Quotes of All Topics . Occasions . Authors
America gave me the opportunity to open successful restaurants, start a TV show, and write books. I can even fill an auditorium when I give a speech, which in America is rare for a chef.
I don't like food that's too carefully arranged; it makes me think that the chef is spending too much time arranging and not enough time cooking. If I wanted a picture I'd buy a painting.
[Molecular gastronomy] was a great trend, because it experimented with food. The benchmark was [former elBulli head chef] Ferran Adrià, and now he is no longer there it is harder to gauge.
I always tell my family - and they laugh about it - but someday, I will write a vegetarian book. My cousin, who's a big vegetarian, tells me flat out, 'You're my favorite vegetarian chef.'
I don't have any interest in being a chef without being on the business side of things, or vice versa, because if you don't make money at the end of the month, you're going out of business.
I was once in a long relationship with a man who ran a vintage clothes store but had been a chef, so I'd come home each night to a different three-course meal. I was quite fat, but so happy.
Most people will pay tribute to Anthony Bourdain as a chef, as the author of 'Kitchen Confidential,' and as the host of several food and travel shows - most recently, 'Parts Unknown' on CNN.
I went to New York to train as a chef, and I had the good or bad fortune, depending on how you describe it, of being right there during 9/11. It was one of the best and the worst experiences.
Even the most astute chefs seek out the assistance of Celine Labaune, owner of Gourmet Attitude, because they know they can rely on her keen senses and deep understanding of the truffle trade.
When you look at a kitchen, you tend to see that the people who are doing really well are those who have worked with the same chef or stayed in one restaurant for a significant amount of time.
I always hated watching cooking shows where the chef would use ingredients that I couldn't get my hands on, cooking implements that I couldn't afford, recipes that I could never have access to.
Men are more mechanical when we cook. Women are more attached. They cook it with feelings. From personal experience. The feeling a female chef puts in the food places her way ahead of men chefs.
Giada De Laurentiis, of 'Everyday Italian,' is not a chef, although she has culinary expertise - she was trained at the Cordon Bleu and worked as a private cook for a wealthy Los Angeles family.
I did a big thing with Ritz Crackers - great cracker. Am I now the Ritz chef? No! Do I think the cracker has a lot of diversity and appeal? Yeah! Does it mean that's my foundation of cooking? No!
All the earrings are mostly crosses. It's kind of a contradiction to wear it since I'm known as the Demon Chef. They're all custom-made. Some are Tiffany's. Some are Stephen Webster from England.
It's very important to me that people who are actual chefs and other professionals in the culinary world, understand that I'm not, and have never held myself out as being, like a CIA trained chef.
It is cool to see that the fashion world has really taken to 'Instagram,' but, again, it is one of the many examples of many communities, whether you are a chef, a skateboarder, a surfer, a skier.
People come up to me all the time and ask how I stay the way I am, and it's no secret. The first lesson a chef needs to learn is how to handle a knife; the second is how to be around all that food.
My contribution I hope is to get people to eat full-flavored food. If I could come away with that alone, that would be a fantastic accomplishment. I'm also very proud of being a very American chef.
'Iron Chef America' is so real. Imagine putting on television the whole process of making that food, the technique. It's all about technique. It doesn't even matter if you show the faces sometimes.
You don't have to be a chef or even a particularly good cook to experience proper kitchen alchemy: the moment when ingredients combine to form something more delectable than the sum of their parts.
I truly think you can get a great meal in most cities around the world now. I credit the internet for making it possible for a kid in Iowa to see what a great chef in Paris is doing and emulate it.
My chefs don't apply for 'Top Chef'. They all know that there is no way. At the end of the process I look at the resumes of the last 25 options just to make sure they've never worked for me before.
I love doing demonstrations. I think to be a great chef you have to be a great teacher. I love doing classes with people who love food and enjoy food, bringing them all around one table so to speak.
I'm a chef, I'm a cook, I was created by this industry, and I like to think I'm giving back. But I'm not giving back because I can make a scallop souffle, I'm giving back because I can make compost.
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 don't want to do panel games or adverts. I really like challenges. I always get roles as an art teacher or a photographer. In the future I want to play something like a mugger/assassin/pastry chef.
Dad hails from the royal family of Tripura, Kooch Bihar and Baroda and is a great chef. Be it Nepalese, Italian, Lebanese, Chinese, Mughlai, Punjabi or Thai cuisine, he knows the nuances of them all.
If I'm trying to get you to travel by showing you the best places in the world to eat, I think enthusiasm goes a long way. Especially because I'm not a chef, I'm not an expert. I'm a tourist like you.
I get along great with my family. My parents are really proud of me and my brother, who's a chef here in New York. I don't see my parents often, but they're very supportive, especially as I get older.
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 one who made that dish.'
As I mature as a chef, I no longer aim to pack multiple techniques and ingredients into a single dish. Realizing that restraint is more difficult, I find it often renders incredibly beautiful results.
Over the years, quite a few TV producers proposed that I do a program, but I refused. I didn't want to work on a set that looked like a theater; I wanted a kitchen of the sort every chef dreams about.
When I moved to the United States, I first went to California to be the chef at Campton Place. As much as I loved California, I really missed the seasons. So when I moved to New York, I had that again.
I hired a full-time chef, so I wasn't taking that time to order pizzas or eat Wild Wings or stuff like that. I travel somewhere, I'm gone for a long period, I have a chef. I think that elevated my game.
A chef and a restaurateur are different jobs: One is about pleasing people with what's on the plate; the other is about understanding the market. I'm a chef, but I think I'm a savvy businessperson, too.
A friend of mine is a chef in Bali, and another friend said, 'God, he's like Brad Pitt,' and I said, 'Yeah, I think he's more like arm Pitt,' 'cause, you know, 'Brad Pitt' would be a bit of an overstatement.
My husband is a musician. He cooks and he's a chef but he also, he makes basement recordings. So many people in my life make basement recordings, so I feel very lucky, I'm surrounded by very creative people.
Like all these women in Hollywood, people don't realize that they work out like six hours a day with a personal trainer and have a chef. They can pay for all of that stuff, and that's why they look like that.
Whatever you do, do with determination. You have one life to live; do your work with passion and give your best. Whether you want to be a chef, doctor, actor, or a mother, be passionate to get the best result.
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.
Cooking is not difficult. Everyone has taste, even if they don't realize it. Even if you're not a great chef, there's nothing to stop you understanding the difference between what tastes good and what doesn't.
One day, a chef moaned that he was too hot, so I took a carving knife in one hand, held his jacket with the other, and slashed it. Then I slashed his trousers. Both garments were still on his body at the time.
I have spent more time in my life working and being in restaurants than being at home. I immediately feel comfortable entering a restaurant, and I feel even more comfortable in the back with the chef and cooks.
My plans are not to open a restaurant, but what I would like to do is open a kitchen somewhere in D.C. proper and have a chef's table where people can come and taste my food without having to have a catered event.
The summer after college, I got a job as a chef at Conscience Point Inn in Southampton. I spent the summer on the water and cemented my expertise with seafood. I've always gravitated toward places that do seafood.
I have a chef come in every day and prepare my meals. There is no way I could do the stunt work, stay up as late as I have to, or be outside in the heat if I'm eating poorly. That means I can't eat craft services!
I have great empathy for all the contestants that come on 'Top Chef,' whether they go home right away or they make it to the finish line. It's a very vulnerable position they put themselves in and I feel for them.
The first thing I wanted to be growing up was a solicitor, because all the people around me needed solicitors! But I never really followed it up. Then I wanted to be a dessert chef because I liked the presentation.
If you want to express yourself, it is difficult to be by yourself. You must have people around you who understand the same music. It is like being the chef d'orchestra. They need you, but you need them desperately.