Cook Quotations

It's very important in a restaurant to really do the right hiring because there's no restaurant that you have one cook and one chef and nobody else in the kitchen. Generally you have five, ten, 15 people with you. So that's really important is to train them right, but first you have to hire the right people.

I am not a chef. I can't claim that title. The difference is a cook doesn't have a degree. A chef has formal education. It has nothing to do with talent or actual preparation - one just can't claim the title if you don't have degree.

My mom's always been a good cook, so I took a lot of stuff from her, but most of the stuff I took from Emeril or Bobby Flay right off the TV and make it. I just loved to cook, so it just became a thing. It's a release. Even if I'm alone, I'll cook a full meal, maybe even a two-course meal, just because I love to cook. It's my secret love!

When I was first approached for 'Pass the Plate,' I was thrilled because I love to cook. And I love to cook healthy. The reason I started cooking was because I would go to restaurants and have just amazing food but feel so heavy and gross. I would go home and try to cook the same thing, but a healthy version.

Families need to have a time when they can cook together. They can eat at the table and you can look eye-to-eye. Phones are put away and there are no interruptions. And what you do is concentrate on each other. Listen to what they have to say, and let them listen to you.

The qualities of an exceptional cook are akin to those of a successful tightrope walker: an abiding passion for the task, courage to go out on a limb and an impeccable sense of balance.

As a child, I first wanted to be a cook because my mother was such a good cook.

I know my way around the kitchen. I like to cook, so I can fry an egg. I guess I could be a fry cook at Bob's Big Boy or something, or maybe a sous chef somewhere a little nicer. I would like to do that. I think I can probably pick that up pretty quickly.

My mother never made me do anything for my brothers, like serve them. I think that's an important lesson, especially for the Latino culture, because the women are expected to be the ones that serve and cook and whatever. Not in our family. Everybody was equal.

Get up, groan, write a bit, moan, eat breakfast, write some more, cycle my bike through the Sligo hills, make up country songs as I pedal along, sing them, have lunch, have a nap, groan, moan, write a small bit more, cook dinner, feed wifey, open a bottle, or several, slump, sleep.

Sunday night I always cook if I can - if I'm home, I always cook.

I think that people in general appreciate honesty and not trying to cook something up just to fit a mold that would be beneficial for you. I never made music like that.

I love to see the smiles on people's faces when you cook for them. I love to go to different restaurants. I want to cook because I know this acting isn't going to last forever, and I want something to fall back on. It's another way to make people smile.

I do cook a lot for myself. I tend to cook from scratch, a lot of stews and things, lots of beans, because beans have got lots of protein in them but not fat. I am partial to a bit of cheese - I try to limit myself in my cheese intake, but I do enjoy a good smelly cheese. Stinking Bishop is a good one.

I'm obsessed with vinyasa flow yoga and Pilates. And since I live in Sweden, and we have good seafood, I tend to cook a lot of fish, preferably with oven-roasted veggies and a cauliflower mash.

I don't live my life as a writer. I'm a mother, an African-American woman, and I do everything that everybody else does - cook and a little bit of cleaning.

My best friends are just girls who go to school. They're not in the industry, and we have dinner nights and learn how to cook together and go on hiking trails and the beach.

I ended up wanting to be a cook and hold my own in a restaurant.

I love to cook like a mad man. If I could do it all over again? I would be a NBA basketball player.

My flat in Ladbroke Grove, west London, is in the best building in the world. It's like a commune - everyone gets on - and on Friday evenings I often cook us all dinner.

I learned to cook in self-defense. My wife doesn't know what a kitchen is. In the first month of our marriage, she broiled lamb chops 26 nights in a row. Then I took over. I used to mind her not caring about food, but no more - as long as I can eat what I want.

In China, I lived in a dormitory, and the government paid for everything - food, buses. In Iowa, I had to run after the bus, and cook for myself. The first weeks in the U.S., I was asking, 'Where is my food?'

My mother is the sort of woman who not only can raise a chicken and roast it to moist perfection but, as she proved to my openmouthed sister and me on a family holiday to Morocco when we were very young, can barter for one in a market, kill it, pluck it, and then cook it to perfection.

I have time only for cricket, and when I am not playing, I love to be at home, chat with my family, do puja with them, call for some yummy paani puri, etc. Also I love to cook. I can make dal, sabji and chicken! But, at home everybody's a vegetarian, so I can't cook non-veg at home!

What worries me is that, because of the amount of media coverage of food, Britain seems to have become a foodie nation - but I'm not sure it actually has. I'm not sure there's been a huge change in the pantry at home or what we cook for supper.

Women are smarter by basic instinct and by what we have to do to multitask at home and at work. My mother did that 50 years ago, but it wasn't called multitasking or stress back then. She had a job, two kids and the meals to make with no cook or maid. My father would come home every day and expect lunch. He was a nice guy, but he was clueless!

I cook a lot of Italian food. Bucatini Pomodoro is my best: it's a fat spaghetti with tomato, olive oil, and reminds me of getting married in Italy.

I can understand why a single parent, working two jobs, would find it easier to stop at McDonald's with the kids rather than cook something from scratch at home.

I'm very good at ordering off the menu and eating food that other people cook for me. My husband's a fantastic cook. I always come with a good appetite!

I love my kitchen. On the weekends, we have friends over, the kids are buzzing around, and we cook and talk.

As always, I wrote songs. Some people cook or play sports. This is what I love to do. Sometimes I can't express myself that well in talk, so I write songs.

I can cook really complicated recipes, but it takes a real talent to do the perfect egg.

I'm a simple hillbilly. I don't like eating modern, industrialized, fast food. I grew up eating home-cooked food. So when I'm traveling abroad, like when I recently received a six-month writing fellowship to Iowa in the U.S., I like to cook my own food.

I don't take care of myself at all. I've no idea why I'm not a fat bloater. I eat everything and anything. I never cook and just eat take-outs.

As a child, I used to spend nearly all my summer holidays with my aunt in Wales, and we used to catch mackerel in a boat and then cook them on board.

Learning to cook in the 1990s, I thought 'proper olives' meant black. The benchmark was Kalamata from Greece: purple-black with an almost mushroomy depth of flavour. Other fine examples were tiny Coquilles from Nice and plump round Tanches from Nyons.

My kids are always in the kitchen with me - I bring them to the bakery and let them decorate cakes, and they also try to help me and my wife, Lisa, cook dinner at night.

You see it in the many bouncing clothes that are not just pleats. To make them, two or three people twist them - twist, twist, twist the pleats, sometimes three or four persons twist together and put it all in the machine to cook it.

I did not grow up with a spatula in my hand. I didn't even cook that much in high school. I was busy being a teenager and doing everything that goes along with that.

Technology is, of course, a double edged sword. Fire can cook our food but also burn us.

And one of the reasons that I wrote the cook books was so that I could be at home more than being on the road.

A big thing that gets people in trouble in the kitchen is not reading the recipe from start to finish before you cook it. Before you start anything, read through the entire recipe once.

One of the biggest mistakes people make when they cook for other people is to think that it has to be fancy and elaborate. This results in enormous expense and nine days of labor, plus you end up trying to assemble a croquembouche in front of your guests and everyone's experiencing flop sweat.

If I've gone to the market on Saturday, and I go another time on Tuesday, then I'm really prepared. I can cook a little piece of fish; I can wilt some greens with garlic; I can slice tomatoes and put a little olive oil on. It's effortless.

As I grew up, I always refused to cook Indian food very vehemently, and to this day, I don't cook chapatis at home. I'd always say, 'Why do I have to do it? Why don't the men do it?'

For reasons I didn't understand, I felt I needed to learn how to cook the food of France and knew that I was going to have to get over to the country: to Paris, I'd always assumed.

Giada De Laurentiis, of 'Everyday Italian,' is not a chef, although she has culinary expertise - she was trained at the Cordon Bleu and worked as a private cook for a wealthy Los Angeles family.

I'm learning with my mom how to cook more Spanish food. I'm trying to make a good paella, but that's a real art.

You can't go wrong with relatively simple comfort food. It's also about ease. Some cook to impress. I cook for people to enjoy the food.

In my district back in Texas, significant because we have a big solar panel production plant in Keller, Texas, we have a wind turbine plant in Gainesville, Texas, up in Cook Country.

Food to me, in one word, is 'creativity' or 'expression.' It's simply, 'This is who I am at this point in time, and this is what I want to cook for you.'

We domesticated pigs to turn food waste back into food. And yet, in Europe, that practice has become illegal since 2001 as a result of the foot-and-mouth outbreak. It's unscientific. It's unnecessary. If you cook food for pigs, just as if you cook food for humans, it is rendered safe. It's also a massive saving of resources.

I love to garden and cook whenever I get the chance and escape anywhere that's peaceful and quiet. My philosophy on living well is to always stay positive in life.

I moved back to Buffalo in 2009, and I had this moment where I wanted to have the best of both worlds. I wanted to be able to be in church and cook at home but then still get on a plane and fly back to New York and be this supermodel.

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.

If a child plays sport early in childhood, and doesn't give it up, he will play sport for the rest of his life. And if children have a connection with, and are involved in the preparation of, the food they eat, then it will be normal for them to cook these kind of meals, and they will go on cooking them for the rest of their lives.

My family is delighted every time I cook maitake. Our taste buds awaken in anticipation of its rich, deep and nuanced flavors.

The secret is to cook the aubergines the day before and let them dry of all the oil they drank in cooking. When you cook aubergine, they eat a lot of oil. It can be very heavy.

I'm always up for music shows such as Jools Holland, but news more than anything, particularly Newsnight. And cookery: Hugh Fearnley-Whittingstall, Rick Stein - it's down to him that I cook fish so much - and the great food alchemist Heston Blumenthal.

Custard is controversial: what makes it a custard, how best to cook it and, crucially, is it to be eaten or put in a pie and thrown?

I'm good at anything that's country - biscuits, gravy, chicken-fried steak. Look at me, for God's sake. I cook what I like to eat.

To write, I think one must sit in one place and be bored. Boredom is a very good state for writers to be. Things cook away in your head when you're bored, and suddenly one day, you have a book or a germ of a book.

In my home I tend to eat a very simple version of what we cook at the restaurant, which is vegetable-oriented, with a little bit of fish and very little meat. For instance, a dish in my home could be steamed spinach with spruce, where I take a spruce branch and put it in the pot and that infuses into the spinach.

I didn't come out until 5 or 6 o'clock in the evening. Sleep all day, sleep and cook and eat, stay in the house. That sun is hot, anyway. It ain't right out there.

The only projects that excite me have to be tied to some aspect of social change. No matter how beautiful, a coffee book doesn't exactly move you to change the way you cook or eat.

I cook a great fish, a great salmon. I grill it, get the skin nice and crispy.

Centenarians are still living near their children and feel loved and the expectation to love. Instead of being mere recipients of care, they are contributors to the lives of their families. They grow gardens to contribute vegetables, they continue to cook and clean.

As a girl, I had zero interest in the stove. I've always had a healthy appetite, especially for the wonderful meat and the fresh produce of California, but I was never encouraged to cook and just didn't see the point in it.

I would suggest that if you get in your kitchen and cook for yourself, you can eat like kings for a very low cost.

In Paris and later in Marseille, I was surrounded by some of the best food in the world, and I had an enthusiastic audience in my husband, so it seemed only logical that I should learn how to cook 'la cuisine bourgeoise' - good, traditional French home cooking.

What a marvelous resource soup is for the thrifty cook - it solves the ham-bone and lamb-bone problems, the everlasting Thanksgiving turkey, the extra vegetables.

Food is celebratory. People who don't cook don't know how much fun they're missing.

I like to eat. Definitely. I love sitting around a table with my friends. But I don't know how to cook anything.

To become a good cook is to know yourself, and I, at this point, know myself. I know myself, and I know the cook I want to be and the cook I am striving to be.

I cook a mean Sunday lunch. My idea of Heaven is a lunch outside on a beautifully sunny Sunday afternoon. It's the time to gather everyone together.

In Berkeley, we built the garden and a kitchen classroom. We've been working on it for 12 years. We've learned a lot from it. If kids grow it and cook it, they eat it.

I was a short order cook in a pool hall in college. So, I am the fastest cook in the world.

Govern a great nation as you would cook a small fish. Do not overdo it.

English food writer Elizabeth David, cook and author Richard Olney and the owner of Domaine Tempier Lulu Peyraud have all really inspired the way I think about food.

This may sound surprising for someone who works in Hollywood, but I do not count calories, and I don't even care about weight gain, which I know sounds really bizarre. I listen to my body. I don't just wake up in the morning and cook whatever I eat.

My dream as a passionate cook has been to go to Le Cordon Bleu. Never could my most incredible dream have lived up to the experience. The food, the lesson, the chef, the ingredients - all the best of the best. I see why Le Cordon Bleu is world-renowned.

Dad likes my food, but he probably thinks it's too busy. He is a wonderful cook but only uses three ingredients. My mum rips out my articles and makes my recipes.

When I cook for my family on Christmas, I make feijoada, a South American dish of roasted and smoked meats like ham, pork, beef, lamb, and bacon - all served with black beans and rice. It's festive but different.

When I cook a meal, I like to serve things one by one and keep them separate. I get that from my father - he's such a purist. Some people even put their desserts on the main plate. It's just wrong.

There are customers that will love it. My biggest concern is: Can we teach the average cook how to use it?

When I was pregnant I used to cook a healthy dinner in the morning. That way, no matter how the day went, there was a nutritious meal waiting at the end of it.

When I was a cook and 24 years old... I read the kinds of books that were the inspiration to understanding the value of simplicity in cooking.

We're spending an average of $45. We try to stay under $5 a person per meal. Everyone puts in $5 in the morning. If we're able to cook for less, we'll give some money back.

Throughout China, everyone does stir-fries, but only the Cantonese speak about wok hay. They're experts because it's hot and tropical there, with abundant produce and seafood. They cook and eat it quickly, with no leftovers.

Throughout a rich and varied life, Mr Cook displayed exceptional intellect, eloquence, vision and passion in the domestic and international arenas alike,

Would I expect anything different from the Bush administration? No. They will cook the books for whatever they want.

With wok cooking, you chop things up into little pieces for maximum surface area, so they can cook in minutes, if not seconds. Sauteing is energy efficient; baking is not.

We always have Cook that's there, that's played center, that knows the center position inside and out.

When I'm home, I cook and try to eat really clean. I try to eat vegetables at every meal. I stay away from pasta and bread and have brown rice and potatoes instead.

We use two-thirds water, one-third semi-skimmed milk and cook for 40 minutes on a slow heat. Slow soaking and cooking of organic oats soften the mix.

The people moving in to Cook County every year make $1.2 billion less than those moving out.

The Planning Commission plans to finish Fall Creek and Cook Valley Road which contains area of about 4,000 people.

Many people see the chance to eat something for nothing, without the need to cook or wash up, as the great consolation of going out to dinner. But they forget quite how difficult it is to talk to a stranger and eat at the same time.

So far we haven't grown enough to sell or really cook with yet, though.

She taught him to cook from her chair. And he learned to cook pretty well.