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The most followed chef is Delia Smith. She is my age and doesn't try to be entertaining, she encourages people to learn the basics.
I do most of the cooking at home, and both my mom and my mother-in-law are excellent chefs. However, I wouldn't call myself a chef.
At some point of my life I've always fantasized that I'd be a boxing champion of the 160-pound division. Or a chef, I love cooking.
I think every chef should have a food truck. It's a good way to test the markets, to invest in meeting the future restaurant goers.
I decided to do something I've been wanting to do for a long time - go get a chef and a nutritionist - and I brought them on board.
Historically, almost every cookbook and chef have taught that when you're cooking a piece of meat, the first step should be searing.
I want to be a chef, but I'm only a fat girl chef; like, I only like to make fat comfort food. I'm not, like, a healthy chef person.
My palate is simpler than it used to be. A young chef adds and adds and adds to the plate. As you get older, you start to take away.
I don't think it's a good advert for any restaurant, a fat chef, and secondly, who wants to eat a dessert when the chef's a fat pig.
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.
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.
When you give someone an award and you tell them that they are the best female chef in the world, you alienate them from their peers.
I cannot wait to see the day that one day we will have a chef that will become the secretary of food of the United States of America.
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.
Well, I don't think I'm a chef. I'm just someone that... I found a way of speaking. It was not a pen. It was not a brush. It was food.
When I met Corky, he was a cook, a chef. He never started dancing seriously until he was 21, which shows you can make it from any age.
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.
Way back when I was a junior pastry chef, I'd bake loads of muffins every morning, as many as 120 or so, while operating on autopilot.
The best job a man could have would be a chef. They'd understand the long hours I work and the drive and ambition it takes to succeed.
You have to balance, but you can be aggressive as a chef. It benefits the food. You have to be passionate. You can't be angry cooking.
The chef that grew up with the grandma who cooks tends to always beat the chef that went to the culinary institute. It's in the blood.
There have been times when, as a chef, I've bawled at staff because something's not quite right. But later I'd reflect and feel guilty.
As a chef and as a father, I am very upset by what's on the menu at most schools: chicken nuggets and tater tots and ketchup and pizza.
If I didn't ever model? I would be back in Kansas. I would probably end up being a pastry chef. My grandma taught me how to make a pie.
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.
As a chef and avid traveler, meeting new people and sharing a meal with the intent to learn more about their culture is important to me.
I'm an American chef. I'm American. I live here. I love being here. But, of course, it is different. A black man's journey is different.
I’m a Twitter addict. Jose Andres is a serial tweeter. It’s funny to see which chefs have embraced it, and the different paths they take.
As a chef, I got into this because I love the creative energy and I love the science, but I also love to feed people and make them happy.
You can't be a chef and appear on television all the time. It's impossible. At least when I earned my stars, I was always behind my stove.
I was actually going to be a chef before I got sidetracked. I used to make deserts for restaurants as a young teenage mother to make money.
I do have a chef, but I still go out. Sometimes I can still blend in, and sometimes I get a little bombarded. It's the best of both worlds.
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.'
Everybody these days wants to be a star, including myself. Don't get me wrong, I'm a chef but you want to market yourself and your projects.
BottleRock has these incredible VIP cabins where a chef is preparing sushi for you in your cabin or lounge decorated by Restoration Hardware.
I'm not much of a chef, so people keep buying me cookery books to broaden my culinary horizons, but I've not got far past shepherd's pie yet.
Support a small chef. Not these big chains... but support the people who are out there trying to do things right and working hard to do that.
Don't dunk your nigiri in the soy sauce. Don't mix your wasabi in the soy sauce. If the rice is good, complement your sushi chef on the rice.
'Top Chef' is a very smooth-running machine. All the people working there are incredibly professional and absolutely at the top of their game.
Chef Thomas Keller was an inspiration to me and many, many young cooks like me. He told us that the role of the new, modern chef is different.
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.
A pastry chef's lifespan in a restaurant is limited. You have to open a bakery or pastry shop. There's only so far you can go in a restaurant.
At heart, 'Chef' is a daddy-daycare fable about an overextended man who teaches his 10-year-old son the family business and learns to love him.
I remember the first time eating my chef's Caesar salad. It was just like one of those moments in the movie theater when everything gets quiet.
I remember when I was in college, I used to watch Julia Child's cooking show during dinner and joke with my roommates about becoming a TV chef.
Cooking is for chefs. Science informs us and lets us cook while knowing what we are doing, but it is not a replacement for the skills of a chef.
You don't have to look far to taste some of the best food the world has to offer. I'd pit my grandmother against a 3-star Michelin chef any day.
I hated the Naked Chef. Fine, yes, he did good things for school food or whatever, but, you know, I don't want my chefs to be cute and adorable.
People say I'm a celebrity chef, and I am on telly a lot but that's because I judge contests. Perhaps I'm more of a celebrity eater than a cook.
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.