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— Laura Prepon"Food is a passion because I basically grew up in a kitchen. My mother was a gourmet chef and I'm the youngest of five kids. We would always congregate in the kitchen."
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Omelets are about technique. Now, different people make it different ways, but, if you're a chef in Europe, an omelet has to be cooked on the outside, with just a simmer of color, and the inside has to be soft. It should be cooked like a steak - medium rare.
— Wolfgang Puck
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The exposure from 'Iron Chef' has been helpful, but at the end of the day your product and your service determine whether you get customers or not. If people decide to eat out less during a recession, the first restaurants that they will cut out are the ones that don't do a great job.
— Michael Symon
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