Top 100 Quotes About Culinary
#1. I like a Blackpool breakfast, me - 20 ciggies and a pot of tea.
Paul O'Grady
#2. 'MasterChef' is the search for America's culinary amateur talent, so this is a search for the best home cook in America, and it's our job to figure out who that is.
Joe Bastianich
#3. Larousse Gastronomique has always been the first and last word on classic European techniques and recipes. I love that it has expanded its reach to cover world cuisines and modern culinary innovations, making it more indispensable than ever.
Marcus Samuelsson
#4. I'm more likely to give you a cuddle than a punch in the face. I have a soft side, especially with my girlfriend. I send her flowers and use my culinary skills to pull off romantic meals. I do great Thai dishes.
Jai Courtney
#5. Without love, life is nothing but work and sleep.
Amanda Usen
#6. TRICHINOSIS, n. The pig's reply to proponents of porcophagy.
Ambrose Bierce
#7. Drunkenness is deplorably destructive, but her demurer sister Gluttony destroys a hundred to her one.
William Kitchiner
#8. As one who appreciated the tragic side of eating, it seemed to him that anything other than fruit for dessert implied a reprehensible frivolity, and cakes in particular ended up annihilating the flavour of quiet sadness that must be allowed to linger at the end of a great culinary performance.
Manuel Vazquez Montalban
#10. The best thing about liver is how virtuous it makes you feel after you've eaten some.
Bruce Jay Friedman
#12. In each restaurant, I develop a different culinary sensibility. In Paris, I'm more classic, because that's what customers like. In Monaco, it's classic Mediterranean haute cuisine. In London, it's a contemporary French restaurant that I've developed with a U.K. influence and my French know-how.
Alain Ducasse
#13. HASH: There is no definition for this word - nobody knows what hash is.
Ambrose Bierce
#14. People are cooking less but obsessing about it more.
Dougie Poynter
#15. Contemporary societies have lost the sense of the feast but have kept the obscure drive for it.
Umberto Eco
#17. I prefer milk because I am a Prohibitionist, but I do not go to it for inspiration.
Mark Twain
#18. Where did you find the whipped cream?" he asked. "You had milk, I had science," said Jack. "It's amazing how much of culinary achievement can be summarized by that sentence. Cheese making, for example. The perfect intersection of milk, science, and foolish disregard for the laws of nature.
Seanan McGuire
#19. Almost every profession has an outstanding training ground. The military has West Point, music has Juilliard, and the culinary arts has The Institute.
Craig Claiborne
#20. With cult foods, there is an underlying assumption that the best cooking ideas came generations ago. Yet culinary innovation is nothing to be ashamed of. When a chef tells me he is cooking with his grandmother's recipe, I always wonder why. Did talent skip the past two generations?
Nathan Myhrvold
#22. It is only by softening and disguising dead flesh by culinary preparation that it is rendered susceptible of mastication or digestion, and that the sight of its bloody juices and raw horror does not excite intolerable loathing and disgust.
Percy Bysshe Shelley
#24. The other danger in becoming involved with culinary delights - and here again the parallels with sex are obvious - is that they can become addictive. It
Mihaly Csikszentmihalyi
#25. A balanced guest list of mixed elements is to a successful party what the seasoning is to a culinary triumph.
Letitia Baldrige
#27. In Singapore, there is this life and locals and restaurants and then big casinos and an array of chefs, and even Miami is almost close to Vegas when it comes to an amazing presentation of chefs. But they don't have these massive hotels that have become their own culinary villages.
Daniel Boulud
#29. Culinary tradition is not always based on fact. Sometimes it's based on history, on habits that come out of a time when kitchens were fueled by charcoal.
Alton Brown
#32. I used to take culinary arts at Job Corps so I'm a certified chef. I could cook chicken alfredo.
Gorilla Zoe
#34. Cake baking has to be, however innocently, one of the great culinary scams: it implies effort, it implies domestic prowess; but believe me, it's easy.
Nigella Lawson
#35. Even just a few spices or ethnic condiments that you can keep in your pantry can turn your mundane dishes into a culinary masterpiece.
Marcus Samuelsson
#36. My presence in California will bring a new, inspiring culinary environment to life, and I'm delighted to share my creative techniques and evolving fresh ideas with the Beverly Hills community.
Jean-Georges Vongerichten
#37. The chef that grew up with the grandma who cooks tends to always beat the chef that went to the culinary institute. It's in the blood.
Gary Vaynerchuk
#38. A man who is careful with his palate is not likely to be careless with his paragraphs.
Clifton Fadiman
#39. You see, I am friends with a lobsterman. Because we are friends, which feels lucky anyway, I get access to the most amazing fish. It's like having a backstage pass - a culinary jackpot that feels almost undeserved.
Isabel Gillies
#40. We ought to know about our culinary past. Food and identity is terribly important ... I don't mean we should go out and eat historic dishes, but we should know what makes us different ... self-confident nations have that sense of where they come from.
Tom Jaine
#41. Shiatsu, deep-tissue or maybe even Rolfing: Which manner of pummeling becomes a cephalopod most?
Frank Bruni
#42. I was doing auditions and meetings during the day and going to culinary school at night. And then 'NCIS' happened. So I dropped out of culinary school.
Eric Christian Olsen
#43. DEJEUNER, n. The breakfast of an American who has been in Paris. Variously pronounced.
Ambrose Bierce
#44. Here is a rural fellow that will not be denied your Highness' presence: he brings you figs.
William Shakespeare
#45. 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.
Bill Buford
#46. In Baltimore, soft crabs are always fried (or broiled) in the altogether, with maybe a small jock-strap of bacon added.
H.L. Mencken
#47. I'm a hedonist when it comes to culinary delights.
Robin Wright
#48. Utrip makes it easy for travelers to experience the destination highlights that most interest them, be it food, art or history. Just like a culinary experience, every palate is different, and Utrip is all about personalizing travel for their users.
Tom Douglas
#49. The real, native South Seas food is lousy. You can't eat it.
Victor Hugo
#50. My parents owned a soul food diner. It inspired me to go to culinary school.
Flavor Flav
#51. I fell in love with food because of my mother. So, I will definitely be sharing and expanding more recipes from my culture (as well as many other cultures), and will be sharing recipes that I have experienced from my whole culinary life.
Wolfgang Puck
#52. I'm not a purist. Coffee drinking minus cream and sugar is an acquired taste. I'm still not sure it isn't like telling chefs to dispense with spices in cooking.
Kevin Sinnott
#53. I'm fond of anything that comes from the sea, and that includes sailors.
Janet Flanner
#54. The longer I work in nutrition, the more convinced I become that for the healthy person all foods should be delicious.
Adelle Davis
#55. While some people may think being a chef only entails making enticing dishes and pushing the culinary boundaries, being a part of the food industry involves much more.
Marcus Samuelsson
#56. TABLE D'HOTE, n. A caterer's thrifty concession to the universal passion for irresponsibility.
Ambrose Bierce
#57. QUICK TALK Kelis The 34-year-old singer first hit it big in 2003 with a single called "Milkshake." In the decade since, she's diversified her menu with a stint at Le Cordon Bleu culinary school, a hosting gig for the Cooking Channel and a new album, out April 22. It's titled
what else?
Food.
Anonymous
#60. Braising eggs in a flavoursome, aromatic sauce is all the rage. It is warming and comforting, ideal for the morning when you are not normally up for a great culinary challenge.
Yotam Ottolenghi
#61. Being Italian, I have a very special relationship with the culinary arts. One my projects was to share Italian cultural food with my colleagues.
Luca Parmitano
#62. Emeril is a one-in-a-million Renaissance man. In 2002, he established his foundation to support children's educational programs to inspire and mentor young people through culinary arts, school food and nutrition.
Robin Leach
#64. Home base is the support system where we have a culinary team, my own writers because of the shows and the books and stuff, we have a culinary team of about six people. Marketing, public relations, accounting and all that sort of stuff.
Emeril Lagasse
#65. I have been using Victorinox Cutlery since I was a young man, when my parents gave me a block set to properly equip me for my culinary apprenticeship.
Daniel Humm
#66. The pressure, the heat, the almost impossibly fast pace at which you need work - this is the reality of working in the culinary industry. This is what professional chefs do night after night.
Joe Bastianich
#67. But the goal of the arts, culinary or otherwise, is not to increase our comfort. That is the goal of an easy chair.
Jeffrey Steingarten
#68. 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.
Giada De Laurentiis
#69. How about slipping out of those wet things and into a dry Martini?
Noel Coward
#70. I wanted to write a food book, but I'm not a chef or an expert on culinary matters, to put it mildly.
Kate Christensen
#71. I launched The Emeril Lagasse Foundation to provide culinary training, and developmental and educational programs to children in the cities where my restaurants operate. I think everyone has a responsibility to give back to the community if they can, and to help future generations learn new skills.
Emeril Lagasse
#73. Needless to say, food is used to constrain as well as to unify the members of many faiths. Most religions meddle in the day-to-day culinary habits of their adherents.
Michael Krondl
#74. Unease stole through her, and she shivered. Now that the moment had arrived, she was nervous. Damn it, this never happens in my fantasies.
Amanda Usen
#75. The summer before I went to culinary school, my family wanted me to take a job on a movie to make sure that I was making the right decision. I think they hoped I would change my mind about culinary school.
Giada De Laurentiis
#76. Seafood on the grill can be intimidating if you don't know what you are doing. It's really quite easy
Kevin Steele
#77. So long as people don't know how to eat they will not have good cooks.
Auguste Escoffier
#79. I was on the board of Andre Agassi's foundation, and seeing the way it operated blew my mind. In 2002, I told my wife, I want to start a foundation to give back, I want it to be for kids in hard circumstances, and I want it to be culinary-driven, because that's who I am.
Emeril Lagasse
#80. One of the biggest dishes in Sicily is couscous, and there's always been a North African influence on Italian culture, culinary culture there.
Jonas Carpignano
#81. If there is anything we are serious about, it is neither religion nor learning, but food.
Lin Yutang
#82. This has got to be the most expensive food ever laminated.
Marian Burros
#83. You know how to make turkey? How would you have learnt that?" From what I knew, most dhampirs stayed nearly year-round at their schools from an early age. Not a lot of culinary time.
"Hey," he said, straight-faced. "All knowledge is worth having."
Jill laughed. "He wouldn't tell me either.
Richelle Mead
#84. All the vitamins needed seem to be found in plebian dishes.
William Feather
#87. Melissa had never really caught the culinary bug; in fact, she'd all but had herself vaccinated against it.
Linda Lael Miller
#88. I started culinary school at a very young age, and really I wanted to be out working, cooking, more than I wanted to be in a classroom. You could say I wasn't a very good student - I wanted to be a student of life and experience.
Jose Andres
#89. Have you ever been faced with the clear certainty that the culinary arts have a great propensity to rendering themselves unsavory?
Nicole Sager
#90. Speaking as someone who didn't go through the U.K. school system, with all the culinary baggage that entails, I am inordinately fond of custard in any shape or form.
Yotam Ottolenghi
#91. But our goal, remember, is to feed around our table the people we love. We're not chefs or restaurateurs or culinary school graduates, and we shouldn't try to be. Make it the way the people you love want to eat it.
Shauna Niequist
#92. It is critical to have a sound understanding of traditional culinary principles before attempting to push boundaries in cuisine. Larousse Gastronomique helps me execute the progressive cooking we do at Alinea.
Grant Achatz
#93. CRAYFISH, n. A small crustacean very much resembling the lobster, but less indigestible.
Ambrose Bierce
#94. I come from a musical family as well as a culinary family.
Action Bronson
#96. I was lucky enough to have great mentors both in the culinary world and in the world of chefs who became celebrities. Bobby Flay is one of my dearest friends and a tremendous mentor for me. Mario Batali is the same way. They began doing TV a little before me and they showed me the way.
Michael Symon
#97. Velveeta: you can eat it - or wax your car with it!
Judy Garland
#98. It would be nice to have some amazing sex before I leave for culinary school."
"Then have some, I can help you with that."
"What? Not with you with you. Are you out of your mind?"
"I'm definitely not talking about sex with me. You wouldn't be able to handle me ... "
"Please!
Whitney Gracia Williams
#99. Molecular gastronomy is not bad ... but without sound, basic culinary technique, it is useless.
Alton Brown
#100. I'm a passionate Welshman. I have a culinary relationship with language: I taste what I say because I have two languages, and each informs the other.
Rhys Ifans
