Cooking And Business Quotes & Sayings

The problem with growing up in a cafe was the cafe never closed, my parents worked every day of the year from morning to night. So it was a big menagerie of kids, business and cooking! — Anthony Minghella

Most small business owners are not particularly sophisticated business people. That's not a criticism; they're passionate about cutting hair or cooking food, and that's why they got in the business, not because they have an MBA. — Andrew Mason

Management is a far more homely business than its would be scientists suggest, more closely allied to cookery than any other human activity. Like cooking, it rests on a degree of organisation and on adequate resources. But just as no two chefs run their kitchens the same way, so no two managements are the same. — Robert Heller

I've never considered myself a celebrity or even part of the entertainment business. I'm a cooking teacher. — Martin Yan

Caleb touched the brim of his hat and nodded an acknowledgment to Rupert, then spoke to Lily in the clipped, authoritative tone she'd heard him use with his soldiers. "We'll leave for the fort tomorrow," he announced. "You may do whatever you please, Major," Lily responded coldly, "but I'm staying here. I have business to attend to." "Shall I explain to your brother why I have a claim on you?" Caleb asked, his tone a mockery of indulgence. Lily felt her face go hot as a stove stoked for cooking. Rupert looked pleasantly baffled. "Did I miss something here?" Caleb relented just in time to save himself from a kick to the shins. "Tomorrow," he repeated. And then he excused himself and started to walk away. — Linda Lael Miller

Confirmation bias is probably the single biggest problem in business, because even the most sophisticated people get it wrong. People go out and they're collecting the data, and they don't realize they're cooking the books. — Chip Heath

I love cooking. I'm in the restaurant business. — Bill Rancic

It's one thing to execute dishes on your own time for family and friends, but quite another to perform and be judged in a competition. And that's what cooking in a high profile restaurant is. It's a competition. You're up against every other three-star restaurant in your city, and if you want to stay in business, you'd better deliver. — Joe Bastianich

Southern food has been riding a long wave of popularity that has elevated cooking in Southern cities. But it has also led to a formulaic culinary canon laden with house-cured pork products, bespoke grits and lots of food served in Mason jars. The cooks who defined the style were mostly men in tourist-heavy towns like Atlanta, Nashville and Charleston, S.C. Chefs who didn't cook like that risked losing business. — Anonymous

I think women of a certain generation, mine in particular, feel like we can have it all because that's what we were fed. It's like, we reap the benefits of the feminist movement
they did all the legwork and now we're going to try to be parents and successful business people and great wives and good friends and take a cooking class and blah, blah, blah ... — Sarah Jessica Parker

One finds many companions for food and drink, but in a serious business a man's companions are very few. — Theognis Of Megara

Success is the accomplishment of any number of possible aims, dreams, aspirations or goals. It's very personal and unique to you. Your greatest desire could be someone else's idea of hell; you might want to be an award-winning chef while your best friend hates cooking. — Nigel Cumberland

Sanaz Minaei [business woman] shows a visitor a cooking class at one of her several companies and says the opportunities for Iran are huge if only the country can rejoin the global economy as promised. — Lourdes Garcia-Navarro

I was studying international business and instead of doing what I should have been doing which was studying for exams and figuring out what type of business I really wanted to do I was cooking for all of my friends and reading cookbooks and really inspired by the idea of travel and types of foods around the world and I wanted to cook them. — David Myers

I started cooking in kitchens right out of high school, and I was lucky to work with a lot of great people, but I had no idea it would turn into this. Of course no one should go into this business because they want to be the next Emeril. — Tom Colicchio

The cooking standards for Italian food are less demanding than for French. All you need are some fried mozzarella and five pastas, and you're in business. — Danny Meyer

As a producer, as a CEO of Hartbeat Productions, I am making deals to put my company in place to win, to put my staff to work so that while all this stuff is going on, they're in the kitchen cooking. So it's understanding the longevity of the entertainment business; you get out of it what you put into it. — Kevin Hart

Varium et mutabile! murmurs the man sagely - "A woman's privilege is to change her mind!" If the nature of his industry were such that he had to change his mind from cooking to cleaning, from cleaning to sewing, from sewing to nursing, from nursing to teaching, and so, backward, forward, crosswise and over again, from morning to night - he too would become adept in the lightning-change act. The man adopts one business and follows it. He develops special ability, on long lines, in connection with wide interests - and so grows broader and steadier. The distinction is there, but it is not a distinction of sex. This is why the man forgets to mail the letter. He is used to one consecutive train of thought and action. She, used to a varying zigzag horde of little things, can readily accommodate a few more. — Charlotte Perkins Gilman

In recent years, I've been writing because I'm fortunate enough to work in the world of food television, to travel and taste and learn about cooking from the best chefs in the business. — Ted Allen

Make sure you test your brand story's recipe with whomever you're cooking it for. — Laura Busche

The sergeants are shunted forward and they blink and stare up at Gonzo as he leans on the edge of his giant mixing bowl. MacArthur never addressed his troops from a mixing bowl
not even one made from a spare geodesic radio emplacement shell
and certainly de Gaulle never did. But Gonzo Lubitsch does, and he does it as if a whole long line of commanders were standing at his shoulder, urging him on.
"Gentlemen," says Gonzo softly, "holidays are over. I need an oven, and I need one in about twenty minutes, or these fine flapjacks will go to waste, and that is not happening."
And something about this statement and the voice in which he says it makes it clear that this is simply true. One way or another, this thing will get done. Under a layer of grime and horror, these two are soldiers, and more, they are productive, can-do sorts of people. Rustily but with a gratitude which is not so far short of worship, they say "Yes, sir" and are about their business. — Nick Harkaway

Once learnt, this business of cooking was to prove an ever growing burden. It scarcely bears thinking about, the time and labour that man and womankind has devoted to the preparation of dishes that are to melt and vanish in a moment like smoke or a dream, like a shadow, and as a post that hastes by, and the air closes behind them, afterwards no sign where they went is to be found. — Rose Macaulay

In cooking - as in business and war - hope for the best but plan for the worst. — Timothy Ferriss

The moral of this story is simple. Some moms are equipped by the hand of God to be "that mom." They have been formed with the three-C gene - Cooking, Crafting, and Cleaning come easily and naturally to them. Others of us have been delightfully chosen to provide the comic relief necessary to keep this world entertained. And to keep future therapists in business. — Lysa TerKeurst

I was not such a great student, .. So, when I graduated high school, I went to work cooking. I cooked a little at home, but back then, cooking wasn't really a profession that you aspired to, unless your family was in the business. I looked at it as a job. My first job was at Joe Allen's, and I remember there was a photo over the bar of the Triple Dead Heat from the 1944 Carter Handicap. — Bobby Flay

I love cooking, but I love the business, too. It's important because a lot of chefs forget the business side and have to shut down after six months. — Jean-Georges Vongerichten