April Bloomfield Quotes

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

  Abril Bloomfield

  Fun, Looks, Recipes

  "The Spotted Pig's April Bloomfield". Interview with Lauren Salkeld, www.epicurious.com.

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

  Abril Bloomfield

  Chef, Finesse, Bigs

  "Burger Queen" by Lauren Collins, www.newyorker.com. November 22, 2010.

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• If you work hard and you learn and you absorb and you pay attention, career in food is great. This job can take you all around the world. You can eat the most delicious food. It allows you to be creative.... [And] don't ever quit. It's going to pay off eventually. It might not be in a year. Might be 20 years or 10 years. But you have to keep pushing. Just have that fire, have the passion, and want to be successful. And don't listen to anybody else.

  Abril Bloomfield

  Empleo, trabajo duro, pasión

  Fuente: www.glamour.com

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• 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.

  Abril Bloomfield

  Girl, Men, Thinking

  "Burger Queen". Interview with Lauren Collins, www.newyorker.com. November 22, 2010.

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• I became a manager very young. My first sous chef job I was, maybe, 25. It was a bit too early for me. But it's on-the-job training. You really just get stuck in there and it's trial and error. You learn by your mistakes, and hopefully you don't keep making them. And if you do, you just keep trying to fix it.

  Abril Bloomfield

  Jobs, Mistake, Errors

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

  Abril Bloomfield

  Vegetables, Carrots

  "The Spotted Pig's April Bloomfield". Interview with Lauren Salkeld, www.epicurious.com.

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

  Abril Bloomfield

  Animal, Pigs, Cooking

  "This Chef Loves Her 'Pig,' From Nose To Tail". "Morning Edition" with Linda Wertheimer, www.npr.org. June 29, 2012.

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• 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.

  Abril Bloomfield

  Pensamiento, Gente, Carne

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