Rachael Ray quotes: the famous foodie’s savory sayings.
“If you’re humble and hardworking, opportunities will arise for you.”
“I really believe there’s no such thing as accidents, only opportunities. God gives everyone the ingredients to a good, happy life. It’s up to us to make the most of them.”
“If I had to boil it down, take your work very seriously, but don’t take yourself too seriously. Work harder than everyone else and never complain about it. Don’t go to bed if you’re not proud of the product of your day; stay awake until you are.”
“Whatever it is you want to do, take a job in that field. You will learn by experience and, slow and steady, you’ll get it done!”
“Decide what it is that you are and then stay true to that thing. My brand is based very much on how I live my day-to-day life.”
“Don’t plan out your life too much and take any and every opportunity that comes your way, no matter how surprising the idea may be to you.”
“Be real. Make connections with people. Look them in the eye. Tell them how you feel. Don’t be afraid to say what you mean. When you let go of the stuff you hold inside, you’ll be amazed at what comes back to you.”
“What I’ve learned is that at the end of the day, we are all human. We all have that in common.”
“I’ve also learned that you can’t be all things to all people. Whatever it is that you’re successful at, that has to be the number one goal.”
“You can have a wonderful, much better quality of life than you think. You really do think you lead a rich life if you do something as simple as making dinner for yourself. You don’t have to be left out of anything. Maybe you can’t stay in the five-star suite, maybe you can just sit in the cocktail lounge and look at the beautiful view, but you can still go there.”
“Work hard. Laugh when you feel like crying. Keep an open mind, open eyes and an open spirit.”
“It’s continuously humbling to work hard, you know? As long as you’ve got a good work ethic and a sense of humor, I don’t think anybody can become too much of an egoist under those circumstances.”
“I like feeling like an ox at the end of the day. I like working hard.”
“My mom worked in restaurants for 60 years and is the number one influence in my life, and what I learned from her is a lot. But I look up to a lot of people in the industry.”
“I used to work in kitchens, doing 12 or more hours a day of physical labor, so today, eight to 12 hours of cooking, chatting or filming, feels like a vacation. When I have a scheduled ‘day off,’ I spend several hours writing, then I clean until I crash from fatigue. I don’t relax well.”
“I do 280 episodes of TV a year, write 15 recipes for the magazine, and publish an annual book. With all of that, we try to get one weekend a month… to relax and recharge.”
“I’m not a chef. I haven’t created any new technique in the kitchen. I’m not a rocket scientist. I think I’m good at writing accessible, fun, and affordable meals for the average American family. That’s what I think I’m good at.”
“I cook and I chat. That’s what I do. I love to write recipes, but basically, if you had to put it in a nutshell, I cook and I chat.”
“I don’t take in negative information online. I just don’t feel it’s a constructive use of my time, and I have too much work to do.”
“I live in, literally, the same home when I was swiping my first bank card and wondering if I’d have to put back the Charmin. We still don’t have a dishwasher.”
“I have no idea if there’s $4 in my pocket or $400. I never ask about it. That’s why I have bankers. I don’t want to know anything at all about what I’ve got or what I don’t. It’s never motivated me. It never will.”
“Television itself is an intimate medium. It’s in your house. You’re visiting with these people… not everybody’s going to like it, just like not everybody likes everybody on the playground. I mean, that’s life – especially if your job is to just go out there and be yourself.”
“People know me for my love of food, but I have so much more I want to share. Our show’s going to be all about taking a bigger bite out of life. I want people to see themselves in this show because life is full of messes and successes, and getting there is half the fun.”
“Never be a food snob. Learn from everyone you meet – the fish guy at your market, the lady at the local diner, farmers, cheese makers. Ask questions, try everything and eat up!”
“Good food and a warm kitchen are what makes a house a home.”
“I don’t plan too far ahead, I just take it one day at a time and always look forward to getting out of bed.”
“In general, with each year of my life I try to feel a little bit better about my behavior and myself than I did the year before. I leave it at that.”
“I have this extraordinary life during the day, and then I get to come home to my sweet husband who loves to cook with me. I have a nice glass of wine, he has some scotch, we chat, we cook, and we hang out with the dog. I have an absolute dream life.”
“I’ve just sort of gone with the flow and I ended up here. Crazy. I’m not going to start planning anything, my life is way better than anybody could have planned it.”
