I got all my boyhood in vanilla winter waves around the kitchen stove.
There's times when I'm cleaning the kitchen, and while I'm doing that, I'm singing and air guitaring with a broom to 'You Should Be Dancing.'
My brother Shane and I used to spar with each other in the kitchen. We didn't have gloves, so we wrapped tea towels around our hands.
Since I was 14, I worked more than 13 hours a day as a kitchen runner for a butcher.
On the good days, my mother would haul out the ukulele and we'd sit around the kitchen table - it was a cardboard table with a linoleum top - and sing.
A lot of Thanksgiving days have been ruined by not carving the turkey in the kitchen.
'Kitchen Confidential' wasn't a cautionary or an expose. I wrote it as an entertainment for New York tri-state area line cooks and restaurant lifers, basically; I had no expectation that it would move as far west as Philadelphia.
For my own part, I had rather suffer any inconvenience from having to work occasionally in chambers and kitchen... than witness the subservience in which the menial class is held in Europe.
I grew up in a modern home, but my grandmother lived across the street in an old house that was built when churches were illegal in Mexico. She had a chapel in the home, right between the kitchen and dining room.
I train my chefs completely different to anyone else. My young girls and guys, when they come to the kitchen, the first thing they get is a blindfold. They get blindfolded and they get sat down at the chef's table... Unless they can identify what they're tasting, they don't get to cook it.
I've always believed that pastry chefs are born, not made. They're patient, methodical, tidy, and organized. It's why I stick to the savory side of the kitchen - I'm far too messy and impulsive to do all the measuring, timing, and rule-following that pastry demands.
Throughout my time working in restaurants, I developed an illogical dread of some basic kitchen tasks. None of them - picking and chopping parsley, peeling and mincing garlic, browning pans of ground meat - were particularly difficult. But at the scale required in a professional kitchen, they felt Sisyphean.
Everything from airplanes to kitchen blenders and even chopsticks comes with an instruction manual. Children, despite all their complexity, do not.
I'm really good at laundry, and I have no problem cleaning the kitchen.
Cleanliness is very important. If you let kids make a total mess in the kitchen and then leave, you're not really teaching them anything.
The people recognize themselves in their commodities; they find their soul in their automobile, hi-fi set, split-level home, kitchen equipment.
I love to design and remodel houses, from working with the contractors to picking the colours, materials, kitchen and bathroom accessories to finally what furniture goes where.
Nike Air Zooms are what I usually run in. In the kitchen, I wear a beaten-up pair of Converse All-Stars in winter and Keds in summer.
I go out to the kitchen to feed the dog, but that's about as much cooking as I do.
'Two Voices,' from my album with Peter Schwalm, is an intact dream-poem. I awoke one night with an image of a piece of paper and all the words of the poem written on it, so I just blundered down to the kitchen table and 'copied it out.'