Chefs Quote by Mary Quant Download Open image “Many of my friends are chefs, and I learnt to cook watching them.” — Mary Quant ★ ★ ★ ★ ★ 4.6 out of 5 (3 ratings) Copy quoteShare Chefs Chefs Learnt Cook Watching Food Friends Friends Chefs Friendship Learnt Cook Many Them Watching
It's good to get to know a bunch of other chefs because I like to cook, but I'm no chef. I can learn a… — Patrick Chung Copy Share Image
I learned to cook by watching and helping my mother in the kitchen. I also learned by trial and error. Even though I'm big… — Nina Dobrev Copy Share Image
I grew up in a house where I was a spectator to the sport of cooking. In that way, I just learned so much… — Alex Guarnaschelli Copy Share Image
I've been a cook all my life, but I am still learning to be a good chef. I'm always learning new techniques and improving… — Anonymous Copy Share Image
I grew up watching my mom in the kitchen, that's how I know anything about cooking. I've always wanted to go to a culinary… — Serena Williams Copy Share Image
I was always a good cook from my mum showing me when I was a young lad, but hiring a chef helped me to… — Ross Barkley Copy Share Image
I'm a home cook and love to read about food, but I'm not trained as a chef. I'm just really into cooking and passionate… — Ted Allen Copy Share Image
First and foremost I am a chef, whether behind the stove at one of my Northern California restaurants or for the past 15 years… — Tyler Florence Copy Share Image
I started cooking from watching my mom. My mother was a really, really great cook. — Coolio Copy Share Image
I can't imagine not working, really. I just think work's more fun than fun. — Mary Quant Copy Share Image
As the daughter of two teachers with first-class degrees, I'd always seen myself as a duffer by comparison. — Mary Quant Copy Share Image
I've always loved painting and drawing. I wish I'd developed it more and exhibited. — Mary Quant Copy Share Image
The gods gave man fire and he invented fire engines. They gave him love and he invented marriage. — Mary Quant Copy Share Image
I liked my skirts short because I wanted to run and catch the bus to get to work. — Mary Quant Copy Share Image
I always designed clothes from a very young age because I didn't like the way they were. They were paralyzing; they were stilted. — Mary Quant Copy Share Image
One day, a new fabric appeared on the scene. PVC was shiny, waterproof, and unlike anything I'd ever seen before. — Mary Quant Copy Share Image
I saw no reason why childhood shouldn't last forever. So I created clothes that worked and moved and allowed people to run, to jump,… — Mary Quant Copy Share Image
I used to start re-arranging my school uniform, hitching up my skirt to be more exciting-looking. — Mary Quant 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
