Curtis Stone
Curtis Stone
Curtis Stoneis an Australian celebrity chef, author and television personality, nicknamed "The Quiet Terminator" by fans following his performance on The Celebrity Apprentice 3...
NationalityAmerican
ProfessionChef
Date of Birth4 November 1975
CityMelbourne, Australia
CountryUnited States of America
men guy cooking
I love how the men stand around cooking the barbie while the women have done all the work beforehand doing the marinade and making the salads and then everybody says, 'what a great barbie' to the guy cooking. A barbecue is just the ultimate blokes' pastime, isn't it?
home years people
After years of working in professional kitchens, and then spending so much time in a lot of different home kitchens, I realized that there's a huge gap in the market where you have people who develop cookware but who don't actually cook.
mean long kitchen
I don't like to sit still for long at all, which has probably helped me along the way, and partly why I was drawn to the heat of a restaurant kitchen. The rush of service means that you're always on your toes and keeps a chef pretty active.
opportunity media people
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.
cutting fancy food good simple
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.
five
Stay away from restaurants that have menus in five languages. That's always a tourist trap. You want to eat where the locals eat.
act brilliant changed kid life love model reminded role selfless
I've changed for the better. I'm much more selfless and humble and you're reminded about what life's really about. You love your kid so much that you just want to be a brilliant role model for them. It cleans up your act a bit.
amazing competition country cross culinary travel
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.
bake both kinds smell takes whenever
Smell is so powerful, you know. My grannies would both bake things like shortbreads and cookies. I think whenever I smell those kinds of things it really takes me back to my childhood.
apologise cool explain meet staff
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.
balanced days diet exercise good hard hike hit home hotel stood tend travel
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.
cooking days easy eat kitchens meals minimal people realize relaxed spending time
I think my cooking these days is a lot more relaxed from when I was working in professional kitchens. Spending time in people's kitchens made me realize that people want to eat healthy meals that are easy to prepare, with minimal ingredients that can be made on a budget.
absolute bit gets healthy morning rush skip tend time worst
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.
covered frozen market opposed processed
You're much better off to buy fresh fish from a market as opposed to buying something that's been frozen and processed and covered in breadcrumbs.