Best 188 quotes in «chef quotes» category

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

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

If my last supper was ever going to be cooked by a chef, it would have to be Thomas Keller.

If you were to go to a restaurant and disagree with Daniel Boulud, he'd probably throw something at you. Restaurant chefs have a problem with caterers because we accommodate special requests, but great service is about getting exactly what you want.

If you're not the one cooking, stay out of the way and compliment the chef.

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

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

If you've attended the Cordon Bleu, you would know that no woman is supposed to be a chef - only men.

I love food shows: Anthony Bourdain, Iron Chef, Chopped, you name it.

I love eating out. I don't deny that. But I don't want 12 or 15 courses because the chef wants me to taste this or taste that. I just want to be able to decide.

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.

I have great empathy for all the contestants that come on 'Top Chef,' whether they go home right away or they make it to the finish line. It's a very vulnerable position they put themselves in and I feel for them.

I'm not the type of person to eat big hunks of meat. I think people are starting to realize that great things come in small batches.

I'm not a TV guy. I'm a restaurant chef and a businessman.

I'm a bit of a gourmet chef. I love cooking - mostly Thai food.

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.

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

In any restaurant of this caliber, the chefs are in the same position, building relationships.

In Europe I couldn't be anything but a black cook working for somebody. My inspiration was to own, to be the chef.

I suppose more than anything, chefs have gotten better, which is great news, which makes my life a lot easier. I can be a lot more creative in terms of the menu.

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

In my early days, I copied the great French chefs, like most chefs do. Copying is not bad. Copying and not recognizing that you are copying is bad. For me, when I go to a restaurant and am served a dish influenced by something we created at elBulli, if it's well done, it makes me extremely happy.

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.

I still cook at home. A lot of chefs I think don't cook at home. But I still do, I love cooking at home, I love having friends.

I think all chefs who pursue great flavor have good ethics.

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

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

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 train my chefs with a blindfold. I'll get my sous chef and myself to cook a dish. The young chef would have to sit down and eat it with a blindfold. If they can't identify the flavor, they shouldn't be cooking the dish.

It's not sticky unless it touches itself.

It's an interesting thing, Top Chef. Some of the contestants will make you one great dish, and then make you something on the next show that will make you say, "Is that the same person?

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

It's wild how chefs have become like rock stars.

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

I wanted to learn everything I could about what it takes to be a great chef. It was a turning point for me.

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

I was good at math and science, and I got lots of degrees in lots of things, but in a parallel universe, I probably became a chef.

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.

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 would have thought you'd import an English staff?" "Good heavens, no! I would not wish a British chef on anyone except the French tax collectors.

I was lucky enough to marry a wonderful chef.

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

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

Long Island for me, it's producing more chefs coming out of there than Paris.

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.

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.

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.

Nobody likes sweaty coleslaw.

[Molecular gastronomy] was a great trend, because it experimented with food. The benchmark was [former elBulli head chef] Ferran Adrià, and now he is no longer there it is harder to gauge.

My father cried when I said I wanted to be a chef.