Professional cooking quotes:

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I reveled in the most basic rules and techniques that are the foundation of professional cooking. For example, it is essential to use a sharp knife: the sharper the knife, the more fluid and precise your work and the less likely you are to get hurt. Dull knives are a danger - they slip far more often. -- Gail Simmons
Lots of the cooking classes open to non-professionals are too low-level for experienced foodies, or don't offer enough hands-on training. -- Homaro Cantu
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. -- Eric Ripert
I think my cooking these days is a lot more relaxed from when I was working in professional kitchens. Spending time in people's kitchens made me realize that people want to eat healthy meals that are easy to prepare, with minimal ingredients that can be made on a budget. -- Curtis Stone
From a young age, I understood the idea of balanced flavor - the reason you put ketchup on a hamburger. I was that kid who wouldn't eat something if there was something missing. I never really understood it until I began cooking professionally, balancing acids, sweets, spicy flavors and fat. -- Michael Mina
I would love to do a cookery show and cookery books. I'm not a professional cook, but I can definitely cook. I know the difference between good and bad cooking. I mean, when I was in 'Big Brother' I was the glorified cook of the house, so if I got offered my own show - then why not? -- Shilpa Shetty
I don't do my mother's cooking. Because I am a professional and she isn't. Even if she is a better cook. -- Ferran Adria
In a professional kitchen, the idea is to have your cooks not moving much while theyre cooking. You want them to stay in the same spot. -- Eric Ripert
We all have to draw some lines. To preserve my sanity, I steer clear of cooking, professional sports and most imports, unless imported to us via PBS, Sundance, etc. -- Hank Stuever

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