I lived my whole life in the kitchen. Not only that, but it's the passion, it's the love for cooking and food. It's dictated my entire life - every aspect of it.
I like to cook Puerto Rican food. That's what I grew up on: rice, beans, meat, some Italian-American food. I know my way around the kitchen.
Even though I'm big on recipes, I love to make up my own dishes and when you take a risk in the kitchen, you learn a lot about food!
I read somewhere that abs are made in the kitchen, and I'd like to agree. I like to think that I try to eat pretty clean, pretty good food.
It's the sense of what family is at the dinner table. It was the joy of knowing mother was in the kitchen making our favorite dish. I wish more people would do this and recall the joy of life.
Just like if you were brought up on a farm, you would most likely carry on your father's business as a farmer; I was brought up in the kitchen and ended up becoming a chef.
I see a lot of people who change careers in the middle of their life and they think it's a good idea to come in the kitchen.
Since my kitchen is the most important part of my home, I want to be creative and innovative, not only in its aesthetic, but also in the tools that I'm using to cook.
I had the sets that meant so much to this character built - right in my home, especially the kitchen, which was important both for her character and for your introduction to her when Albert comes to visit.
The most classic French dessert around the holidays is the Christmas log, with butter cream. Two flavors. Chocolate and coconut. My first job in the kitchen when I was a boy was to make these Christmas logs.
Gene Krupa was my big hero, and I used to play on my mother's flour cans and sugar cans with the kitchen knives, listening to the big bands on my dad's records. Gene Krupa and Harry James.
I believe that anyone can cook a great meal. Basically all you need to do is get your hands on some fresh ingredients and not be afraid to make a mess in the kitchen.
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.
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.
Growing up, I was always in the kitchen. Even in third grade, I made cooking videos called 'The Little Italian.' Very little production value, but it was good.
I'm a good eater and like to make my own meals. I start my day with granola, fresh fruit, and skim milk and end it with something healthy that also comes from my own kitchen.
I know it sounds funny, but every time I have a disaster in the kitchen, it knocks my confidence level a little bit more, and I feel annoyed with myself that I can't do better.
If people are made to feel uncomfortable in the kitchen, they won't go in there. That's why I think children learning to cook can be such a wonderful thing.
In a professional kitchen, the idea is to have your cooks not moving much while they're cooking. You want them to stay in the same spot.
As young cook, especially in France, they're very tough in the kitchen. The idea is to make you humble and learn fast.
I cook more theoretically than I do practically. My job is creative, and in the kitchen, the biggest part of my creativity is theoretical.
