Unless its Michelin-starred food, people wont pay top dollar for top food so its hard to do good old-fashioned French cooking and get people to pay for it. — Rick Stein Copy Share Image
When I started out in the early 1970s French cooking was really my only serious influence. For the first 10 years of having the seafood restaurant open I went to France, and particularly Brittany, to pick up ideas. — Rick Stein Copy Share Image
Our seas do have fish in them. We have to change our eating habits, the type of fish we tend to go for. Pollack… — Rick Stein Copy Share Image
In my eyes, baking and pastry-making is like a science - all the measuring of quantities and temperatures. — Rick Stein Copy Share Image
If a recipe is good, I'm not going to mess with it, but they are recipes I've spent quite a bit of time getting… — Rick Stein Copy Share Image
A lot of my customers wouldnt go to a McDonalds but we are all after the same thing in this business: pleasing the customer.… — Rick Stein Copy Share Image
I dont think Ill ever stop working, its what I do even though I dont have to - thats one of the pleasures of… — Rick Stein Copy Share Image
I love the Chinese words for greeting: not strictly 'Hello' but 'Have you eaten yet? — Rick Stein Copy Share Image
Losing close relatives doesnt get any easier, really, but losing your parents is the big deal. — Rick Stein Copy Share Image
The first day in Tokyo was disorientating - all neon, gadgets and extreme politeness - but I was surprised to find that I have… — Rick Stein Copy Share Image
My father, Eric, was bipolar and as he got older, his illness affected the family more and more. My mother was magnificent in protecting… — Rick Stein Copy Share Image
On the surface, our lives seemed idyllic. My four siblings and I grew up on a 150-acre farm in Oxfordshire, and spent every holiday… — Rick Stein Copy Share Image
I've never worked in anyone else's kitchen, but at college there was a guy called Tom Chivers who was a great chef and I… — Rick Stein Copy Share Image
I do think there is continuing sense in people buying recipe books from somebody they trust. — Rick Stein Copy Share Image
