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If you have a good experience in a restaurant, you tell 2 people. If you have a bad experience, you tell 10 people.
I call all chefs cooks. They're all cooks. That's what we do, we cook. You're a chef when you're running a kitchen.
Great chefs know it's the appearance of food that counts...but great eaters know its the amount of food that counts
All chefs are like Jewish mothers. They want to feed you and feed you and impress you. It's an eagerness to please.
I also want to go to an Italian island and do cuisine properly with some famous Italian chef and, like, his mother.
Anyone who's a chef, who loves food, ultimately knows that all that matters is: 'Is it good? Does it give pleasure?'
Part of being a good chef is being able to work well with others and make things work under different circumstances.
A good chef has to be a manager, a businessman and a great cook. To marry all three together is sometimes difficult.
I feel very passionate about maintaining the same level of standard and respect for the food as an Iron Chef myself.
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.
Close interaction with farmers and scientists can expose the chef to new flavours that can be used to delight diners.
You know, I never really thought of myself as a 'celebrity.' One of the titles that I like least is 'celebrity chef.'
I call all chefs 'cooks.' They're all cooks. That's what we do, we cook. You're a chef when you're running a kitchen.
When I started as a young chef, I was Italian, and I was a woman, and everyone else in New York was French and a man.
Things are going to go wrong. The great chefs are the ones that don't let it fluster them. They just move through it.
I'm one of those people who're good at everything but I'm not great at anything. I thought I'd be a chef or a teacher.
I've never said I was a chef - I think I make great food. I will never open a restaurant to do, like, tasting courses.
I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Being a chef isn't the ideal career to intersect with parenting, but I try to be in my kids' lives as much as possible.
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.
Very good cooks who are employed as 'chefs' rarely refer to themselves as 'chefs.' They refer to themselves as 'cooks.'
Think of how much time it takes to prepare and eat a single meal. Then multiply that by seven. I wish I had my own chef!
Chefs have a new opportunity - and perhaps even an obligation - to inform the public about what is good to eat, and why.
Now everybody thinks that once you do Top Chef, then 13 weeks later you're a chef. Nobody wants to learn to cook anymore.
I always thought the name of my first book would be 'The Insecure Chef,' because when I started cooking, I was so nervous.
I had turned down other head chef jobs. I didn't want to take over someone else's cuisine. I wanted to start from scratch.
As a chef, I've always been very conscious and very thoughtful about the way that I buy food or have my farmers produce it.
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.
I know from personal experience, if a chef yelled at me in a kitchen, the first thing I'd want to do is hit them with a pot.
In 1990 at Harveys, when I was 28 years old, I became the youngest chef to win two Michelin stars. It was a huge achievement.
I grew up in San Diego with immigrant parents, before the food blogs, before this kind of celebrity chef culture we know now.
Chefs become attracted to being able to get product and then clientele - those are the two things that attract you as a chef.
I'm not a trained chef, so I end up making stuff up. It either turns out brilliant or an absolute disaster. I just go for it.
They say never trust a skinny chef, but the fact is, to stay healthy when you're a chef means you have to work twice as hard.
I was always a good cook from my mum showing me when I was a young lad, but hiring a chef helped me to understand food better.
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.
It's quite weird knocking that out of them and telling them to forget cooking for chefs; forget what chefs say about your food.
I had wanted to be a dentist, but ended up being a chef. I think I've always had a fascination for jobs that have white jackets.
The Brits like to see their local chefs do well - when a foreign chef comes in - even Joel Robuchon - they are harshly critical.
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.
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'm a home cook and love to read about food, but I'm not trained as a chef. I'm just really into cooking and passionate about it.
First need in the reform of hospital management? That's easy! The death of all dietitians, and the resurrection of a French chef.
It's tough, you know: I'm a chef first, and a restaurant owner, way before I was ever on Food Network, and it's a tough business.
You look at most of these 'best chef' lists, and there are about nine male chefs and one woman chef. The problem is still around.
For the longest time, chefs and restaurateurs were able to get products home cooks couldn’t get, but that’s not the case anymore.
My role as a chef is respecting the produce. Why should I change and mask the original flavors of the produce that I'm utilizing?
There's a bond among a kitchen staff, I think. You spend more time with your chef in the kitchen than you do with your own family.
Bringing your kids into the kitchen doesn't require you to be a top chef; only time and maybe a willingness to get a little messy.
I was good at math and science, and I got lots of degrees in lots of things, but in a parallel universe, I probably became a chef.