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“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“Lately, she'd been waking up early every day, too excited to sleep. She was working on the biggest project she'd ever dared to undertake- transforming her family home into a destination cooking school. The work was nearing completion, and if everything went according to schedule, she would welcome the first guests of the Bella Vista Cooking School at harvest time.The big rambling mission-style hacienda, with its working apple orchard and kitchen gardens, was the perfect venue for the project. The place had long been just too much for just her and her grandfather, and Isabel's dreams had always been too big for her budget. She was passionate about cooking and in love with the idea of creating a place for other dreamers to come and learn the culinary arts.”
Susan Wiggs, The Beekeeper's Ball“[Y]ou can't control everything. Anything, really. Like the food we've been making. We can follow the recipe exactly as your grandmother wrote it, do everything exactly--or almost exactly--as she had, and the dish can come out so-so instead of amazing. Or it can come out amazing when you were expecting very little.”
Melissa Senate, The Love Goddess' Cooking School“[T]he whole point is the wishing and remembering--not if what you want happens, not if remembering hurts. Because when you wish for something, you're askin. And when you ask, you're trying. And all anyone can do really is try, right?”
Melissa Senate, The Love Goddess' Cooking School“Living is like driving," my grandmother used to say. "You have to pick a lane." Have I chosen the right lane? It feels like this place, this moment in time, lies exactly halfway between my past and my future.”
Kathleen Flinn, The Sharper Your Knife, the Less You Cry: Love, Laughter, and Tears at the World's Most Famous Cooking School“I'm a woman; in so many ways I've been programmed to please. I took the job and spent time hunkered over figures, budgets, charts, and fiscal-year projections. I tried, but I hated it."Working at a job you don't like is the same as going to prison every day," my father used to say. He was right. I felt imprisoned by an impressive title, travel, perks, and a good salary. On the inside, I was miserable and lonely, and I felt as if I was losing myself. I spent weekends working on reports no one read, and I gave presentations that I didn't care about. It made me feel like a sellout and, worse, a fraud.Now set free, like any inmate I had to figure out what to do with the rest of my life.”
Kathleen Flinn, The Sharper Your Knife, the Less You Cry: Love, Laughter, and Tears at the World's Most Famous Cooking School