Rick Stein Quotes

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Rick Stein

Profession : Chef

Birth : January 4, 1947

People feel very strongly about restaurants if theyre involved in them. It tends to take over your life for good and bad.

Rick Stein

People want to go out and eat, theres no question about that. Its not something thats just going to go because of Covid. Its heartening the way people have come back to restaurants.

Rick Stein

I've never worked in anyone else's kitchen, but at college there was a guy called Tom Chivers who was a great chef and I learned a lot from him.

Rick Stein

In the early 70s I was offered a job on a newspaper. At the last minute the offer was withdrawn because there was a strike on. I bought a nightclub and turned it into a restaurant instead.

Rick Stein

Losing close relatives doesnt get any easier, really, but losing your parents is the big deal.

Rick Stein

I think, for me, I just keep feeling the need to prove yourself, and thats probably from having a slightly overpowering father.

Rick Stein

I always put on a couple of kilos every time I film a programme. You cant really tuck into a dish and then just leave it.

Rick Stein

My wife is always telling me that because we zip across the globe so much, we cant really keep a dog. But if youre a dog lover, its a pretty essential part of your life.

Rick Stein

I regard Chinese seafood cookery as among the best in the world.

Rick Stein

South-east Asian salads are a great balance of salty, sweet-sour and spicy. Its important to have both pork and seafood, but you can vary the seafood from prawns and squid to crab meat or even small pieces of firm fish such as monkfish, John Dory or gurnard.

Rick Stein

This is what London's all about for me: good local restaurants. It's what makes a civilised city. For me, as a country boy, it's a real pleasure being able to walk to a restaurant. It seems very sophisticated, somehow.

Rick Stein

I was brought up on a farm in Oxford but my parents always had a flat in London, and we'd go to pretty smart restaurants, so it's always seemed important to eat well.

Rick Stein

I do have some guilty pleasures. I'm very keen on mayonnaise, so that's a shame, as I'm always battling with my weight. But I do love a plate of langoustine or lobster with dollops of mayonnaise.

Rick Stein

Going to Goa was a rite of passage for me, because it's where I learnt that you could mix fish with really strong flavours.

Rick Stein

I'm not a baker, but my patisserie is my baby. I love the idea of good-quality cakes made with top ingredients.

Rick Stein

In my eyes, baking and pastry-making is like a science - all the measuring of quantities and temperatures.

Rick Stein

There is something wonderful about the way you glaze a fruit cake, nonchalantly drop some orange on as a topping, dust the sugar on top of a sponge cake or fan the apples on a tart.

Rick Stein

I remember taking a timer into a pastry exam at college, and the examiner had never seen that before, but I was adamant about precision: getting it just right and paying attention to detail.

Rick Stein

The Turks are fantastic barbecuers. They have these long barbecue pits called Mangals. The food smells wonderful and has a smoky, charcoaly taste.

Rick Stein

One of the reasons for opening the fish and chip shop is that if you want, you can spend less money.

Rick Stein