Here we have the best Kitchen Quotes from famous authors such as Gloria Estefan, Katie Lee, Alex Guarnaschelli, Mark Billingham, Emma Weymouth. Find the perfect quotation from our collection.
My family was musical on both sides. My father’s family had a famous flautist and a classical pianist. My mother won a contest to be Shirley Temple‘s double – she was the diva of the family. At 8, I learned how to play guitar. I used to play songs from the ’20s, ’30s and ’40s in the kitchen for my grandmother.
You have to be disciplined about being in the kitchen.
The movie theater is never going away. If that was a case why are there still restaurants? People still have kitchens in their home!
I love working in the kitchen, but when that’s the only thing you’re doing, you have a very myopic view.
In India, the perception of a woman in a restaurant kitchen was that she wouldn’t make it.
Paint and new flooring are simple refreshers. But it’s not worth it to update all the kitchen cabinets if it’s still the same bad layout.
Faith is almost the bottom line of creativity; it requires a leap of faith any time we undertake a creative endeavor, whether this is going to the easel, or the page, or onto the stage – or for that matter, in a homelier way, picking out the right fabric for the kitchen curtains, which is also a creative act.
I’m in the kitchen five days a week, no matter what, and one or two of those days I’m on the line. Not because I have to be, but because I want to be.
Wok cooking is intimidating, but it’s the most versatile and handy tool in your kitchen.
Chocolate is one of the backbones of the pastry kitchen. It is one of the most important ingredients in our pantry. It is very versatile, it is complex, and it is extremely temperamental.
I’m very interested in my new kitchen equipment shop. I’ve started it with two friends.
When I started to work in the kitchen, there’s not a lot of women that were working and I didn’t try to pay attention to that.
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.
A lot of Thanksgiving days have been ruined by not carving the turkey in the kitchen.
I have to do so many scenes cooking that I wanted to learn how to chop like I know what I’m doing and do certain things around the kitchen that look right.
It’s not very glamorous. People certainly wouldn’t think so if they saw me sitting in my woolly socks at the kitchen table. Many times I sit at the typewriter and think, ‘Why am I doing this?’
I chose a career in the kitchen because the thought of sitting and doing the same thing every day and being stationary was not something that I could get my head around.
There are other things that set me off a lot more than what it’s like to be a woman in the kitchen.
When you come from Poland, you have nothing. Your mother and father are working. You have only a bed for sleep. You have a kitchen, and that’s it. You must fight.
The people recognize themselves in their commodities; they find their soul in their automobile, hi-fi set, split-level home, kitchen equipment.
I like to stand in my kitchen with the script on a counter that’s about chest high. Usually I do something else at the same time – make a chicken or slice vegetables – and all day long I just read it over and over and over.
I’m not advocating we should all be back in the kitchen and cooking all the time, because life’s too short and we’ve got more interesting things to do. But to rediscover the intense pleasure of making a cake and putting it down on the table is ridiculously satisfying, out of all proportion to the work.
It’s really great to get your kids involved in the kitchen. Not only will they have an appreciation for food, but their palates will expand.
If one limits to developing only the kitchen and bathroom as standardized rooms because of their installation, and then also decides to arrange the remaining living area with movable walls, I believe that any justified living requirements can be met.
Kitchens are hard environments and they form incredibly strong characters.
Most people will pay tribute to Anthony Bourdain as a chef, as the author of ‘Kitchen Confidential,’ and as the host of several food and travel shows – most recently, ‘Parts Unknown‘ on CNN.
I really didn’t have an interest in being in the kitchen until after I was married, when I was 18. It didn’t take me long to realize that Mama was not going to show up at my house every day and cook.
If people are made to feel uncomfortable in the kitchen, they won’t go in there. That’s why I think children learning to cook can be such a wonderful thing.
It’s amazing the relationships you forge in a kitchen. When you cooperate in an environment that’s hot. Where there’s a lot of knives. You’re trusting your well-being with someone you’ve never before met or known.
The Kitchen’s mission is to strengthen communities by bringing local, real food to everyone.
My two girlfriends from university, Sue Perkins and Sarah Phelps, are both in the business – and are both stupidly busy. We talk on the phone a lot and try to get out to dinner together, but our preferred venue is one of our kitchens with a lot of tea.
When it comes to Chinese food I have always operated under the policy that the less known about the preparation the better. A wise diner who is invited to visit the kitchen replies by saying, as politely as possible, that he has a pressing engagement elsewhere.
I made ‘True Detective‘ like it was going to be the only thing I ever made for television. So put in everything and the kitchen sink. Everything.
If you can’t take the kitsch, get out of the kitchen.
My grandmother was kind, but she knew what she wanted and she wasn’t afraid to give a command. When, eventually, I ran my own kitchen, I realized I had a leadership model reaching back into my earliest memories.
Traditionally, lots of vagrants and unemployable characters wind up working in kitchens.
There is a huge misconception that you need to spend hours in the kitchen to produce something special.
I read somewhere that abs are made in the kitchen, and I’d like to agree. I like to think that I try to eat pretty clean, pretty good food.
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.
I love food and I love everything involved with food. I love the fun of it. I love restaurants. I love cooking, although I don’t cook very much. I love kitchens.
Maggie went out of doors to wash the windows and father came out into the kitchen and said he did not know whether he would go down to the post office or not. And then I sprinkled some handkerchiefs to iron.
I know from personal experience, if a chef yelled at me in a kitchen, the first thing I’d want to do is hit them with a pot.
Many people think spending an hour or two in the kitchen is a waste of time. But it is a good investment in your spiritual development.
My mother’s kitchen was built to be the focal point of our house. I got into the kitchen often as a child.
I’m afraid sometimes I cram too much into my schedule. And I’m not very domesticated. I’m absolutely hopeless in the kitchen.
Some of our most exquisite murders have been domestic, performed with tenderness in simple, homey places like the kitchen table.
I taped my first series for PBS in 1982 at WJCT-TV in Jacksonville, Florida. The show, called ‘Everyday Cooking with Jacques Pepin,’ was about saving time and money in the kitchen – and it was a celebration of simple and unpretentious food.
In a professional kitchen, the idea is to have your cooks not moving much while they’re cooking. You want them to stay in the same spot.
I had the sets that meant so much to this character built – right in my home, especially the kitchen, which was important both for her character and for your introduction to her when Albert comes to visit.
I started at 5 years old in the kitchen table with my family supporting me. I know where I’m from and I know exactly where I’m going.
When I was growing up, I was regularly involved in local activities such as food collections, food kitchens, and other initiatives.
My grandmother Dora taught me how to cook. She’s from a small town in West Virginia called Milton. I would pull a stool up to her kitchen counter after school. My love of food started there.
I’m so grateful every single day for ‘Real Girl’s Kitchen.’
I lived for a little while in a place where the kitchen was a cupboard on the landing.
When I was a child, she’d have me wash the lettuce ten times or open walnuts by hand to make a cake. I was like, ‘Mom, this is ridiculous.’ But now? I run my kitchen the same way.
My mum was my primary school cook which was handy because she used to give me extra portions. After school me and my brother used to go in the kitchen and wait for her there, and she used to give us a bit of cake and things.
You start out playing in kitchens, and you end up playing in kitchens.
I like trying to keep as honest and straightforward of a point of view in our kitchen as possible.
When I cook Thanksgiving in the Bon Appetit Test Kitchen, every tool I need is within arm’s reach, groceries are delivered, and colleagues know better than to talk to me when I have that look on my face.
At home in Ghaziabad, everyone is a pure vegetarian. In fact, when I want to cook non-veg there, my mum shoos me out on the terrace where I have my cooking utensils. I’m told categorically that whatever non-veg or egg, etc., that I have to cook, I should do upstairs and not enter her kitchen at all.
I always had a fantasy of being a chef, because I like kitchen life.
The most important thing for a date is not to prepare anything too complex because you’re likely to be a little bit too stressed. Also, she’s there to see you and not your plate of food. Spend as little time in the kitchen as possible.
I love having my daughter in the kitchen with me as I prepare meals. We talk about anything and everything!
I want to empower people who might have lost their way in the kitchen or never known their way around it in the first place. And just go, this is a thing you can do, you can do this, and if you want I can show you how.
I was 25 years old when I arrived in D.C. It was just myself and two people who worked and helped me in the kitchen. I was only cooking for three people most of the time.
I won’t say that women belong in the kitchen, but they don’t belong in the dugout.
You’ll always find me at a good sushi spot. Once, at a restaurant, a cook came out from the kitchen and asked for a picture with me. That was flattering.
Every Saturday morning when we are making breakfast, we twerk in the kitchen. It is so much fun.
Most of my recipes start life in the domestic kitchen, and even those that start out in the restaurant kitchen have to go through the domestic kitchen.
Hell’s Kitchen is open 24/7, and I’m cooking on the stove all day.
I bask in the affection I get on the streets. I recently went into the kitchen of a restaurant to meet the cooks. They were people I didn’t know, but what a joy it was meet them! Such experiences wouldn’t happen if I were doing only one kind of cinema.
To help producers serve larger institutional customers like schools and hospitals, USDA has helped fund new regional infrastructure like cold storage warehouses, commercial kitchens and local slaughter facilities.
I felt like I’d culturally arrived when a character on the HBO show ‘True Blood‘ was reading a hardback of ‘Heartsick’ at Sookie’s kitchen table.
Both me and Ishmeet were very naughty. We used to have my grandfather‘s swords in the house. We used to take all these swords and take all the showpieces Mom had and slice them one by one. He actually locked my nana in the kitchen once for two hours.
The ‘Test Kitchen’ is really fun as long as you play your role, and I didnt like the role I was put in. It became increasingly frustrating to become a sidekick to people with significantly less experience than me.
I had to have a large kitchen because I look to cook.
Dinner is where the magic happens in the kitchen.
I had the pleasure of working for Hart Hanson as the writers‘ assistant on the Fox show ‘Bones.’ He was always willing to take five minutes in the kitchen and answer questions I had about writing and the business. Looking back now, I realize he might have just been politely waiting for the coffee to brew.
I realized I didn’t want to be a photographer. I gave it up, but I still worked that job in the restaurant and I found myself constantly hanging out in the kitchen.
Every week I have a disaster in my kitchen. The fire alarm goes off repeatedly. But it doesn’t stop me being adventurous.
I read while the kids play. I can see them from the kitchen window. And I’m a fast reader.
Some of the best kitchen discoveries come about through total kitchen disasters.
If a restaurant kitchen is your office, Nom is for you.
I’m a good eater and like to make my own meals. I start my day with granola, fresh fruit, and skim milk and end it with something healthy that also comes from my own kitchen.
I think a lot of people think being in the kitchen is being really serious, and especially that baking is very serious, very straitlaced. For me, it’s about figuring out your voice, finding your personality, and getting in the kitchen to explore.
When I walked into the kitchen for the first time, I knew I was going to do that for ever. I was studying my diploma in hospitality, and I just fell in love with it. It was like being a magician.
When you look at a kitchen, you tend to see that the people who are doing really well are those who have worked with the same chef or stayed in one restaurant for a significant amount of time.
I don’t connect with shows where we have women looking ultra-glamorous all the time, including in the kitchen.
After I broke my neck, I began thinking more about The Kitchen: How can we come up with some way to make real food more affordable? Food that’s locally-grown, if possible, fundamentally nourishing to the body, nourishing to the planet.
When I’m in the kitchen, I don’t want anybody else in the kitchen. I have a system – and the system, it’s another form of insanity that has grabbed me.
My earliest memory of cooking is my grandmother showing me how to make chicken gravy on the big combustion stove in her kitchen. I still use Nana’s gravy recipe.
I haven‘t got a problem with scrutiny. If it gets hot in the kitchen, don’t cook a meal. People should be able to criticise us – it’s completely appropriate.
I don’t know which party my wife belongs to, but she belongs to my kitchen and my living room and the other room.
I grew up with my parents in the kitchen discussing the audition my dad had that day or moaning about something or other in the industry, so it was unglamourised and normalised for me from a very young age.
I have a greater appreciation for kitchen appliances, having played one.
There’s a character, Eon, I did back in the ‘Captain Marvel‘ story. Eon came from a greasy smudge on a paper bag inside my kitchen being used for garbage. I went and got a paper and pencil, drew it up, and he became a character in that story. Things come from everywhere.
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.
I started cooking in kitchens right out of high school, and I was lucky to work with a lot of great people, but I had no idea it would turn into this. Of course no one should go into this business because they want to be the next Emeril.
When you’re entertaining, and I still haven’t accomplished this because I’m always stuck in the kitchen, but spend enough time actually with your guests. It allows you to chill with your friends and be an actual, normal human as opposed to being in the kitchen cooking all the time.
If your kitchen smells good, your food lost something.
Even cooking at home, the difference between my wife cooking and me cooking is major. When my wife cooks, the kitchen looks like a disaster. When I cook it’s completely clean and organized and it doesn’t look like anyone has been cooking in there.
If you can’t stand the heat in the dressing room, get out of the kitchen.
You know, my parents had a restaurant. And I left home, actually, in 1949, when I was 13 years old, to go into apprenticeship. And actually when I left home, home was a restaurant – like I said, my mother was a chef. So I can’t remember any time in my life, from age 5, 6, that I wasn’t in a kitchen.
Use your imagination. Look around the kitchen and see what you can use.
We lived, until I was 12 or so, in communal apartment with five different families and the same kitchen, in two little – my brother and me and my parents. It was hell, but it was a common thing. My father was not general or admiral, but he was colonel. He was teaching in military academy military topography.
‘Twenty Thousand Hertz’ investigates the role of audio professionals in our daily lives, from the engineering that ensures a car door closes with that reassuring finality to the Foley artists of Hollywood who synthesise the sounds of marine life using old kitchen equipment gathered at the pound shop.
In a job where you’re on a computer all day, and we cater lunch and we put snacks in the kitchen, well, we all started gaining weight, even though we try to pick healthy stuff, but inevitably you find the cashews.
After years of working in professional kitchens, and then spending so much time in a lot of different home kitchens, I realized that there’s a huge gap in the market where you have people who develop cookware but who don’t actually cook.
When chefs like Wolfgang Puck became household names, that became a compelling reason for an intelligent young person to go into the cooking profession. There have been no waiters who have turned into household names. The service and hospitality aspects have clearly lagged behind the kitchen.
My wife and I decided to try and kick start our kitchens to a $15 minimum wage for cooks. I’ve probably had to go through and raise every menu price now by 50 cents because it took away my profit. I just underestimated what it was going to cost.
Know you food, know your farmers, and know your kitchen.
Thats what cooking is: youve got this certain ingredient and you figure out what to do it. You never waste anything in a professional kitchen. Its all revenue.
If you can’t stand the heat, get out of the kitchen.
I was always a drama queen. I remember playing in the kitchen, trying to get my mom to think I was dead and call the police. When she didn’t, I would cry. I was always theatrical. I don’t think any of my relatives are surprised.
To butcher a pork shoulder is to be forcibly reminded that this is the shoulder of a large mammal, made up of distinct groups of muscles with a purpose quite apart from feeding me. The work itself gives me a keener interest in the story of the hog: where it came from and how it found its way to my kitchen.
We know more people who have gone to the ER for an immersion-blender injury than just about any other, and we’ve seen almost every kitchen mishap imaginable.
‘Cooking Lucky’ is a show for guys – or girls – or really for anyone who is all thumbs in the kitchen and needs some help cooking meals that are so incredibly impressive they make it look like you’ve been slaving in the kitchen all day when in reality, they are so effortless to put together that even a moron can do it.
I only wear red socks in the kitchen. They bring me luck.
House of Blues has soul right down to the chef in the kitchen.
If I’m on holiday, I travel light, but if it is a work trip, I take everything but the kitchen sink.
After a day of writing, I love nothing more than to go into my kitchen and start chopping onions and garlic on the way to cooking an improvised meal with whatever ingredients are on hand. Cooking is the perfect counterpoint to writing. I find it more relaxing than anything else, even naps, walks, or hot baths.
After I had the kids, I took a break from work, and all my creativity went into my kitchen. I like experimenting.
Well, I look at it like this: When you go to a restaurant, the less you know about what happens in the kitchen, the more you enjoy your meal. If the soup tastes good, everything’s cool, and you don’t necessarily want to know what’s in it. The same thing holds true with movies.
I hope I cast a spell on other people in the kitchen. I like to experiment.
I have worked in kitchens since I was 15 years old and never had a break.
I see how people connect with me on different level through my show, how they want to transport what I cook into their home kitchens for their own families. It’s my responsibility to always make sure that is quality.
Everybody in my family cooks, so growing up and being around it… if I was going to spend time with everybody, it was helping them in the kitchen.
I’m definitely a messy person… I know where everything is but I just can’t organize. I don’t make lists and find scripts on the laundry machine, and under my bed, or in the bathroom, kitchen. It’s bad, I really need to take control.
I started in the kitchen of a Holiday Inn in Birmingham. I wanted to be a sponge, wanted to learn and progress. I knew I didn’t want to work in a hotel forever, but I had some good teachers there.
I have a little kitchen office at home, where I do all my kids’ stuff.
The entrepreneurial spirit has moved from the garage in high-tech to the kitchen in food.
When you’re writing about people that are not very well off, you seem to see the kitchen sink. So it was a bit of a sort of cosy phrase that got used a bit too much.
For me, relationships are the real action movies. Bombs are exploding every day and the kitchen is Ground Zero.
The kitchen may not get cleaned, and I have to accept that. I do the important things.
Any good kitchen should be stocked up in oysters, shouldn’t they?
I couldn’t care less about league tables. I’m more interested in kitchen tables and conference room tables.
My mother and my grandmother are pioneers of Mexican cuisine in this country, so I grew up in the kitchen. My mom, Zarela Martinez, was by far my biggest influence and inspiration – and toughest critic.
The kitchen is the heart of our home.
I left school when I was 14 to work in kitchens.
What’s a soup kitchen?
Since high school Ive been working in kitchens.
I always could cook. Mostly it was down to osmosis. I spent so much time in the kitchen with my mum as a kid. She was always talking to me about what she was doing.
For me, it was kind of like going into the military or something. And anybody – any male – who has ever worked in a French kitchen knows what I am talking about when I say that.
I love hospitality, and I love cooking. The kitchen is where I feel most at ease and where I feel most like myself.
Everything happens in the kitchen. Life happens in the kitchen.
I don’t cook. My kitchen is actually very small.
My dad said, ‘If you want to go out with girls and go out with your friends, get a job.’ I found one at the local country club as a pot washer in the kitchen.
I can jump on to a kitchen worktop from standing, like Tigger. It was something my dad could do, and I copied it from him.
The earliest recollection I have of being in the kitchen and cooking was in the third grade, and we lived in Germany. And I remember cooking scrambled eggs.
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.
Our cellar home had a kitchen and a combination bedroom and half bath, which meant we had a sink next to the bed. We had no refrigerator, no shower or tub, and no privacy. My parents shared the bedroom with my sister and me.
When you have a chef that wants to be in the spotlight, maybe after one or two appearances on a show, they think they’re at a certain level that they haven’t reached yet in the kitchen. Shows like ‘Top Chef‘, ‘Hell’s Kitchen’ have helped bring attention to the culinary world.
I have way more freedom in Los Angeles and in the U.S. But it’s funny because when I have a meeting with producers or people from the industry, we go to a restaurant to meet someone, and nobody knows me. But all of the sudden, the entire kitchen comes out, and they start taking pictures with me, or at valet parking.
I think kitchen real estate is very valuable, so something has to perform multiple functions for me to give it space in my drawers.
I was raised by a single psychologist mother and we spent every evening sitting at the kitchen table and dissecting our emotions and speculating about the inner life of everyone we knew.
I grew up in the kitchen, mostly with my grandfather, my mother and my aunt Raffy.
Yes, I am a judge on ‘MasterChef,’ where I taste thousands of dishes, and yes I am a trained chef which has had me commanding some of the biggest brigands a kitchen has ever seen. Yes, I have travelled the world and cooked on television and at food shows up and down the country, but in my heart I am a home cook.
Well, I grew up in Hell’s Kitchen, right next to Times Square, in a subsidized arts building.
I do like to cook; I’m sort of a mad scientist in the kitchen.
I eat bags and bags of cashews. I’ve got them in the kitchen, and about ten feet away I’ve got another bowl on the kitchen table. In my backpack, I’ve always got a bag of cashews. I started eating them in the airports because that’s the one food that you can find in every airport that’s actually nutritious.
One day Mum saved up for this exciting new thing – a frozen chicken. She cooked it on the Sunday and we all sat around waiting for it, but there was a terrible smell from the kitchen. She didn’t realise that the giblets were in a plastic bag inside it. We just ate vegetables and she cried and cried.
I like a very clean kitchen, and when I’m cooking, I try to clean as I go.
My wife Ciera and I can stand face-to-face in our kitchen and stare into each other’s eyes and talk for three hours without noticing that any time has passed. She is the kind of gal I spent a lifetime daydreaming about. She is an actor and a creative companion.
This is what a family is all about – one another, sitting around the table at night. And it’s very, very important, I think, for the kid to spend time not only around the table eating with their parents, but in the kitchen.
If you come to The Kitchen and get a pork chop with polenta, which is our kind of food – simple – there is only one way it should taste at The Kitchen.
For centuries, soup kitchens have been a way for local communities to offer a way of support, both nutritional and emotional to their less lucky neighbors.
I’m always in the kitchen, cooking and experimenting – I love it. And every now and then I think, ‘I should write a cookbook’ or, ‘I should write for food magazines.’ And then I get drawn back to writing fiction again.
You want to be the baddest guy in the kitchen and you want the person next to you to know it.
Growing up, my dad owned a restaurant in Washington, DC, and food was something I was passionate about. But when I finally got into it, I felt like it was so late in the game; that’s why I worked seven days a week at Craft and Mercer Kitchen. I wanted to see how far I could take it.
I have a fireplace in my kitchen that I light every night, no matter what.
I cook and wash, cook and wash. When I am done, the kitchen is like a mirror.
It’s hard to imagine a time when lobster pots weren’t part of a well-equipped kitchen, but America’s love affair with the two-clawed crustaceans didn’t start until the 1800s.
Going to a party uninvited always has been a negative action. It never has been acceptable. At the very least, it upsets kitchen preparations, parking arrangements, and even details such as space for hanging coats and depositing dripping umbrellas.
My mum was slightly disgruntled with cooking and being in the kitchen.
I can’t live without my cup of tea. When I was a judge on ‘America’s Next Top Model,’ they had to put me in a hotel where I had my own kitchen, because they can’t make tea in America. I was happy then because I could make my own.
Keep it simple in the kitchen. If you use quality ingredients, you don’t need anything fancy to make food delicious: just a knife, a cutting board, and some good nonstick cookware, and you’re set.
When you listen to old-school music, you can smell your mother’s food in the kitchen. You can feel where you was when you first heard that song. That’s what’s beautiful about music. It’s for everyone, but we all have individual memories that make us love it.
I know every movement of my kitchen.
I watched the first week of ‘Hell’s Kitchen’. It was fascinating to see Marco Pierre White because I’ve only ever seen him in moody photographs.
If my kid couldn’t draw I’d make sure that my kitchen magnets didn’t work.
Cleanliness is very important. If you let kids make a total mess in the kitchen and then leave, you’re not really teaching them anything.
I started working at a soup kitchen in skid row of Los Angeles when I was 13 years old, and the first day, I felt really scared. I was young, and it was rough and raw down there, and though I was with a great volunteer group, I just felt overwhelmed.
If there’s an Italian in the kitchen, let them get on with it.
We journalists don’t have to step on roaches. All we have to do is turn on the kitchen light and watch the critters scutter.
I’m always cooking and can be found in the kitchen rustling up something for myself and the boys.
Sometimes, it’s best to let the kids take control – and it’s never too early to instill positive eating habits or self-confidence in the kitchen.
One thing I don’t like is those three-star kitchens where they force the cooks to do exactly the same thing again and again. There has to be an element of chance in cookery.
I am in love with my La Cornue custom-made stove – it’s a dream to use and my favourite part of the kitchen.
I think it’s really important for every young person to work in a kitchen because you learn a life skill.
It doesn’t take money to have style, it just takes a really good eye. Sometimes you can find amazing culinary antiques that will make it feel like an old French kitchen.
The German public knows me quite well. I have been in their kitchens and living rooms for years.
I go out to the kitchen to feed the dog, but that’s about as much cooking as I do.
I’m a morning person so I like to be up by 6 am to wash and pray before the sun rises, and then have a tea at the kitchen table.
One of my favorite traditions is that my sisters and I, we all wear the same pajamas. I’ve even still got some from when I was 6. Also, I’ll always remember cooking together in the kitchen and that no matter how busy our schedules are, we are all together for Christmas.
I like to cook Puerto Rican food. That’s what I grew up on: rice, beans, meat, some Italian-American food. I know my way around the kitchen.
What’s wrong with Hell’s Kitchen? You don’t change a neighborhood by changing its name. You change it by building a school.
I go into the kitchen and cook with music on or go for walks around my neighborhood when I feel the most overwhelmed.
All I watch is the Food Network. I took a cheesemaking class a few weeks ago, and I told my family and friends to only get me kitchen stuff on my birthday. I’m into every kind of cookbook and anything by Anthony Bourdain. I’d love to own a restaurant if I could find the right chef.
I made it quite clear that I want to be female-friendly. I don’t want to be too sexualised because a woman in a kitchen is already a loaded image.
When you are making a movie, there are a zillion cooks in the kitchen, and you don’t always get what you want to do. The story can always go in a different direction than what you would like. You compromise, and there is dealing and bickering.
As I grew steadily more comfortable in the kitchen, I found that, much like gardening, most cooking manages to be agreeably absorbing without being too demanding intellectually. It leaves plenty of mental space for daydreaming and reflection.
It’s a Cyprus of misery and soup kitchens and a state which cannot meet basic obligations. It can only cause me grief.
My mother, grandmother and older sister all cooked, so it was hard to get into the kitchen. So I have no talent for cooking. I was always out in the garage with my dad. I have a tool belt. I’m a repair chick.
Professional kitchens are studied to cook for countless people. At home, design often wins over functionality. A restaurant must be functional.
I couldn’t be a supermodel, hats off. I’ll stick to the kitchen!
It was the era when women were in the kitchen. Space travel was the old-boy network.
Both my parents are wonderful cooks – my father looks like he has been in the kitchen his whole life.
My job is to show people that true Mexican cheese is not neon yellow cheese. We don’t eat tacos all day long and we don’t eat burritos stuffed with everything in the kitchen sink.
I’m really obsessed with ‘Ramsey’s Kitchen Nightmares.’ I really don’t know why.
I am spoiled, it’s true. I don’t even know how to use that thing in the kitchen with the burners.
You have so much responsibility because when you’re in the kitchen, it’s not just food, it’s where the food comes from, what you did with production, what you did it with human interaction, and how you did it with different cultures. Food becomes a mark of activism.
My mom knew that I was gay. So she just came up to me in the kitchen one night, and she said, ‘Justin, are you a homosexual?’ And I said, ‘Yes,’ and that was that. She took all the steps, she went to talk to a family counselor beforehand to see how she should bring it up, and now my mom’s my biggest fan.
The door hardware in kitchens is super simple to update. It’s essentially a few screws, standard spacing. It’s a few bucks a piece and it can make a huge impact.
Baking is how you start kids at cooking in the kitchen. It’s fun whether it’s baking bread or cookies. With baking, you have to be exact when it comes to ingredients.
In the kitchen, go for two tone cabinets. Maybe the island is a complementary color – that generally doesn’t cost any more money, but gives you a designer look.
But my wife doesn’t often allow me to cook in our kitchen at home. She says that I’m messy and I don’t clean up after myself!
I really look up to writers who are able to write compressed, single-scene stories, where everything happens in a kitchen. But I just can’t think that way. For me it would be impossible to write a story where I didn’t know what someone’s parents did and what their grandparents did and who they used to date.
I’m worried about that man or woman sitting around – the coffee table tonight or in their kitchen talking about how are we going to get to work. How are we going to have the dignity to take care of our family.
I always end up in the kitchen at restaurants. At events or parties, too, I like to see where my food is prepared or made. I like the theater of it.
Wild geese have so much less fat than their domestic brethren that, as far as the kitchen is concerned, the two birds should be considered different species altogether – so much so that they require opposite roasting methods.
I love hi-tech kitchens, but that doesn’t necessarily mean full of appliances.
Short waves will be generally used in the kitchen for roasting and baking, almost instantaneously.
That’s a big deal for kids, when they come into the kitchen and the teacher is drinking coffee with mom. They react differently on the next day when you say: ‘Sit down and shut-up!’
I’ve never cooked. I can’t do much more in the kitchen than make a cup of tea and some toast.
The Kitchen was a really great concept; it just wasn’t at the price point that made it accessible to people. People could visit occasionally, and some people were coming regularly. It just wasn’t a novel concept for every customer.
Yes, I remember as a child, I would potter around my mother in the kitchen and want to participate in everything she was doing. I have learnt most of my cooking from her. I also used to irritate her with a lot of questions.
I feel like it’s so important to get your little ones’ hands dirty in the kitchen. It gives them kitchen confidence, and it makes them feel accomplished.
I love to cook, man, I’m the short-order cook of the house. It’s also my creativity. The kitchen is my space. I’m always cooking, I’m always making something.
In large states public education will always be mediocre, for the same reason that in large kitchens the cooking is usually bad.
The kitchen is definitely the room that gets used the most in my house.
I am a huge fan of porcelain in kitchens. It’s an easy, interesting material.
I have the person at home, the person who has his privacy, too. Michael Jackson didn’t do the moonwalk in his kitchen.
I am a woman who came from the cotton fields of the South. From there I was promoted to the washtub. From there I was promoted to the cook kitchen. And from there I promoted myself into the business of manufacturing hair goods and preparations.
Even in the busiest kitchen, there’s always a point at the end of the day when you go home.
Women oftentimes are the ones making those economic decisions, sitting around the kitchen table and trying to figure out how to pay for rising gas prices or food prices or the health insurance costs.
I try to squeeze in a workout whenever I can, even if it’s doing squats with my 7-month-old in the kitchen or jumping on the trampoline with my 5-year-old.
I know it sounds funny, but every time I have a disaster in the kitchen, it knocks my confidence level a little bit more, and I feel annoyed with myself that I can’t do better.
I was bored at school and bored in a lot of the kitchens. It seemed like all I was doing was putting things into saute pans.
I’m not a cook at all, but I wanted to have a house with a really nice kitchen.
I don’t recommend this, but my dad – to help us get through the winter, he bought a kerosene heater, and he had it in the kitchen so that the furnace wouldn’t have to kick off.
To me, onions are the metaphor for kitchen drudgery. Cutting them is hard to do well, and they fight you the whole way.
You know, from age 17 on, my paycheck was coming from cooking and working in kitchens.
You don’t decide to paint. It’s like getting hungry and going to the kitchen to eat. It’s a need, not a choice.
When I cook certain dishes, I smell my grandmother’s kitchen, my grandmother’s smells. I thought, ‘What a wonderful way to tell a story.’
Supernatural characters allow actors to experiment. The role isn’t restricted to standing in the kitchen and crying. I love doing that, too. But I have done enough of that.
I want witchcraft so bad that I can’t stand it. I have wands in my apartment. And I use them sometimes. I walk into the kitchen with my wand, and I come out with something on a platter and I say, ‘See, magic happens.’ Works every time.
My mum, she’s a really good cook, she was our school cook as well, so in primary school. She was always cooking and in the kitchen so I’ve always been interested in it through her.
We lived in a flat that you could pretty much fit in my current kitchen. No wonder people drink! I can’t understand why they don’t throw themselves off the balconies.
I come from nothing. I come from sleeping in the kitchen with my family with the oven open to keep us warm during winter, you know? When you come from that background, all this extra stuff is just… extra stuff, you know?
I had a baptism of fire when I cooked in the Little Paris Kitchen.
I love to travel and to be inspired by new things, so everything is always new. I’ve never done the same bathroom or the same kitchen a second time. It’s challenging, and I like to be challenged.
How my parents are in the kitchen is a good indicator of their parenting style. Mum cooks for sustenance, wants to get in and out, the job done quickly. My Dad wants to prance around in the kitchen, create a curry – and a mess – and entertain everyone.
My husband is a chef, and he often brings home a lot of useless kitchen tools.
I’m a beast in the kitchen.
If I didn’t write sex scenes, all my characters would head to the kitchen and make cups of tea.
When I was 26, 27 years old I was running a kitchen in New York, and I was a raving lunatic. The older you get, you figure out you don’t need to do that. You realize at a certain point, there’s a certain gravity to what you say and what you do. If that’s not enough, all the yelling in the world is not going to matter.
I train my chefs completely different to anyone else. My young girls and guys, when they come to the kitchen, the first thing they get is a blindfold. They get blindfolded and they get sat down at the chef’s table… Unless they can identify what they’re tasting, they don’t get to cook it.
I am happy to have some friends here in the kitchen.
I like to have friends in the kitchen and make a big mess and use every pot in the kitchen.
No matter how many great things you say about Jacques Pepin, there’s always more. Through his books and videos, he taught me the importance of technique in the kitchen, but, more significantly, he showed me what it means to be a great teacher and educator.
Physically, women have some challenges in the kitchen, like lifting heavy pots on and off the stove. You learn to adapt; you learn to find a way. But the biggest challenge for women in this industry is how to balance a family with such a demanding career.
I’ve never worked in anyone else’s kitchen, but at college there was a guy called Tom Chivers who was a great chef and I learned a lot from him.
Occasionally I volunteer in the kitchen of a pop-up supper club in L.A., which I really love. It’s like being a line cook in a great restaurant for one night at a time.
Since my kitchen is the most important part of my home, I want to be creative and innovative, not only in its aesthetic, but also in the tools that I’m using to cook.
In my household, everything happens in the kitchen. My parents have this pretty big home, and it doesn’t matter how big it is, we will all squeeze ourselves in the kitchen and just chat while my mom or dad cooks.
I love being in the kitchen and cooking and creating juices and smoothies every day.
How can you respect a culture if the woman has to walk several steps behind her man, has to stay in the kitchen and keep her mouth shut?
I wish we could treat our bodies as the place we live from, rather than regard it as a place to be worked on, as though it were a disagreeable old kitchen in need of renovation and update.
Since I was 14, I worked more than 13 hours a day as a kitchen runner for a butcher.
With the Monday Night Wars, it was almost a pay-per-view every single Monday between the two factions because they were trying to throw everything but the kitchen sink to win the ratings war.
When I’m doing kitchen planning as well as bathroom design, I try to walk through the day with the homeowner. If we’re talking about a kitchen, it will be: So, we are walking in with the groceries. When we are taking them out of the car, where will they go? What is the distance to fridge, to pantry?
My kitchen in New York City is in the Richard Meier building on Perry Street, so it’s ultra-modern: white, glass and transparent. It’s 180 square feet, with an induction stove. Everything’s hidden, so you don’t see the microwave or the fridge.
Some of my earliest memories are dancing in the kitchen, standing on my mom’s toes.
I was chef to the French Presidents between ’56 and ’59, finished with de Gaulle, and during de Gaulle I remember serving Eisenhower, Nehru, Tito, Macmillan; those were the heads of state at the time. I never saw anyone. No one would ever, ever, ever come to the kitchen. You couldn’t even see them.
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.
No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, and the wisdom of cookbook writers.
I really would like to help people get back into the kitchen.
People panic in the kitchen and they don’t need to. The first thing to do is to open a nice bottle of wine and relax.
There’s no hypocrisy in Hell’s Kitchen.
Cooking classes are a great way to hone your skills, learn new recipes, and meet like-minded friends. Spending time in the kitchen with people who love to cook as much as you do is fun and educational.
You should concentrate on the segregation of waste, especially kitchen waste. Only after segregation the waste becomes useful and it can be recycled.
I’m at the age where food has taken the place of sex in my life. In fact, I’ve just had a mirror put over my kitchen table.
Pressure cookers are relatively inexpensive, they’re in every kitchen store, your grandma probably had one, but a lot of people don’t. A pressure cooker is interesting because by pressurizing the vessel, you’re able to cook much hotter than the boiling point of water, and still have water be present.
Show me a man who lives alone and has a perpetually clean kitchen, and 8 times out of 9 I’ll show you a man with detestable spiritual qualities.
Restaurant kitchens are highly pressurised environments, with lots of young men, and that means one thing: testosterone. It’s not brutal – it’s military. It is regimented, tough. People are put into compartments and have to do exactly what they’re told or the whole thing falls apart.
My first proper kitchen was this funny little club that we set up in Mercer Street in Covent Garden. It got shut down. Then I worked at a club in Notting Hill.
I cook more theoretically than I do practically. My job is creative, and in the kitchen, the biggest part of my creativity is theoretical.
People who live in L.A. don’t like to leave their homes because they have so much space. They have the nice kitchens and a cook and a pool. When you live in L.A., there is a sense of isolation in terms of raising a family.
For me, the most important thing to me is the next burger that goes out of the kitchen.
In villages across the developing world, governments have provided reasonable enough latrines that have again and again been turned into storage spaces or simply abandoned. In India alone, millions of government-funded latrines have become goat-sheds. Some had been built near kitchens, a taboo in Indian households.
I think there is an awful lot of technology for technology’s sake. I have yet to be convinced by my husband that persuading our mobiles to talk to our computers is going to be quicker and more straightforward than scribbling a note in our kitchen diary.
‘Kitchen Wars’ makes ‘MasterChef’ look like a walk in the park!
I do love cooking, but our kitchen is nothing fancy or hi-tech.
I pretty much grew up with my grandma. She would pull a stool over to the kitchen, and I would climb up at the kitchen counter, and I’d help her make biscuits.