Cooks Quotes

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

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!

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

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

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

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.

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.

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

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

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.

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

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