Best 188 quotes in «chef quotes» category

Every week I want to learn something new. And every week I want to teach someone something new.

Failure is detour, not a dead end!...

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.

Hunger gives flavour to the food.

Hockey and cooking are similar in so many ways, especially if you are a player-coach, the guy in charge on the ice, a role I would closely relate to that of a chef in the kitchen - they are both contact sports. You've gotta keep your head up, keep moving and communicate well. Even though you might be the leader in the kitchen or on the ice, you need to understand that that you're part of a working machine and that machine stops working if one of the pieces isn't working in unison with the others. I learned from a very young age the importance of being part of this team dynamic and how hard work can take you to so many different places. (Chef Duane Keller)

I haven't waited to be summoned for my big moment by a tap on the shoulder from a mysterious, benevolent stranger. It doesn't work that way where I'm from. You make your own opportunities where I'm from.

I am much more than what you see. An artist who can wow you with a tasty squid ink tortellini and weave a tall tale.

...if you can't find any grappa, half a cup of cough medicine should achieve similar results." [Audrey's advice]

If you don’t change, you are afraid of yourself...

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.

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.

In order to stay focused, you need to be motivated. In order to stay motivated, you need to know your why!

Inspiration, I found out, only comes from within you.

Look forward, move forward. Get going, keep going.

Many a death was precipitated by the food, the job, or the medication whose main function was to postpone it.

Sprinkle a dash of madness into the vanity of your sanity, & keep cooking up genius while dishing out the creative divinity of your humanity.

Prior Preparation Prevents Poor Performance, as they say in the army - and I always, always want to be ready. Just like Bigfoot.

Since my earliest memory, I imagined I would be a chef one day. When other kids were watching Saturday morning cartoons or music videos on YouTube, I was watching Iron Chef,The Great British Baking Show, and old Anthony Bourdain shows and taking notes. Like, actual notes in the Notes app on my phone. I have long lists of ideas for recipes that I can modify or make my own. This self-appointed class is the only one I've ever studied well for. I started playing around with the staples of the house: rice, beans, plantains, and chicken. But 'Buela let me expand to the different things I saw on TV. Soufflés, shepherd's pie, gizzards. When other kids were saving up their lunch money to buy the latest Jordans, I was saving up mine so I could buy the best ingredients. Fish we'd never heard of that I had to get from a special market down by Penn's Landing. Sausages that I watched Italian abuelitas in South Philly make by hand. I even saved up a whole month's worth of allowance when I was in seventh grade so I could make 'Buela a special birthday dinner of filet mignon.

Some people when they see cheese, chocolate or cake they don't think of calories.

My breath may smell like two inches from a landfill, but I'm a decent writer and one hell of a chef.

Nothing is a turnoff like a New York City housing authority kitchen. People want to hear about that once you're successful, not when you're living in it.

Prideep pointed to the flames of paraffin lamps as they came alive in the distance and cackled in awe at the experience. (…) I was to discover that making tasty soup with one carrot, ten peas and a little dishwater, was his greatest skill. One wondered what the man would be capable of creating with a blender and a non-stick frying-pan.

She too looked like a regular lady, living in the world- didn't seem particularly with it or excitable or stellar. But that chicken, bathed in thyme and butter- I hadn't ever tasted a chicken that had such a savory warmth to it, a taste I could only suitably identify as the taste of chicken. Somehow, in her hands, food felt recognized. Spinach became spinach- with a good farm's care, salt, the heat and her attention, it seemed to relax into its leafy, broad self. Garlic seized upon its lively nature. Tomatoes tasted as substantive as beef.

The two of you can’t really be thinking about… not at a time like this.“ Poppy had to laugh. “Is there a better time?

The business, as respected three-star chef Scott Bryan explains it, attracts 'fringe elements', people for whom something in their lives has gone terribly wrong.

The kitchen is a high-speed environment, so the more flexible you are so better

The tone of the repartee was familiar, as was the subject matter, a strangely comfortable background music to most of my waking hours over the last two decades or so - and I realised that, my God... I've been listening to the same conversation for twenty-five years!

Wait, what's the chef's name?" she asked. "I think I read about him in ELLE." "Ooooh, ELLE," Elliott mocked. "He must be a big deal, then." "He is a big deal!" Emerald said, slapping him with the menu. "Or at least he's cute!" I wanted to yell Enough. I wanted to redo the whole night- the outfit from Emerald, seeing Kyle, my orders off the menu. "His name is Pascal Fox," I said quietly, way too quietly for normal conversation, and unintelligible in this loud restaurant. The open kitchen's steam and smoke masked Pascal a bit, but I still caught a glimpse. Even though he was getting a lot of media attention, he didn't look like a man who cared about photo shoots and celebrity. He looked like a serious chef with a lot on the line. He sprinted sideways through the narrow galley, threw something out. His chef's jacket was rolled to his elbows, revealing a mural of indecipherable tattoos.

This book is about street-level cooking and its practitioners. Line cooks are the heroes.

Travelling the whole world, working where other people spend their vacations — that sounds like a dream...

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.

Who's cooking your food anyway? What strange beasts lurk behind the kitchen doors? You see the chef: he's the guy without the hat, with the clipboard under his arm, maybe his name stitched in Tuscan blue on his starched white chef's coat next to those cotton Chinese buttons. But who's actually cooking your food? Are they young, ambitious culinary school grads, putting in their time on the line until they get their shot at the Big Job? Probably not. If the chef is anything like me, the cooks are a dysfunctional, mercenary lot, fringe-dwellers motivated by money, the peculiar lifestyle of cooking and grim pride. They're probably not even American.

Well then, those folks are judgmental assholes,” Liv spat. “You’re more than a fucking label, Z. You’re an amazing chef, a mediocre bassist, and you’ve got this dorky way of scratching the back of your head whenever you talk about anything personal, which isn’t often, but holy hell is it cute. I know you way better than any of those folks casting stones do, and I adore everything you are, Zane Parata.

Why don't you like the foods I like?" he asks sometimes. "Why don't you like the foods I make?" I answer.

We can't all be bakers or chefs. Many of us have modest ambitions. But we can all buy a piece of the pie.

What most people don't get about professional-level cooking is that it is not all about the best recipe, the most innovative presentation, the most creative marriage of ingredients, flavours and textures; that, presumably, was all arranged long before you sat down to dinner. Line cooking - the real business of preparing the food you eat - is more about consistency, about mindless, unvarying repetition, the same series of tasks performed over and over and over again in exactly the same way.

While Nicole drove off in search of recipes for fish hash, clam fritters, and salmon quiche, Charlotte settled in the Chowder House with Dorey Jewett, who, well beyond the assortment of chowders she always brought to Bailey's Brunch, would be as important a figure in the book as any. They sat in the kitchen, though Dorey did little actual sitting. Looking her chef-self in T-shirt, shorts, and apron, if she wasn't dicing veggies, she was clarifying butter or supervising a young boy who was shucking clams dug from the flats hours before. Even this early, the kitchen smelled of chowder bubbling in huge steel pots. Much as Anna Cabot had done for the island in general, Dorey gave a history of restaurants on Quinnipeague, from the first fish stand at the pier, to a primitive burger hut on the bluff, to a short-lived diner on Main Street, to the current Grill and Cafe. Naturally, she spoke at greatest length about the evolution of the Chowder House, whose success she credited to her father, though the man had been dead for nearly twenty years. Everyone knew Dorey was the one who had brought the place into the twenty-first century, but her family loyalty was endearing.

Will was now all man. And all cowboy.

You can never focus without a goal and never achieve your goal without focus...

You want to be hands-on and on the other side, you need to be a great delegator...

You have only failed if you have completely given up on your goal.

A chef is a mixture maybe of artistry and craft. You have to learn the craft really to get there.

A chef who doesn't wash his hands is like a cop who steals. It's a cry for help.

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

A great chef is an artist that I truly respect.

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.

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