Best 188 quotes in «chef quotes» category

I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about 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 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's quite weird knocking that out of them and telling them to forget cooking for chefs; forget what chefs say about your food.

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

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

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

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

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.

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.

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

My two rules of cooking: keep it fresh and keep it simple.

My palate is simpler than it used to be. A young chef adds and adds and adds to the plate. As you get older, you start to take away.

I was lucky enough to marry a wonderful chef.

Nobody likes sweaty coleslaw.

One of the biggest problems with young chefs is too much addition to the plate. You put cilantro and then tarragon and then olive oil and then walnut oil or whatever. It's too much.

Now everybody thinks that once you do Top Chef, then 13 weeks later you're a chef. Nobody wants to learn to cook anymore.

One thing I always say is being a great chef today is not enough - you have to be a great businessman.

Since I don't have access to the White House pastry chef anymore, it's done wonders for my figure.

Strange people like chefs, musicians, and politicians affect me.

The best way to learn to cook is to do some serious eating.

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.

The chef that grew up with the grandma who cooks tends to always beat the chef that went to the culinary institute. It's in the blood.

The most poisonous source in any kitchen is a chef's ego.

The pendulum of cookery techniques became more significant than the actual experience. And when that happens, the customer's satisfaction becomes secondary to the chef's satisfaction. And in that case, you have an upside-down equation. Because the customer is the basis of our restaurant, first of all, and if the chef becomes the most important person at the table - even more so than the guests - then suddenly you're left with something that doesn't really work.

There are very few chefs both in Britain and the States that really identify the secret of being consistent. And combine consistency with flavor.

Obsolescence is the key to innovation.

The design of a restaurant should embrace the identity of the chef, the nature of the cuisine, and the context of the restaurant itself.

There are many places that people can produce really good food. I wouldn't limit it to an area of the country, it's what the chefs have in them.

The reason that chefs become chefs is that they're not allowed into rooms with windows.

There's not much you can do about time - it just keeps on passing. But experience? Don't tell me that. I'm not proud of it, but I don't have any sexual desire. And what sort of experience can a writer have if she doesn't feel passion? It'd be like a chef without an appetite.

There's a bond among a kitchen staff, I think. You spend more time with your chef in the kitchen than you do with your own family.

The worst food you'll ever eat will probably be prepared by a 'cook' who calls himself a 'chef.' Mark my words.

Very good cooks who are employed as 'chefs' rarely refer to themselves as 'chefs.' They refer to themselves as 'cooks.'

There's not a single chef I know of that does not think about the politics of the food they're serving.

Well, yeah. You said you wanted Italian. See. Chef Boyardee. He makes one the best stuff. (Tabitha)

We define content very broadly. Representing chefs, designers, makeup artists - it's all important.

To have 95% of the ingredients sourced, food and wine, within 100 miles radius, that's a dream come true for any chef.

You can call me the bad boy chef all you want. I'm not going to freak out about it. I'm not that bad. I'm certainly not a boy, and it's been a while since I've been a chef.