Kitchen Quotes

When I'm home, the heart and soul of our family is in the kitchen. Growing up, my parents both worked, so dinnertime was for family - the TV was off. I think it's important to grab that time and really make it special, even after a tough day.

Every week I have a disaster in my kitchen. The fire alarm goes off repeatedly. But it doesn't stop me being adventurous.

I wanted to get us a place of our own with a little bit more space. The kitchen is just huge, because my mom... lives there, man, and she loves being in the kitchen.

I'm good in the kitchen. I can cook seafood, collard greens, black-eyed peas.

I'm very interested in my new kitchen equipment shop. I've started it with two friends.

In our short walks we passed the kitchen where food was prepared for the nurses and doctors. There we got glimpses of melons and grapes and all kinds of fruits, beautiful white bread and nice meats, and the hungry feeling would be increased tenfold.

My favorite kitchen was the Japanese and the Italian kitchen.

There is a peculiar burning odor in the room, like explosives. the kitchen fills with smoke and the hot, sweet, ashy smell of scorched cookies. The war has begun.

Well, I think one of the problems with 'Birds of Prey' was there were too many cooks in that kitchen. The studio, the producers, the network, all had very different visions of what that should be. They should have just let Laeta Kalogridis control that. Instead they decided to try to get their hands in the mix.

Demetrie came to wait on my grandmother in 1955 and stayed for 32 years. It was common, in Mississippi, to have a black domestic cleaning the kitchen, cooking the meals, looking after the white children.

I'm worried about that man or woman sitting around - the coffee table tonight or in their kitchen talking about how are we going to get to work. How are we going to have the dignity to take care of our family.

You know, my parents had a restaurant. And I left home, actually, in 1949, when I was 13 years old, to go into apprenticeship. And actually when I left home, home was a restaurant - like I said, my mother was a chef. So I can't remember any time in my life, from age 5, 6, that I wasn't in a kitchen.

You may not like the idea of putting money into a home when you're moving out. But it's demanded by the market. You need to show it off. You don't have to rip out the kitchen and bathroom. But maybe replace the tiles or the countertops. Get professional advice.

I like to have friends in the kitchen and make a big mess and use every pot in the kitchen.

My grandmother was the greatest cook in the world. She could just go in there, the whole kitchen would look like a tornado hit it and then she'd come out with the best food. Then she'd sit at the table and she wouldn't eat!

All of the people who work in the kitchen with me go out into the forests and on to the beach. It's a part of their job. If you work with me you will often be starting your day in the forest or on the shore because I believe foraging will shape you as a chef.

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

When I was 13, I entered the seminary in the hope of becoming a priest. But I often found myself helping the nuns in the kitchen and thus discovered my passion for cooking. I began to cultivate my skills and aspirations at the age of 15, when I embarked on my first apprenticeship.

The kitchen oven is reliable, but it's made us lazy.

It was improv that really helped me start coming up with recipes and just believe in my instincts. That's why the first recipe I made up was 'I Ain't Chicken Chicken' because I finally felt bold and fearless in the kitchen, which was an entirely new feeling for me.

Even if the chef has a good business head, his focus should be behind kitchen doors. A business partner should take care of everything in front of the kitchen doors.

I grew up in the kitchen, mostly with my grandfather, my mother and my aunt Raffy.

Whenever I have even a spare second, I'm in the kitchen whipping up a batch of cookies. I make a mean batch of chocolate chippers.

I always had a fantasy of being a chef, because I like kitchen life.

When it comes to Chinese food I have always operated under the policy that the less known about the preparation the better. A wise diner who is invited to visit the kitchen replies by saying, as politely as possible, that he has a pressing engagement elsewhere.

I'm actually a very shy person, which is why I always chose to be in the kitchen. You can make people happy and entertain them, without really being there. You can make a very short appearance and then say, 'I've got something on the stove, gotta go!'

I've never cooked. I can't do much more in the kitchen than make a cup of tea and some toast.

I'm definitely a messy person... I know where everything is but I just can't organize. I don't make lists and find scripts on the laundry machine, and under my bed, or in the bathroom, kitchen. It's bad, I really need to take control.

I went into a French restaraunt and asked the waiter, 'Have you got frog's legs?' He said, 'Yes,' so I said, 'Well hop into the kitchen and get me a cheese sandwich.'

Growing up, I had a very busy social life. It wasn't until I was a sophomore in high school that I asked Mama if I could come into the kitchen and have her teach me how to cook something.