Most of my recipes start life in the domestic kitchen, and even those that start out in the restaurant kitchen have to go through the domestic kitchen.
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Even though I'm big on recipes, I love to make up my own dishes and when you take a risk in the kitchen, you learn a lot about food!
When I first started to cook, I would cook these elaborate meals, but I rarely cook at home now.
I am a chef through and through. Everything I do - whether it is cooking for kids in Harlem or cooking in a fine dining establishment - all my days are consumed by food.
I do most of the cooking. I'm kind of domestic, untidily so.
There are so many things that come into writing a recipe, and it's really important if you're writing for home cooks to be cooking like you are at home.
My wife and I like to cook, so we actually prepare our own meals often and can hold our own in the kitchen.
The kitchen is the heart of every home, for the most part. It evokes memories of your family history.
I sometimes think the chef end of cooking is not the real end of cooking. Cooking is all about homes and gardens, it doesn't happen in restaurants.
Even cooking at home, the difference between my wife cooking and me cooking is major. When my wife cooks, the kitchen looks like a disaster. When I cook it's completely clean and organized and it doesn't look like anyone has been cooking in there.
My goal in 'Live to Cook' is to make great food more approachable for home cooks.
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