Best 188 quotes in «chef quotes» category

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.

Every chef should have an understanding of pastries or desserts.

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

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

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

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

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

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.

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

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

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

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

If he is thin, I will probably dine poorly. If he is both thin and sad, the only hope is in flight.

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.

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

If you are not extreme, then people will take shortcuts because they don't fear you.

If you're not the one cooking, stay out of the way and compliment the chef.

If you've attended the Cordon Bleu, you would know that no woman is supposed to be a chef - only men.

I have great empathy for all the contestants that come on 'Top Chef,' whether they go home right away or they make it to the finish line. It's a very vulnerable position they put themselves in and I feel for them.

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.

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.

I'm a decent cook; I'm a decent chef. None of my friends would ever have hired me at any point in my career. Period.

I love Gossip Girl. I used to hang out with Blake Lively and Jessica Szohr. I'm also addicted to Bravo and reality shows like Top Chef.

I'm a bit of a gourmet chef. I love cooking - mostly Thai food.

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

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 Europe I couldn't be anything but a black cook working for somebody. My inspiration was to own, to be the chef.

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.

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

I think all chefs who pursue great flavor have good ethics.

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 quite weird knocking that out of them and telling them to forget cooking for chefs; forget what chefs say about your food.

It's wild how chefs have become like rock stars.

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