People with chile peppers on their chef pants shouldn't be allowed in the kitchen. April Bloomfield allowchefchile Change image and share on social
I started in the kitchen of a Holiday Inn in Birmingham. I wanted to be a sponge, wanted to learn and progress. I knew I didn't want to work in a hotel forever, but I had some good teachers there. April Bloomfield birminghamforevergood Change image and share on social
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 batchbigeat Change image and share on social
When you make burgers, it's good to let them rest for a bit. April Bloomfield biteburgergood Change image and share on social
Food's delicate. You have to handle it with finesse. You can't just be a big ogre. April Bloomfield bigdelicatefinesse Change image and share on social
I can't be everywhere, but I'm always in one of my kitchens, and hopefully I'm motivating and inspiring. April Bloomfield inspirekitchenmotivate Change image and share on social
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 cookentirefood Change image and share on social
There is something about someone making a fantastic sandwich, taking care to spread lots of mayo all the way to the edges. Making sure every bite has a bit of everything in it. There's something special about that. April Bloomfield bitecareedge share on social
