Top 95 Culinary Quotes

Chipotle was going to incorporate all the things I had learned at the Culinary Institute and Stars and really elevate typical fast food.

You see, I am friends with a lobsterman. Because we are friends, which feels lucky anyway, I get access to the most amazing fish. It’s like having a backstage pass – a culinary jackpot that feels almost undeserved.

One of the keys to Jewish culinary history is that the Jewish role was not so much innovation but transition and transformation.

I didn’t go to university. I didn’t go to culinary school, barely made it through high school.

Chicago is a world-class culinary center. We need to guard that reputation and status.

I didn’t realize I was living in a very unique situation until I became a culinary professional. For me, there was nothing out of the ordinary about spending half my day in Mexico, and the other half in California.

I was in culinary school for a little while, but it was just too hard to cut weight and cook at the same time.

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.

The chef that grew up with the grandma who cooks tends to always beat the chef that went to the culinary institute. It’s in the blood.

I went to culinary school to eat.

Braising eggs in a flavoursome, aromatic sauce is all the rage. It is warming and comforting, ideal for the morning when you are not normally up for a great culinary challenge.

I launched The Emeril Lagasse Foundation to provide culinary training, and developmental and educational programs to children in the cities where my restaurants operate. I think everyone has a responsibility to give back to the community if they can, and to help future generations learn new skills.

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.

My culinary wardrobe is the same as my biking wardrobe, just no shoes.

I am a transporter of the Italian culture – culinary culture, family culture – because I love it, I thrive in it, and I think it’s the right way.

My presence in California will bring a new, inspiring culinary environment to life, and I’m delighted to share my creative techniques and evolving fresh ideas with the Beverly Hills community.

With cult foods, there is an underlying assumption that the best cooking ideas came generations ago. Yet culinary innovation is nothing to be ashamed of. When a chef tells me he is cooking with his grandmother’s recipe, I always wonder why. Did talent skip the past two generations?

The culinary scene in Phoenix is incredible.

Summer in Seattle allows me to indulge in some of the region’s top culinary delights – I’m talking about wild king salmon and fresh, ripe Washington stone fruits and berries like cherries, peaches, plums, and blueberries.

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 tortured life – with its extremes and conflicts – might have been difficult for me to deal with, but the press couldn’t get enough of it. I was in the papers every day, ‘the enfant terrible of the culinary world.’

I’m a hedonist when it comes to culinary delights.

I’m not much of a chef, so people keep buying me cookery books to broaden my culinary horizons, but I’ve not got far past shepherd’s pie yet.

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 feel like visual art, the culinary arts, the theatrical arts – the medium changes, the tools that you use to tell whatever the story changes, but you’re still all telling stories.

The Gulf Coast has the potential to create a culinary raw ingredient paradise that smart cooks can capitalize on.

I took a Chinatown bus to New York to enroll in the International Culinary Center’s pastry program.

The rich diversity of the cuisine in Nashville is something that I’m incredibly proud of, and I think Tansuo will find a worthy place in Music City’s culinary landscape.

The booming popularity of alligator hunting, sparked by reality shows like the History Channel’s ‘Swamp People,’ is easy to understand: It’s an exotic blast of adrenaline. But there’s a culinary upside as well, with gator boasting a delicate light-pink meat that, to me, falls somewhere between veal and wild turkey.

We have breathtaking state and national parks, flourishing adventure tourism and culinary scenes and the world’s best horses. And of course bourbon.

On ‘Chopped,’ the time goes down a bit and there are several ingredients, usually one that makes no sense whatsoever with the rest of the ingredients. So it gets you out of your culinary comfort zone a little bit. Like we had octopus and cheese paired up with each other.

‘MasterChef’ is the search for America’s culinary amateur talent, so this is a search for the best home cook in America, and it’s our job to figure out who that is.

My biggest bit of advice would be to spend some time actually helping caterers or Chefs, even if it has to be for free or as an intern of culinary externship. It helps immerse yourself in what you potentially want to do.

I’ve never gone to culinary school, but I do love cooking.

For me, ‘Jewishness’ manifests within my humor, slang, cynicism, culinary tastes, and the spirit of generosity ingrained in me.

I got my degree in culinary arts in 1978.

If there were only one place to eat, I would pick anywhere in Northern Vietnam where you get the French and Vietnamese culinary fusion.

We have an odd culinary relationship with tinned food. In higher society, rare and supposedly exquisite goods such as tinned baby octopus, foie gras and caviar come in beautifully crafted, artistically designed tins.

My journey was never hard; it just happened. From the second I held a knife, from the second I was in culinary school, it’s all felt too good to be true. ‘This cannot be my job, my life. Somebody has to be kidding with me!’

Food that’s served at the table in a paper parcel always creates a remarkable culinary moment when opened, because the package is full of aromatic steam from the lightly cooked ingredients inside.

As chefs, we work with organizations like Oxfam to enrich their projects with culinary tools, recipes and ideas.

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 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.

My decision to open my first restaurant in Nashville was born from my heart. From the moment I stepped foot in Music City, I have had a love affair with the people and burgeoning culinary scene.

As I finished up my time at Duke, I certainly wasn’t a ‘foodie’ but I was learning to enjoy the finer things in the culinary world.

The Momofuku Culinary Lab started as a space where we could focus on creating and innovating. I didn’t want us to worry about working on projects in a restaurant; there are just too many distractions in service and running a kitchen to be able to focus on creating your dishes.

I found most of my learning has taken place after culinary college, when I travelled and met chefs and non-chefs.

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 had a lot of female role models around me as a kid, but my aunt Marcela Rodriguez was the strongest. When she was only 26, she opened Artes Culinarias Internacionales, one of the first culinary schools in Baja. She started with six students and built up to 800.

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.

Home base is the support system where we have a culinary team, my own writers because of the shows and the books and stuff, we have a culinary team of about six people. Marketing, public relations, accounting and all that sort of stuff.

My mom is Jamaican and Chinese, and my dad is Polish and African-American, so I had a pretty diverse culinary background to work with.

When I started to write culinary mysteries, I did it because nobody was doing it anymore.

I like to say, ‘Chop suey’s the biggest culinary joke that one culture has ever played on another,’ because chop suey, if you translate into Chinese, means ‘tsap sui,’ which, if you translate back, means ‘odds and ends.’