebra, and my mind a pocket calculator.
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.
Manage the heat, let the meat cook, and you'll get fantastic results.
I would probably never have learned to cook.
Cooking isn’t taught,” Patch said. “It’s inherent. Either you’ve got it or you don’t. Like chemistry. You think you’re ready for chemistry?” I pressed the knife down through the tomato; it split in two, each half rocking gently on the cutting board. “You tell me. Am I ready for chemistry?” Patch made a deep sound I couldn’t decipher and grinned.
You don't call yourself the Demon Chef by being gentle. I am tough.
I don't barbeque myself because that would involve me cooking. And whereas I can, I'm not a very good cook.
The key to sauces is having patience. I'm not a patient woman, but I learned with sauces that you have to get everything on a slow roll and layer the flavors. That's where you get robust tastes: it starts one way and ends another.
The art of the cuisine, when fully mastered, is the one human capability of which only good things can be said.
