Best 188 quotes in «chef quotes» category

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

A great chef is an artist that I truly respect.

A good chef has to be a manager, a businessman and a great cook. To marry all three together is sometimes difficult.

All the great chefs I know - Thomas Keller, Jean-Georges Vongerichten - they are technicians first.

A lot of chefs are traditional and do it very well. But the ones who are the most successful are the ones who change things. That is why someone like Heston Blumenthal is a genius.

A lot of writers and artists are like chefs who eat their own cooking in the kitchen and then deliver an empty plate with assurances that it's great.

A lot of young chefs today get carried away by trends, by influences, by movements.

Ask any comedian, tennis player, chef. Timing is everything.

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

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

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.

Chef' doesn't mean that you're the best cook, it simply means 'boss.

As a chef, if I can taste something, I can basically figure out whats in it.

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

Both my parents are chefs I grew up in a restaurant and was always surrounded by cooks. I love food.

By the time I was 30, nobody would work with me. I was friendless, I was hopeless, I was suicidal, lost my family - I mean, it was bad. Bottomed out, didn't know what I was going to do. I actually thought I was going to be a chef - go to work in a kitchen someplace.

Chef: Any cook who swears in French.

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

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

Chefs work with food, artists with oil paint, programmers with code.

Chefs think about what it's like to make food. Being a scientist in the kitchen is about asking why something works, and how it works.

Cooking is an observation-based process that you can't do if you're so completely focused on a recipe.

Chicago is a lot of my background as a chef.

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

Chefs don't actually say 'That's a spicy meat-a-ball,' except to indicate that there's a bomb threat in the restaurant without alarming the customers. Terrorism is the spiciest meatball there is.

Chefs hate desserts. The smartest thing a chef can do is hire a great pastry chef. Cooking savory food is all about feel - you season something, you taste it, you go back in and adjust, more butter, more olive oil, more acid, whatever you want to get it to taste the way you want. Pastries are like a science project. To me, the greatest chefs are the ones who have the greatest feel for food, while the greatest pastry chefs have to be people that are extremely precise.

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.

Even growing up, I was always the helper-outer, the sous-chef to my parents.

Even the most astute chefs seek out the assistance of Celine Labaune, owner of Gourmet Attitude, because they know they can rely on her keen senses and deep understanding of the truffle trade.

Everybody these days wants to be a star, including myself. Don't get me wrong, I'm a chef but you want to market yourself and your projects.

Do we really require so many gardening programmes, makeover programmes or celebrity chefs?

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

Eh! Je suis leur chef, il fallait bien les suivre. (Ah well! I am their leader, I really ought to follow them.)

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

First of all, I can't really claim to be a great chef.

Every chef should have an understanding of pastries or desserts.

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

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

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

Gordon Ramsay makes me laugh because he knows that I'm not a chef.

I am the emperor of Germany, but you are the emperor of chefs.

I bet a chef could get more pussy than a guitar player right now.

I can't stand people that do not take food seriously.

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.

I am the most unselfish chef in Britain today.

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

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'd rather go with someone who wasn't a great speaker, but was a great chef, rather than someone who was a great performer, but maybe not a great cook.

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

If any chef ever tells you they're not inspired equally by the truck-stop barbecue as they are by the four-star Michelin restaurant they are lying.