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

- April Bloomfield

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 …

- April Bloomfield

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…

- April Bloomfield

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

- April Bloomfield

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 professio…

- April Bloomfield

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.

- April Bloomfield

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

- April Bloomfield

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

- April Bloomfield