I come from a musical family as well as a culinary family.
Action Bronson
In a day and age when there are so many culinary competitions - ranging from contests of taste to those of technique - The World Food Championships will be the ultimate food competition.
Adam Richman
In each restaurant, I develop a different culinary sensibility. In Paris, I'm more classic, because that's what customers like. In Monaco, it's classic Mediterranean haute cuisine. In London, it's a contemporary French restaurant that I've developed with a U.K. influence and my French know-how.
Alain Ducasse
Culinary tradition is not always based on fact. Sometimes it's based on history, on habits that come out of a time when kitchens were fueled by charcoal.
Alton Brown
So I quit my job and went to the New England Culinary Institute for the full two years and worked in the restaurant industry after that until finally I thought I had a grasp on what I needed to do what I do.
I'm a filmmaker who decided to go to culinary school. All I picked up was the fact if I didn't understand what was going on with every single ingredient, I could be qualifying for, like, the lunch food job at my daughter's school.
Molecular gastronomy is not bad... but without sound, basic culinary technique, it is useless.
We have breathtaking state and national parks, flourishing adventure tourism and culinary scenes and the world's best horses. And of course bourbon.
Andy Beshear
I started waiting tables in college and realized how much I loved the business and loved to cook. I decided to go to culinary school and never looked back.
Anne Burrell
I don't come from any great culinary tradition - I'm from London!
Arthur Potts Dawson
Experience, which plays such an important part in culinary work, is nowhere so necessary as in the preparation of sauces, for not only must the latter flatter the palate, but they must also very in savour, consistence, and viscosity, in accordance with the dishes they accompany.
Auguste Escoffier
My mom is Jamaican and Chinese, and my dad is Polish and African-American, so I had a pretty diverse culinary background to work with.
Ayesha Curry
I want to make music three-dimensional. I want to make a song also a painting, and a painting also a culinary experience.
Benny Cassette
Giada De Laurentiis, of 'Everyday Italian,' is not a chef, although she has culinary expertise - she was trained at the Cordon Bleu and worked as a private cook for a wealthy Los Angeles family.
Bill Buford
I feel like visual art, the culinary arts, the theatrical arts - the medium changes, the tools that you use to tell whatever the story changes, but you're still all telling stories.
Black Thought
When I first started cooking, I was very much an intuitive cook when it came to taste, but that didn't mean I didn't want to know why some things worked and why others did not. My interest took me to culinary school.
Carla Hall
Out of culinary school, I worked as a pastry cook in amazing restaurants for years. I ended up leaving the pastry cook scene because, though I loved the industry, the restaurants and the chefs I worked for so much, I had to be honest with myself. I was never going to be them.
Christina Tosi
Every time I baked cookies for people as a kid, it made me so happy. But when I was in culinary school and working in fine-dining restaurants, that was not a thing.
I took a Chinatown bus to New York to enroll in the International Culinary Center's pastry program.
I went to culinary school to eat.
Every year since culinary school I have made a Buche de Noel, or Yule Log.
For a while I thought I would work in museums, so my first job after college was an internship at the 9/11 Museum. I quickly found out that I did not want to do that. So I signed up for culinary school, and directly following culinary school, I went to graduate school at McGill.
I made my first Yule Log as a culinary student in Paris, complete with the traditional chestnut filling, silky chocolate buttercream, and almost-too-adorable mushrooms. Since then, I've tweaked and updated both the recipe and the process - and I've definitely learned tips and tricks to make it easier.
Like turning potatoes or making a bearnaise sauce by hand, forming a cornet - essentially a DIY pastry bag - from parchment paper feels like one of those things culinary students do once or twice and then never again.
I have made cassoulet more times than is advisable - first in culinary school, once with a friend for a dinner party, and at least half a dozen times in the BA Test Kitchen.
The culinary scene in Phoenix is incredible.
For 'Around the World in 80 Plates' we got to travel all over, having what was like a cross between a culinary competition and races. And in each country we had a chef Ambassador. We went to London, Barcelona, Bologna, Hong Kong, Thailand, Morocco... It was amazing.
My journey was never hard; it just happened. From the second I held a knife, from the second I was in culinary school, it's all felt too good to be true. 'This cannot be my job, my life. Somebody has to be kidding with me!'
I will eat disgusting things, but only those with long established culinary traditions.
In Singapore, there is this life and locals and restaurants and then big casinos and an array of chefs, and even Miami is almost close to Vegas when it comes to an amazing presentation of chefs. But they don't have these massive hotels that have become their own culinary villages.
I have been using Victorinox Cutlery since I was a young man, when my parents gave me a block set to properly equip me for my culinary apprenticeship.
Chicago is a world-class culinary center. We need to guard that reputation and status.
The Momofuku Culinary Lab started as a space where we could focus on creating and innovating. I didn't want us to worry about working on projects in a restaurant; there are just too many distractions in service and running a kitchen to be able to focus on creating your dishes.
I look at making records like you make a dish. A culinary experience. The way you throw in a tambourine, it's like spices or herbs. The main part of the song is the stock.
When I started to write culinary mysteries, I did it because nobody was doing it anymore.
It's funny: not too many people used to think that Brittany was a culinary treasure, but there's such amazing stuff. Beef and pork, of course, but the seafood! The food there is kind of wonderful.
I have a real interest in baking. I'd love to go to culinary school. That's actually my plan: to graduate high school and go to culinary school.
My office in New York is overflowing with all kinds of cookbooks, and in New Orleans we have a huge culinary library. So yeah, I guess I'm a little bit obsessed.
I launched The Emeril Lagasse Foundation to provide culinary training, and developmental and educational programs to children in the cities where my restaurants operate. I think everyone has a responsibility to give back to the community if they can, and to help future generations learn new skills.
Home base is the support system where we have a culinary team, my own writers because of the shows and the books and stuff, we have a culinary team of about six people. Marketing, public relations, accounting and all that sort of stuff.
I was on the board of Andre Agassi's foundation, and seeing the way it operated blew my mind. In 2002, I told my wife, I want to start a foundation to give back, I want it to be for kids in hard circumstances, and I want it to be culinary-driven, because that's who I am.
At culinary school, none of the things we use to define ourselves outside that world - actor, producer, student - none of that matters. It's a magical art form.
I was doing auditions and meetings during the day and going to culinary school at night. And then 'NCIS' happened. So I dropped out of culinary school.
I got my degree in culinary arts in 1978.
My parents owned a soul food diner. It inspired me to go to culinary school.
The chef that grew up with the grandma who cooks tends to always beat the chef that went to the culinary institute. It's in the blood.
When you have a chef that wants to be in the spotlight, maybe after one or two appearances on a show, they think they're at a certain level that they haven't reached yet in the kitchen. Shows like 'Top Chef', 'Hell's Kitchen' have helped bring attention to the culinary world.
I'm the culinary and creative consultant for The Water Club.
Shows like 'Top Chef,' 'Hell's Kitchen' have helped bring attention to the culinary world on a whole, but you have to be cautious it doesn't get out of hand.
It helps immerse yourself in what you potentially want to do. Being involved, learning firsthand and observing the craft and absorbing all you can, makes it easier to define what you want. It will also ultimately make you a better Chef. Culinary school, or even a single class, is a great bet too.
