Quotes of All Topics . Occasions . Authors
My father and my brother are chefs.
Chefs are leaders in their own little world.
Honestly... I only get starstruck over chefs.
It's wild how chefs have become like rock stars.
I miss being fawned over by restaurateurs and chefs.
As chefs, we cook to please people, to nourish people.
I'm evangelical on the subject of some chefs and writers.
I think all chefs who pursue great flavor have good ethics.
Chefs have the ego of an actor and fashion designer combined.
Chefs don't have a union. We don't have a Screen Actor's Guild.
Many of my friends are chefs, and I learnt to cook watching them.
In Japanese sushi restaurants, a lot of sushi chefs talk too much.
Chefs don't become chefs just to earn stars - that's not the goal.
You're getting to know who the great chefs are through their books.
You see fewer and fewer chefs who are really big - most stay in shape.
Some chefs go crazy with one restaurant, and if I had 20, I would go nuts.
We the chefs have a responsibility to learn about the chemical makeup of food!
My grandfather, father, and uncle were chefs, and my other uncle was a butcher.
A lot of young chefs today get carried away by trends, by influences, by movements.
TV chefs are not responsible for people's consumption of fibre; this is not our job.
Chefs love to have that control and power to control the message they want to deliver.
Whether dealing with children or chefs, they are all giant babies in need of nurturing.
There really is a camaraderie among chefs and a willingness to help out whenever we can.
I love chicken. But, like a lot of chefs and cooks, I get tired of preparing it the same way.
In any restaurant of this caliber, the chefs are in the same position, building relationships.
Many chefs are either technically or artistically better than me, but I know my food has soul.
Anybody can cook for chefs. I cooked for a three Michelin star chef when I was cooking at home.
Chefs are artists, and I couldn't be happy with my art if I was forced to use cheap ingredients.
All chefs have pictures of food in their phones, stuffed pig's ears and pigs' heads and the like.
I think cooks that are just interested in molecular gastronomy are cooks that will never be chefs.
My biggest role models are not chefs, but women like Coco Chanel, Simone de Beauvoir, Nina Simone.
All the great chefs I know - Thomas Keller, Jean-Georges Vongerichten - they are technicians first.
There are so many impassioned winemakers. I think there are more impassioned winemakers than chefs.
I've always been fascinated by chefs and the worlds of chefs - what they do is incredibly cinematic.
I have always been fascinated by chefs and I make it a point to meet them at all the hotels I visit.
More and more, museums will look at restaurants and chefs differently - as if they are curating art.
If you want to become a great chef, you have to work with great chefs. And that's exactly what I did.
The problem is that there is many great chefs and many great cookbooks, but none of them work at home.
Pastry chefs are very particular people - we like a controlled environment; we don't like an audience.
Engineers don't have that sixth sense where we can just toss in things here and there like many chefs.
I became friends with a lot of chefs. I was a judge on 'Top Chef' last year. It was a dream come true.
Both my parents are chefs... I grew up in a restaurant and was always surrounded by cooks. I love food.
Don't put too many chefs to work. Sometimes they get too involved in the ingredients and are of no help.
It's great that Mary Berry got a primetime TV show, but I don't think there are enough women chefs on TV.
I either like reading fun war-based sci-fi, books about the lives of chefs, or dry historical non-fiction.
Modern cookbooks are marketing tools for chefs. They're in the bestseller lists but no one cooks from them.
Chefs, as a whole, say yes to any project, fundraiser, or tasting because they have such a generous spirit.
A chef's palate is born out of his childhood, and one thing all chefs have in common is a mother who can cook.
I've discovered the burger is a crazy thing in Vegas, but I was one of the early chefs to do a lot of burgers.
There's a freshness to the approach of teen chefs. They're lighthearted, and they're not afraid to take risks.