Chef Quotes

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

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.

A great chef is an artist that I truly respect.

If you want to become a great chef, you have to work with great chefs. And that's exactly what I did.

There really is a camaraderie among chefs and a willingness to help out whenever we can.

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

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

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.

Chefs have a new opportunity - and perhaps even an obligation - to inform the public about what is good to eat, and why.

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

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.

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

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

to "set the standard for beauty in classical and modem cookery, and attest to the distant future that the French chefs of the 19th century were the most famous in the world.

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

You're getting to know who the great chefs are through their books.

I was the head chef on the S.S. Diarrhea.

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

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

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 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.

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 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.

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

I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.

Close interaction with farmers and scientists can expose the chef to new flavours that can be used to delight diners.

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

Every chef should have an understanding of pastries or desserts.

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

Young chefs, famous chefs, home cooks, and everyone who loves food and cooking-we all depend on Larousse Gastronomique. It is the only culinary encyclopedia that is always up-to-date.

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

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

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

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

Set yourself up for success from the very beginning and then focus on maintaining that success.

I never cooked at home - my father was the chef.

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

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

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

Like all these women in Hollywood, people don't realize that they work out like six hours a day with a personal trainer and have a chef. They can pay for all of that stuff, and that's why they look like that.

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

As a chef I’m not your dietitian or your ethicist, I’m in the pleasure business.

In any restaurant of this caliber, the chefs are in the same position, building relationships.

You don't have to be a chef or even a particularly good cook to experience proper kitchen alchemy: the moment when ingredients combine to form something more delectable than the sum of their parts.

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

I miss being fawned over by restaurateurs and chefs.

I'm not a TV guy. I'm a restaurant chef and a businessman.

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

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