Words matter. These are the best Culinary School Quotes from famous people such as Claire Saffitz, Jose Andres, Tom Douglas, Giada De Laurentiis, Anne Burrell, and they’re great for sharing with your friends.
Every year since culinary school I have made a Buche de Noel, or Yule Log.
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.
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.
I didn’t go to university. I didn’t go to culinary school, barely made it through high school.
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.
I started waiting tables in college and realized how much I loved the business and loved to cook. I decided to go to culinary school and never looked back.
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.
I went to culinary school to eat.
I needed a break, and going to culinary school turned a lightbulb on that I didn’t have to make music. The people in the music business forget that not only is there an entire world of people out there who do not care what we do, we are not creating the wheel.
In many ways, journalism school and culinary school are quite similar. They both teach fundamental skills and habits, but ultimately you learn through on-the-job training.
I have a real interest in baking. I’d love to go to culinary school. That’s actually my plan: to graduate high school and go to culinary school.
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.
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.
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 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.
When I first started cooking, I was very much an intuitive cook when it came to taste, but that didn’t mean I didn’t want to know why some things worked and why others did not. My interest took me to culinary school.
I make a lot of soups, and I love stews. My mother’s a big foodie. She went to culinary school in New Orleans and has an oyster-artichoke soup recipe that has no cream in it but it tastes so creamy.
I was watching TV and saw the ‘Emeril’ show, and it spoke to me. I went out and started researching the culinary world and chefs that I knew nothing about. Then I moved to New York and went to culinary school, and everything just fit like a glove. It’s been on ever since.
My parents owned a soul food diner. It inspired me to go to culinary school.
I’ve never gone to culinary school, but I do love cooking.
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.
I’m a filmmaker who decided to go to culinary school. All I picked up was the fact if I didn’t understand what was going on with every single ingredient, I could be qualifying for, like, the lunch food job at my daughter’s school.
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.
I want to go to culinary school because I love cooking. One day I’d love to open up a restaurant or cafe.
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.
