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Culinary Quotes

We’ve collected the best Culinary Quotes from the greatest minds of the world: Dana Goodyear, John Lanchester, Rhys Ifans, Marcus Samuelsson, Marcela Valladolid. Use them as an inspiration.

Dana Goodyear
France and Britain have large culinary differences, but one thing they do share is a relatively low tolerance for modernist cooking.
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.
Here’s a thought: what if we ban the wordhealthy food‘ from our culinary vocabulary? I’m not talking about banning foods that are considered healthy. I’m talking about changing the way we think about food overall.
One summer, when I was on break from architecture school in Tijuana, my aunt gave me a summer job cleaning up and peeling garlic, and I got to see her in her element. She was so passionate and such a good teacher, I decided to quit architecture school and go to culinary school in Los Angeles.
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.
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.
For a while I thought I would work in museums, so my first job after college was an internship at the 9/11 Museum. I quickly found out that I did not want to do that. So I signed up for culinary school, and directly following culinary school, I went to graduate school at McGill.
Even just a few spices or ethnic condiments that you can keep in your pantry can turn your mundane dishes into a culinary masterpiece.
When I turned 15, I left school having failed to make the minimum grade. With little direction I enlisted at the local culinary school. Here the academic demands were less rigorous.
The rich diversity of the cuisine in Nashville is something that I’m incredibly proud of, and I think Tansuo will find a worthy place in Music City‘s culinary landscape.
My parents owned a soul food diner. It inspired me to go to culinary school.
As chefs, we work with organizations like Oxfam to enrich their projects with culinary tools, recipes and ideas.
I’ve never gone to culinary school, but I do love cooking.
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.
I wanted to help my sister, Latoya, because she’s an awesome cook. She’s one of the best culinary people I’ve ever met. She makes awesome cakes, so I was thinking about starting a little coffee shop cafe where she could sell them. I want to open a little, small, mom-and-pop place, but she can also do catering, too.
There are so many things you can do with a culinary degree.
Kathleen Flinn
Food that’s served at the table in a paper parcel always creates a remarkable culinary moment when opened, because the package is full of aromatic steam from the lightly cooked ingredients inside.
I am a transporter of the Italian culture – culinary culture, family culture – because I love it, I thrive in it, and I think it’s the right way.
Out of culinary school, I worked as a pastry cook in amazing restaurants for years. I ended up leaving the pastry cook scene because, though I loved the industry, the restaurants and the chefs I worked for so much, I had to be honest with myself. I was never going to be them.
Like turning potatoes or making a bearnaise sauce by hand, forming a cornet – essentially a DIY pastry bag – from parchment paper feels like one of those things culinary students do once or twice and then never again.
We have breathtaking state and national parks, flourishing adventure tourism and culinary scenes and the world’s best horses. And of course bourbon.
My mom is Jamaican and Chinese, and my dad is Polish and African-American, so I had a pretty diverse culinary background to work with.
The culinary tradition in my family is very strong. My mother, a very wise woman, spent the better part of her life in a kitchen. It’s a very strong part of her identity. I grew up there next to the fire.
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.
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
Australians do love a good food festival. From regional gems like The Taste of Tasmania to Margaret River Gourmet Escape, diehard eaters have a litany of opportunities to revel in Australia’s great produce and chow down on food made by some of the brightest culinary talent from here and abroad.
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.
I have made cassoulet more times than is advisable – first in culinary school, once with a friend for a dinner party, and at least half a dozen times in the BA Test Kitchen.
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.
I’m a hedonist when it comes to culinary delights.
On ‘Chopped,’ the time goes down a bit and there are several ingredients, usually one that makes no sense whatsoever with the rest of the ingredients. So it gets you out of your culinary comfort zone a little bit. Like we had octopus and cheese paired up with each other.
The Gulf Coast has the potential to create a culinary raw ingredient paradise that smart cooks can capitalize on.
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.
In a day and age when there are so many culinary competitions – ranging from contests of taste to those of technique – The World Food Championships will be the ultimate food competition.
I wanted to write a food book, but I’m not a chef or an expert on culinary matters, to put it mildly.
Every time I baked cookies for people as a kid, it made me so happy. But when I was in culinary school and working in fine-dining restaurants, that was not a thing.
I come from a musical family as well as a culinary family.
Molecular gastronomy is not bad… but without sound, basic culinary technique, it is useless.
I live on a lonely culinary island, built on (very thin) bedrock consisting of things I know, or believe, my family will eat. It is a small island. Fortunately, nachos are on that island with me, and nothing gets my family fired up like nachos for lunch.
While we Brits love a curry, the French get their spicy kicks from the culinary traditions bestowed by their North African population.
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.
We used to be referred to as bakers and then we became known as cake decorators and now we are known as cake designers. I teach at the French Culinary Institute in New York and cake design is a legitimate profession.
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.
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.
You know, I used to think I was a foodie, and then my wife went to culinary school and basically explained to me that I was just a guy that likes to eat.
The culinary scene in Phoenix is incredible.
The booming popularity of alligator hunting, sparked by reality shows like the History Channel‘s ‘Swamp People,’ is easy to understand: It’s an exotic blast of adrenaline. But there’s a culinary upside as well, with gator boasting a delicate light-pink meat that, to me, falls somewhere between veal and wild turkey.
Every year since culinary school I have made a Buche de Noel, or Yule Log.
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.
I’m not much of a chef, so people keep buying me cookery books to broaden my culinary horizons, but I’ve not got far past shepherd‘s pie yet.
I’m the culinary and creative consultant for The Water Club.
I feel like visual art, the culinary arts, the theatrical arts – the medium changes, the tools that you use to tell whatever the story changes, but you’re still all telling stories.
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.
As I finished up my time at Duke, I certainly wasn’t a ‘foodie’ but I was learning to enjoy the finer things in the culinary world.
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
I got my degree in culinary arts in 1978.
At culinary school, none of the things we use to define ourselves outside that world – actor, producer, student – none of that matters. It’s a magical art form.
Eric Christian Olsen
‘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.
It’s very important to me that people who are actual chefs and other professionals in the culinary world, understand that I’m not, and have never held myself out as being, like a CIA trained chef.
Summer in Seattle allows me to indulge in some of the region’s top culinary delights – I’m talking about wild king salmon and fresh, ripe Washington stone fruits and berries like cherries, peaches, plums, and blueberries.
I didn’t go to university. I didn’t go to culinary school, barely made it through high school.
If I have committed any culinary atrocities, please forgive me.
Chipotle was going to incorporate all the things I had learned at the Culinary Institute and Stars and really elevate typical fast food.
My office in New York is overflowing with all kinds of cookbooks, and in New Orleans we have a huge culinary library. So yeah, I guess I’m a little bit obsessed.