122 Quotes by Alton Brown

I kept thinking, 'Somebody has to make a food show that is actually educational and entertaining at the same time... a show that got down to the 'why things happen.' Plus, I hated my job - I didn't think it was very worthwhile

I'm a filmmaker who decided to go to culinary school. All I picked up was the fact if I didn't understand what was going on with every single ingredient, I could be qualifying for, like, the lunch food job at my daughter's school.

Take ice. Ice is fascinating to me. Ice is the one thing in our world that went from an agricultural product to being manufactured.

For me, it was kind of like going into the military or something. And anybody - any male - who has ever worked in a French kitchen knows what I am talking about when I say that.

I grill almost all of my fish with the skin on because that gives you real protection at least on one side. It's a nice barrier against super high heat which tends to make a lot of fish to turn really flaky. It's very easy to overcook fish on the grill. But I still brush it with oil before I start.

My feeling has always been that Good Eats would have never happened had it been left to a committee.

It ain't what you got, it's what you know and do with what you got, ... The difference between a cook and a chef is understanding what's going on.

Well, Food Network has complete control, since they own everything. But the way I like to put it is this: If you don't like Good Eats, it's my fault.

I became a cook so I could cook and tell stories in wacky ways.