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Yeah, I worked with a chef when I first got into the league. We did all my blood work and found out exactly what I'm sensitive to, what I'm deficient in, what my body needs. I had to cut out...
I always thought the name of my first book would be 'The Insecure Chef,' because when I started cooking, I was so nervous.
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I have a pet lizard named Puff, five goldfish - named Pinky, Brain, Jowels, Pearl and Sandy, an oscar fish named Chef, two pacus, an albino African frog named Whitey, a bonsai tree, four Venus flytraps, a fruit fly farm...
I watch a lot of shows on Bravo - I'm not just saying that. I love 'Top Chef.' I love 'Real Housewives of Atlanta.' That's my favorite.
The type of cuisine I do, especially after being on 'Iron Chef' for several years, is a lot of global cuisine. My strength has always been Mediterranean cuisine across the board from Morocco, Spain, Italy, Greece, France, but I think...
I want to talk to the bullied kids of the world. Tell them to hang on, it will get better. Know that an 'Iron Chef,' actors, musicians, artists and all successful people have probably been bullied in their life. And...
It's like a kitchen, acting. Put a chef in a kitchen and they will have different recipes. Whatever your recipe, what works for you won't work for another.
The biggest challenge of being a pastry chef is that, unlike other types of chefs, you can't throw things together at a farmer's market. When you're working with baking powder and a formula, you have to be exact. If not,...
My plans are not to open a restaurant, but what I would like to do is open a kitchen somewhere in D.C. proper and have a chef's table where people can come and taste my food without having to have...
My dad was a master butcher and I trained to be a butcher when I left school. I didn't enjoy it at the time but I love cooking now, so perhaps I would have been a chef.
I was hired as a sous-chef at a restaurant on the Upper East Side. The chef liked to drink - some mornings we would find him sleeping. Two weeks after its opening, I became the chef. I was 20 years...
Even if the chef has a good business head, his focus should be behind kitchen doors. A business partner should take care of everything in front of the kitchen doors.
I probably use my chef's knives more than any other tool in the kitchen. I'm not married to a particular brand, because they all work, they all have sharp blades.
My contribution I hope is to get people to eat full-flavored food. If I could come away with that alone, that would be a fantastic accomplishment. I'm also very proud of being a very American chef.
My dream as a passionate cook has been to go to Le Cordon Bleu. Never could my most incredible dream have lived up to the experience. The food, the lesson, the chef, the ingredients - all the best of the...
Gordon Ramsay, the only chef in London honored with three stars by the 'Guide Michelin,' is not a monster.
Giada De Laurentiis, of 'Everyday Italian,' is not a chef, although she has culinary expertise - she was trained at the Cordon Bleu and worked as a private cook for a wealthy Los Angeles family.
My aunt is a famous L.A. chef, Susan Feniger, and she's got Street and Border Grill. So a fun night out for me is to go to my aunt's restaurants.
I have a chef who makes sure that I'm getting the right amounts of carbs, proteins and fats throughout the day to keep me at my max performance level.
Because I am a chef, I have to try new things all the time, so it's been really good to have my family to be able to be there and test everything out.
The painter, sculptor, writer, and musician are protected by law. So are inventors. But the chef has absolutely no redress for plagiarism on his work; on the contrary, the more the latter is liked and appreciated, the more will people...
I'm a chef, I'm a cook, I was created by this industry, and I like to think I'm giving back. But I'm not giving back because I can make a scallop souffle, I'm giving back because I can make compost.
People with chile peppers on their chef pants shouldn't be allowed in the kitchen.
There is the cult of the actor and of the director, and there's even been the cult of the celebrity chef and gardener, but there has never been a cult of the screenwriter. But I'm happy about that because what...
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 was a journeyman chef of middling abilities. Whatever authority I have as a commenter on this world comes from the sheer weight of 28 years in the business. I kicked around for 28 years and came out the other...
Anyone who's a chef, who loves food, ultimately knows that all that matters is: 'Is it good? Does it give pleasure?'
It's a life choice to be a girl chef, as it is to be a boy chef. It feels pretty natural to me. It's a full-time, full-scale, full physical job, and a lot of times, it can take the place...
I adore my mother, and I am probably a chef because of my mother. She was adventurous.
Not every chef is a yeller, but I have to say that even a chef who is not a yeller might have a time when that rule might get broken.
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...
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.
I watched 'Iron Chef ' for years, and I thought, 'That's playing for the New York Yankees.' I made that my version of being Derek Jeter, and I worked really, really hard to win that.
As a chef, a mom, and a member of Team No Kid Hungry, I believe that every child deserves three meals a day, every day.
I feel very passionate about maintaining the same level of standard and respect for the food as an Iron Chef myself.
'Iron Chef America' is so real. Imagine putting on television the whole process of making that food, the technique. It's all about technique. It doesn't even matter if you show the faces sometimes.
I learned so much from 'Iron Chef' about ingredients, about the courage to put yourself out there.
I feel like a princess with a knife. I've wanted to be an Iron Chef forever.
TV is a deformed vision, an excessive caricature. A chef has to stay an artisan, not become a star.
When I was younger, I behaved a bit strangely sometimes - lost my temper, did silly things - but little by little, I've gotten better. As a chef, I think you need to do a lot of work on yourself...
The restaurants express the spirit of the chef, the spirit of the city, the country.
I am not a cook at all. It wasn't difficult to play a chef because it was not about knowing recipes. I just had to look comfortable in the kitchen.
I always hated watching cooking shows where the chef would use ingredients that I couldn't get my hands on, cooking implements that I couldn't afford, recipes that I could never have access to.
Back in the day, I used to watch 'The Cajun Chef' with Justin Wilson. His mixing would go one way, and his stomach would go the other.
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