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.
I learned how to handle myself in the kitchen – where to stand and how to be out of people’s way and how to function like a machine.
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.
That was one thing my mama instilled in me: to be well trained in the kitchen. Growing up, I was always in the kitchen with her. You name it, I make it: red beans and rice, lasagna, chicken, pork. I am the queen of cooking.
My parents traveled a lot, so my grandparents practically raised me. My grandmother and I really bonded in the kitchen. She’s this amazing southern cook, and I would always help her – whether it was cracking eggs or stirring the green beans. It takes me back there.
The kitchen is the most valuable room in the home, so a smart kitchen reno will bring great return on investment.
Gnomes are supposed to be good luck in a garden, protecting against pests and diseases. A mythic gatekeeper, in the way a Kitchen Witch is.
Woe to us if we get our satisfaction from the food in the kitchen and the TV in the den and the sex in the bedroom with an occasional tribute to the cement blocks in the basement!
No. 1, women should be in the bedroom. No. 2, get to the kitchen. No. 3, support the man, support the king.
My job on that first day, like for most green cooks, was official kitchen gofer. Whatever any other cook needed doing, I did it.
I love being in the kitchen with my daughter right next to me on her step stool. It’s sweet; we’re connecting.
After your knife and your cutting board, quality pots and pans are the most important tools in your kitchen, and a good set can run hundreds, even thousands, of dollars.
The ‘Momofuku Milk Bar’ cookbook is rather technical. I wanted it to feel like you were walking into the doors of our kitchen, it was your first day at work, and we were going to teach you everything.
In department stores, so much kitchen equipment is bought indiscriminately by people who just come in for men’s underwear.
Wine lovers have known for centuries that decanting wine before serving it often improves its flavor. Whatever the dominant process, the traditional decanter is a rather pathetic tool to accomplish it. A few years ago, I found I could get much better results by using an ordinary kitchen blender.
I have one room off my kitchen filled with nothing but cookbooks and recipes that are sent to me from around the world. Every two years, I have to go through them and pick out ones to send to the local schools. There’s a need for books, especially cookbooks.
My house is very traditional. And I love ‘shabby chic.’ It’s a very homey-cosy vibe. We spend a lot of time in the kitchen, actually; maybe my kids will be doing their homework or that kind of thing when they get home from school. I love my kitchen.
People with chile peppers on their chef pants shouldn’t be allowed in the kitchen.
I actually struggled through teaching myself to cook because I’m completely ignorant in the kitchen. So I did really macho things like trying to make my own curry. Really hardcore stuff.
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.
I like a very clean kitchen, and when I’m cooking, I try to clean as I go.
Cooking and film are completely different – but I’d rather stay in the kitchen than be in movies.
I started baking with my family and friends. We would make easy and competent dishes and spend our evenings and weekends together in the kitchen. It was quite argumentative and ferocious – it was family life. That instilled the love and comfort of food for me.
Nothing beat that welcoming smell of fried food wafting into the hallway from the kitchen as I walked in from school as a kid.
We never had a bathtub. Mom would bathe me in the wooden or tin washtub in the kitchen, or in a big lard can.
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.
You don’t have to be a chef or even a particularly good cook to experience proper kitchen alchemy: the moment when ingredients combine to form something more delectable than the sum of their parts. Fancy ingredients or recipes not required; simple, made-up things are usually even better.
No matter what the recipe, any baker can do wonders in the kitchen with some good ingredients and an upbeat attitude!
As young cook, especially in France, they’re very tough in the kitchen. The idea is to make you humble and learn fast.
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 liked the energy of cooking, the action, the camaraderie. I often compare the kitchen to sports and compare the chef to a coach. There are a lot of similarities to it.
I have an outdoor kitchen at home in Georgia, and I try to never eat inside.
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.
When designing a kitchen, always keep in mind the social aspect.
My kitchen is limited at best. I have one drawer. But I make do with what I have; it’s taught me to be super efficient in terms of how I clean and how I put things away.
Gene Krupa was my big hero, and I used to play on my mother’s flour cans and sugar cans with the kitchen knives, listening to the big bands on my dad’s records. Gene Krupa and Harry James.
If I were to produce a kitchen appliance, I have to do more safety testing and go through more compliance procedures to create a toaster than to create Facebook.
While the male eye zooms in on a particular element to the exclusion of all else, a woman’s gaze flickers from one tedious task to the next, to the point where we can’t distinguish between the importance of mopping the kitchen floor and achieving world peace.
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.
To me, every kitchen appliance is useful and nothing’s overrated. When I look at my little espresso machine, I don’t see coffee. I see a steaming valve as an opportunity to make amazing creme brulee.
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 grew up in a joint family of 60 people with one kitchen. So I am a firm believer in the family concept.
If I’m going to make something in the kitchen, even if it’s something as simple as a sandwich, I will take the extra time to make it a great sandwich instead of just an average sandwich. I don’t mind investing a little extra work to make something special.
You should concentrate on the segregation of waste, especially kitchen waste. Only after segregation the waste becomes useful and it can be recycled.
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.
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.
If we behave like the kitchen is for adults, they become more wary of it and reluctant to go in it because it feels like it’s a grown-up space.
I was about five years old when I was eating soup in our kitchen, and as I was lifting the spoon towards my mouth, it bent and broke in half.
Early in my career, I was told I shouldn’t try to work in a kitchen, that I should consider serving or managing instead. It was a sad narrative that was given to me, and it came from a society that didn’t know better.
Demetrie came to wait on my grandmother in 1955 and stayed for 32 years. It was common, in Mississippi, to have a black domestic cleaning the kitchen, cooking the meals, looking after the white children.
Whenever I’m cooking at home over a steamy pot, I daydream about the day I’ll have a soda gun installed in my kitchen to spray seltzer directly into my mouth.
I was a kitchen porter for an hour at the Bank of England when I was 18. In the cafe, someone clicked their fingers and shouted, ‘Boy, come and clear my table.’ I walked out.
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.
I grew up eating chicken and dumplings in my grandma’s kitchen.
I hope we can get back to what I call the kitchen table. Everyday issues that people are really worried about and focused on.
