Think British Quotes by April Bloomfield

When you make burgers, it's good to let them rest for a bit.

— April Bloomfield

I have this obsession with pea pods. They're just really nice to look at. They can be perfect.

— April Bloomfield

I still worry that I could be better. That's where standards come from, from not wanting to settle. The fear of not being good…

— April Bloomfield

If you work hard and you learn and you absorb and you pay attention, career in food is great. This job can take you…

— April Bloomfield

My two sisters were always cooking. I wanted to be in the police force, but I didn't get in because I just so happened…

— April Bloomfield

All chefs have pictures of food in their phones, stuffed pig's ears and pigs' heads and the like.

— April Bloomfield

I became a manager very young. My first sous chef job I was, maybe, 25. It was a bit too early for me. But…

— April Bloomfield

I like cooking the biggest steaks. It cooks nice and evenly when it's that thick, and you're not eating the whole thing yourself, which…

— April Bloomfield

I think, British food, it's had a bad rap.

— April Bloomfield

I love the smell of frying liver. It kind of releases a sweetness into the air, and it kind of prickles your nose, and…

— April Bloomfield

There is something about someone making a fantastic sandwich, taking care to spread lots of mayo all the way to the edges. Making sure…

— April Bloomfield

I can't be everywhere, but I'm always in one of my kitchens, and hopefully I'm motivating and inspiring.

— April Bloomfield

I cook what I like.

— April Bloomfield

I adore pigs, and I love eating them and cooking them, and I love using the whole animal.

— April Bloomfield

Always look for the best ingredients, treat the food you cook with respect, always read the entire recipe first, be organized, and have fun.

— April Bloomfield