#cook

I used to work in kitchens, doing 12 or more hours a day of physical labor, so today, eight to 12 hours of cooking, chatting or filming feels like a vacation. When I have a scheduled 'day off,' I spend several hours writing, then I clean until I crash from fatigue. I don't relax well. ↗

— Rachael Ray

#clean #cooking #crash #day #doing

EVOO is extra-virgin olive oil. I first coined 'EVOO' on my cooking show because saying 'extra virgin olive oil' over and over was wordy, and I'm an impatient girl - that's why I make 30-minute meals! ↗

— Rachael Ray

#coined #cooking #cooking show #extra #extra virgin olive oil

I have this extraordinary life during the day, and then I get to come home to my sweet husband who loves to cook with me. I have a nice glass of wine, he has some scotch, we chat, we cook, and we hang out with the dog. I have an absolute dream life. ↗

— Rachael Ray

#chat #come #cook #day #dog

The magazine, the daytime show, we've always tried to write affordable, accessible. Those are key words for us, and I do mean us, a huge staff of people at the magazine who love to cook affordable, friendly food that helps families eat better for less. ↗

— Rachael Ray

#affordable #always #better #cook #daytime

There's no media training. In cooking school, there's not even manager training. You learn the fundamentals of cooking. Everything else is learning by doing. ↗

— Rene Redzepi

#doing #else #even #everything #fundamentals

I still cook at home. A lot of chefs I think don't cook at home. But I still do, I love cooking at home, I love having friends. ↗

— Rene Redzepi

#cook #cooking #friends #having #home

Fifteen years ago, France was the promised land of cooking. So I looked at a map, found five restaurants and faxed them to ask for a job. Within five minutes, I got a reply from the then three- star Le Jardin des Sens in Montpellier. ↗

— Rene Redzepi

#ask #cooking #des #fifteen #five

I never cooked at home - my father was the chef. ↗

— Rene Redzepi

#cooked #father #home #i #never

I started my cooking 'career' aged 15, almost 20 years ago. At the time it was quite a shock suddenly working 75 to 80 hours a week, without time to play football or other sports. ↗

— Rene Redzepi

#ago #almost #career #cooking #football

In my home I tend to eat a very simple version of what we cook at the restaurant, which is vegetable-oriented, with a little bit of fish and very little meat. For instance, a dish in my home could be steamed spinach with spruce, where I take a spruce branch and put it in the pot and that infuses into the spinach. ↗

— Rene Redzepi

#branch #cook #could #dish #eat