Best 188 of Chef quotes - MyQuotes
I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Very good cooks who are employed as 'chefs' rarely refer to themselves as 'chefs.' They refer to themselves as 'cooks.'
Food is life, life is food. If you don't like my approach you are welcome to go down to McDonalds.
I love Gossip Girl. I used to hang out with Blake Lively and Jessica Szohr. I'm also addicted to Bravo and reality shows like Top Chef.
The kitchen is a high-speed environment, so the more flexible you are so better
The design of a restaurant should embrace the identity of the chef, the nature of the cuisine, and the context of the restaurant itself.
As a cook, your station, and its condition, its state of readiness, is an extension of your nervous system - and it is profoundly upsetting if another cook or, God forbid, a waiter - disturbs your precisely and carefully laid-out system.
Eh! Je suis leur chef, il fallait bien les suivre. (Ah well! I am their leader, I really ought to follow them.)
I was lucky enough to marry a wonderful chef.
I'm not a TV guy. I'm a restaurant chef and a businessman.
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.
You have only failed if you have completely given up on your goal.
Chefs have a new opportunity - and perhaps even an obligation - to inform the public about what is good to eat, and why.
Many of them have accomplished a lot before they ever get to 'Top Chef' although they're not well known. The show just provides them with a platform. There's just one winner and on some seasons you can get numerous chefs that are really good. Even if they don't win, they're all talented.
All the great chefs I know - Thomas Keller, Jean-Georges Vongerichten - they are technicians first.
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.
Before any exposure on TV, I'm a real chef.
A good chef has to be a manager, a businessman and a great cook. To marry all three together is sometimes difficult.
I've swallowed fish-eyes whole like an endoscope. I once ate a trout cooked inside a dolphin. Felt like a shark eating another shark, inside the cold-blooded womb of yet another shark.
Do we really require so many gardening programmes, makeover programmes or celebrity chefs?
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.
Cooking is an art and also science.
Some people when they see cheese, chocolate or cake they don't think of calories.
It will always be trendy to do the right thing with food.
If you don’t change, you are afraid of yourself...
You probably would not choose to dine at a restaurant whose chef always ate elsewhere. I do eat my own cooking, and I don't "dine out" when it comes to investing.
I'll be right here. Until they drag me off the line. I'm not going anywhere. I hope. It's been an adventure. We took some casualties over the years. Things got broken. Things got lost. But I wouldn't miss it for the world.
To want to own a restaurant can be a strange and terrible affliction. What causes such a destructive urge in so many otherwise sensible people? Why would anyone who has worked hard, saved money, often been successful in other fields, want to pump their hard-earned cash down a hole that statistically, at least, will almost surely prove dry? Why venture into an industry with enormous fixed expenses (...), with a notoriously transient and unstable workforce, and highly perishable inventory of assets? The chances of ever seeing a return on your investment are about one in five. What insidious spongi-form bacteria so riddles the brains of men and women that they stand there on the tracks, watching the lights of the oncoming locomotive, knowing full well it will eventually run over them? After all these years in the business, I still don't know.
The best way to learn to cook is to do some serious eating.
I wanted to work in a restaurant. Le Cirque was looking for a chef and they approached me. I was excited to be able to be part of this restaurant with an amazing reputation, but not a good one for food at the time. I made it clear that if I was coming to Le Cirque it was going to change.
With more exposure comes more recognition. I can honestly say I wouldn't have gotten a lot of things had no one seen me on "Top Chef", win or not. It cast a very wide net for me. And fortunately in a great way. I love that I have been able to cook side by side with so many of my idols.
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.
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.
Chef: Any cook who swears in French.
There are very few chefs both in Britain and the States that really identify the secret of being consistent. And combine consistency with flavor.
Chicago is a lot of my background as a chef.
I am not a chef. I am not even a trained or professional cook. My qualification is as an eater.
If my last supper was ever going to be cooked by a chef, it would have to be Thomas Keller.
I think it's a universal truth that most chefs I know are happiest eating simple, unadorned good things.
At 15, I had to choose a vocational school, and I was delighted, of course, to go to culinary school. But learning the basics was not as exciting as being the chef I am today.
What you're going to be eating in the next year is decided by chefs. If the consensus is that pot-bellies are in next season, that's what's on your plate. And I think that's a good thing, because we know, obviously, about food.
If you're not the one cooking, stay out of the way and compliment the chef.
Marco Pierre White
If you are not extreme, then people will take shortcuts because they don't fear you.
Chefs work with food, artists with oil paint, programmers with code.
Gordon Ramsay makes me laugh because he knows that I'm not a chef.
Do you remember your favorite dish your mom always prepared for you?
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.
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.
It's wild how chefs have become like rock stars.
Garlic is divine. Few food items can taste so many distinct ways, handled correctly. Misuse of garlic is a crime. Old garlic, burnt garlic, garlic cut too long ago and garlic that has been tragically smashed through one of those abominations, the garlic press, are all disgusting. Please treat your garlic with respect. Sliver it for pasta, like you saw in Goodfellas; don't burn it. Smash it, with the flat of your knife blade if you like, but don't put it through a press. I don't know what that junk is that squeezes out the end of those things, but it ain't garlic. And try roasting garlic. It gets mellower and sweeter if you roast it whole, still on the clove, to be squeezed out later when it's soft and brown. Nothing will permeate your food more irrevocably and irreparably than burnt or rancid garlic. Avoid at all costs that vile spew you see rotting in oil in screw-top jars. Too lazy to peel fresh? You don't deserve to eat garlic.