Discover the most popular and inspiring quotes and sayings on the topic of Culinary. Share them with your friends on social media platforms like Facebook, Twitter, or your personal blogs, and let the world be inspired by their powerful messages. Here are the Top 100 Culinary Quotes And Sayings by 90 Authors including G.s. Johnston,Jonathan Kellerman,Julian Barnes,Julia Child,Fernand Point for you to enjoy and share.

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There is no sight more appealing on this planet than a person actually preparing food for the ones they love.
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chefs, the Guatemalans, sometimes
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Cooking is the transformation of uncertainty (the recipe) into certainty (the dish) via fuss.
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Cooking may be a creative art, but it's also a wonderful full-time hobby.
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Cooking is for capturing the taste of the food and then enhancing it, as a composer may take a theme and then delight us with his variations.
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Our expertise is preparing foods in tough environments. We have a kitchen where we grill and roast and make smelly stuff happen, and then bring it to the site and warm it in a way that makes it taste just-cooked.
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I love to cook; that's my passion.
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I cook. I did the Escoffier course in Paris when I was 21 in one of those periods when it was like a pause. I can cook anything Italian, Chinese.
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Cuisine is a universal and mixed-race love marriage, in which man sublimates a place and a culture.
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I made the unexpected but happy discovery that the answer to several of the questions that most occupied me was in fact one and the same: Cook.
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Ultimately, I realized that in order to write about food you need to understand everything about cooking, so I moved to New York and enrolled in the Institute of Culinary Education.
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I'm a gastronome first and foremost. I have several bookshelves in my home full of cookbooks, foodie magazines and food writer books and I am always on the hunt for a great recipe or local foodie haunt to try.
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Cooking and gardening involve so many disciplines: math, chemistry, reading, history.
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Unlike music or poetry or painting, food rouses no response in passionate and emotional youth. Only when the surge of the blood is quieted does gastronomy come into its own with philosophy and theology and the sterner delights of the mind.
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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 about it.
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Chef: Any cook who swears in French.
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Chefs are at the end of a long chain of individuals who work hard to feed people. Farmers, beekeepers, bakers, scientists, fishermen, grocers, we are all part of that chain, all food people, all dedicated to feeding the world.
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I think that there is a role for food to be art; and when food is art, it can have drama, it can have spectacle, it can be theatrical. It can be this amazing experience.
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Cooking is the most succulent of human pleasures.
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There are may of us who cannot but feel dismal about the future of various cultures. Often it is hard not to agree that we are becoming culinary nitwits, dependent upon fast foods and mass kitchens and megavitamins for our basically rotten nourishment.
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I, alas, must present myself somewhat ignominiously as a chef in a busy kitchen. Somewhere a novel is bubbling on a back burner, an old attempt at history may come out of the freezer.
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Cooking is at once one of the simplest and most gratifying of the arts, but to cook well one must love and respect food.
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The food being presented at the most expensive restaurants, by the most sophisticated chefs, was not always recognizable as food to the diner - it required a leap of faith, and I felt curious about that phenomenon.
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The art of the cuisine, when fully mastered, is the one human capability of which only good things can be said.
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With food, you're the artist; you put the colour in it, you present it to the table and it has the ability to knock out the senses. It can look fabulous, be beautifully presented and smell great and taste good as well.
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Food as a hobby used to be an elite pastime, and it has become something that is totally ordinary for people of every background. In that way, we see the growing up of the American food scene: that it's okay to be a regular person and be really into food.
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As far as cuisine is concerned one must read everything, see everything, hear everything, try everything, observe everything, in order to retain in the end, just a little bit.
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I love food and am very good at improvising when preparing it - it's a really creative experience for me.
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Years down the line, I became a food stylist.
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As a chef I'm not your dietitian or your ethicist, I'm in the pleasure business.
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Cooking is an art, but you eat it too.
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A cook's job in my opinion is to be creative and push the boundaries of their cuisine and never stop experimenting.
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As chefs, we cook to please people, to nourish people.
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I love food. I'm not a great cook, but I love to cook, and I like how different it is from writing.
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For the millions of us who live glued to computer keyboards at work and TV monitors at home, food may be more than entertainment. It may be the only sensual experience left.
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I am a chef who happens to appear on the telly, that's it.
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While I'm not very talented at cooking, I am very talented at eating.
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There are really only so many foods and so many ways you can prepare them.
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I cannot wait to see the day that one day we will have a chef that will become the secretary of food of the United States of America.
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Cooking is more than an art; it is a gift. Genius, and genius alone, can prepare a feast fit for the feaster.
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You thought you knew what food was, you thought it was elemental. You forgot how much restaurant there was in restaurant food and how much home was in homemade.
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Culinary science? You elected culinary science? That's the most brainless class ever. -Rose to Christian
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It may be safely averred that good cookery is the best and truest economy, turning to full account every wholesome article of food, and converting into palatable meals what the ignorant either render uneatable or throw away in disdain.
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I want to go to culinary school because I love cooking. One day I'd love to open up a restaurant or cafe.
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Cooking is a subject you can never know enough about. There is always something new to discover.
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I always loved cooking, from an early age. I kind of wanted to be a chef.
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I studied to be a chef as a side thing, a little hobby that I enjoyed doing, but I ended up falling madly in love with the food and the lifestyle.
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To cook, and to do it well, every talent must be used; the strength of a prize-fighter, the imagination of a poet, the brain of an empire builder, the patience of Job, the eye and the touch of an artist, and, to turn your mistakes into edible assets, the cleverness of a politician.
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I have a real interest in baking. I'd love to go to culinary school. That's actually my plan: to graduate high school and go to culinary school.
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I'm obsessed with cooking! I want a degree in the culinary arts!
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I love cooking, but I love the business, too. It's important because a lot of chefs forget the business side and have to shut down after six months.
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There are very sophisticated, very time-consuming dishes to prepare; always from scratch, and always in excess of what you could possibly need. You tend to kill your guests with kindness around here.
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Cooking fills me with a dread I can only describe as the sum total of every negative feeling I've ever had about myself. It takes my chronic impatience, divides it by my inherent laziness, and multiplies it to the power of my deepest self-loathing.
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The design of a restaurant should embrace the identity of the chef, the nature of the cuisine, and the context of the restaurant itself.
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Food is a central activity of mankind and one of the single most significant trademarks of a culture.
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Some people who are obsessed with food become gourmet chefs. Others become eating disorders.
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When you do a menu at a restaurant, you have to be the engineer of that menu. It has to be a crowd-pleaser.
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I didn't go to university. I didn't go to culinary school, barely made it through high school.
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A meal can be thought of as a ritual and a work of art, with limits laid down, desires aroused and fulfilled, enticements, variety, patterning and plot. As in a work of art, not only the overall form, but also the details matter intensely.
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In theory, food writing is an aid or a prelude to actual meals: you read a recipe, and then you cook. In practice - in a 'paradox' that Michael Pollan, among others, has identified - our current gastronomic fantasies, particularly on TV, have coincided with a decline in home cooking.
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Through my work and travels I have been lucky enough to have been exposed to various eclectic cuisine running the gamut from small local cafes to iconic five-star restaurants.
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Cooking hasn't yet been accepted as the art form it is. It should be on the level with any of the other art forms.
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The type of cuisine I do, especially after being on 'Iron Chef' for several years, is a lot of global cuisine. My strength has always been Mediterranean cuisine across the board from Morocco, Spain, Italy, Greece, France, but I think now I'm doing a lot of very different cuisines all the time.
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It's my belief that cooking is a craft. I think that you can push it into the realm of art, but it starts with craft. It starts with an understanding of materials. It starts with an understanding of where foods are grown.
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Unlike the stereotypical author, I've never had a job as a short-order cook, but I love cooking hot breakfasts for lots of people, juggling the eggs and the bacon and the tomatoes and the fried potatoes and so on.
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Cuisine is only about making foods taste the way they are supposed to taste.
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Cooking is mythology - a story told over and over, passed on again and again, always with the same meaning but expressed in endlessly different ways.
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I love food, all food, everything about food. I enjoy going to the market and having what's in front of me - what's fresh, seasonal - tell me what I'm cooking.
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I studied cooking all through high school.
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Somewhere along the way, I discovered that in the physical act of cooking, especially something complex or plain old hard to handle, dwelled unsuspected reservoirs of arousal both gastronomic and sexual.
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With cooking, there's always the tangible and the intangible: that which is in the domain of sentiment, of the individual.
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What is cooking? 'Cooking' is a loose term. It's understanding energy or the lack thereof.
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I'm not a cook. I don't think I ever will be.
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At 15, I had to choose a vocational school, and I was delighted, of course, to go to culinary school. But learning the basics was not as exciting as being the chef I am today.
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Cooking is a form of flattery ... a mischievous, deceitful, mean and ignoble activity, which cheats us by shapes and colors, by smoothing and draping ...
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Mastering the Art of French Cooking ... doesn't mean it has to be fancy cooking, although it can be as elaborate as you wish.
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I love food, and I love drawing it, particularly.
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I'm a multi-platinum recording artist; my passion is food.
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Great food, like all art, enhances and reflects a community's vitality, growth and solidarity. Yet history bears witness that great cuisines spring only from healthy local agriculture.
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I always knew I wanted to be a chef.
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I want to teach [people] the secret of great visual presentation. Your stomach sees the food first, and I want to help them match food flavor profiles with the aesthetics of everything.
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Cooking is an act of love, a gift, a way of sharing with others the little secrets
'piccoli segreti'
that are simmering on the burners.
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There's a battle between what the cook thinks is high art and what the customer just wants to eat.
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Chefs become attracted to being able to get product and then clientele - those are the two things that attract you as a chef.
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a good recipe in the hands of a bad chef is still distasteful! A good chef must have a discriminating palate, and a good band director must have a discerning ear
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A combination of the qualities of the scholar, the master cook, the painter, the gastronomer, the sportsman and the pantologist, assisted by the skill of the bookmaker and etcher, will be required to compose the cookbook par excellence.
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Chefs are nutters. They're all self-obsessed, delicate, dainty, insecure little souls and absolute psychopaths. Every last one of them.
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I love cooking and baking.
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I am a bit of a gourmet chef. I love cooking mostly Thai food. And a lot of times on movies, you have these trailers that have these little ovens and kitchenettes. A lot of actors never use them, but I would cook lunch just about every day.
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I love to cook comfort food. I'll make fish and vegetables or meat and vegetables and potatoes or rice. The ritual of it is fun for me, and the creativity of it.
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In all my work I like to convey the fact that I like cooks, that it's noble toil and that it is hard.
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While some people may think being a chef only entails making enticing dishes and pushing the culinary boundaries, being a part of the food industry involves much more.
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I got my degree in culinary arts in 1978.
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a pot a cook but the food na kno
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As in the fine arts, the progress of mankind from barbarism to civilisation is marked by a gradual succession of triumphs over the rude materialities of nature, so in the art of cookery is the progress gradual from the earliest and simplest modes, to those of the most complicated and refined.
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When I first started cooking, I was very much an intuitive cook when it came to taste, but that didn't mean I didn't want to know why some things worked and why others did not. My interest took me to culinary school.
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I'm a rather crude cook.
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appliancization.
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The gentle art of gastronomy is a friendly one. It hurdles the language barrier, makes friends among civilized people, and warms the heart.
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A fellowship to Oxford acquainted me with the depths of English cooking. By the twenty-first century, London's best restaurants are as good as Paris's, but not in the 1950s.