46 Quotes by Curtis Stone

I don't like to sit still for long at all, which has probably helped me along the way, and partly why I was drawn to the heat of a restaurant kitchen. The rush of service means that you're always on your toes and keeps a chef pretty active.

I'm not one of those people who sits at dinner on their iPhone all night. I'm either working or I'm not. I've gone down that path where you sleep with your phone beside the bed and send an email just before you put your head down and check everything again when you wake up, and I don't like it.

I had the opportunity to go to law school, and my dad, who was an accountant, couldn't believe I wanted to walk away from that and start cooking.

I think my cooking these days is a lot more relaxed from when I was working in professional kitchens. Spending time in people's kitchens made me realize that people want to eat healthy meals that are easy to prepare, with minimal ingredients that can be made on a budget.

You've got to set yourself up to be as healthy as you can. The thing we tend to do is when it gets to be a bit too hard, we actually opt out for the absolute worst option. For example, if you're in a rush in a morning and you feel like you don't have time to make breakfast, you skip it.

After years of working in professional kitchens, and then spending so much time in a lot of different home kitchens, I realized that there's a huge gap in the market where you have people who develop cookware but who don't actually cook.

You're much better off to buy fresh fish from a market as opposed to buying something that's been frozen and processed and covered in breadcrumbs.

My American home is L.A., which is the ultimate city for 365 days of summer.

Now that I'm a dad, I'm practicing what I call 'one- handed cooking,' because I've got something more important in my other arm. I'm whipping up lots of frittatas and omelets.