Kitchen Experience Quotes

I started cooking when I was about 10. I have memories like when I was 6 or 7 with my mom, and when I was 12 I started getting real serious about cooking.

I'm a home cook and love to read about food, but I'm not trained as a chef. I'm just really into cooking and passionate about it.

When I was 13, I entered the seminary in the hope of becoming a priest. But I often found myself helping the nuns in the kitchen and thus discovered my passion for cooking. I began to cultivate my skills and aspirations at the age of 15, when I embarked on my first apprenticeship.

I'm a filmmaker who decided to go to culinary school. All I picked up was the fact if I didn't understand what was going on with every single ingredient, I could be qualifying for, like, the lunch food job at my daughter's school.

I could cook from quite an early age - purely because I liked it.

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 believe that anyone can cook a great meal. Basically all you need to do is get your hands on some fresh ingredients and not be afraid to make a mess in the kitchen.

After decimating several vegetables, I decide juicing is my favorite form of food preparation. There's something perversely appealing about subjecting an innocent plant to that much violence.

I grew up around food and in a restaurant, so it never dawned on me that this was a thing to do; it just was. Then I found it as a profession in my mid-twenties after years of bad decisions and depression. The first step was going to the bookstore and learning about this craft. Then applying in kitchens and just getting to work.

I was always a person on my mother's hip in the kitchen. My mom really wanted her kids at her side as much as possible, and she worked in restaurants for over fifty years. And my grandfather had ten children, and he grew and prepared most of the food. My grandmother, on my mother's side, was the family seamstress and the baker. So my mom, the eldest child, was always in the kitchen with my grandpa and I was always in the production and restaurant kitchens and our own kitchen with my mom. And it's just something that has always spoken to me.

I spend more time in the kitchen than I have in the dining room, for obvious reasons, however, I just want to sit and indulge.

I think it's really important for every young person to work in a kitchen because you learn a life skill.

The best way to learn to cook is to do some serious eating.

I hope the cooks who are working for me now are getting that kind of experience so they can use what they're learning now as a foundation for a great career.

It was my first day working at Tour d'Argent, a famous restaurant in Paris, in 1982, and they were celebrating their 400th anniversary. I am in the fish station and after many mistakes, including cutting myself after 30 seconds in that kitchen, the chef said, "Make a Hollandaise sauce with 32 yolks." It takes me forever to separate the yolks from the whites, and I put them in a bowl and try to go close to the stove, but the stove is way too hot for me.

I grew up watching my mom in the kitchen, that's how I know anything about cooking. I've always wanted to go to a culinary class actually.

One of the first jobs I ever had was opening clams in a seafood restaurant, so I'm pretty quick at it.

...no one is born a great cook, one learns by doing.

My biggest bit of advice would be to spend some time actually helping caterers or Chefs, even if it has to be for free or as an intern of culinary externship. It helps immerse yourself in what you potentially want to do.

If you want to become a great chef, you have to work with great chefs. And that's exactly what I did.

It helps immerse yourself in what you potentially want to do. Being involved, learning firsthand and observing the craft and absorbing all you can, makes it easier to define what you want. It will also ultimately make you a better Chef. Culinary school, or even a single class, is a great bet too.

I like cooking but I don't know much and whenever I enter the kitchen, my mother sends me out! Because whenever I try a dish from a book, it comes out bad.

I started in the restaurant industry when I was 22, so I've had quite a long tenure, if you will.

I really like getting the person who is terrified of cooking into the kitchen and showing them that cooking can be both indulgent and fun.

I did want to share with you one of the greatest lessons I've learned over the years cooking for my kids - there is enormous value in bringing children into the kitchen.