Curtis Stone Quotes

A collection of quotes by Curtis Stone.

Curtis Stone is a renowned Australian chef, author, and television personality. He was born on November 4, 1975, in Melbourne, Australia. From a young age, Stone developed a passion for cooking and began his culinary journey by studying at Box Hill Institute culinary school.

Stone gained recognition and acclaim for his culinary skills, which led to opportunities for him to work in leading restaurants in London, such as The Savoy Hotel and Marco Pierre White's Quo Vadis. His exceptional talent and dedication eventually earned him the title of Head Chef at Marco Pierre White's restaurant, Mirabelle.

Aside from his work in restaurants, Stone has also made significant contributions to the culinary world through his numerous television appearances. He rose to prominence as the host of shows like "Take Home Chef" and "Top Chef Masters," where he showcased his expertise and charismatic personality. Additionally, Stone has been a regular guest and contributor on popular cooking-oriented shows like "The Today Show" and "MasterChef."

Stone has authored several successful cookbooks that have received critical acclaim for their accessible yet refined recipes. His passion for using fresh, local ingredients and emphasizing simplicity in cooking has made him a beloved figure in the culinary industry.

Overall, Curtis Stone has had a flourishing career as a chef and television personality, captivating audiences worldwide with his incredible skills, likable nature, and dedication to the culinary arts.

Keep it simple in the kitchen. If you use quality ingredient

Keep it simple in the kitchen. If you use quality ingredients, you don't need anything fancy to make food delicious: just a knife, a cutting board, and some good nonstick cookware, and you're set.

In my travels, I also noticed that kids in Thailand like spi

In my travels, I also noticed that kids in Thailand like spicy food, and kids in India love curry. I'm hoping to introduce my son, Hudson, to lots of veggies and spices when he's young. I say that before he's started on solid foods, so it could be easier in theory than practice!

I love coming home to Melbourne. The first thing I do is hav

I love coming home to Melbourne. The first thing I do is have a coffee. It's just so much better here than anywhere else. It's better than in Italy and I travel a lot. I crave it.

For me, food is all about balance. If you eat plenty of frui

For me, food is all about balance. If you eat plenty of fruits, vegetables, and an appropriate amount of poultry, fish, and red meat that are sourced from good places, you're doing well. It's important to make sure that the meat you're consuming is hormone-free.

I had the opportunity to go to law school, and my dad, who w

I had the opportunity to go to law school, and my dad, who was an accountant, couldn't believe I wanted to walk away from that and start cooking.

Now that I'm a dad, I'm practicing what I call 'one- handed

Now that I'm a dad, I'm practicing what I call 'one- handed cooking,' because I've got something more important in my other arm. I'm whipping up lots of frittatas and omelets.

When I see my staff take a step back because I've lost my co

When I see my staff take a step back because I've lost my cool about something food-related, I say never apologise for your standards. If someone doesn't meet them, then you should explain that and that you want it changed. I want my staff to be like that, too.

It is great to add some glamour to the food industry, like t

It is great to add some glamour to the food industry, like television shows have done for the food world and inspiring people to work in the industry. The flip side of that is unfortunately people think that after they get their qualifications, they get their invitation to compete on 'Top Chef.'

You've got to set yourself up to be as healthy as you can. T

You've got to set yourself up to be as healthy as you can. The thing we tend to do is when it gets to be a bit too hard, we actually opt out for the absolute worst option. For example, if you're in a rush in a morning and you feel like you don't have time to make breakfast, you skip it.

These days I travel so much it's hard to get into a routine.

These days I travel so much it's hard to get into a routine. When I'm on the road, I tend to use hotel gyms. When I'm home in L.A., I like to hike and hit the surf. All in all, I try to keep a balanced diet and exercise routine, which has stood me in good stead to date.

Each season I find myself constantly inspired by 'The Bigges

Each season I find myself constantly inspired by 'The Biggest Loser' contestants. Their tenacity and willingness to learn new, healthy habits is tremendous and the results speak for themselves. I am honored to be part of such an inspiring program that helps inspire positive change in so many lives.

There are probably close to a million people in the hospital

There are probably close to a million people in the hospitality industry here in the United States, and there are probably only a few hundred opportunities in the food media industry.

For 'Around the World in 80 Plates' we got to travel all ove

For 'Around the World in 80 Plates' we got to travel all over, having what was like a cross between a culinary competition and races. And in each country we had a chef Ambassador. We went to London, Barcelona, Bologna, Hong Kong, Thailand, Morocco... It was amazing.