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 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?
Both my parents are wonderful cooks – my father looks like he has been in the kitchen his whole life.
People are sitting at their kitchen table talking about how they’re going to pay their bills, and we can speak to the hearts of people on that and show them that we respect them. Ultimately, that’s how we have to talk to them. We can’t talk down to them.
Who needs one more chef in one more building with four walls and a kitchen?
I moved to New York on October 21, 2004, and it was the day that the Chelsea Grill, a restaurant in Hell’s Kitchen on 9th Avenue between 46th and 47th Street, opened. I had never waited a table in my life, but I walked in and lied to the manager in a very J. Pierrepont Finch way.
Everything from airplanes to kitchen blenders and even chopsticks comes with an instruction manual. Children, despite all their complexity, do not.
All of the people who work in the kitchen with me go out into the forests and on to the beach. It’s a part of their job. If you work with me you will often be starting your day in the forest or on the shore because I believe foraging will shape you as a chef.
I had developed the initial opening menu on my own in my home kitchen before we had even hired any sort of kitchen staff. And I’m pretty methodical, so I had a recipe booklet written out, everything done in metric units, something that anybody could look at and replicate.
I’m the kind of person you want to kill. I had an incredibly happy childhood. I married a terrific guy when I was 23. I have great, well-adjusted kids. Sometimes my husband and I look at each other and do a little jig in the kitchen. This is the best life.
A good knife is an essential tool in the kitchen, but when you get one handmade, it becomes something special.
My kitchen is an imitation, really, of my mum’s, except for the big American fridge.
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.
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.
I love my kitchen. On the weekends, we have friends over, the kids are buzzing around, and we cook and talk.
The kitchen is where we deal with the elements of the universe. It is where we come to understand our past and ourselves.
In our short walks we passed the kitchen where food was prepared for the nurses and doctors. There we got glimpses of melons and grapes and all kinds of fruits, beautiful white bread and nice meats, and the hungry feeling would be increased tenfold.
I first met my husband on the day we got married, when I was 20. I moved to be with him in Leeds, 165 miles from Luton. The kitchen was absolutely tiny. But I got my first hand-held mixer and first set of scales and first blue cake tin from Tesco and that was very exciting.
Even when I lost my job at CBS News, I set up shop in my youngest daughter’s bedroom and started Brainstormin’ Productions and the Hannah Storm Foundation. And guess who was there, visiting me and enthusiastically making business charts and graphs that covered my entire kitchen table? My dad, of course.
When you’re the conscious captain in your kitchen, you’ll feel better mentally and physically.
The kitchen may not get cleaned, and I have to accept that. I do the important things.
I went into a French restaraunt and asked the waiter, ‘Have you got frog’s legs?’ He said, ‘Yes,’ so I said, ‘Well hop into the kitchen and get me a cheese sandwich.’
A good home must be made, not bought. In the end, it’s not track lighting or a sun room that brings light into a kitchen.
‘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.
The podcast by ‘The Kitchen Sisters’ celebrates the staggering variety of a society of immigrants via its food, from the Sheepherders’ Ball in Boise, Idaho, through the favoured cuisine of Emily Dickinson to the unbelievable rituals of the great rural barbecue.
I’m a very improvisational cook. I sort of like to make things up as I go along. I’m quite creative in the kitchen.
Professional kitchens are studied to cook for countless people. At home, design often wins over functionality. A restaurant must be functional.
Everybody in Italy cooks. They have a better knowledge of the kitchen – that’s the place around which the whole of Italian society revolves.
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.
Some of my earliest memories are dancing in the kitchen, standing on my mom’s toes.
I’m not even a just a kitchen cook – everything we do has a purpose, and there’s meaning to it.
One of the Sunday newspapers asked me to make my favorite dish, and they photographed me holding it in the kitchen. It was roasted salmon with roasted vegetables. That’s not cooking; that’s putting things in a pan. It looked quite nice, but I’m not saying it was good.
I have tennis shoes with little rhinestones that I slip on if I exercise. But I always wear heels, even around the house. I’m such a short little thing, I can’t reach my kitchen cabinets.
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.
I think a lot of people have a misconception of what the kitchen is about, but you know the grueling part of it is also the pleasure of it. That’s why I think you have to have a certain mentality to understand what that is and be able to handle it.
My kitchen is my baby. I don’t have kids, so cooking is sort of like my child. Renovating my kitchen has allowed me to channel my creativity the way parents work on a nursery. The centerpiece is my vintage 1950s Wedgewood stove.
A lot of Thanksgiving days have been ruined by not carving the turkey in the kitchen.
Throughout my time working in restaurants, I developed an illogical dread of some basic kitchen tasks. None of them – picking and chopping parsley, peeling and mincing garlic, browning pans of ground meat – were particularly difficult. But at the scale required in a professional kitchen, they felt Sisyphean.
I’m not the neatest person in the kitchen by any means.
I call all chefs ‘cooks.’ They’re all cooks. That’s what we do, we cook. You’re a chef when you’re running a 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.
I like to have friends in the kitchen and make a big mess and use every pot in the kitchen.
I’m a beast in the kitchen.
I don’t connect with shows where we have women looking ultra-glamorous all the time, including in the kitchen.
All my family were brilliant cooks when I was growing up, but I ended up just cleaning up, so I’ve always lacked confidence in the kitchen.
After college, I spent a decade working the kinds of jobs that I write about – bartender, shoe salesman, kitchen man – while voraciously reading novels.
Kitchen competition shows are so action-packed. They just get your adrenaline pumping.
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 childhood was idyllic to begin with. We lived on a farm in Oxfordshire and my mum used its produce in the kitchen. She made plain, English-style food, cooked exceptionally – it’s what I’ve based my career on.
The most used piece of kit in my kitchen is my saucepan. I use it every morning to cook my porridge in. The least used piece of equipment? I’d say a food mixer. I’ve never used it, I don’t really know what they’re for.
I’m fantastic at cooking up stories. In the kitchen, I can, at best, make tea and a badly shaped dosa.
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.
The kitchen is the heart of every home, for the most part. It evokes memories of your family history.
I can write anywhere that’s quiet. I have a study in my apartment, but I often work in the kitchen of a house that we rent in the country.
The entrepreneurial spirit has moved from the garage in high-tech to the kitchen in food.
