Best 188 quotes in «chef quotes» category

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.

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.

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

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

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

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.

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

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

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.

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

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

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

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

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

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.

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.

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 think all chefs who pursue great flavor have good ethics.

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 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.

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.

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.

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

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?

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

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

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

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

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.

It's not sticky unless it touches itself.

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 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.

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.

I was lucky enough to marry a wonderful chef.

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

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 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.

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

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.

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

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.

[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.