Cooks Quote by Andre Soltner Download Open image “One must cook a piece of meat a thousand times before one begins to truly understand it.” — Andre Soltner ★ ★ ★ ★ ★ 3.6 out of 5 (5 ratings) Copy quoteShare Cooks Meat Pieces Sand Time Thousand
When you cook, you never stop learning. That's the fascination of it all. — James Beard Copy Share Image
When anybody is just starting the process of cooking, I always say it takes practice, and nobody got to be a great cook on… — Damaris Phillips Copy Share Image
“Knowing thousands of recipes doesn't feed you, unless you start cooking” — Leo Babauta Copy Share Image
It takes a little time, but the pleasures of cooking begin before the pleasures of the palate, and preparing means anticipating ... — Umberto Eco Copy Share Image
When you become a good cook, you become a good craftsman, first. You repeat and repeat and repeat until your hands know how to… — Jacques Pepin Copy Share Image
As far as cuisine is concerned one must read everything, see everything, hear everything, try everything, observe everything, in order to retain in the… — Fernand Point Copy Share Image
One of the secrets, and pleasures, of cooking is to learn to correct something if it goes awry; and one of the lessons is… — Julia Child Copy Share Image
I think the future for young chefs is much brighter than it was 40 years ago. Because people have become so much more interested… — Andre Soltner Copy Share Image
When you find a waiter who is a waiter and not an actor, writer, musician or poet, you've found a jewel. — Andre Soltner Copy Share Image
I always say this to the young chefs and mean it: The customer is excited, he says you are an artist, but we are… — Andre Soltner Copy Share Image
I am a horrible visual artist. I can't fix a car, sew, knit, cook, etc. Statistically, there is more I don't do than do. — Carrie Brownstein Copy Share Image
The universe is simmering down, like a giant stew left to cook for four billion years. Sooner or later we won’t be able to… — Arthur Bloch Copy Share Image
Most people who open restaurants will fail, because they lack the fundamental understanding of restaurant math. Either they think they're superstar cooks or they… — Joe Bastianich Copy Share Image
Lord, you're Irish," said Will. "Can you make things that don't have potatoes in them? We had an Irish cook once when I was… — Cassandra Clare Copy Share Image
What's given, in fact, always depends on the person or thing it's given to. A minor incident in the street brings the cook to… — Fernando Pessoa Copy Share Image
A combination of the qualities of the scholar, the master cook, the painter, the gastronomer, the sportsman and the pantologist, assisted by the skill… — George Ellwanger Copy Share Image
Larousse is an invaluable tool for any cook. I've used this great resource all throughout my cooking career, and of course I look forward… — Thomas Keller Copy Share Image
There's a side to reality TV that is part education, as well. I've seen that since doing "MasterChef Junior," in terms of the effect… — Gordon Ramsay Copy Share Image
Frying gives cooks numerous ways of concealing what appeared the day before and in a pinch facilitates sudden demands, for it takes little more… — Jean Anthelme Brillat-Savarin Copy Share Image
I grew up in Harlem. My grandmother was one of the best cooks around, but the first thing she did on Sunday mornings when… — Richard Carmona Copy Share Image
“The more the merrier. Too many cooks spoil the broth of destruction.” — Gareth Roberts Copy Share Image