Quotes by Chef of the Authors - Page 28

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I'm comfortable in my own skin. I know I'm not going to ever be Cindy Crawford or Elle MacPherson.

Another person tattooed my face on their calf. When they tense, the face moves! That is messed up.

You are defined by your ingredients, by the way you touch them, by the flavors you draw from them.

And I like asking questions, to keep learning; people with big egos might not want to look unsure.

Industry, economy, honesty and kindness form a quartet of virtue that will never be improved upon.

Excellence Matters. Excellent people. Excellent vision. Excellent marketing. Excellent strategies.

A lot of people prefer to be alone. They would rather be a palm tree on an island. I don't get it.

I'd like for people to be able to go to the universities and get a degree in fine arts-gastronomy.

There's a battle between what the cook thinks is high art and what the customer just wants to eat.

What keeps me motivated is not the food itself but all the bonds and memories the food represents.

I loved growing up in Washington, but I have been a diehard, 100 percent 49ers fan since I was 11.

If you learn a recipe, you can cook the recipe. If you learn the technique, you can cook anything.

When you come out of the ocean after surfing all day, loco moco is the best thing you ever tasted.

A-Frame was a real, pivotal moment because that's where I really got to channel a lot of emotions.

Whether it's destiny or fate or whatever, I don't think I could do a French Laundry anywhere else.

No, it's funny, when I eat out it's not typically in the kind of restaurants people might imagine.

There will never be a universal way of cooking, but information will always be universally useful.

Conflict is very much a state of mind. If you're not in that state of mind, it doesn't bother you.

Fish cakes are perceived as being quite British, and they're always a bit brown and a little dull.

Like parents, cooks shouldn't have favourites, but some recipes inevitably shine more than others.

TV is a deformed vision, an excessive caricature. A chef has to stay an artisan, not become a star.

There are so many impassioned winemakers. I think there are more impassioned winemakers than chefs.

I love those tiny little onions in the spring that are so small they're almost like a little chive.

In the end, your creativity -- perhaps even your outrageousness -- will determine the final result.

When I graduated I wasn't sure what I wanted to do, but I knew I didn't want a conventional career.

I have often wondered who was the first person to realize that eating an artichoke was a good idea.

I took a Chinatown bus to New York to enroll in the International Culinary Center's pastry program.

Whether it's books or TV, or whatever the case may be, the backbone of what I do is my restaurants.

If he is thin, I will probably dine poorly. If he is both thin and sad, the only hope is in flight.

The level of jealousy and insecurity in this industry [restaurant] is far greater than ever before.

I tried to start my own religion in high school. I was very eccentric. I've always loved attention.

I still love doing what I do, and I'm really lucky to get up in the morning and want to go to work.

All the great chefs I know - Thomas Keller, Jean-Georges Vongerichten - they are technicians first.

To be a good cook you have to have a love of the good, a love of hard work, and a love of creating.

A house without a cat is like a day without sunshine, a pie without fromage, a dinner without wine.

We hit it off immediately, especially Helene, who was a 'swallow-life-in-big-gulps' kind of person.

I don't believe in twisting yourself into knots of excuses and explanations over the food you make.

Cooking is about the ingredients and responding, but risotto, specifically, is about the technique.

I discovered that the world of the finest restaurants was something akin to the world of the Mafia.

As a chef and activist, I'm particularly concerned with food politics issues such as the farm bill.

While keeping active is a major aspect of staying fit, what you use for fuel definitely factors in.

Simple ingredients can be used to make elegant dishes with just a little extra attention to detail.

Packing lunches and going over menus is a great way to make small changes in the way your kids eat.

When the taste changes with every bite and the last bite tastes as good as the first, that's Cajun.

I learned more from the one restaurant that didn't work than from all the ones that were successes.

In countries around the world, people spend more money on food because they know how precious it is.

I'm really good at sleeping on planes. I mean, I smell jet fuel and I'm out; I'm asleep for takeoff.

In those days, the main requirement to be on the Food Network was being able to get there by subway.

Grilling outside with my parents at the Jersey shore. We would grill lobster and corn in the summer.

In catering, you're always changing; the client is always dictating to you in terms of their wishes.

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