Quote

In terms of pots and pans, I just use the basics - I'm not a snob like that.

The chemicals in the dishwashing process tend not to be good for saucepans.

I'm a terrible cook. I am not allowed to go in the kitchen anymore after I almost burned down the apartment in New York.

As a child, I'd help my mum cook, and it was ridiculous - she had the correct gadget or utensil for everything. 'Stop! Don't use that, I have exactly the right utensil.' After I left home, I survived on cup-a-meals and never saw myself as being like her. Now I've become her.

I think the biggest thing is clean as you go. Wash all your knives, cutting boards, dishes, when you are done cooking, not look at a sink full of dishes after you are done. Cleaning as you go helps keep away cross contamination and you avoid having food borne bacteria.

As a chef, I could not wash my hands - nor clean pots, pans, utensils, meats or produce, nor make soups and sauces - if I did not have clean water. Were this to happen, of course, these would be the least of my concerns. Because water is the linchpin of survival: without it, not much else matters.

I cannot cook to save my life. I'm really frighteningly useless, when you get down to it.

My kitchen has a wood-burning oven, a large worktable, and windows all around, including one above the sink. I think whoever is washing the dishes needs to have a lot of beauty around.

Standing behind a kitchen counter telling people about what ingredients to put in a pot didn't feel right.

I never learned to cook; I was a little spoiled as far as that's concerned.