The Gulf Coast has the potential to create a culinary raw ingredient paradise that smart cooks can capitalize on.
I like the creativity of planning a party, or cooking and taking care of people, creating a memorable meal or event.
I feel fortunate to be part of the cooking community. We learn from each other.
I want to make sure the cooking industry becomes more and more diverse.
Breakfast is my favorite meal. I cook a big one for everyone - bacon and eggs. I own a lot of eggcups.
I spent 10 years fighting for reform in Cook County, and I didn't change my DNA when I got to Washington.
Custard is controversial: what makes it a custard, how best to cook it and, crucially, is it to be eaten or put in a pie and thrown?
The worst food you'll ever eat will probably be prepared by a 'cook' who calls himself a 'chef.' Mark my words.
The time has come to recognize that food, how we produce it, process it, package it, sell it, cook it and eat it, is as important as any other issue.
In the Seventies, my children played in the street, read politically incorrect stories, ate home-cooked food and occasional junk and, yes, were sometimes smacked.
You have to balance, but you can be aggressive as a chef. It benefits the food. You have to be passionate. You can't be angry cooking.
I used to have a monthly cookery column, and am a big cook, so that whole sense of connecting what one does with food to one's cultural identity has always been fascinating to me.
When I was a teenager, my parents made me take a part-time job at the local Black Eyed Pea, which was a home-cooked-food family restaurant.
Oh, my wife is a wonderful cook. She comes from a food-loving Italian family - her father owned a pizzeria!
The qualities of an exceptional cook are akin to those of a successful tightrope walker: an abiding passion for the task, courage to go out on a limb and an impeccable sense of balance.
I like to read, especially nonfiction. I love learning, so I study languages, cook, learn basic HTML, and enjoy other activities that stimulate communication and the dark recesses of my musician's brain.
'Grandmother' doesn't mean that you have gray hair and you retire and stay home cooking cakes for your grandchildren.
There is a strong side to me, that is of a homemaker. I look forward to spending time at home in the evenings, cooking a meal, chatting with my parents and inviting friends over.
At home I've got 1,500 cook books and the spines have all gone, the pages are all torn - it's chaos.
I'm not a big star in Japan. I'm an actor. I have a very normal life. Four days a week, I cook at home. A star doesn't do that.
I have more of a vivid imagination than I have talent. I cook up ideas. It's just a characteristic.
