Chef Quotes

If I want popularity, I go to a chef's convention.

During the course of filming 'Top Chef,' I gain 15 lbs., so I'm used to needing two dress sizes.

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.

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'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.

The better the ingredients, the more farmers I can buy from, the closer I feel to the food I want to make that represents what I care about as a chef.

I’m a Twitter addict. Jose Andres is a serial tweeter. It’s funny to see which chefs have embraced it, and the different paths they take.

Food's delicate. You have to handle it with finesse. You can't just be a big ogre.

If I had to have a favorite chef, I'd probably say I like Guy Fieri.

The chef that grew up with the grandma who cooks tends to always beat the chef that went to the culinary institute. It's in the blood.

Cooking today is far greater than it ever was, and more importantly, a chef's role today has changed dramatically over the last decade.

I used to take culinary arts at Job Corps so I'm a certified chef. I could cook chicken alfredo.

Great chefs know it's the appearance of food that counts...but great eaters know its the amount of food that counts

Larousse Gastronomique is a veritable dictionary of cooking terms for the French kitchen. If a chef were allowed only one book, this would have to be it.

In Japanese sushi restaurants, a lot of sushi chefs talk too much.

Chefs become attracted to being able to get product and then clientele - those are the two things that attract you as a chef.

Only when a chef changed the way you saw the world, through cooking, did food truly become art, and that was rare indeed.

I want to go as far as it will take me. I would love to go pro, but if that doesn't happen, I am a gourmet chef and would like to open my own restaurant.

I came to understand that the words executive and corporate never belong next to the word chef.

If you are a chef, no matter how good a chef you are, it's not good cooking for yourself; the joy is in cooking for others - it's the same with music.

I feel like I've met most people I look up to musically. I just want to meet Chef.

If you have a good experience in a restaurant, you tell 2 people. If you have a bad experience, you tell 10 people.

Every man has his destiny. But who needs to go to a fortune-teller to find it? Do I go to a chef to find out if I'm hungry?

I am the most unselfish chef in Britain today.

You never forget a beautiful thing that you have made. Even after you eat it, it stays with you - always.

It will always be trendy to do the right thing with food.

As a chef and activist, I'm particularly concerned with food politics issues such as the farm bill.

Food should be fun, but it should also be functional.

I have a theory that the people who cook in jails are British chefs.

Being a chef would be too much hard work.

You don't become a chef to become famous.

Nobody likes sweaty coleslaw.

My reasons for becoming a chef are somewhat of a cliche. I always loved to eat but it was watching my parents cook that really served as the impetus for my career choice.

The worst food you'll ever eat will probably be prepared by a 'cook' who calls himself a 'chef.' Mark my words.

Very good cooks who are employed as 'chefs' rarely refer to themselves as 'chefs.' They refer to themselves as 'cooks.'

For me, the food is most excited in ['Top Chef Mexico'], I get to try it all. My mouth waters just thinking about it.

I've been nominated for 12 Emmys, and we won - for 'Top Chef' - the only time I didn't go.

I love 'Top Chef.' I think it rewrote the book on how food shows are presented on TV.

I am so proud of 'Top Chef' - I think it's got great cred.

It's not sticky unless it touches itself.

Having been a chef for some many years, I understand what it's like to work really, really hard to get good at something, only to have someone piss all over it.

You can call me the bad boy chef all you want. I'm not going to freak out about it. I'm not that bad. I'm certainly not a boy, and it's been a while since I've been a chef.

One of the things is challenging yourself to do a Rome show when everybody's done a Rome show. To find some aspect of food culture or chef culture that people can look at in a new way.

I'm a decent cook; I'm a decent chef. None of my friends would ever have hired me at any point in my career. Period.

Every chef I know, their cholesterol is through the roof. And mine's not so great.

I think it's a universal truth that most chefs I know are happiest eating simple, unadorned good things.

I wasn't that great a chef, and I don't think I'm that great a writer.

I'm evangelical on the subject of some chefs and writers.

I always loved cooking, from an early age. I kind of wanted to be a chef.

Before any exposure on TV, I'm a real chef.