I feel that if Jacques Pepin shows you how to make an omelet, the matter is pretty much settled. That’s God talking.

When I’m home, I spend Sunday with my husband. If we’re not cooking, we travel around in our camper, stop at fast-food restaurants, and picnic. We love that stuff that will harden your arteries in a hurry.

Happiness: a good bank account, a good cook, and a good digestion.

Writing’s just as natural to me as getting up and cooking breakfast.

You don’t come into cooking to get rich.

Back in Oakland, we have a lot of food in the locker room, but on the road, it’s mostly just fruit. So we have to prepare differently. But really, once you get to the gym, everything on the road is pretty much the same.

I think every chef, not just in America, but across the world, has a double-edged sword – two jackets, one that’s driven, a self-confessed perfectionist, thoroughbred, hate incompetence and switch off the stove, take off the jacket and become a family man.

Once you get a spice in your home, you have it forever. Women never throw out spices. The Egyptians were buried with their spices. I know which one I’m taking with me when I go.

I wasn’t that great a chef, and I don’t think I’m that great a writer.

My mother cooked like a scientist. She had a giant Chinese-style cleaver that she chopped with, and a cupboard full of spices.

Those places I don’t understand, just doing bad food. It takes some doing. Making good pasta is so much easier than making bad stuff. It actually takes quite an effort to make poor linguine pomodora.

My wife dresses to kill. She cooks the same way.

Every chef I know, their cholesterol is through the roof. And mine’s not so great.

I love Velveeta cheese.

Cooking certain dishes, like roast pork, reminds me of my mother.

So in our pride we ordered for breakfast an omelet, toast and coffee and what has just arrived is a tomato salad with onions, a dish of pickles, a big slice of watermelon and two bottles of cream soda.

I’m just someone who likes cooking and for whom sharing food is a form of expression.

I’m a decent cook; I’m a decent chef. None of my friends would ever have hired me at any point in my career. Period.

Eating is so intimate. It’s very sensual. When you invite someone to sit at your table and you want to cook for them, you’re inviting a person into your life.

Governing a great nation is like cooking a small fish – too much handling will spoil it.

The vulgar boil, the learned roast, an egg.

Cooking today is a young man’s game, I don’t give a bollocks what anyone says.

‚Kitchen Confidential‘ wasn’t a cautionary or an expose. I wrote it as an entertainment for New York tri-state area line cooks and restaurant lifers, basically; I had no expectation that it would move as far west as Philadelphia.

Only the pure in heart can make a good soup.

The Kobe craze really annoyed me. Most of the practitioners had no real understanding of the product and were abusing it and exploiting it in terrible and ridiculous ways. Kobe beef should not be used in a hamburger. It’s completely pointless.

You know, from age 17 on, my paycheck was coming from cooking and working in kitchens.

Every three months, I’ll say, ‚Honey, I think I should learn how to cook‘.

Kitchens are hard environments and they form incredibly strong characters.

If you wish to make an apple pie from scratch, you must first invent the universe.

I cook, I create, I’m incredibly excited by what I do, I’ve still got a lot to achieve.

There is a saying in Baltimore that crabs may be prepared in fifty ways and that all of them are good.

I still love football, though, and I think cooking is like football. It’s not a job, it’s a passion. When you become good at it, it’s a dream job and financially you need never to worry. Ever.

I am the most unselfish chef in Britain today.

When you cook under pressure you trade perfection.

My sisters like cooking at my place. It has a bit more room, and the food tastes a little bit better. A big pot of spaghetti and sauce, some warm French bread – works all the time. I think I’ve been eating pasta for 26 years.

Who bothers to cook TV dinners? I suck them frozen.

I think I should learn French and be a better cook – basic, really good life stuff.

My dinners at home are startlingly simple. Every night, I stop at the market near my hotel and pick up a steak, lamb chops or some liver, which I broil in the electric oven in my room. I usually eat four or five raw carrots with my meat, and that is all. I must be part rabbit; I never get bored with raw carrots.

Thanksgiving dinners take eighteen hours to prepare. They are consumed in twelve minutes. Half-times take twelve minutes. This is not coincidence.

Anyone who’s a chef, who loves food, ultimately knows that all that matters is: ‚Is it good? Does it give pleasure?‘

When I cook for my family on Christmas, I make feijoada, a South American dish of roasted and smoked meats like ham, pork, beef, lamb, and bacon – all served with black beans and rice. It’s festive but different.

Another suggestion is to cook a meal, maybe not every night, but a couple more times a week than you usually do. That way you have leftovers, and you take your lunch to work.

When you’re a chef, you graze. You never get a chance to sit down and eat. They don’t actually sit down and eat before you cook. So when I finish work, the first thing I’ll do, and especially when I’m in New York, I’ll go for a run. And I’ll run 10 or 15k on my – and I run to gain my appetite.

I’m just wanting to make the proper breakfast and keep the house. That’s my passion. At the request of my kids, I’m taking cooking classes. As I go to sleep at night, I think, ‚Did I do a great job as a mom, or was that an average day?‘

Cooking is about passion, so it may look slightly temperamental in a way that it’s too assertive to the naked eye.

I have loved to cook since I was a child in my mother’s kitchen. If I don’t have time to cook, I’ll just read a cookbook.

When I was younger we had a grape arbor, and my mom would go out and pick grapes and make grape jam in the sink – boil it, put it in jars, and give it away as gifts.

I’ve been my mom’s kitchen helper since I was a little kid.

If you want to become a great chef, you have to work with great chefs. And that’s exactly what I did.

In large states public education will always be mediocre, for the same reason that in large kitchens the cooking is usually bad.

I’m not trying to take New York by storm. I just want to sneak in there, keep my head down, batten down the hatches and cook.

I want my food dead. Not sick, not dying, dead.

Govern a great nation as you would cook a small fish. Do not overdo it.

Barbecue may not be the road to world peace, but it’s a start.

I like chicken a lot because chicken is generous – that is to say, it’s obedient. It will do whatever you tell it to do.

My mom had Julia Child and ‚The Fannie Farmer Cookbook‘ on top of the refrigerator, and she had a small repertoire of French dishes.

Would I swap what I have achieved as a cook if I could have been as successful as a footballer? Definitely.

If you like good ol‘ fashion Southern soul food then, yes, I am a good cook! My specialty is chicken dumplings and poke salad.

The radiation left over from the Big Bang is the same as that in your microwave oven but very much less powerful. It would heat your pizza only to minus 271.3*C – not much good for defrosting the pizza, let alone cooking it.

You can call me the bad boy chef all you want. I’m not going to freak out about it. I’m not that bad. I’m certainly not a boy, and it’s been a while since I’ve been a chef.

When I figured out how to work my grill, it was quite a moment. I discovered that summer is a completely different experience when you know how to grill.