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.
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...
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.
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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...
As a chef, you need to respect your guests and their needs. If they decide that they want to eat certain things and not eat others, if for religious reasons or just decide they don't want to eat certain ingredients,...
I became friends with a lot of chefs. I was a judge on 'Top Chef' last year. It was a dream come true.
I have a Madonna portrait done in the style of a Russian icon. My mother, the chef Lidia Bastianich, and I bought it together. It reminds me of her.
I am not a food critic. Or a chef. Or even a professional writer. What I am schooled in the art of, however, is enjoying myself.
I love 'Gossip Girl.' I used to hang out with Blake Lively and Jessica Szohr. I'm also addicted to Bravo and reality shows like 'Top Chef.'
My grandmother was a chef, and she taught me to cook. One day I want a restaurant, a small Italian grill. That's my aspiration.
I was a hostess, a waitress, a cafe manager, and a prep chef. For one job, I had to wear a hat shaped like a head of garlic.
You have no choice as a professional chef: you have to repeat, repeat, repeat, repeat until it becomes part of yourself. I certainly don't cook the same way I did 40 years ago, but the technique remains. And that's what...
My mother likes what I cook, but doesn't think it's French. My wife is Puerto Rican and Cuban, so I eat rice and beans. We have a place in Mexico, but people think I'm the quintessential French chef.
I was chef to the French Presidents between '56 and '59, finished with de Gaulle, and during de Gaulle I remember serving Eisenhower, Nehru, Tito, Macmillan; those were the heads of state at the time. I never saw anyone. No...
The idea of old was to conform yourself to a style of cooking, it was not to create a style of cooking. Now the chef is so much into 'I want to sign that dish and say I am the...
You know, my parents had a restaurant. And I left home, actually, in 1949, when I was 13 years old, to go into apprenticeship. And actually when I left home, home was a restaurant - like I said, my mother...
I tell a student that the most important class you can take is technique. A great chef is first a great technician. 'If you are a jeweler, or a surgeon or a cook, you have to know the trade in...
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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.
