Quotes of All Topics . Occasions . Authors
I love 'Iron Chef' and I love 'Chopped.' I watch both of them. I think it is crazy what those chefs go through.
As chefs, we work with organizations like Oxfam to enrich their projects with culinary tools, recipes and ideas.
Most chefs only use and need a handful of knives - even if they own 25, they usually grab the same four or five.
I found most of my learning has taken place after culinary college, when I travelled and met chefs and non-chefs.
I like that talented chefs are able to keep coming up with new ways of preparing food - it really is an art form.
All chefs are like Jewish mothers. They want to feed you and feed you and impress you. It's an eagerness to please.
I like the fact that Melbourne always seems to support their chefs and promote them in ways I find really admirable.
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.
I have real admiration for chefs who can maintain an edge and find new inspiration in their cooking after many years.
I think that a lot of us at home are iron chefs in their own right in that we have to come up with meals real quickly.
Very good cooks who are employed as 'chefs' rarely refer to themselves as 'chefs.' They refer to themselves as 'cooks.'
Chefs have a new opportunity - and perhaps even an obligation - to inform the public about what is good to eat, and why.
The real evolution is to learn something new every day - it's very important for chefs to share what they have discovered.
Japanese chefs believe our soul goes into our knives once we start using them. You wouldn't put your soul in a dishwasher!
I know pastry chefs who are overwhelmed by the idea of tasting, rather than measuring, their way to a balanced vinaigrette.
Nine out of 10 English chefs have their names on their chests. Who do they think they are? They're dreamers. They're jokes.
We can use all the scientific tools, but it will never replace the palate or the talent of the chefs who are in the kitchen.
I don't know any group of professionals that mobilize as fast and as often as chefs do when there are people who are in need.
Chefs become attracted to being able to get product and then clientele - those are the two things that attract you as a chef.
I still cook at home. A lot of chefs I think don't cook at home. But I still do, I love cooking at home, I love having friends.
The Brits like to see their local chefs do well - when a foreign chef comes in - even Joel Robuchon - they are harshly critical.
For the longest time, chefs and restaurateurs were able to get products home cooks couldn't get, but that's not the case anymore.
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.
My mum and dad are pretty amazing chefs and they spent most of my childhood cooking really extravagant things for my sister and me.
I spent time at my grandfather Dino's gourmet store where he brought in chefs from Naples to cook. I thought of them as rock stars.
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.
As chefs, a lot of the times we lose sight of the fact that we are in the food business and that it needs to make money to survive.
Chefs think about what it's like to make food. Being a scientist in the kitchen is about asking why something works, and how it works.
Chefs are nutters. They're all self-obsessed, delicate, dainty, insecure little souls and absolute psychopaths. Every last one of them.
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.
There's not a lot of chefs in the kitchen and very few people are involved in 'Hot Ones.' There's no research team or anything like that.
I don't think the rating system places too much pressure on chefs. I prefer to put the pressure on my chefs to perform to the top standards.
I think a lot of chefs are afraid of media outlets, and especially web outlets, because they're afraid there's some 'Borat' situation going on.
Television is kind of a disappointment. I often want to watch it, but I find it quite hard - I don't like soaps, reality TV or celebrity chefs.
When we talk about chefs, we often talk about their love of food or their passion for it, but cooking is also about making a living; it's a job.
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.
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.
I think the trouble with artists or chefs who whine about criticism is that if you love the good reviews, you have to at least read the bad ones.
Chefs are fond of hyperbole, so they can certainly talk that way. But on the whole, I think they probably have a more open mind than most people.
I'm surprised by the talent I find all over. There are always new chefs who propose many interesting new ideas, new ways of looking at ingredients.
I think there are a lot of chefs in D.C. who have made D.C. what it is today. I am very respectful to them. I'm very admiring of what they've done.
I love cooking, but I love the business, too. It's important because a lot of chefs forget the business side and have to shut down after six months.
No one raps about food like I do. I rap about fine dishes - like, all kinds of things that only real chefs and real foodies are going to know about.
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.
I love cooking shows! I'm not a bad cook myself, but I must say that I admire the creativity of those young chefs. It makes me jealous... and hungry.
Food trucks are an essential part of people's days. They are important to the fabric of feeding people, like hotel chefs cooking breakfasts or for weddings.
Chefs don't use white pepper just to avoid spoiling the whiteness of pommes puree or bechamel. It has a more peppery aroma, with sharpness and sweetness, too.
It's okay if you finish cooking something easy after your guests arrive - some dishes must be prepared a la minute, as chefs say. Just remember to keep talking.
The country's top chefs, designers, media personalities and businesses are part of this dynamic city. We know that Chicagoans are used to the highest standards.
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.