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So I quit my job and went to the New England Culinary Institute for the full two years and worked in the restaurant industry after that until finally I thought I had a grasp on what I needed to do what I do.

Alton Brown

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Alton Brown
Age: 62
Born: 1962
Born: July 30
Actor
Author
Chef
Cinematographer
Musician
Television Personality
Voice Actor
Writer
LA
California
Alton Crawford Walter Brown
Alton Crawford Brown
Full
Restaurants
Jobs
Quitting
Two
Finally
Thought
England
Institute
Years
Worked
Restaurant
Industry
Culinary
Needed
Grasp
Went
Quit

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Recipe writers hate to write about heat. They despise it. Because there aren't proper words for communicating what should be done with it.
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I'm an absolute connoisseur of cheeseburgers and like to think that I can detect even mere percentages of shift in fat content in ground meat in a burger and can actually name the temperature to which it was actually cooked to the degree if I'm, you know, really on my game.
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I played every bad guy in Shakespeare.
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My advice: write down everything you eat. It's amazing what that self honesty can do for you. (Do you really want to have to confess that doughnut? I thought not.)
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I approach cooking from a science angle because I need to understand how things work. If I understand the egg, I can scramble it better. It's a simple as that.
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I'm grateful my teenaged daughter is healthy and well and for the work I do to make a living.
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Racism. It's ugly. Even in tubers.
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The way to any woman's heart, be she witch or Wonderwoman, princess or Pocahontas, is through her stomach.
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I feel a strong wakeup call and need to build social connections.
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I know people that could serve me canned tuna and saltine crackers and have me feel more at home at their table than some people who can cook circles around me. The more you try to impress people, generally the less you do.
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What tends to happen is that people will go - they've got hot broth, you know, they've added some liquid to their drippings, they've brought that up to heat. And then they try to add in a big clump of just kind of a handful of flour, and of course, it turns into library paste.
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I grill, therefore I am.
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So on one hand, honey is an amazingly sophisticated and efficient food source. On the other hand, it's bee backwash.
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The problem is I am both a procrastinator and a power junkie, so I am very frustrating to work with.
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I hate using the word coagulant.
Alton Brown
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Although I don't take myself very seriously, I do take my work extraordinarily seriously.
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When you're touring, you're constantly in motion.
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I spent a college semester in a small town in Italy - and that is where I truly tasted food for the first time.
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Laminated Lettuce ... perfect for holiday gift giving.
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If there's something I feel certain of, it is that we're not very aware of each other and that's largely because of social media.
Alton Brown