The Kitchen Counter Cooking School Quotes

“Find something you believe in. Then, just do it. That's what matters.”
― Kathleen Flinn, The Kitchen Counter Cooking School: How a Few Simple Lessons Transformed Nine Culinary Novices into Fearless Home Cooks

“You're only limited by your passion and your imagination. Be open to the possibilities, take chances.”
― Kathleen Flinn, The Kitchen Counter Cooking School: How a Few Simple Lessons Transformed Nine Culinary Novices into Fearless Home Cooks

“Somehow i knew this chance encounter was going to change my life.”
― Kathleen Flinn, The Kitchen Counter Cooking School: How a Few Simple Lessons Transformed Nine Culinary Novices into Fearless Home Cooks

“Every grocery cart tells a story.”
― kathleen flinn, The Kitchen Counter Cooking School: How a Few Simple Lessons Transformed Nine Culinary Novices into Fearless Home Cooks

“This odd response triggered in the brain led researchers to find that rats fed a steady diet of junk food quickly become addicted to it. Waiting for their dopamine fix from high-sugar, fatty, and salty treats, they rejected their normal “rat chow.” Some of them starved to death.”
― Kathleen Flinn, The Kitchen Counter Cooking School

“Crave, a minuscule wedge of a restaurant in my neighborhood that specialized in beautiful comfort food.”
― Kathleen Flinn, The Kitchen Counter Cooking School

“For most people, the only real stumbling block is fear of failure. In cooking you’ve got to have a what-the-hell attitude.” —Julia Child”
― Kathleen Flinn, The Kitchen Counter Cooking School

“I used to follow everything to the letter. Now I'm not a slave to a recipe. I trust my taste more, and I'm getting better at knowing when a dish needs something and what that might be.”
― Kathleen Flinn, The Kitchen Counter Cooking School: How a Few Simple Lessons Transformed Nine Culinary Novices into Fearless Home Cooks

“After years of trying to find the "secret" to battling my weight issues, I seem to have found it in cooking, she said. I'm an emotional eater. Taking my food with me to work and eating the same things has helped me maintain that food is fuel and not luxury or reward.”
― Kathleen Flinn, The Kitchen Counter Cooking School: How a Few Simple Lessons Transformed Nine Culinary Novices into Fearless Home Cooks

“When it came to how I approached food,I knew that I needed to change course, but I had no idea where to start.”
― Kathleen Flinn, The Kitchen Counter Cooking School: How a Few Simple Lessons Transformed Nine Culinary Novices into Fearless Home Cooks

“It is a simple act, but to bring someone chicken soup when they are sick is not just about a meal, it is a tangible and physical sign of caring. ....You're important, and I care about you enough to take the time to help restore you.”
― Kathleen Flinn, The Kitchen Counter Cooking School: How a Few Simple Lessons Transformed Nine Culinary Novices into Fearless Home Cooks

“For chicken, beef, veal, or other meat-based stock, the method remains the same. You can just simmer chicken in water with the vegetables. That's known as white stock, Ted said. But you will get more flavor if you roast the bones first.”
― Kathleen Flinn, The Kitchen Counter Cooking School: How a Few Simple Lessons Transformed Nine Culinary Novices into Fearless Home Cooks

“Vinegar is wildly overlooked. It's great to add flavor, and it has no calories, plus it has great shelf life. Really wakes up food.”
― Kathleen Flinn, The Kitchen Counter Cooking School: How a Few Simple Lessons Transformed Nine Culinary Novices into Fearless Home Cooks

“There's nothing wrong with eating the same things routinely. The goal is to feed yourself and the people around you with real food. Cook on the weekends and use leftovers during the week. If you'll eat leftovers, cook twice as much as you'll eat and put the rest aside for lunches.”
― Kathleen Flinn, The Kitchen Counter Cooking School: How a Few Simple Lessons Transformed Nine Culinary Novices into Fearless Home Cooks

“If you want to save money and eat well, worry less about buying in bulk or what's on sale, Jenny started. The number one way to save money on your grocery bill is to not waste food. You can buy in bulk, within reason, on nonperishables, but for the fresh stuff, just buy less and shop more often.”
― Kathleen Flinn, The Kitchen Counter Cooking School: How a Few Simple Lessons Transformed Nine Culinary Novices into Fearless Home Cooks

“Few of us realize that we shoppers are mice in a complex retail maze. Supermarkets spend a vast amount of money to figure out how shoppers behave. Every detail is purposeful, from the music they play to the size of the font declaring sales. For instance, you probably notice that it's chilly in a supermarket. I used to think that was because the chill helped to preserve the food. In fact, cold triggers hunger. If you are hungry, you'll buy more. The first thing that you run into in a supermarket is the produce section. The tactile experience of touching food and the bright colors get you in the mood for shopping. The milk, flour and cereal are invariably spaced far apart. Why? Supermarkets are designed to slow you down. The longer you spend in the maze of a store trying to find staples, the more likely you'll buy something on impulse. Food manufacturers pay for premium shelf placement at eye level, or, in the cereal aisle, at the eye level of children.”
― Kathleen Flinn, The Kitchen Counter Cooking School: How a Few Simple Lessons Transformed Nine Culinary Novices into Fearless Home Cooks

“Strategists figure out how to use every single inch of a supermarket to get the most profit out of it, she said. Nothing is left to chance.”
― Kathleen Flinn, The Kitchen Counter Cooking School: How a Few Simple Lessons Transformed Nine Culinary Novices into Fearless Home Cooks