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Rachel Khoo Quotes
Rachel Khoo
Profession : Chef
Birth : August 28, 1980
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Rachel Khoo
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Failing ownership of a wood-fired oven, whacking pizza dough straight on to the hot grill is the next best way to achieve that beautiful scorched crust.
Rachel Khoo
I used to have a bit of a thing against starting a meal with soup. I'd find they were often too heavy, filling you up rather than igniting the appetite. Plus, I'd end up mopping it up with scoops of baguette.
Rachel Khoo
I think for me the final push to move to Paris was the fact I wanted an adventure and I was slightly bored of my life in London.
Rachel Khoo
Moving to France is not the hard part. Living here is more difficult. Of course there are many benefits but it's not always easy especially if you don't speak the language.
Rachel Khoo
My mum still needs all her pots and pans, so she's not giving me any of hers yet.
Rachel Khoo
I eat a lot of fresh fruit and vegetables not so much meat and fish. Baguettes and croissants are not an everyday food for me.
Rachel Khoo
Savoury cakes are very popular in France, they appear in boulangeries and with a side salad on lunch menus in chic cafes, but they're most likely to appear at a picnic.
Rachel Khoo
Brittany might not boast the biggest collection of Michelin stars in France, but when it comes to produce, you quickly realise that some of the key building blocks of French cuisine have their roots here.
Rachel Khoo
A visit to the Rennes market, one of the finest I have seen in France, alone will convince you of the virtues of Breton gastronomy. It's a testament to the fact that Brittany is Frances' most agriculturally active region, with the producers themselves peddling their products, a vocal bunch, full of recipe ideas and passion.
Rachel Khoo
When I studied at the Parisian cookery school Le Cordon Bleu, making shortcrust pastry was one of the first techniques I learned.
Rachel Khoo
Those Frenchies may know their pastry, but you can't beat a bit of British cheese.
Rachel Khoo
I love watching the fishermen step off their boats and lay out their catch - typically sardines, monkfish and everything you'd find in bouillabaisse.
Rachel Khoo
When I first moved to Paris, I worked as an au pair for two girls aged eight and 11.
Rachel Khoo
Mum is a fantastic knitter - she taught me, too, but I can only manage simple things.
Rachel Khoo
I inherited my 1960s copy of 'French Provincial Cooking' by Elizabeth David from my mother Gabrielle, who in turn inherited it from her mother Frances. It was my bible when I first moved to Paris aged 26.
Rachel Khoo
Back in my school days, when I would scuttle off with a cheese roll, an apple, a box of Sun-Maid raisins and a Penguin bar, my packed lunches were reassuringly predictable. And I liked it that way.
Rachel Khoo
While they might have got a bit fancier over the years, I still relish a good packed lunch if I am on the road, with that mounting excitement for a particular goodie I've wrapped up for the trip and the challenge of holding out for as long as I can before I cave.
Rachel Khoo
Whether it evokes pleasant memories of holidays in the Caribbean, or best-forgotten outings to Notting Hill, most of us have experienced jerk chicken in one form or another.
Rachel Khoo
I realised filming in my own apartment that it was nice to come home and have some space. It worked for 'The Little Paris Kitchen' but now I've learned a lot about TV; you need space for the camera and you want to be mentally sound after filming.
Rachel Khoo
Whatever I do, whether it's cooking shows, books or events, the details count and that's what sets me apart from other food TV personalities. If you take out the details what's left?
Rachel Khoo
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