Food Prep Quotes

I travel 330 days a year and eat every two and a half hours - I'm a big guy. I always carry a fork, little bottles of spices, and Sriracha. I eat what I feel like eating.

At the beginning of the week, I roast a ton of vegetables so I can use them for the next few days. I also plan out meals in advance.

It's important that your shucked oyster is clean and pristine.

Sometimes, moms have to be creative to get their babies to eat healthy.

I just clipped 2 articles from a current magazine. One is a diet guaranteed to drop 5 pounds off my body in a weekend. The other is a recipe for a 6 minute pecan pie.

I try to eat almost the same thing every day, as it makes food shopping and what to eat much easier as well as healthier.

I'm not wild about those twenty-four hour marinades

I don't believe in twisting yourself into knots of excuses and explanations over the food you make.

There is one thing I have never taught my body how to do and that is to figure out at 6 A.M. what it wants to eat at 6 P.M.

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.

At home, I make a large batch of tomato sauce and freeze it in meal-size portions in freezer bags.

Take care to chop the onion fine.

Having convenience when it comes to fueling your body is definitely an important thing.

I need to have better knife skills... for vegetables.

Nothing is worse than washing a head of lettuce or greens, then trying to blot the water with paper towels. A salad spinner lets you rinse, then spin all the water off completely. Plus, it's fun to use.

I am following a particular diet, and it requires me to not just eat right but also at the right time. So, I carry food from home.

Most of cooking is the labor of chopping. Give yourself a break. Pretend you're on a cooking show and have all your ingredients lined up for you.

To me, onions are the metaphor for kitchen drudgery. Cutting them is hard to do well, and they fight you the whole way.

One thing my mom taught me was that when you're making deviled eggs, flip the eggs over the night before. They've been sitting in the carton as they're transported, so the yolks settle on bottom. If you flip them, then the yolks aren't skewed to one side.

I juice everything! Whether it's beet, carrot, or apple, I'll juice it. I always keep brown rice in the kitchen. I'll often pack a cooler full of food to have throughout the day when I'm busy.

I had quite a few jobs in Paris before hitting the jackpot and writing cookbooks. One of them was peeling vegetables and prepping other veggie delights at Bob's Juice Bar.