Rick Stein Quotes

Author Image

Rick Stein

Profession : Chef

Birth : January 4, 1947

I am particularly fond of Malaysian food but strangely its not that well known in Britain.

Rick Stein

Im not the worlds greatest sea food chef, I just like fresh fish.

Rick Stein

My grandparents were born in England but spoke German and had a German name.

Rick Stein

I like to have fish and salad - mackerel, Dover sole or gurnard, and I usually pan-fry it or use the barbecue. I make salad with avocados, tomato, lettuce and spring onions, with an olive oil and red wine dressing.

Rick Stein

I love fish soup. Its a deeply satisfying dish. You can use almost any fish for this apart from the oily ones.

Rick Stein

We all know lemon is loved by salmon, but the fish also adores the flavour and acidity of pink grapefruit.

Rick Stein

Food is a great thing to be enthusiastic about, its not hurting anybody.

Rick Stein

My first work space is my office in the cookery school in Padstow. It looks out over the Camel Estuary. I'm very lucky because I've got this office with the most fantastic view. I love looking out. There's always boats coming and going.

Rick Stein

The fact is I never intended to be a chef. After Oxford University I had this weird idea of running a nightclub.

Rick Stein

I think human beings thrive on communication, and pubs and restaurants are a great way of communicating, a great way of enjoying each other.

Rick Stein

You find if you go into a Cafe de Commerce, in any French town, you always get the same bloody salad: lots of lettuce and some meat and dressing thrown on and thats it.

Rick Stein

I found a great fishmonger in Southend, certainly not a place where I would have expected to find one, who specialises in skate knobs, a little nugget of meat from the head which makes for extremely agreeable eating.

Rick Stein

Add a teaspoon of single cream, say, to a sauce just before serving to give it a touch of extra smoothness and depth. You also need single cream to float on top of Irish coffee. And you should probably use the finest unpasteurised double cream to make syllabub.

Rick Stein

If you want to eat my fish, you have to come to Padstow. It's like the Med - people want local fish in a local restaurant. I think it tastes better in Cornwall.

Rick Stein

I guess its the same with all children really, they have this sort of pathetic longing to be like their parents were.

Rick Stein

On the whole, my dad was a hero, its just that it got really difficult in his depressive phases, very introspective. And I think he took it out on me really.

Rick Stein

Ive definitely got a sense of not being very good at stuff. Its sort of absurd because, you know, Ive done really quite well for myself, but I still really doubt myself. Its just the way I am.

Rick Stein

Its difficult to tell, isnt it, whether you are naturally a person that likes hard work and does things, or whether you feel youve got to prove something?

Rick Stein

Unless its Michelin-starred food, people wont pay top dollar for top food so its hard to do good old-fashioned French cooking and get people to pay for it.

Rick Stein

Its challenging getting people to pay the right money to eat really good food and finding great people to work for you.

Rick Stein