Quotes of: Oliver Keyword

I don't think I have an obsession, however I do eat chocolate every day.

Eric Ripert

When you are 25, 30, you know, you have no responsibility, no mortgage, no kids, no retirement to think about, nothing.

Eric Ripert

I don't care if you're doing haute cuisine or burgers and pizza, just do it right.

Grant Achatz

Keeping your space clean is as much a part of the end result as the dish being tasty.

Carla Hall

I always tell people a clean cooking area is a clean mind which is available for the creativity.

Carla Hall

I believe that there are no mistakes in the universe, so I think it all happens as it should!

Carla Hall

I'm interested in how the Internet spreads information.

Cass Sunstein

Getting into the habit of switching a timer on will, I promise, save you from any number of kitchen disasters.

Delia Smith

But quite honestly I can't help being a passionate football supporter. If that's my sin, I'm guilty.

Delia Smith

The only way I'm interested in having a baby is the old-fashioned way.

Bethenny Frankel

Bravo can't be responsible for the mental state of every single person that comes onto their network.

Bethenny Frankel

I'm always in my pajamas, unless I know for a fact that people are taking my picture.

Bethenny Frankel

If we have meetings, I try to schedule the meetings at different restaurants I want to try - so I always suggest the restaurants.

Geoffrey Zakarian

I was bored at school and bored in a lot of the kitchens. It seemed like all I was doing was putting things into saute pans.

Homaro Cantu

I am a firm believer that if you can explain it to a kid, you're on the right track.

Homaro Cantu

Sweet treats are as much a part of our culture as they are our taste palettes, and it can sometimes seem as though sugary snacks are everywhere.

Homaro Cantu

The air of England has long been too pure for a slave, and every man is free who breathes it.

James Mansfield

I am very concerned about nutrition and always try to be careful about what I eat.

Daniel Boulud

I want to make sure the fine-dining restaurant has a clientele who is local as much as tourists and foodies.

Daniel Boulud

I've discovered the burger is a crazy thing in Vegas, but I was one of the early chefs to do a lot of burgers.

Daniel Boulud

Sauce is certainly ancestral to French cooking. The technique is very tricky, but it's also very fundamental.

Daniel Boulud