Intuitive Cooking Quotes

I'm a cook, and I'm like, "a dash of this, a pinch of that." I cook with a lot of passion and instinct. So that's the hardest thing - to put an actual recipe together.

I'm not a trained chef. I'm a self-taught cook, and I want people to be like, 'Yo, I could do that! Maybe I didn't think to or maybe it seemed harder than it really is.'

My ritual is cooking. I find it therapeutic. It comes naturally to me. I can read a recipe and won't have to look at it again.

If I'm not writing a poem to decompress from my experiences on a movie set, I usually just cook and it's like meditative. Especially since I'm at the stage now where I don't really use measuring cups. Kind of instinctual, I just kind of prepare my own dishes as I go along.

I don't really time how long it steeps, but in general I don't plan much when it comes to tea or cooking. I'm more about the feeling.

Cooking is an observation-based process that you can't do if you're so completely focused on a recipe.

It was improv that really helped me start coming up with recipes and just believe in my instincts. That's why the first recipe I made up was 'I Ain't Chicken Chicken' because I finally felt bold and fearless in the kitchen, which was an entirely new feeling for me.

I've never got on with recipes. Free yourself - throw them out!

Men are more mechanical when we cook. Women are more attached. They cook it with feelings. From personal experience. The feeling a female chef puts in the food places her way ahead of men chefs.

I'll read a recipe but then decide, 'Well, it's sort of like this, then.' Or I'll go to the fridge and think, 'I'll see what I can put together,' and I'll combine beetroot and sausage and prawns with goat's cheese sprinkled on top and think, 'I like that they're all slightly pink. It looks fine and... actually, it is fine.'

I love the idea of cooking, but I don't like using recipe books, so I'll put a mish-mash together, and it might be amazing by total accident, or it will be a catastrophe.

When I first started cooking, I was very much an intuitive cook when it came to taste, but that didn't mean I didn't want to know why some things worked and why others did not. My interest took me to culinary school.

When you have good ingredients, cooking doesn't require a lot of instruction because you can never go very wrong.

I never learned to cook, so I've got no rules. I'll put things together just because I think they belong together.

Cooking is one of the most zen things - you have to be there.

I never really cook from recipes. But the worst is when something turns out great and I can't figure out how to make it again!