April Bloomfield Quotes & Sayings (Page 2)

“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.”

“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 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.”

“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.”

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

“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.”