Chris Morocco Quotes

Chris Morocco

Profession : Chef

Birth : February 26, 1980

Have you ever walked into a store and wanted to leave your old life behind and become the person you would be if your life was full of the things in that store? I hadn't until I walked into At Land in Dobbs Ferry, New York.

Chris Morocco

Simply put, Hestan NanoBond cookware is the most durable stainless cookware that I have ever seen.

Chris Morocco

Once you get your hands on some nduja, chances are you will find all kinds of ways to use it.

Chris Morocco

When I cook Thanksgiving in the Bon Appetit Test Kitchen, every tool I need is within arm's reach, groceries are delivered, and colleagues know better than to talk to me when I have that look on my face.

Chris Morocco

While a lot of milk chocolate just so happens to be poor quality, milk chocolate itself is not the problem.

Chris Morocco

My family is loud.

Chris Morocco

You never forget your first tofu scramble. I was in college, and it was my first meal at the student-run co-op where I would be eating for the year. It was steamy kale and mashed tofu dripping with Bragg's Liquid Aminos, served directly from the bathtub-size wok it was cooked in. It was soggy, salty, and vaguely nutritive.

Chris Morocco

Invest in decent cookware. One $80 skillet is better than a $100 13-piece set that has nine things you don't need.

Chris Morocco

I break out in hives whenever I hear the word disrupt applied to cooking.

Chris Morocco

In the BA Test Kitchen, I don't consider my station to be set up until there are at least 50 tasting spoons in the crock on my counter, and when I walk, my spoon-filled pockets jangle like a villain's spurs in a spaghetti Western.

Chris Morocco

My pantry pastas fall somewhere in the middle of the time spectrum. They're simple, streamlined, and flexible, with unfussy yet massively flavorful sauces that come together in the time it takes to boil water and cook pasta.

Chris Morocco

Snapper is pretty forgiving for a white fish. The skin crisps up beautifully, which holds it together.

Chris Morocco

Everyone has foods that take them on mental journeys.

Chris Morocco

O-Med doesn't make vinegars that you would ever consider cleaning with. They're lush, like burying your nose in a platter of lavender and peaches, with the concentrated, fruity essence of a good glass of wine.

Chris Morocco

Tasting food, thinking about it, talking about it, and deciding whether it can be better is the crux of my job - and my life. So when I discovered a tasting spoon that felt better in my hand, a touch softer against my bottom lip, and that stood a little taller on my counter, there was no going back.

Chris Morocco

I don't want to hack my dinner, and I don't want to disrupt my cookware. I just want to cook tasty food like everyone else, using cookware that works. But if someone comes along with a product that is genuinely better, well, I'm all ears.

Chris Morocco

Round, crispy-edged waffles on the DIY cafeteria station at Oberlin College brought me back to life after many sleep-deprived nights.

Chris Morocco

I have half a cutlery shop's worth of spoons in my pocket at all times designated for tasting.

Chris Morocco

My dad had a wildly embarrassing habit for a while, that luckily only came out when he was traveling abroad. When trying to decide what restaurant to eat in, he would boldly stride in to the kitchen of every possible contender and have a look around.

Chris Morocco

A day at the beach with my kids is one of the least relaxing activities I can think of.

Chris Morocco