April Bloomfield - Quotes

There are 26 quotes by April Bloomfield at 95quotes.com. Find your favorite quotations and top quotes by April Bloomfield from this hand-picked collection about love, food. Feel free to share these quotes and sayings on Facebook, Pinterest, Tumblr & Twitter or any of your favorite social networking sites.

I'm a sucker for a packet of biscuits. I can eat a whole pack in 10 minutes. ---->>>

Always look for the best ingredients, treat the food you cook with respect, always read the entire recipe first, be organized, and have fun. ---->>>

I have this obsession with pea pods. They're just really nice to look at. They can be perfect. ---->>>

There is something about someone making a fantastic sandwich, taking care to spread lots of mayo all the way to the edges. Making sure every bite has a bit of everything in it. There's something special about that. ---->>>

All chefs have pictures of food in their phones, stuffed pig's ears and pigs' heads and the like. ---->>>

Food's delicate. You have to handle it with finesse. You can't just be a big ogre. ---->>>

I cook what I like. ---->>>

I love to roast vegetables - carrots, fennel, and so on. I also love to mash or puree pretty much any vegetable! ---->>>

I love the smell of frying liver. It kind of releases a sweetness into the air, and it kind of prickles your nose, and it kind of makes you awake... it gets me excited. ---->>>

I adore pigs, and I love eating them and cooking them, and I love using the whole animal. ---->>>

I still worry that I could be better. That's where standards come from, from not wanting to settle. The fear of not being good enough propels you. ---->>>

People with chile peppers on their chef pants shouldn't be allowed in the kitchen. ---->>>

I don't think of being a woman in an industry of men. I didn't walk into the kitchen and go, 'Ooh, I'm a girl!' I didn't get into my chosen profession. I wanted to be good at something. ---->>>

Most of my food memories are of my Nan cooking Sunday dinners - roasts of meat with lots of vegetables. I suppose I cook what's comforting and dishes that make me feel good. ---->>>

When you make burgers, it's good to let them rest for a bit. ---->>>

I like cooking the biggest steaks. It cooks nice and evenly when it's that thick, and you're not eating the whole thing yourself, which is nice. You get to share that with a companion. ---->>>

I started in the kitchen of a Holiday Inn in Birmingham. I wanted to be a sponge, wanted to learn and progress. I knew I didn't want to work in a hotel forever, but I had some good teachers there. ---->>>

My mom wasn't so much such a great cook. But I don't know, I think I have a very strong mother, and it's funny, because both of my sisters - I have two sisters, and I'm the baby, but they all work hard. I'm not sure where I get it from, and I'm not sure where they get it from, but they must get it from somewhere... I like to work. ---->>>

My two sisters were always cooking. I wanted to be in the police force, but I didn't get in because I just so happened to procrastinate a bit, and I hadn't gotten my application in at the right time. ---->>>

France was always a little scary to me. I had the preconception that France was a bit hoity-toity. ---->>>

I can't be everywhere, but I'm always in one of my kitchens, and hopefully I'm motivating and inspiring. ---->>>

I don't like glossy covers. ---->>>

I think, British food, it's had a bad rap. ---->>>

I'm a bit of a control freak. ---->>>

I'm not the type of person to eat big hunks of meat. I think people are starting to realize that great things come in small batches. ---->>>

I wasn't the most confident of cooks, but I just persevered, and I wanted to learn, and I wanted to be a sponge, and I wanted to be better than the next person, and I wanted to learn as much as I could, so I just kept pushing, and it took me a long time actually to be confident in my technique and my ability as a cook. ---->>>


Nationality: British
Born: 06-21, 1974
Birthplace: Birmingham, West Midlands, England
Occupation: Chef

April Bloomfield (born 1974), is a British chef best known for holding a Michelin star at two restaurants, The Spotted Pig and The Breslin Bar & Dining Room. She had previously worked at a number of restaurants in the United Kingdom, including The River Café and Bibendum. Chef Bloomfield is also noted for achieving the highest score of any single challenger in Iron Chef America history, accomplishing the feat during her 56–53 victory over Michael Symon in 2008 (wikipedia)