Quotes of All Topics . Occasions . Authors
A lot of people call me a celebrity chef, but I don't think that I'm a celebrity. So I want to stay keeping just a chef. That's more comfortable.
I studied to be a chef as a side thing, a little hobby that I enjoyed doing, but I ended up falling madly in love with the food and the lifestyle.
I have a chef for my main meals, but when he's not there, rather than go to the store and grab chips, I will eat grapes or a banana or egg whites.
I sometimes think the chef end of cooking is not the real end of cooking. Cooking is all about homes and gardens, it doesn't happen in restaurants.
I would have thought you'd import an English staff?" "Good heavens, no! I would not wish a British chef on anyone except the French tax collectors.
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 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.
Chefs have always been leaders, but now, because of social media and the evolution of the chef identity, we have a voice that expands beyond cooking.
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.
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.
I cannot bring myself to wear the Nobu hats, or the Nobu T-shirts. But the chef's jacket, that is mine. And when I wear it, I am very proud of myself.
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.
If you are a chef, no matter how good a chef you are, it's not good cooking for yourself; the joy is in cooking for others - it's the same with music.
I'm in a place where I feel comfortable not being a chef anymore. That's taboo in our industry. 'Chef' is supposed to be the ultimate end of the road.
Generally, I cook from the soul and measure by eye, throwing in this and that along the way. But I want to be a certified chef. That's one of my goals.
I'd rather go with someone who wasn't a great speaker, but was a great chef, rather than someone who was a great performer, but maybe not a great cook.
As a chef and father, it kills me that children are fed processed foods, fast food clones, foods loaded with preservatives and high-fructose corn syrup.
What if every high-caliber chef told our investors that for every fancy restaurant we build, it would be a requirement to build one in the hood as well?
I want to go as far as it will take me. I would love to go pro, but if that doesn't happen, I am a gourmet chef and would like to open my own restaurant.
I've met with a lot of nutritionists and have a good idea of nutrition and what I should eat and when to eat it. I would at some point like to get a chef.
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.
Whenever I'd go to restaurants, the main chef came out and was cooking for me, and he's asking me how the food is. I get, like, VIP service, so it's weird.
Let me ask you: Who do you prefer, a clown organizing your menu - with all due respect to Mr. McDonald - or a chef? I do believe it's a very simple answer.
My dad was in the restaurant business, but I didn't really think about following him. Had I done better at school, I don't know if I would have been a chef.
Shows like 'Top Chef,' 'Hell's Kitchen' have helped bring attention to the culinary world on a whole, but you have to be cautious it doesn't get out of hand.
I'm Dominique Crenn. I'm a chef, entrepreneur, artist, poet, human being. I have three restaurants in San Francisco: Atelier Crenn, Bar Crenn and Petit Crenn.
I work on most weekends, so my husband is the executive chef. He is an amazing cook. I love the way he does salmon, and his apple pie for dessert is delicious.
The night before Tilbury, the Cordon Bleu gourmet dinner turned out Cordon Brown. Six out of ten to the chef for trying and ten out of ten to us for eating it.
Forget Paula Dean; when it comes to on-air celebrity chefs, no one makes my stomach go pitter-patter more than Chef Anthony Bourdain. He is absolutely fearless.
'Chef' is a dish of arroz con pollo served with a smile but not much style. The critic in the film would give it a low grade, for agreeability without ambition.
Having been a chef for some many years, I understand what it's like to work really, really hard to get good at something, only to have someone piss all over it.
I suppose more than anything, chefs have gotten better, which is great news, which makes my life a lot easier. I can be a lot more creative in terms of the menu.
Nobody makes bouillabaisse from scratch. It's all a bunch of malarkey. Even the restaurants buy a commercial-grade product. I had a very famous chef tell me that.
I think 'Chef' is about somebody who's in the middle of his life, and he's kind of lost his passion and his voice, so he seeks out some refinement and redemption.
You probably would not choose to dine at a restaurant whose chef always ate elsewhere. I do eat my own cooking, and I don't "dine out" when it comes to investing.
The food wasn't very good in the first kitchen I ever worked in. But it was very busy, so I learnt to be fast, absorb pressure, use a knife, and say, 'Yes, chef.'
I am not a shock jock pastry chef. I don't create desserts using strange ingredients just for the sake of doing so, like so many of my colleagues in the industry.
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.
The hardest thing for a chef is to become comfortable with what you do. Not to be too neurotic and worried with what you are doing and how wrong or right you are.
When you make a record, I always imagine people dancing to it. If the chef thinks it tastes good, then there will be someone who ultimately believes the same thing.
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.
Every dish is very connected to my own experiences. Perhaps I go deeper in the description and feeling in the dish than a male chef would. But it's difficult to say.
It's true that writing and pastry-making are similar, but when you work as a pastry chef, you can get a kind of mania that everything you see is related to pastries.
I like the idea of being so passionate about everything I do and the fact that I might wake up tomorrow and say 'I want to be a chef,' and just pour myself into that.
I'd like to see 'Top Chef: Amateur'. Sometimes we have an amateur chef on the show and they just can't cut it against the pros but there are some great stories there.
My mum wanted me to be a doctor because she worked in nursing. So she was quite disappointed when I came back from a holiday in France, and said I wanted to be a chef.
While some people may think being a chef only entails making enticing dishes and pushing the culinary boundaries, being a part of the food industry involves much more.
Learning about issues such as sustainability and locavorism are things that you need to have as part of you as a chef because it will make you cook more delicious food.
It wasn't the traditional cooking most people do. For me, as a young chef, Thanksgiving meant going to work in the kitchen at places like Gotham, JoJo and Jean-Georges.
The Kitchen, which my wife and I opened with our friend and amazing chef Hugo Matheson, was quickly recognized as the pioneer in 'green' restaurants across the country.