Cooks Quotes

Very good cooks who are employed as 'chefs' rarely refer to themselves as 'chefs.' They refer to themselves as 'cooks.'

In all my work I like to convey the fact that I like cooks, that it's noble toil and that it is hard.

I could lie and say my wife cooks for me, but she doesn't. My wife has never learnt cooking but she has great cooks at home.

My husband cooks fancier food for himself than I've ever cooked on-air. I call him from the road, and he's making champagne-vanilla salmon or black-cherry pork chop. Half of me is feeling unworthy. Not only am I not a chef, I'm not a better cook than my own husband!

Well, I think one of the problems with 'Birds of Prey' was there were too many cooks in that kitchen. The studio, the producers, the network, all had very different visions of what that should be. They should have just let Laeta Kalogridis control that. Instead they decided to try to get their hands in the mix.

Once we thought, journalists and readers alike, that if we put together enough "facts" and gave them a fast stir, we would come up with something that, at least by the standards of short-order cooks, could be called the truth.

Murder is commoner among cooks than among members of any other profession.

I think that my interpretation of Italian was a lot more southern than what my husband cooks. You know, I grew up in Queens and in Brooklyn, and we - really, it's more southern. It's Naples and Sicily. It's heavier. It's over-spiced. And like most Americans, I thought spaghetti and meatballs was genius.

There are people who claim to be instinctive cooks, who never follow recipes or weigh anything at all. All I can say is they're not very fussy about what they eat. For me, cooking is an exact art and not some casual game.

In the writing process, the more a story cooks, the better.

Heaven sends us good meat, but the Devil sends cooks.

A cinema villain essentially needs a moustache so he can twiddle with it gleefully as he cooks up his next nasty plan.

My goal in 'Live to Cook' is to make great food more approachable for home cooks.

We also have to stop the flow of precursor chemicals that meth cooks use to boil up this poison.

I was hired as a sous-chef at a restaurant on the Upper East Side. The chef liked to drink - some mornings we would find him sleeping. Two weeks after its opening, I became the chef. I was 20 years old, and way over my head. I had to hire the cooks and do the menus.

I don't have a long family history of good cooks in my family.

There are so many things that come into writing a recipe, and it's really important if you're writing for home cooks to be cooking like you are at home.

The Gulf Coast has the potential to create a culinary raw ingredient paradise that smart cooks can capitalize on.

My family truly believes they are better cooks than I am. They see me as Giada, not as a celebrity chef. To them I'm just me - their granddaughter, niece, etc., and they're older and wiser. I like that because it keeps you grounded.

That said, there are certainly still cooks out there who make fantastic historical cornbreads, though the old recipes have often been changed to include modern techniques and ingredients.

I don't really cook. There are caterers, and my husband cooks.

Many rock musicians are excellent cooks, I've found, and those that are prefer to eat their own cooking in the studio. I encourage this behavior as I also enjoy the benefits of fresh food.

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.

I'll give you an example. Henry, the old black guy who cooks the corn bread, he worked on the railroads for about 20 years so he knows how to lay and build track.

Creativity varies inversely with the number of cooks involved in the broth.

Nobody cooks anymore. To me, to watch your parents cook, and to have a house that smells warm and delicious, is a very vital memory that I think kids don't really have anymore.

My inspiration was my mom. She's a great cook, and she still cooks, and we still banter back and forth about cooking. Growing up in a mostly Portuguese community, food was important and the family table was extremely important. At a very young age I understood that.

For the longest time, chefs and restaurateurs were able to get products home cooks couldn't get, but that's not the case anymore.

I think many cooks are afraid of undercooked meats. A good thermometer is a cook's best friend.

When new cooks come to work for me, they obviously make mistakes at the beginning or there's some messiness to the presentation. What I always say to them is: 'If you were cooking this for your mother or your girlfriend, would you make those mistakes?'