Chef Quotes
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When I moved to Los Angeles, I was cooking with two guys who became celebrity chefs, if you will. I became their sous chef for awhile. We'd go to all the big names in Hollywood.
Way back when I was a junior pastry chef, I'd bake loads of muffins every morning, as many as 120 or so, while operating on autopilot.
One thing I always say is being a great chef today is not enough - you have to be a great businessman.
My grandfather was a chef for a Baron in Sicily before he came to America. I grew up with him. I used to do my homework at one end of the kitchen table while he cooked at the other end.
I don't have any interest in being a chef without being on the business side of things, or vice versa, because if you don't make money at the end of the month, you're going out of business.
I liked the energy of cooking, the action, the camaraderie. I often compare the kitchen to sports and compare the chef to a coach. There are a lot of similarities to it.
I swear, I didn't really go in thinking, 'I'll be the Simon Cowell' of 'Top Chef.' I was just used to being a judge on British food shows where people are much more outspoken and rather rude. That's the culture over here.
It's very different doing a food show in America and doing one in Britain. I did a 20-part series for the BBC series called 'Eating With the Enemy.' The budget for all 20 episodes was probably the budget for a single episode of 'Top Chef.' It's the difference between making a home movie in your backyard and going to Hollywood.
'Top Chef' is a very smooth-running machine. All the people working there are incredibly professional and absolutely at the top of their game.
Let's face it: if you and I have the same capabilities, the same energy, the same staff, if the only thing that's different between you and me is the products we can get, and I can get a better product than you, I'm going to be a better chef.
I wanted to learn everything I could about what it takes to be a great chef. It was a turning point for me.
It's very important to me that people who are actual chefs and other professionals in the culinary world, understand that I'm not, and have never held myself out as being, like a CIA trained chef.
When I look at someone's face, there's something in my brain that just clicks - that breaks down their face into the elements that go into a caricature. It might be like the way a chef tastes a dish and can break down into elements what went into it.
The night before Tilbury, the Cordon Bleu gourmet dinner turned out Cordon Brown. Six out of ten to the chef for trying and ten out of ten to us for eating it.
You can't really class all reality shows together. For instance, 'Top Chef' is about talent and competition. 'Big Brother' is more like what happens when you get all those narcissistic personalities crammed in together... and there are limits to that.
Most people will pay tribute to Anthony Bourdain as a chef, as the author of 'Kitchen Confidential,' and as the host of several food and travel shows - most recently, 'Parts Unknown' on CNN.
As his celebrity grew in stature, as he transformed from line cook to chef at Les Halles and further high-grade Manhattan restaurants to charismatic television star, I kept hoping - foolishly, perhaps - that Bourdain might return to his first writing love, to the books he wrote and published when his audience was smaller but still devoted.
I grew up in San Diego with immigrant parents, before the food blogs, before this kind of celebrity chef culture we know now.
I think the goal of 'Chef's Table' is that you are so moved by the story that you want to go and eat that person's food at their restaurant. But I wanted the takeaway from my show to be that you go and cook the thing.
A lot of people love the idea of improvising but are terrified of it, so I tried to make a book that was not a chef's book about improvising but a real home cook's book with a real home cook's pantry, supermarket ingredients, that sort of thing.
Generally a chef's book is like a calling card or a portfolio to display their personal work.
The restaurant chefs in Spain are breaking ground, but in terms of the everyday cooking in Spain I still hear people coming back and saying they were disappointed. I think it's because they're expecting the chef stuff.
We in the media have been guilty about not doing a better job of making people understand how really simple cooking is. We've made everyone feel like they have to be a chef.
You don't go to school to become the best chef in the world right after you graduate. School is always a starting point so what people forget is that you go to school to build a foundation, and you want to build a foundation that's not going to crumble.
I'm in a place where I feel comfortable not being a chef anymore. That's taboo in our industry. 'Chef' is supposed to be the ultimate end of the road.
Chefs have always been leaders, but now, because of social media and the evolution of the chef identity, we have a voice that expands beyond cooking.
There are divisions between a culinary chef and a dessert chef, also called a pastry chef. There are specializations within the pastry chef field. Some pastry chefs specialize in baking breads, while others are master cake designers. Each field requires an exceptional level of creativity and attention to detail.
Over the years, quite a few TV producers proposed that I do a program, but I refused. I didn't want to work on a set that looked like a theater; I wanted a kitchen of the sort every chef dreams about.
I don't consider myself a rock star chef, I really don't. I cook for a living and I try to help out as many people as I can in my life and that's all I care about. I don't care about the fame of television, I use to a lot.
All of the people who work in the kitchen with me go out into the forests and on to the beach. It's a part of their job. If you work with me you will often be starting your day in the forest or on the shore because I believe foraging will shape you as a chef.
I had turned down other head chef jobs. I didn't want to take over someone else's cuisine. I wanted to start from scratch.
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.
Close interaction with farmers and scientists can expose the chef to new flavours that can be used to delight diners.
If not a chef, I would have been a painter maybe. I have interest in painting, and I do it well.
Men are more mechanical when we cook. Women are more attached. They cook it with feelings. From personal experience. The feeling a female chef puts in the food places her way ahead of men chefs.
Essentially, for me, the whole point of being a chef is to have your own restaurant.
If you're a happy person around food, you can be a professional chef. It's fueled by passion.
I am not very convinced with having a signature dish. The whole point of being a chef is going to a new place, adapting and curating a new menu as per the culture and community.
It's really unfair to working women in America who read celebrity news and think, 'Why can't I lose weight when I've had a baby?' Well, everyone you're reading about has money for a trainer and a chef. That doesn't make it realistic.
My husband cooks fancier food for himself than I've ever cooked on-air. I call him from the road, and he's making champagne-vanilla salmon or black-cherry pork chop. Half of me is feeling unworthy. Not only am I not a chef, I'm not a better cook than my own husband!
I'm not a chef. I haven't created any new technique in the kitchen. I'm not a rocket scientist. I think I'm good at writing accessible, fun, and affordable meals for the average American family. That's what I think I'm good at.
People say I'm a celebrity chef, and I am on telly a lot but that's because I judge contests. Perhaps I'm more of a celebrity eater than a cook.
Mostly I enjoy the restaurants (my husband is a chef), though I wish we had a wider diversity of ethnic food.
I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
I was once in a long relationship with a man who ran a vintage clothes store but had been a chef, so I'd come home each night to a different three-course meal. I was quite fat, but so happy.
I've been a model for 15 years, and I've been on 'Top Chef' for eight seasons, and before that I had other cooking shows, so I've learned a thing or two about how to camouflage certain areas and how to draw the eye to a preferable area of the body.
Part of my job as a food writer is to describe food. So my work on 'Top Chef,' I feel, is an extension of that. When we give a criticism to the contestant, we want to make sure we tell them why it's not working and why it would work if they did it a different way.
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.
During the course of filming 'Top Chef,' I gain 15 lbs., so I'm used to needing two dress sizes.
A friend of mine is a chef in Bali, and another friend said, 'God, he's like Brad Pitt,' and I said, 'Yeah, I think he's more like arm Pitt,' 'cause, you know, 'Brad Pitt' would be a bit of an overstatement.
You know how kids dream of being soccer players or actors? Well, my dream was to be a sushi chef.
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.
The exposure from 'Iron Chef' has been helpful, but at the end of the day your product and your service determine whether you get customers or not. If people decide to eat out less during a recession, the first restaurants that they will cut out are the ones that don't do a great job.
In 'Ratatouille,' there are two different themes that express the two sides of Remy's personality: the creative side: the chef, and the 'thief' side: his nature as a mouse.
I don't have a nanny. I have a chef, and I have my assistant, and that's it. I do it myself. You know, those hours with your child are really important ones, even if it's just the two of you, being quiet in the car together.
A lot of people call me a celebrity chef, but I don't think that I'm a celebrity. So I want to stay keeping just a chef. That's more comfortable.
When I was a kid, I have two dreams. I want to be a baseball player. Hometown, Hiroshima, has a Japanese baseball franchise team called Hiroshima Carps. You know, and then I want to be a sushi chef. I want to make own restaurant - sushi restaurant.
Because I'm a chef, I eat out frequently, so it's hard for me to control what I consume in terms of calories. But when I'm at home, I eat what my wife cooks for me. She works hard to avoid making foods that are high in calories and cholesterol, so most of the time, she makes vegetarian dishes.
Just like if you were brought up on a farm, you would most likely carry on your father's business as a farmer; I was brought up in the kitchen and ended up becoming a chef.
I remember when I was in college, I used to watch Julia Child's cooking show during dinner and joke with my roommates about becoming a TV chef.
First need in the reform of hospital management? That's easy! The death of all dietitians, and the resurrection of a French chef.
It's true that writing and pastry-making are similar, but when you work as a pastry chef, you can get a kind of mania that everything you see is related to pastries.
I'm an American chef. I'm American. I live here. I love being here. But, of course, it is different. A black man's journey is different.
I get so tickled when that pilot happens to be an African American because I rarely see that. The same is true when I go to find restaurants. I mean, most places I go, I kind of have some idea who the chef is, which is why I want to go.
One day, a chef moaned that he was too hot, so I took a carving knife in one hand, held his jacket with the other, and slashed it. Then I slashed his trousers. Both garments were still on his body at the time.
A chef's palate is born out of his childhood, and one thing all chefs have in common is a mother who can cook.
In an Indian kitchen, the focus is on getting the job or dish done right in whatever way possible; however, in a French kitchen there's a clear hierarchy, and a chef has to know where their skills are and not go beyond them.
You are in school, and you hear about 'Iron Chef' and think, 'One day, I have to be on 'Iron Chef.'
My cousin owns restaurants, and I used to work in his restaurants with his chef. I've always liked food, and I've always been interested in cooking and stuff like that.
If I didn't ever model? I would be back in Kansas. I would probably end up being a pastry chef. My grandma taught me how to make a pie.
I think I'm going to give my baby her first food on Thanksgiving, make her some organic sweet potato. I'm very excited! It's going to be a big day and my husband is in charge of the turkey - he's the chef of the family!
When you make a record, I always imagine people dancing to it. If the chef thinks it tastes good, then there will be someone who ultimately believes the same thing.
I do have a chef, but I still go out. Sometimes I can still blend in, and sometimes I get a little bombarded. It's the best of both worlds.
I went to New York to train as a chef, and I had the good or bad fortune, depending on how you describe it, of being right there during 9/11. It was one of the best and the worst experiences.
I have dreams of becoming a professional pastry chef and having a little bakery - that's how much I love baking. I love to cook in general, but my heart lies in desserts.
Steve Zahn and I like to go to dinner, and we love to go to Chef Donald Link's Herb Saint.
I thought I'd be a chef by night and paint by day. Now I just have fabulous dinner parties.
There is an old story that says that Julia Child dropped a chicken on the floor when she was filming 'The French Chef.' And then - that, in fact, is not true. She just, you know, dropped some potatoes she was trying to flip in a pan.
Think about your menu, and if you're not a skilled chef - which I'm not - follow a recipe. You can't go wrong if you don't cut the fine print.
A cocktail can be made by the bartender. But the cocktail also can be made by the chef.
Whenever a chef cooks for his own ego rather than his guests, he/she set themselves up for ridicule and failure. In the end, it's the service industry. Our goal is to make our guests happy through our cooking.
A savory chef must first master his knife skills and understand the basics of sauces and soups, etc., before he/she may move on to become a great chef. It is no different for pastry chefs. If you do not have a strong foundation and are a master of the basics, then you will never be that strong - you will never be a master of the trade - period.
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