Best 188 quotes in «chef quotes» category

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

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.

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

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

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.

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

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.

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.

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

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.

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

Chef: Any cook who swears in French.

Chicago is a lot of my background as a chef.

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

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

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.

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

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.

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

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.

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

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

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

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

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

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

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

I am the most unselfish chef in Britain today.

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

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

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 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.

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

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