Chef Quotes
I sometimes think the chef end of cooking is not the real end of cooking. Cooking is all about homes and gardens, it doesn't happen in restaurants
You can't go into the chef's office of any serious kitchen and not see a copy of Larousse. A must-have for professional and home cooks alike.
I remember when I was in college, I used to watch Julia Child's cooking show during dinner and joke with my roommates about becoming a TV chef.
I have a chef who makes sure that I'm getting the right amounts of carbs, proteins and fats throughout the day to keep me at my max performance level.
Last week I told my wife, If you would learn to cook, I could fire the chef. She said, If you could learn to make love, I could fire the chauffer.
My grandfather was a chef for a Baron in Sicily before he came to America. I grew up with him. I used to do my homework at one end of the kitchen table while he cooked at the other end.
Set yourself up for success from the very beginning and then focus on maintaining that success.
Just like if you were brought up on a farm, you would most likely carry on your father's business as a farmer; I was brought up in the kitchen and ended up becoming a chef.
I've never tried to be a celebrity chef, people call me that but I was that young boy that the media chose.
Even if the chef has a good business head, his focus should be behind kitchen doors. A business partner should take care of everything in front of the kitchen doors.
Eh! Je suis leur chef, il fallait bien les suivre. (Ah well! I am their leader, I really ought to follow them.)
You don't have to be a chef or even a particularly good cook to experience proper kitchen alchemy: the moment when ingredients combine to form something more delectable than the sum of their parts.
Two key ingredients in any successful chef: a quick learner and someone with a sharp brain.
My contribution I hope is to get people to eat full-flavored food. If I could come away with that alone, that would be a fantastic accomplishment. I'm also very proud of being a very American chef.
In normal life, 'simplicity' is synonymous with 'easy to do,' but when a chef uses the word, it means 'takes a lifetime to learn.'
The scotch egg is such a Scottish food. It's as though a great Scottish chef said: I need a tasty snack. Let's take an egg... and wrap it in meat!! Makes it a bit harder.
Chefs don't do ponytails and we shouldn't do them because I guarantee that whenever there's a discovery of hair in the food, it's guaranteed it's from the chef's ponytail.
In any restaurant of this caliber, the chefs are in the same position, building relationships.
I wanted to learn everything I could about what it takes to be a great chef. It was a turning point for me.
Spinach and champagne. Going back to the kitchens at the old Waldorf. Dancing on the kitchen tables, wearing the chef's headgear. Finally, a crash and being escorted out by the house detectives.
Mostly I enjoy the restaurants (my husband is a chef), though I wish we had a wider diversity of ethnic food.
If my last supper was ever going to be cooked by a chef, it would have to be Thomas Keller.
The idea of old was to conform yourself to a style of cooking, it was not to create a style of cooking. Now the chef is so much into 'I want to sign that dish and say I am the one who made that dish.
I lurched away from the table after a few hours feeling like Elvis in Vegas - fat, drugged, and completely out of it.
Cooking is for chefs. Science informs us and lets us cook while knowing what we are doing, but it is not a replacement for the skills of a chef.
I'd like to see 'Top Chef: Amateur'. Sometimes we have an amateur chef on the show and they just can't cut it against the pros but there are some great stories there.
I'm a home cook and love to read about food, but I'm not trained as a chef. I'm just really into cooking and passionate about it.
I had turned down other head chef jobs. I didn't want to take over someone else's cuisine. I wanted to start from scratch.
During the course of filming 'Top Chef,' I gain 15 lbs., so I'm used to needing two dress sizes.
Food is a passion because I basically grew up in a kitchen. My mother was a gourmet chef and I'm the youngest of five kids. We would always congregate in the kitchen.
I'm one of those people who're good at everything but I'm not great at anything. I thought I'd be a chef or a teacher.
I don't think it's a good advert for any restaurant, a fat chef, and secondly, who wants to eat a dessert when the chef's a fat pig.
I think every chef should have a food truck. It's a good way to test the markets, to invest in meeting the future restaurant goers.
It's quite weird knocking that out of them and telling them to forget cooking for chefs; forget what chefs say about your food.
I think that's what being a chef is all about: camaraderie and teamwork. I never feel that it should be so cutthroat that you can't help the other chefs.
