Kitchen Quotes
Most Famous Kitchen Quotes of All Time!
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The kitchen is tough. It's one of the last bastions in civilized culture that sets out to crush the spirit.
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.
It turns out that life in the kitchen is very similar to life on a team. Sports and kitchens are about teams. I found my alternate team sport in the kitchen.
In examining the potential of individuals, we must focus on their strengths and not just their mistakes. We cannot be limited by what they may have spilled in the kitchen.
My grandfather was a chef for a Baron in Sicily before he came to America. I grew up with him. I used to do my homework at one end of the kitchen table while he cooked at the other end.
As I see it, a green salad is an open invitation to carrots, onions, mushrooms, tomatoes, and the sprouts that grow in jars on my kitchen counter.
I was about five years old when I was eating soup in our kitchen, and as I was lifting the spoon towards my mouth, it bent and broke in half.
I can cook really well. I started cooking as a kid, so I can fend for myself in the kitchen and even do a little gourmet action.
Standing behind a kitchen counter telling people about what ingredients to put in a pot didn't feel right.
If I go to posh parties, I hover by the kitchen so I can get as many nice canapes as possible.
I went into a French restaraunt and asked the waiter, 'Have you got frog's legs?' He said, 'Yes,' so I said, 'Well hop into the kitchen and get me a cheese sandwich.'
I can jump on to a kitchen worktop from standing, like Tigger. It was something my dad could do, and I copied it from him.
My temper manifests itself when I can't find something. I could swear that there is a plot against me to put kitchen utensils in the wrong drawers.
I think a lot of people have a misconception of what the kitchen is about, but you know the grueling part of it is also the pleasure of it. That's why I think you have to have a certain mentality to understand what that is and be able to handle it.
I was at the end of the studio system so when I walked into movies, I had a magnificent suite in which I had a living room and a kitchen and a complete makeup room. I had everything just for me. With the independents, you're kind of roughing it, literally.
I got very cross with the term, kitchen sink. It just meant that you invaded different kinds of houses, where it was very difficult to avoid kitchen sink.
When you're writing about people that are not very well off, you seem to see the kitchen sink. So it was a bit of a sort of cosy phrase that got used a bit too much.
Paranoia's the garlic in life's kitchen, right: you can never have too much.
His passion has aroused the best and the beast in man. And the beast waited for him in the kitchen.
I like to have friends in the kitchen and make a big mess and use every pot in the kitchen.
I'm in a loft and the kitchen is in the very center of the apartment. The whole place revolves around it.
The first thing I do is brush my teeth - we like to start the morning with fresh breath - and put on my pajamas and meander down to the kitchen for a glass of orange juice. No coffee. No caffeine.
I wish we could treat our bodies as the place we live from, rather than regard it as a place to be worked on, as though it were a disagreeable old kitchen in need of renovation and update.
With the Monday Night Wars, it was almost a pay-per-view every single Monday between the two factions because they were trying to throw everything but the kitchen sink to win the ratings war.
The earliest recollection I have of being in the kitchen and cooking was in the third grade, and we lived in Germany. And I remember cooking scrambled eggs.
My first job was working at Benihana as kitchen help. In college, I was a telemarketer for a company at the same time I was a bike messenger for this greasy fast-food place.
I have become that middle-aged woman who listens to the 'Hamilton' soundtrack in my kitchen.
I actually struggled through teaching myself to cook because I'm completely ignorant in the kitchen. So I did really macho things like trying to make my own curry. Really hardcore stuff.
I'm not a trained academic. Neither am I a veteran social worker. I was 26 years in the corporate world, trying to make organizations profitable. And then in 2003 I started Parikrma Humanity Foundation from my kitchen table.
I developed a knack for storytelling early on around the kitchen table with my family. I just happen to be a funny guy.
Had I not been an actor, I would have been counting cash at my father's restaurant or supervising activities in the kitchen. I did it for a year when I was in college. I put on 10 kgs and then it hit me that I couldn't do that anymore.
Throughout my time working in restaurants, I developed an illogical dread of some basic kitchen tasks. None of them - picking and chopping parsley, peeling and mincing garlic, browning pans of ground meat - were particularly difficult. But at the scale required in a professional kitchen, they felt Sisyphean.
I've always believed that pastry chefs are born, not made. They're patient, methodical, tidy, and organized. It's why I stick to the savory side of the kitchen - I'm far too messy and impulsive to do all the measuring, timing, and rule-following that pastry demands.
It's easy to discount water's importance in the kitchen. After all, it has no flavor, and more often than not, it's left off ingredient lists, making it seem like an afterthought. Yet water is an essential element of almost everything we cook and eat, and it affects the flavor and texture of all our food.
I went straight from college into restaurants, so, from the beginning, my idea of what a kitchen should be was the highfalutin' restaurant type - and what I had at home never measured up to that.
I think that my love of cooking grew out of my love of reading about cooking. When I was a kid, we had a bookcase in the kitchen filled with cookbooks. I would eat all my meals reading about meals I could have been having.
Ray Bradbury has a vacation house in Palm Springs, California, in the desert at the base of the Santa Rosa mountains. It's a Rat Pack-era affair, with a chrome-and-turquoise kitchen and a small swimming pool in back.
Since I was 14, I worked more than 13 hours a day as a kitchen runner for a butcher.
I realized I didn't want to be a photographer. I gave it up, but I still worked that job in the restaurant and I found myself constantly hanging out in the kitchen.
That being said, I often write into recipes techniques I learned in the restaurant kitchen. There are ways of organizing your prep and so on that are immensely useful. Those are woven into all the recipes I do.
My kitchen was built for my body. It forms a 'U' in the middle of the living room and dining room. It's not huge, because I don't like huge kitchens.
The thing I like most in my kitchen is my marble counters. Everybody said not to use marble because it's fragile, it stains, it cracks, and it doesn't remain beautiful. But I love marble.
I have a theory that because my kitchen is small, you can't preheat an oven and deal with dough at the same time, although maybe it's just that I'm a bad baker.
I get nonplussed by all the Fifties retro-revival aesthetic. Would we really want to be in our pinnies in our kitchen weeping? I find the kitchen, housewifey aesthetic repugnant.
Over the years, quite a few TV producers proposed that I do a program, but I refused. I didn't want to work on a set that looked like a theater; I wanted a kitchen of the sort every chef dreams about.
When you turn from one room to the next, when your animal senses no longer perceive the sounds of the dishwasher, the ticking clock, the smell of a chicken roasting - the kitchen and all its seemingly discrete bits dissolve into nothingness - or into waves of probability.
And with the money from your corn, from your rents, and from the issues of pleas in your courts, and from your stock, arrange the expenses of your kitchen and your wines and your wardrobe and the wages of servants, and subtract your stock.
Waiters are like actors waiting in the wings, bantering whenever we passed each other on the restaurant floor, shouting at each other backstage in the kitchen and winking and corpsing above the heads of our audience, the unsuspecting customers.
I read while the kids play. I can see them from the kitchen window. And I'm a fast reader.
To see Sridevi making tea in Boney Kapoor's kitchen was a huge letdown. I won't forgive him because he brought the angel down from heaven to the kitchen of his apartment.
I can't even count the number of times I've obliterated my diet with a binge session. One second, I'm floating along just fine, four days into a successful low-carb lifestyle. The next? I'm standing alone in a dark kitchen, eating a sleeve of Ritz crackers and cream cheese with a spoon.
I'm fantastic at cooking up stories. In the kitchen, I can, at best, make tea and a badly shaped dosa.
It's not very glamorous. People certainly wouldn't think so if they saw me sitting in my woolly socks at the kitchen table. Many times I sit at the typewriter and think, 'Why am I doing this?'
My kitchen is not a place to live in. I made it white so I can tell instantly if it's not clean-and I like it clean enough to be able to eat off the floors-or the tables, for that matter.
My kitchen looks like the one from my childhood - very homey, with a little bit of Alice in Wonderland!
I grew up being told by my parents each time they went off to war that they may explode, so I needed to know how things like the gadgets in the kitchen worked.
You can't feed a cat with cream and food in the kitchen and expect him to go catch mice.
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!
I made 'True Detective' like it was going to be the only thing I ever made for television. So put in everything and the kitchen sink. Everything.
In our short walks we passed the kitchen where food was prepared for the nurses and doctors. There we got glimpses of melons and grapes and all kinds of fruits, beautiful white bread and nice meats, and the hungry feeling would be increased tenfold.
I was a kitchen porter for an hour at the Bank of England when I was 18. In the cafe, someone clicked their fingers and shouted, 'Boy, come and clear my table.' I walked out.
I first met my husband on the day we got married, when I was 20. I moved to be with him in Leeds, 165 miles from Luton. The kitchen was absolutely tiny. But I got my first hand-held mixer and first set of scales and first blue cake tin from Tesco and that was very exciting.
I don't know which party my wife belongs to, but she belongs to my kitchen and my living room and the other room.
There is no such thing as national advertising. All advertising is local and personal. It's one man or woman reading one newspaper in the kitchen or watching TV in the den.
I'm good in the kitchen. I can cook seafood, collard greens, black-eyed peas.
I'm a homebody, I'd rather be in the kitchen cooking than hanging out in a bar.
If you strike out or look bad on the field, we'd get on each other. If you can't take the heat, you gotta get out of the kitchen.
For me, relationships are the real action movies. Bombs are exploding every day and the kitchen is Ground Zero.
If I didn't write sex scenes, all my characters would head to the kitchen and make cups of tea.
Someone once told me they didn't like taking the lid off the kettle because they'd just lose it in the kitchen, so we made a kettle with an attached lid that you slide. It was in response to that that we made one that did something different.
I won't cook in deep fat. Years ago, I met a fireman who said most kitchen fires were caused by deep fat, and I don't think that's changed. Oven chips are good enough for my grandchildren, and they're chuffed with that.
I lost my hair mixing a substance called white gunpowder on the kitchen table.
I worked odd jobs delivering pizza, folding chairs, telemarketing, selling kitchen cutlery door to door.
Everything I do in business - and in the kitchen, period, I believe - goes from 1940 to 1978. It's the right way. It's the old way.
The kitchen really is the castle itself. This is where we spend our happiest moments and where we find the joy of being a family.
I can't work in a domestic kitchen; it's just too confined. There's no freedom, and there's no buzz.
Perhaps I created the monster Ramsay, who ended up as a TV personality screaming at celebrities on 'Hell's Kitchen,' doing to them what I had done to him.
I'm in the kitchen five days a week, no matter what, and one or two of those days I'm on the line. Not because I have to be, but because I want to be.
Sometimes I miss hamburgers, I should say that. I miss the tuna pizzas at Mercer Kitchen.
I learned how to handle myself in the kitchen - where to stand and how to be out of people's way and how to function like a machine.
One really interesting thing for me was learning about kitchen etiquette, and the differences between an Indian kitchen and a French one. They're different in atmosphere, and also in how chefs maneuver within them.
In India, the perception of a woman in a restaurant kitchen was that she wouldn't make it.
What you see in 'Daredevil' and 'Jessica Jones' isn't the Hell's Kitchen of today; it's a version of what it was like.
My interest in theatre and storytelling began in my mother's kitchen. It was a meeting place for my mother's large circle of friends.
I am the worst cook. I make a mess making a bowl of cereal... like, I'm just such a klutz in the kitchen.
Maggie went out of doors to wash the windows and father came out into the kitchen and said he did not know whether he would go down to the post office or not. And then I sprinkled some handkerchiefs to iron.
I said I thought first I was on the stairs; then I remembered I was in the kitchen when he came in.
You don't decide to paint. It's like getting hungry and going to the kitchen to eat. It's a need, not a choice.
Short waves will be generally used in the kitchen for roasting and baking, almost instantaneously.
I've written in every imaginable location; a repurposed closet, the kitchen table, the bleachers while my kids had basketball practice, the front seat of the car when they were at soccer. In airports. On trains. In the break room when I was supposed to be wolfing down dinner. In the back of classrooms when I was supposed to be paying attention.
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