Best 188 quotes in «chef quotes» category

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

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 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 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.

It's not sticky unless it touches itself.

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

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

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

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

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

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.

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 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 was lucky enough to marry a wonderful chef.

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.

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.

[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.

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.

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

Nobody likes sweaty coleslaw.

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.

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

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

Obsolescence is the key to innovation.

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.

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

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

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

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

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