Chef Quotes

Chef Quote of the day

If you are not extreme, then people will take shortcuts because they don't fear you.

Don't dunk your nigiri in the soy sauce. Don't mix your wasabi in the soy sauce. If the rice is good, complement your sushi chef on the rice.

If you want to become a great chef, you have to work with great chefs. And that's exactly what I did.

A great chef is an artist that I truly respect.

There really is a camaraderie among chefs and a willingness to help out whenever we can.

I am not a chef. I am not even a trained or professional cook. My qualification is as an eater.

The reason that chefs become chefs is that they're not allowed into rooms with windows.

I don't like food that's too carefully arranged; it makes me think that the chef is spending too much time arranging and not enough time cooking. If I wanted a picture I'd buy a painting.

I liked the energy of cooking, the action, the camaraderie. I often compare the kitchen to sports and compare the chef to a coach. There are a lot of similarities to it.

I raise my stein to the builder who can remove ghettos without removing people as I hail the chef who can make omelets without breaking eggs.

There's a bond among a kitchen staff, I think. You spend more time with your chef in the kitchen than you do with your own family.

A jazz musician can improvise based on his knowledge of music. He understands how things go together. For a chef, once you have that basis, that's when cuisine is truly exciting.

Chefs have a new opportunity - and perhaps even an obligation - to inform the public about what is good to eat, and why.

The winner is the chef who takes the same ingredients as everyone else and produces the best results.

Food is life, life is food. If you don't like my approach you are welcome to go down to McDonalds.

I always had a fantasy of being a chef, because I like kitchen life.

Great food needed more than chefs; it needed gourmet diners.

You don’t have to look far to taste some of the best food the world has to offer. I’d pit my grandmother against a 3-star Michelin chef any day.

A good apprentice cook must be as polite with the dishwasher as with the chef.

to "set the standard for beauty in classical and modem cookery, and attest to the distant future that the French chefs of the 19th century were the most famous in the world.

Being a chef never seems like a job, it becomes a true passion.

The most poisonous source in any kitchen is a chef's ego.

It doesn't matter one damn bit whether fashion is art or not. You don't question whether an incredible chef is an artist or not-his cakes are delicious and that's all that matters.

You're getting to know who the great chefs are through their books.

I probably use my chef's knives more than any other tool in the kitchen. I'm not married to a particular brand, because they all work, they all have sharp blades.

I was the head chef on the S.S. Diarrhea.

Anyone who's a chef, who loves food, ultimately knows that all that matters is: Is it good? Does it give pleasure?

I believe that there is always something new to learn, in fact, that is one of the three reasons that I chose to become a chef, that my education is never over.

If he is thin, I will probably dine poorly. If he is both thin and sad, the only hope is in flight.

Maybe one of the only things I do well: I cook like a maniac! I would be a chef if I weren't an actor.

My palate is simpler than it used to be. A young chef adds and adds and adds to the plate. As you get older, you start to take away.

I have a very modern way of thinking; the chef is there to lead the team and not just to sit behind the piano.

It's very important to me that people who are actual chefs and other professionals in the culinary world, understand that I'm not, and have never held myself out as being, like a CIA trained chef.

Learning about issues such as sustainability and locavorism are things that you need to have as part of you as a chef because it will make you cook more delicious food.

I call all chefs cooks. They're all cooks. That's what we do, we cook. You're a chef when you're running a kitchen.

I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.

Close interaction with farmers and scientists can expose the chef to new flavours that can be used to delight diners.

In the orchestra of a great kitchen, the sauce chef is a soloist.

I would love to date a chef. I'd probably get really fat, but I don't care.

Young chefs, famous chefs, home cooks, and everyone who loves food and cooking-we all depend on Larousse Gastronomique. It is the only culinary encyclopedia that is always up-to-date.

Every chef should have an understanding of pastries or desserts.

Chefs, as a whole, say yes to any project, fundraiser, or tasting because they have such a generous spirit.

I know from personal experience, if a chef yelled at me in a kitchen, the first thing I'd want to do is hit them with a pot.

Being a chef is the best job in the world.

Generally a chef's book is like a calling card or a portfolio to display their personal work.

Why don't you like the foods I like?" he asks sometimes. "Why don't you like the foods I make?" I answer.

Mario you are a great chef but you look like a homeless James Gandolfini.

I also want to go to an Italian island and do cuisine properly with some famous Italian chef and, like, his mother.

I am well aware that a chef is only as good as his last meal.

As chefs, we cook to please people, to nourish people.