Quotes by Alton Brown

About Alton Brown:

Alton Crawford Brown is an American television personality, celebrity chef, author, actor, and cinematographer. He is the creator and host of the Food Network television show Good Eats, host of the mini-series Feasting on Asphalt and Feasting on Waves, and host and main commentator on Iron Chef America and Cutthroat Kitchen. Brown is also the author of several books on cookery.
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I'm an absolute connoisseur of cheeseburgers and like to think that I can detect even mere percentages of shift in fat content in ground meat in a burger and can actually name the temperature to which it was actually cooked to the degree if I'm, you ...

Alton Brown

So I quit my job and went to the New England Culinary Institute for the full two years and worked in the restaurant industry after that until finally I thought I had a grasp on what I needed to do what I do.

Alton Brown

My first book is really about heat. That book, for me, was an exploration of heat as ingredient. Why we don't talk about heat as an ingredient, I don't quite understand, because it is the common ingredient to all cooking processes.

Alton Brown

Laughing brains are more absorbent.

Alton Brown

I think in the end there are only 20 or 30 tenets of basic cooking. It's going at perhaps the same issue from different angles, from different points of view, from different presentation styles, that really makes things sink in and become embedded.

Alton Brown

Recipe writers hate to write about heat. They despise it. Because there aren't proper words for communicating what should be done with it.

Alton Brown

I grill, therefore I am.

Alton Brown

Unless your kid is Pele Jr., they're not going to be able to feed themselves from soccer. If your kid knows how to play soccer, but not make dinner, you have done them a disservice.

Alton Brown

Seriously. I'm not very bright, and it takes a lot for me to get a concept - to really get a concept. To get it enough that it becomes part of me. But when it happens I get real excited about it.

Alton Brown

My mantra was to educate people - to actually give them the know-how they could use - and to do it in a very subversive kind of way. I would entertain them, and I was going to teach them whether they knew it or not.

Alton Brown

Well, you know, when you go into a restaurant, one of the scariest things is the wine list, so whenever I'm really feeling intimidated, I'll just pick a wine type, like a Chianti or Brunello or a Burgundy, and I'll pick a year that's missing and ask ...

Alton Brown

We're getting dumbed down, taste-wise.

Alton Brown

For me, it was kind of like going into the military or something. And anybody - any male - who has ever worked in a French kitchen knows what I am talking about when I say that.

Alton Brown

Last year, I made a refrigerator in my basement. And I needed to because I needed to figure how - you know there is no such thing as 'cold.' There is only less heat.

Alton Brown

Take ice. Ice is fascinating to me. Ice is the one thing in our world that went from an agricultural product to being manufactured.

Alton Brown

I grill almost all of my fish with the skin on because that gives you real protection at least on one side. It's a nice barrier against super high heat which tends to make a lot of fish to turn really flaky. It's very easy to overcook fish on the gri...

Alton Brown

The stubby French painter Toulouse-Lautrec supposedly invented chocolate mousse - I find that rather hard to believe, but there you have it.

Alton Brown

The problem is I am both a procrastinator and a power junkie, so I am very frustrating to work with.

Alton Brown

Although I don't take myself very seriously, I do take my work extraordinarily seriously.

Alton Brown

I found that if I offered to cook for a girl, my odds improved radically over simply asking a girl out. Through my efforts to attract the opposite sex, I found that not only did cooking work, but that it was actually fun.

Alton Brown

Author Bio

  • NameAlton Brown
  • Descriptioncelebrity chef
  • BornJuly 30, 1962
  • CountryUnited States Of America
  • ProfessionChef