Cook Quote by Samin Nosrat Download Open image “When I left restaurants, I had to learn to be a home cook.” — Samin Nosrat ★ ★ ★ ★ ★ 4.7 out of 5 (5 ratings) Copy quoteShare Cook Food Home Learn Left Restaurants
I started waiting tables in college and realized how much I loved the business and loved to cook. I decided to go to culinary… — Anne Burrell Copy Share Image
I didn't harbor a huge desire to become a chef until I graduated from college. — Alex Guarnaschelli Copy Share Image
I wasn't meant to be a cook. It's a profession I accidentally fell into one summer between college semesters while looking for an easy… — J. Kenji Lopez-Alt Copy Share Image
I always loved cooking, from an early age. I kind of wanted to be a chef. — Caleb Followill Copy Share Image
When it was availed to me that I had free time, I chose to go to cooking school every day, six hours a day,… — Teri Hatcher Copy Share Image
I was brought up in a restaurant, I've worked in catering my whole life up until I was 20 full-time almost, I was a… — Gok Wan Copy Share Image
I had turned down other head chef jobs. I didn't want to take over someone else's cuisine. I wanted to start from scratch. — Rene Redzepi Copy Share Image
I wanted to learn everything I could about what it takes to be a great chef. It was a turning point for me. — Thomas Keller Copy Share Image
I still cook at home. A lot of chefs I think don't cook at home. But I still do, I love cooking at home,… — Rene Redzepi Copy Share Image
I love a Yorkshire pudding. It's basically pancake batter that's fried in beef fat and puffs up; it's like you can't go wrong. — Samin Nosrat Copy Share Image
I love roast chicken, juicy summer tomatoes, and carrot cake slathered with tangy cream-cheese frosting. — Samin Nosrat Copy Share Image
Salt's relationship to flavor is multidimensional: It has its own particular taste, and it both balances and enhances the flavor of other ingredients. — Samin Nosrat Copy Share Image
Very early in my culinary career, while helping another cook prepare the staff meal, I stirred some chopped raw garlic and herbs into a… — Samin Nosrat Copy Share Image
There's a certain kind of dark-crusted sourdough bread I'm incapable of resisting. A sixth sense alerts me anytime I veer within a three-block radius… — Samin Nosrat Copy Share Image
There's never been anyone like Vertamae Smart-Grosvenor, and there never will be. She is such an important source of inspiration for me, reluctant recipe… — Samin Nosrat Copy Share Image
There are so many food shows, really beautiful ones, that exist to elevate professional cooking and professional chefs. But there aren't that many that… — Samin Nosrat Copy Share Image
There are two proper ways to use garlic: pounding and blooming. Neither involves a press, which is little more than a torture device for… — Samin Nosrat Copy Share Image
The people-pleasing and performing is 100% ingrained in me, partly because I was a little brown girl growing up in a very white, homogeneous… — Samin Nosrat Copy Share Image
In the wake of a failed relationship, I'm often flooded with if-onlys. — Samin Nosrat Copy Share Image
The only good things I've seen emerge from a steamer are tamales, couscous, and dumplings - maybe the occasional artichoke or delicate fish fillet.… — Samin Nosrat Copy Share Image
When you cook a sausage, the skin sometimes breaks and the ground meat comes apart. — Anonymous Copy Share Image
There are some things that I like, like education, wine, and I'd like to be a good cook, although I'm a pretty good eater… — Rick Wagoner Copy Share Image
My dream as a passionate cook has been to go to Le Cordon Bleu. Never could my most incredible dream have lived up to… — Blake Lively Copy Share Image
I love to feed people, and I like to cook food they want to eat and food that will be good for them. I… — Ruth Glick Copy Share Image
“Looks delicious," he lied. "A mite crispy along the edges - but then, I like it that way." Incredulous eyes met his own. "You… — Tracy Anne Warren Copy Share Image
I never really cook from recipes. But the worst is when something turns out great and I can't figure out how to make it… — Blake Lively Copy Share Image
Technology is, of course, a double edged sword. Fire can cook our food but also burn us. — Jason Silva Copy Share Image
I don't have a whole bunch of literary connections. I don't write reviews or attend writer's conferences. I'm kind of shy and don't want… — Susanna Kaysen Copy Share Image
I love to cook. I'd have a dinner party, and someone would be like, 'Can you do this at my house?' So my catering… — Meta Golding Copy Share Image
