Rachel Khoo Quotes

Rachel Khoo

Profession : Chef

Birth : August 28, 1980

My dad is Chinese/Malaysian and my mum is Austrian, so food was always a big deal in our house.

Rachel Khoo

Fika is a bit like afternoon tea but with coffee and pastries instead of sandwiches.

Rachel Khoo

I'm always looking for a way to get some spice into my cooking but, generally, the French don't like spicy food.

Rachel Khoo

Fig season is a joyous time of year for me. Back in my Paris days, the markets would be filled with piles of these squidgy fruit, no doubt sent up from the sunny south where they grow in abundance.

Rachel Khoo

I haggle with French grannies over their old knick-knacks and walk away with some real gems.

Rachel Khoo

Don't be afraid to play with combinations and quantities of spices to create your own bespoke spice rub.

Rachel Khoo

Eating wantan mee in Malaysia is my earliest memory. The street sellers there have a whole cooking set-up on the front of their bikes.

Rachel Khoo

Nothing could be more French than pastry.

Rachel Khoo

I admit it, I do like pickled red onion. I made some the other day. You just slice up the onion, pull it apart and you get these petals and you make a pickling liquid, I make mine sweet and sour.

Rachel Khoo

I remember a trip to Malaysia to visit my dad's family when I was eight. It was Christmas and they roasted a whole suckling pig on the fire and it made me nauseous.

Rachel Khoo

Rubbing meat or vegetables with sweet and savoury spices before roasting or sizzling on a grill is what summer nights are all about.

Rachel Khoo

I love to draw and paint. I did all the illustrations in my books, so I always have my watercolours with me. I was creative as a child and studied art at Central Saint Martins before getting into food.

Rachel Khoo

Angel cake is an American classic; a delicate meringue gently merged with minimal flour and zero butter, angelic because of its fluffy texture.

Rachel Khoo

A whole trout is the ultimate Sunday table centrepiece to replace a hearty roast. It looks a little retro with the radish and cucumber scales, but this also adds freshness and acidity.

Rachel Khoo

I want to be taken seriously: I can cook, I do have qualifications, OK, I do make mistakes, but I want to show that on camera. I'm not perfect. I'm someone who works hard, who is serious about what they're doing. It's substance over style.

Rachel Khoo

I made it quite clear that I want to be female-friendly. I don't want to be too sexualised because a woman in a kitchen is already a loaded image.

Rachel Khoo

I would try and barter a cake for some help with coding. I'm not the best coder. I have some basic HTML but that's about it.

Rachel Khoo

The Little Paris Kitchen' was about my experience of living and cooking in Paris, 'My little French Kitchen' about my travels around France and 'Rachel Khoo's Kitchen Notebook' was a peek into my personal cooking diary with influences from around the world.

Rachel Khoo

I've always felt the easiest way to get to know new culture is through its food even if you don't speak the language. Food will do it for you. It's an universal language.

Rachel Khoo

The geographical location of Sweden and, therefore, short growing season meant that the range of produce is not as abundant like say France, Italy or Spain. This influenced the cooking culture and forced cooks to be creative with a handful of ingredients. It's a very modern way of cooking.

Rachel Khoo