Chef Quotes
Most Famous Chef Quotes of All Time!
These Cooking quotes trace real kitchens, like working as a sous chef among Hollywood's biggest names or baking dozens of muffins each morning on autopilot as a junior pastry chef.
It's been a long road. A humble Dearborn beginning. Secretary mom, dad teaching handicapped children. Working for what they had. Eventually, I moved to L.A. but, not good for me, I felt rejected. So I stopped acting and, needing to...
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The iPhone is like 'omakase', the style of sushi where the chef chooses what you're going to eat, and might even tell you how to eat it - no wasabi allowed on this, no soy sauce allowed on that. Definitely...
When I moved to the United States, I first went to California to be the chef at Campton Place. As much as I loved California, I really missed the seasons. So when I moved to New York, I had that...
When you look at a kitchen, you tend to see that the people who are doing really well are those who have worked with the same chef or stayed in one restaurant for a significant amount of time.
As I mature as a chef, I no longer aim to pack multiple techniques and ingredients into a single dish. Realizing that restraint is more difficult, I find it often renders incredibly beautiful results.
I try to pack light with a folding leather suit bag. Anything more than five days, I need to check in my luggage. What takes the most space? Chef jackets, aprons and tools.
I enjoy what I do because it keeps evolving - when I was a cook, I wanted to be a chef de partie; when I was a chef de partie, I wanted to be a chef; when I was a...
I am very proud of Jim Leiken. He has worked with me for six years and has been patient enough to learn the ropes. He's now matured into a true chef and is working on building his team.
I never go to Vancouver without stopping by Thomas Haas' shop for the best chocolate in North America. A former chef patissier at Daniel, he returned to his hometown and created a top quality brand by sticking to his passion.
The hardest thing for a chef is to become comfortable with what you do. Not to be too neurotic and worried with what you are doing and how wrong or right you are.
I think in France, for example, we can say whatever we want about the French, but going out and dining is more about the intellectual moment to share with the people you dine with than trying to figure out what...
My husband is a musician. He cooks and he's a chef but he also, he makes basement recordings. So many people in my life make basement recordings, so I feel very lucky, I'm surrounded by very creative people.
I had cooked a lot in restaurants, in Rocky Point and on golf courses on Long Island, and my mother said, 'Be a chef,' and my dad said, 'Be a lawyer.' But instead, I auditioned for N.Y.U.'s Tisch School of...
For 'Around the World in 80 Plates' we got to travel all over, having what was like a cross between a culinary competition and races. And in each country we had a chef Ambassador. We went to London, Barcelona, Bologna,...
I don't like to sit still for long at all, which has probably helped me along the way, and partly why I was drawn to the heat of a restaurant kitchen. The rush of service means that you're always on...
People say history is boring, and that is true because people are boring. We haven't changed since time began. We're still the same. We've obviously made some changes. When we started, it was all about food, clothing and shelter. Now...
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Family runs deep too, with one chef recalling a grandfather who cooked for a Baron in Sicily. Great Culinary skill, others add, still needs sharp business instincts to last.
