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.
The margins for restaurants to make money are very, very narrow. It's a tough business, and to be a chef is a little bit masochistic.
I am not a chef. I can't claim that title. The difference is a cook doesn't have a degree. A chef has formal education. It has nothing to do with talent or actual preparation - one just can't claim the...
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I haven't fully moved over to the iPad. At any given time, I have about four DVDs in my pocket. I'm constantly screening 'Top Chef,' 'Housewives,' and all the other shows we have in development, racing to meet a deadline....
I've been nominated for 12 Emmys, and we won - for 'Top Chef' - the only time I didn't go.
I love 'Top Chef.' I think it rewrote the book on how food shows are presented on TV.
The summer after college, I got a job as a chef at Conscience Point Inn in Southampton. I spent the summer on the water and cemented my expertise with seafood. I've always gravitated toward places that do seafood.
My father was a chef but hadn't owned his own business. I didn't like that. In my heart of hearts, I knew I wanted to be in business.
The worst food you'll ever eat will probably be prepared by a 'cook' who calls himself a 'chef.' Mark my words.
I get along great with my family. My parents are really proud of me and my brother, who's a chef here in New York. I don't see my parents often, but they're very supportive, especially as I get older.
Whenever I want to know how to cook something, I can't ask one chef - I have to ask six.
My boyfriend's a real chef, so I steer clear of him when I'm in the kitchen - I wouldn't like him to catch me chopping an onion.
I was dishwasher, then promoted to chef in a local kitchen in a restaurant in Seattle, and I was working on a building site as well, putting in insulation and painting houses, and then doing some classes at a community...
My reasons for becoming a chef are somewhat of a cliche. I always loved to eat but it was watching my parents cook that really served as the impetus for my career choice.
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 hardest thing about being a full time chef is leaving my work behind when I go home at night. I'll toss and turn about a menu item or forget to order produce and wake up at 4 A.M. in...
I didn't harbor a huge desire to become a chef until I graduated from college.
I wouldn't call being a chef gratifying in a lot of ways. It's an act of love.
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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.
