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.
The Bake Off’ taps into nostalgic feelings about your mum baking in the kitchen. It’s a big ruddy comfort blanket, and you get attached to the bakers. It also genuinely has a good heart.
The movie theater is never going away. If that was a case why are there still restaurants? People still have kitchens in their home!
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.
I spent a lot of time with extended family when I was young. Every weekend, Dad would buy half a sheep and Mum would cook for about 50 people, and we would all eat on the couch, in the kitchen, spilling out into the garden.
I ended up living in braids. It was the ’90s – thin braids were very popular – and my mom took me to a lady’s kitchen. I got it done, and I’ve never stopped.
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.
I know every movement of my kitchen.
Most of the telly I do only has one camera and the reason you have to cook it twice is you have a close-up, so you see what is happening really close up and then you have a wide shot, which is like standing back so you see the whole fish and the kitchen and, like it or not, you have to do it twice.
It was improv that really helped me start coming up with recipes and just believe in my instincts. That’s why the first recipe I made up was ‘I Ain’t Chicken Chicken’ because I finally felt bold and fearless in the kitchen, which was an entirely new feeling for me.
So, when I was about eight, I told my mother that I wanted to be a chef – and a police man, too. I didn’t totally know that was it at the time, but I was very attracted to it from the beginning. I liked the idea of working with people in a kitchen, of dealing with ingredients, all of it.
Waiters are like actors waiting in the wings, bantering whenever we passed each other on the restaurant floor, shouting at each other backstage in the kitchen and winking and corpsing above the heads of our audience, the unsuspecting customers.
I couldn’t be a supermodel, hats off. I’ll stick to the kitchen!
I was always very aware of drummers. My oldest brother Henry was a drummer, and he drummed on everything in the house from the kitchen sink to stovepipes. He was the first drummer in the Gil Evans Orchestra, so you’ve got to know how great he was.
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.
In 2010, I created World Central Kitchen as a way to try and help find solutions to many of the food issues we face.
I can’t even count the number of times I’ve obliterated my diet with a binge session. One second, I’m floating along just fine, four days into a successful low-carb lifestyle. The next? I’m standing alone in a dark kitchen, eating a sleeve of Ritz crackers and cream cheese with a spoon.
At one point, in one of the kitchens where I worked, I was the only American pastry cook. They treated me poorly. ‘You’re stupid. You’re American. You don’t get it.’ They’d speak French all day. At one point, my boss said to me, ‘You learn French or get out right away.’
One really interesting thing for me was learning about kitchen etiquette, and the differences between an Indian kitchen and a French one. They’re different in atmosphere, and also in how chefs maneuver within them.
My grandmother was the greatest cook in the world. She could just go in there, the whole kitchen would look like a tornado hit it and then she’d come out with the best food. Then she’d sit at the table and she wouldn’t eat!
If there’s an Italian in the kitchen, let them get on with it.
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.
If you go around the kitchen and ask my employees what they want to be doing in three to five years, most of them, if they’re being honest, will tell you that they don’t want to be working for me. They want to have their own place. And I think that’s great.
I always feel like the editing room is like coming into the kitchen. What kind of a meal do you make from there? It can be anything.
I used to work in a hotel kitchen at night and do theatre in the morning. After finishing my night shift – I did it for two years – I used to come back and sleep for five hours and then do theatre from 2-7 P.M. and then again hotel work from 11-7 in the morning.
I’m so grateful every single day for ‘Real Girl’s Kitchen.’
Some of our most exquisite murders have been domestic, performed with tenderness in simple, homey places like the kitchen table.
Somehow or other, I always end up in a kitchen feeding a crowd.
I am happy to have some friends here in the kitchen.
I have a greater appreciation for kitchen appliances, having played one.
Dinner is where the magic happens in the kitchen.
My kitchen’s pink, like skin-tone pink, and I lowered my spice rack so it’s eye level – it’s true! – and my phone, so I can reach it when I fall, it’s right there.
My two sisters and I sang all the time. Whenever we cleaned the kitchen, we sang in three-part harmony.
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 hate homework. I hate it more now than I did when I was the one lugging textbooks and binders back and forth from school. The hour my children are seated at the kitchen table, their books spread out before them, the crumbs of their after-school snack littering the table, is without a doubt the worst hour of my day.
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.
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.
I start my day with granola, fresh fruit, and skim milk and end it with something healthy that also comes from my own kitchen.
When people arrive at El Bulli, everybody goes through the kitchen. It’s a way of making them feel at home. When they leave, the only thing I ask is whether they’ve been happy. Everything in between, I don’t particularly care.
If there is to be any hope of prosperity for this country it is by reversing that policy which made us simply the kitchen garden for supplying the British with cheap food.
One of my favorite memories from growing up in Brazil is being in the kitchen with my family and watching everyone bake and cook.
I have had quite a few obsessive fans. They write to me and then they turn up at signings and look really sheepish. If I said ‘boo’ to them, they would run away. I think they maybe believe I could take over their lives and sort them out. If they saw the state of my kitchen they wouldn’t think that.
I was more of the kind of babysitter that liked holding the baby, sort of playing Mom, and then putting the baby to bed and watching TV while eating everything in their kitchen.
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.
You want a kitchen put in, I’m your girl. I’m very handy, and I love a practical challenge. I fit all the stereotypes of the lesbian with power tools.
I can direct breakfast, lunch, and dinner. I take pride in my kitchen, but I’m not going to direct a movie.
My kitchen has a wood-burning oven, a large worktable, and windows all around, including one above the sink. I think whoever is washing the dishes needs to have a lot of beauty around.
If you can’t take the kitsch, get out of the kitchen.
I read usually in the morning, in my kitchen at breakfast – a short reading time, usually poetry. I read in bed every night. I usually get in bed pretty early with a book, and I read until I can’t prop my eyes open anymore – sometimes rather late.
Onions and bacon cooking up just makes your kitchen smell so good. In fact, one day I’m going to come up with a room deodorizer that smells like bacon and onions. It’s a fabulous smell.
My Mum was the main reason why I became a chef. She influenced all of my family to feel free in the kitchen – it was the centre of our home and I have wonderful memories of helping Mum cook and experiencing the love and patience that went into the food.
There’s times when I’m cleaning the kitchen, and while I’m doing that, I’m singing and air guitaring with a broom to ‘You Should Be Dancing.’
