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Paula Deen [1947-0] American
Rank: 101
Chef


Paula Ann Hiers Deen is an American celebrity chef and former cooking show television host. Deen resides in Savannah, Georgia, where she owns and operates The Lady & Sons restaurant with her sons, Jamie and Bobby Deen.

Food, Morning, Diet, Amazing, Chance, Death, Funny, Hope, Life, Money, Peace, Positive, Work



QuoteTagsRank
I was determined to share my positive approach and not let diabetes stand in the way of enjoying my life. Life, Positive
101
When it's said and done, the one thing I want to leave on this earth is hope. I have felt hopelessness, and it's a terrible feeling. Hopelessness will destroy you. I want to bring hope to other people. Hope
102
The thought of eating rabbit and squirrels doesn't appeal to me. And that was on our table quite often as a kid. In your uppity restaurants, they serve a lot of rabbit. But I just can't help but think of Peter. And deer, I can't go there, because of Bambi.
103
I don't care what the haters and naysayers say. If they make jokes about me, I'll laugh because they'll probably be funny. Funny
104
Southerners have never been afraid of seasoning. It's kind of the other way around; our seasoning is afraid of us.
105
I am living proof that the American dream still exists. It is still alive and well. There is only one trick, you have to be willing to roll up your sleeves and work very, very hard. Work
106
I'm so glad I'm not a dentist. How many times does someone say, 'Oh, Doc, it felt so good when you were drilling my teeth'? Never. But when you give someone a wonderful cookie, you put a little of yourself in, and you see someone's face light up - that's immediate approval.
107
Down South, even our vegetables have some pig hidden somewhere in it. A vegetable isn't a vegetable without a little ham hock.
108
In order to have good fried chicken, you should wash and season the bird the morning you're preparing it for dinner. Don't wait and do it right before you start cooking. Throw it in the refrigerator, seasoned, that morning, and give it a chance to soak up all the salt and pepper and goodness. Chance, Morning
109
Having an audience is almost like plugging me into an electrical outlet. People feed me so much of their energy. We have a great time. It's all about the fellowship.
110
There was one thing my daddy wouldn't tolerate in any shape, form or fashion, and that was being unkind or rude to somebody. That was just very important to my folks. And as it turns out, that was a legacy that he left me that money can't buy, is how to be able to treat people. Money
111
I'll keep peace at all cost, even if I choke to death on my tongue. Death, Peace
112
I don't want to spend my life not having good food going into my pie hole. That hole was made for pies. Food
113
I found that when I went from Albany to Savannah, that I needed to put that white rice away, and I needed to turn that into Savannah red rice because they were big into that sausage, tomato-y, bell pepper-y rice mixture.
114
I have my new food line in the works - I think it's over 200 items. Hopefully I can make a difference; it's delicious food that's just so easy. I think it'll help people enjoy their lives... it's good! Food
115
I am so blessed. I've been way over-blessed. At 64 years old, I look forward to going to bed every night so I can wake up in the morning and see what blessing is going to come my way that day. Because you never, ever know what God's got in store for you. Morning
116
I wake up every morning happy for where I am in life. It's not all about the cooking, but the fact that I can contribute by using my influence to help people all over the country. In the last two years, my partners and I have fed more than 10 million hungry people by bringing meat to food banks. Food, Morning
117
I pay people very, very well - probably more than I have to. But that costs me less money in the long run because I'm not having to constantly train somebody. I pay them enough that they don't go seeking a higher scale at the next restaurant.
118
Of course, I will continue to share my favorite Southern recipes, just like my mama, grandmother and family shared with me over the years. And now, I'll be adding a little bit of a lighter touch to some of these wonderful dishes.
119
The first thing I did was give up sweet tea because I drank so much. I'd start drinking at lunchtime and wouldn't set it down until I went to bed. When you calculate how much empty calories and how much sugar I was consuming, it was staggering. So I haven't had a glass of sweet tea in three years. Diet
120
I am proud to be a Southerner. I think Southern hospitality is very... I don't think it's just a term. I think it really exists. You can come to Savannah, and the people are so sweet and so nice.
121
Onions and bacon cooking up just makes your kitchen smell so good. In fact, one day I'm going to come up with a room deodorizer that smells like bacon and onions. It's a fabulous smell.
122
I believe that... every one of God's creatures was created equal. I believe that everyone should be treated equal, that's the way I was raised and that's the way I live my life.
123
You know, nobody can ever cook as good as your mama.
124
I will never use a substitute for butter. Margarine is one molecule away from eating plastic. If I'm going to eat that type of food, it's going to be the real deal.
125
You know, I understand that a lot of people, especially up north, put fruits and nuts in their stuffing, which is good, but for myself personally, I love an old-timey savory dressing.
126
I think if you've been invited to someone's house, you eat what they serve you. Even if you leave hungry, you be gracious enough to eat what they've prepared.
201
You don't want to make a steady diet of just lettuce. You don't want to make a steady diet of fried chicken. Diet
202
Growing up, I had a very busy social life. It wasn't until I was a sophomore in high school that I asked Mama if I could come into the kitchen and have her teach me how to cook something.
203
I really didn't have an interest in being in the kitchen until after I was married, when I was 18. It didn't take me long to realize that Mama was not going to show up at my house every day and cook.
204
I figure it's almost like a balance. We're eating these wonderful collard greens and turnip greens which are so medicinally good for you and, OK, so what if it has a little ham hock in it?
205
I know I can cook, but the place where I cook... it's a mess! I'm very disorganized.
206
People see me on TV two and three times a day, and see me cooking all these wonderfully Southern, fattening dishes. That's only 30 days out of 365. And it's for entertainment.
207
It's amazing how good getting up and moving makes you feel. Amazing
208
I'm making little changes in my life to take care of myself, like putting in a mile or two on my treadmill every day.
209
I know when you think about the South, you think about fried foods, but we eat a tremendous amount of vegetables. I have my own garden, so vegetables have always been a big part of my life. I love broccoli. I love fresh beets. It's not all about the fried chicken and the biscuits.
210
In my house, the Rose Parade and the Rose Bowl Game have always been a grand tradition for ringing in the New Year. To serve as Grand Marshal is a dream come true and I look forward to sharing the celebration with all of the fans and viewers worldwide.
211
There's not one food that causes diabetes. What causes Type II diabetes is being overweight... I've just come to grips, over the past four or five months, with my diabetes.
212
Talking about money is garish. It's tacky.
213
You know, not everybody can afford to pay $58 for prime rib or $650 for a bottle of wine. My friends and I cook for regular families who worry about feeding their kids and paying the bills.
214
Stone-ground grits are wonderful, but because they take so long to cook, I usually go with quick cooking grits - which I also love. But I never make the instant kind - some things a Southerner just won't do!
215
I am guilty of buying way too many gadgets - way too many! And though I try to keep things nice and orderly, sometimes I get distracted and stick saucepans where the stockpots should go.
216
On my show I share all these yummy, fattening recipes, but I tell people, in moderation, in moderation. You can have that little piece of pie.
217
I have a lot of secret uses for sour cream, which is the magic ingredient in my mac and cheese. It's an old-timey, Southern version, and the sour cream makes it that much creamier. Oh, it's so good!
218
We have made a commitment to feed 20-million people over the next two years. We are somewhere around 10 million. But I can promise you that we are not going to stop at 20 million. Because hunger, there is almost no cure for it. You can take care of the problem today, but it is a recurring problem.
219
I love Hershey's chocolate. I feel the same about chocolate as I do about wine. Connoisseurs like dark chocolate and they like nasty wine that doesn't taste good to me. I don't get it!
220

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