I started waiting tables in college and realized how much I loved the business and loved to cook. I decided to go… — Anne Burrell Copy Share Image
The margins for restaurants to make money are very, very narrow. It's a tough business, and to be a chef is a… — Anne Burrell Copy Share Image
I started in the restaurant business at the age of 19 as a waitress. I loved the atmosphere and the camaraderie of… — Anne Burrell Copy Share Image
After two undefeated seasons of 'Worst Cooks in America,' I'm ready for a third. Going against Bobby Flay takes the challenge to another level,… — Anne Burrell Copy Share Image
My food, I think, is big. It's aggressive, it's aggressively seasoned, and it's hearty. — Anne Burrell Copy Share Image
At home, my food is just sort of comfort food. It's not super fancy, but it's certainly tasty. — Anne Burrell Copy Share Image
Organizing ahead of time makes the work more enjoyable. Chefs cut up the onions and have the ingredients lined up ahead of time and… — Anne Burrell Copy Share Image
I always use my 'Holy Trinity' which is salt, olive oil and bacon. My motto is, 'bacon always makes it better.' I try to… — Anne Burrell Copy Share Image
I'm a girl, and I'm a cook- I just like to cook, and I don't like to worry about the distinctions. We're just supposed… — Anne Burrell Copy Share Image
It's a life choice to be a girl chef, as it is to be a boy chef. It feels pretty natural to me. It's… — Anne Burrell Copy Share Image
I've never been anything than a blond my whole life. There was one time when I dyed the ends pink. My father said if… — Anne Burrell Copy Share Image
