Quotes by April Bloomfield

About April Bloomfield:

April Bloomfield is a British chef best known for holding a Michelin star at two restaurants, The Spotted Pig and The Breslin. She had previously worked at a number of restaurants in the United Kingdom, including The River Café and Bibendum.

A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Always look for the best ingredients, treat the food you cook with respect, always read the entire recipe first, be organized, and have fun.

April Bloomfield

My two sisters were always cooking. I wanted to be in the police force, but I didn't get in because I just so happened to procrastinate a bit, and I hadn't gotten my application in at the right time.

April Bloomfield

I wasn't the most confident of cooks, but I just persevered, and I wanted to learn, and I wanted to be a sponge, and I wanted to be better than the next person, and I wanted to learn as much as I could, so I just kept pushing, and it took me a long t...

April Bloomfield

All chefs have pictures of food in their phones, stuffed pig's ears and pigs' heads and the like.

April Bloomfield

I think, British food, it's had a bad rap.

April Bloomfield

Most of my food memories are of my Nan cooking Sunday dinners - roasts of meat with lots of vegetables. I suppose I cook what's comforting and dishes that make me feel good.

April Bloomfield

Food's delicate. You have to handle it with finesse. You can't just be a big ogre.

April Bloomfield

I'm not the type of person to eat big hunks of meat. I think people are starting to realize that great things come in small batches.

April Bloomfield

I started in the kitchen of a Holiday Inn in Birmingham. I wanted to be a sponge, wanted to learn and progress. I knew I didn't want to work in a hotel forever, but I had some good teachers there.

April Bloomfield

I don't think of being a woman in an industry of men. I didn't walk into the kitchen and go, 'Ooh, I'm a girl!' I didn't get into my chosen profession. I wanted to be good at something.

April Bloomfield

When you make burgers, it's good to let them rest for a bit.

April Bloomfield

I still worry that I could be better. That's where standards come from, from not wanting to settle. The fear of not being good enough propels you.

April Bloomfield

My mom wasn't so much such a great cook. But I don't know, I think I have a very strong mother, and it's funny, because both of my sisters - I have two sisters, and I'm the baby, but they all work hard. I'm not sure where I get it from, and I'm not s...

April Bloomfield

I adore pigs, and I love eating them and cooking them, and I love using the whole animal.

April Bloomfield

I love the smell of frying liver. It kind of releases a sweetness into the air, and it kind of prickles your nose, and it kind of makes you awake... it gets me excited.

April Bloomfield

I love to roast vegetables - carrots, fennel, and so on. I also love to mash or puree pretty much any vegetable!

April Bloomfield

I'm a sucker for a packet of biscuits. I can eat a whole pack in 10 minutes.

April Bloomfield

I like cooking the biggest steaks. It cooks nice and evenly when it's that thick, and you're not eating the whole thing yourself, which is nice. You get to share that with a companion.

April Bloomfield

I can't be everywhere, but I'm always in one of my kitchens, and hopefully I'm motivating and inspiring.

April Bloomfield

There is something about someone making a fantastic sandwich, taking care to spread lots of mayo all the way to the edges. Making sure every bite has a bit of everything in it. There's something special about that.

April Bloomfield

Author Bio

NameApril Bloomfield
DescriptionChef
Born1974
ProfessionChef