Quotes About Cook

I can cook a few things. I always save the same recipes to impress my friends, and I always do two or three things, so they think I can cook. But I don't know how to do anything else.

I was a short order cook in a pool hall in college. So I am the fastest cook in the world.

A chef is a chef, a cook is a cook; a lorry driver is a lorry driver and a designer is a designer. I've never heard anyone say that Philippe Starck is a chef. The important thing is dialogue. If I said to Norman Foster that he was a chef he'd say "No", but he might have a dialogue with chefs. People have said to me for many years that I'm not a chef and that I'm an artist instead, but I always say, "No, I'm a chef." I just have dialogues with designers.

I bet you cook good, huh?" Darlene asked. "Mother doesn't cook," Ignatius said dogmatically. "She burns.

Timing is everything. Chemistry is something that you don't just throw in the frying pan and mix it up with another something, then throw it on top of something, then fry it up and put it in a tortilla and put in a microwave, heat it up and give it to you and expect it to taste good. You know? For those of you who can cook, y'all know what I'm talking about. If y'all can't cook, this doesn't concern you.

I love to cook; I cook every day. Chicken features a lot in our lives.

I know I can cook, but the place where I cook... it's a mess! I'm very disorganized.

There is one thing more exasperating than a spouse who can cook and won't, and that's a spouse who can't cook and will. There is only one difference between a madman and me. I am not mad.

I am very moody when I cook. I cook according to the way I feel at the moment. A little of this, a little of that, and almost always a coupcon of garlic. I never proceed by the rules.

The thing about being at home versus being out in the world working is, it's a whole different vibe. When I'm home with my kids and partner, I will cook - even though she's a very good cook. She's learned over the years. We started with basics, you know, how to saute onions, how to saute mushrooms.

I love to cook when I have the time. I don't cook French or Mexican food with exact recipes. I just go to the supermarket and buy things that look good, and I mix it all together and invent something. Ninety-five percent of the time, I'm lucky. Sometimes not so lucky, and I say, 'Let's go out to dinner.'

I think we're always in love. It's that simple. And it's important to remember that love doesn't have anything to do with sex. It's two different things. Being in love is the happy part. I was teasing my gentleman, "We know that you're in love when you cook for us." It's true. When men cook for you, they're in love.

Cookery is a wholly unselfish art: as 'art for art's sake' it is unthinkable. A man may sing in his bath every morning without the least encouragement, but no cook can cook just for his or her own sake in a like manner. All good cooks, like all great artists, must have an audience worth cooking for.

Noel [Charles, husband] and I love cooking. He does his cooking and I do mine. I'm the traditional English cook, with a twist now and then. Because I was married to an Italian, I'm also pretty good at Italian food. Noel, he can cook anything, so can Julian.

I always loved to cook and entertain but I realized I had the chance to be successful with something that I am passionate about.

My dad loves to cook. I'm half Thai, and growing up that's all we ate in my house. My dad was very big on the idea that dinnertime and cooking time was also family time.

I'm pore, I'm black, I may be ugly and can't cook, a voice say to everything listening. But I'm here.

I sometimes think that Thomas Cook should be numbered among the secular saints. He took travel from the privileged and gave it to the people.

I am not somebody who just likes to run. I am a runner. This is the difference between a pastime and a passion. I like to play golf, but I am not a golfer. I like to cook, but I am not a chef. I don't just like to run. I am a runner. It is a passion. It is part of who I am and is woven into the fabric of my personality, character, and psyche.

I am very picky about my food, and I'm very health oriented, so I always try to cook.

The more you cook, the better you'll look.

When I was about nine years old, I announced to my mother that I was going to cook Thanksgiving dinner. And I went to the library and got this whole pile of books. I'd love to say it all turned out great. It didn't. But, sort of, from that point on, whenever there was serious cooking at home, I was the one who did it.

Mexican food is my absolute, #1 favorite food. But all the cutting and dicing is very time-consuming. I do like to cook a few times a week, but it's not always that intricate with the shells and the cheese, etcetera.

Chefs who cook in these ivory towers are in control in their own world. We try to approximate that world as best we can, but ultimately our goal is to please our clients.

Stephanie Izard. She is extremely talented but super-humble at the same time. And she was the first female Top Chef. I remember cheering her on when she competed. At that time I just started in my culinary career. Watching her cook was very inspiring.

The relaxation should not be a method. You should not relax through a Yoga posture. This very understanding is relaxing, this very understanding is relaxation. You relax, effort disappears. You live your ordinary life - you chop wood and you carry water from the well and you cook food and you eat and you sleep and you love and you live ordinarily with no hankering and no desire for anything extraordinary.

I know people that could serve me canned tuna and saltine crackers and have me feel more at home at their table than some people who can cook circles around me. The more you try to impress people, generally the less you do.

I remember I used to go to The Laugh Factory and just goof off onstage, and then I'd see Dane Cook. He did a bit about his Mom making the bed in the summertime when he was a kid. He just said "Vroom!" and threw the sheet up in the air and the sheet would just stay over the bed for like a minute and a half. All he had were his arms out, but I could see the sheet. And he didn't do anything. He just kept it there. And I went, "I have to write more."

I'm terrible in the kitchen. I was mostly raised by my mother and she could cook, so I never perfected that skill. If I had to count on my own cooking to survive, I'd probably be thinner.

I always knew how to cook and at one point in my career where I had done nine television pilots before Three's Company and they all failed, I just got discouraged.

Happiness: a good bank account, a good cook, and a good digestion.

I can cook a little bit but pretty much when I get back from practice I am pretty tired that I just order out.

I wish for everyone to help create a strong, sustainable movement to educate every child about food, inspire families to cook again and empower people everywhere to fight obesity.

One of my big milestones came when I turned forty and promised myself to stop worrying about all the things I thought I might do but never really would. I was very relieved when I realized that you can actually complete a project by dropping it. That's how I "completed" learning to cook and learning German, becoming a good skier, and a list of other things too long to recite!

Someone with a figure like Jennifer Aniston has a trainer, a cook spinning out some version of the latest diet, and probably a stop at the tanning salon.

I started a grease fire at McDonald's - threw a match in the cook's hair.

I was a grill cook at McDonalds for a little bit. I did landscape for a little bit. I played a lot in the bar scene, I played countless sets of acoustic songs in that arena.

I can cook really well. I started cooking as a kid, so I can fend for myself in the kitchen and even do a little gourmet action.

I am a cutter, you see. Also a snipper, a slicer, a carver, a jabber. I am a very special case. I have a purpose. My skin, you see, screams. It's covered with words - cook, cupcake, kitty, curls - as if a knife-wielding first-grader learned to write on my flesh. I sometimes, but only sometimes, laugh. Getting out of the bath and seeing, out of the corner of my eye, down the side of a leg: baby-doll. Pulling on a sweater, and in a flash of my wrist: harmful. Why these words?

There is a charm in making a stew, to the unaccustomed cook, from the excitement of wondering what the result will be, and whether any flavour save that of onions will survive the competition in the mixture.

If everyone is defining a problem or solving it one way and the results are subpar, this is the time to ask, What if I did the opposite? Don't follow a model that doesn't work. If the recipe sucks, it doesn't matter how good a cook you are.

Who bothers to cook TV dinners? I suck them frozen.

You don't have to stick with these recipes. They're guides. As I say, they're a way in. Have fun with them. It's an easier way to cook in a busy life, once you get the hang of it.

My wife has to be the worst cook. I don't believe meatloaf should glow in the dark

I'm good in the kitchen. I can cook seafood, collard greens, black-eyed peas.

When you're cooking with food as alive as this -- these gorgeous and semigorgeous fruits and leaves and flesh -- you're in no danger of mistaking it for a commodity, or a fuel, or a collection of chemical nutrients. No, in the eye of the cook or the gardener ... this food reveals itself for what it is: no mere thing but a web of relationships among a great many living beings, some of them human, some not, but each of them dependent on each other, and all of them ultimately rooted in soil and nourished by sunlight.

I don't cook gumbo, but I just know it's a lot of good ingredients in it. And, with a movie, you got to have all those ingredients.

I love to cook, my husband and I collect wine, and in my head, I am always on Sullivan's Island, walking the beach listening to the song of the ocean.