Best 188 quotes in «chef quotes» category

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

Will was now all man. And all cowboy.

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

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

A good apprentice cook must be as polite with the dishwasher as with the chef.

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

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

A great chef is an artist that I truly respect.

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

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

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.

All the great chefs I know - Thomas Keller, Jean-Georges Vongerichten - they are technicians first.

A lot of young chefs today get carried away by trends, by influences, by movements.

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.

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

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

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

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.

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

Chefs, as a whole, say yes to any project, fundraiser, or tasting because they have such a generous spirit.

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

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.

Chef: Any cook who swears in French.

Chicago is a lot of my background as a chef.

Both my parents are chefs I grew up in a restaurant and was always surrounded by cooks. I love food.

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.

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.

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.

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

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.

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

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.

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.

Every chef should have an understanding of pastries or desserts.

Even growing up, I was always the helper-outer, the sous-chef to my parents.

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

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.

Food is life, life is food. If you don't like my approach you are welcome to go down to McDonalds.

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

First of all, I can't really claim to be a great chef.

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

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

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

I am the most unselfish chef in Britain today.

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