Chefs Quote by Marcus Samuelsson Download Open image “I love chicken. But, like a lot of chefs and cooks, I get tired of preparing it the same way.” — Marcus Samuelsson ★ ★ ★ ★ ★ 4.1 out of 5 (10 ratings) Copy quoteShare Chefs Chefs Cooks Chicken Chicken Like Cooks Cooks Tired Food Get I love Like Lot Love Love Chicken Preparing Same Tired Way
I love to cook; I cook every day. Chicken features a lot in our lives. — Kate Winslet Copy Share Image
It's my duty to myself to cook this chicken to the best of my ability. — Calvin Harris Copy Share Image
I recall my mum tried to teach me how to fry chicken once, and I almost burned down half the kitchen... I don't think… — Ne-Yo Copy Share Image
the more experience you have, the more interesting cooking is because you know what can happen to the food. In the beginning you can… — Julia Child Copy Share Image
I'm not the guy who loves cooking that much. I try to keep it as simple as possible: chicken, rice, and vegetables, all day,… — Florian Munteanu Copy Share Image
I love chicken when I'm working because it's a lean protein and it just makes you feel like you're full and you have the… — Taylor Hill Copy Share Image
Criticism is part of the creative man's journey, and I appreciate it. — Marcus Samuelsson Copy Share Image
We can all agree that government cant solve the obesity crisis alone. Its an ongoing issue that will require a collaborative effort across private… — Marcus Samuelsson Copy Share Image
While most individuals use the flesh of the coconut in their cooking, coconut water and oil are also known to have numerous health benefits. — Marcus Samuelsson Copy Share Image
For many sports fans, the onset of fall only means one thing: It's football season! — Marcus Samuelsson Copy Share Image
There are so many times there could have been a left turn instead of a right turn in all people's lives. I think mine… — Marcus Samuelsson Copy Share Image
I'm lucky to live in New York, a city that offers so many options for lunch. I can pick up dumplings from a Midtown… — Marcus Samuelsson Copy Share Image
Thanksgiving is one of my favorite American traditions. I quickly picked it up when I moved to the U.S. from Sweden. — Marcus Samuelsson Copy Share Image
Although I believe affection and romance should be shown all year around, it's always smart to have a good plan up your sleeve for… — Marcus Samuelsson Copy Share Image
I would love to take a cooking class from Gandhi. Maybe I could teach him how to cook, and he could teach me his… — Marcus Samuelsson Copy Share Image
I get so tickled when that pilot happens to be an African American because I rarely see that. The same is true when I… — Marcus Samuelsson Copy Share Image
It's key to know which essential foods will keep you going and help your body recover after hard work. — Marcus Samuelsson Copy Share Image
“Fortunately, I knew the cardinal rule of getting on with one’s fellow cooks. It applies in any kitchen and can be summed up in… — Jacques Pépin Copy Share Image
I take apart restaurant menus everywhere I go. I kind of tick off a lot of chefs in restaurants because I'll say, 'You can… — Montel Williams Copy Share Image
You look at most of these 'best chef' lists, and there are about nine male chefs and one woman chef. The problem is still… — Dominique Crenn Copy Share Image
Writing is getting killed by too many chefs. Back in the Bogart days, it started with great scripts. You had a writer, and he… — Peter Dinklage Copy Share Image
Chefs are at the end of a long chain of individuals who work hard to feed people. Farmers, beekeepers, bakers, scientists, fishermen, grocers, we… — Anonymous Copy Share Image
“I don't believe in twisting yourself into knots of excuses and explanations over the food you make. When one's hostess starts in with self-deprecations… — Julia Child Copy Share Image
First of all, when you build a restaurant of that phenomenon-I really hate that word "set" and I hate the word "cast" -it is… — Gordon Ramsay Copy Share Image
Cooking was taken with such seriousness in France that even ordinary chefs were proud of their profession. That's what appealed to me. — Julia Child Copy Share Image
“I cooked with so many of the greats: Tom Colicchio, Eric Ripert, Wylie Dufresne, Grant Achatz. Rick Bayless taught me not one but two… — Stacey Ballis Copy Share Image
The food being presented at the most expensive restaurants, by the most sophisticated chefs, was not always recognizable as food to the diner -… — Dana Goodyear Copy Share Image
There really is a camaraderie among chefs and a willingness to help out whenever we can. — Rocco DiSpirito Copy Share Image
I think a lot of chefs can definitely think about great flavor combinations and stuff, but then they'll pass it along to their pastry… — Stephanie Izard Copy Share Image