Quotes and Sayings about Cooking

Don't ever let a recipe tell you how much garlic to put in. You measure that with your heart.

Do I look like someone who cooks? I can open a can of Coke Light, that's it.

I cook with wine, sometimes I even add it to the food.

I'm always cooking very slow so the eggs have enough time to process their separation.

I have to go out for lunch and dinner because I can't cook. I need a woman to come and save me from my cooking.

There is no bad food, only bad cooks.

I would love to date a chef. I'd probably get really fat, but I don't care.

"We'll need 2 cups of rice and 6 cups of water."
"I'm not sure if I've got that many cups."

I do not stick to rules when cooking. I rely on my imagination.

My cooking is very simple, so I don't really use machines at all. A knife, cutting board, frying pan and strainer are my essentials.

Cooking is like snow skiing: If you don't fall at least 10 times, then you're not skiing hard enough.

No matter how tough the meat may be, it's going to be tender if you slice it thin enough.

When I'm hiring a cook for one of my restaurants, and I want to see what they can do, I usually ask them to make me an omelette.

Happiness: a good bank account, a good cook, and a good digestion.

Roast beef, medium, is not only a food. It is a philosophy.

Tokyo would probably be the foreign city if I had to eat one city's food for the rest of my life, every day. It would have to be Tokyo, and I think the majority of chefs you ask that question would answer the same way.

A favorite cooking method? I'm a fan of all of them. Anything that gets a pile of random ingredients into a cruelty-free dish works for me.

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

I cook, I create, I'm incredibly excited by what I do, I've still got a lot to achieve.

You don't come into cooking to get rich.

When you cook under pressure you trade perfection.

Food is one part of the experience. And it has to be somewhere between 50 to 60 percent of the dining experience. But the rest counts as well: The mood, the atmosphere, the music, the feeling, the design, the harmony between what you have on the plate and what surrounds the plate.

The real evolution is to learn something new every day - it's very important for chefs to share what they have discovered.