Top 918 Quotes & Sayings by Famous Chefs

One man's trash is another man's treasure, and the by-product from one food can be perfect for making another.

Find something you're passionate about and keep tremendously interested in it.

I don't like looking back. I'm always constantly looking forward. I'm not the one to sort of sit and cry over spilt milk. I'm too busy looking for the next cow.

We struggle with eating healthily, obesity, and access to good nutrition for everyone. But we have a great opportunity to get on the right side of this battle by beginning to think differently about the way that we eat and the way that we approach food.

Simple ingredients prepared in a simple way - that's the best way to take your everyday cooking to a higher level.

Cooking is a philosophy; it's not a recipe.

This is the power of gathering: it inspires us, delightfully, to be more hopeful, more joyful, more thoughtful: in a word, more alive.

How can anyone live off of minimum wage?

The kitchen really is the castle itself. This is where we spend our happiest moments and where we find the joy of being a family.

I feel like a princess with a knife. I've wanted to be an Iron Chef forever.

The secret to life is finding joy in ordinary things. I'm interested in happiness.

When it comes to cooking, it's a skill you learn and develop.

Cooking is not a craft to get into for money. The money may come, or it may not. But you must get into it for the craft and the culture.

South-east Asian salads are a great balance of salty, sweet-sour and spicy. Its important to have both pork and seafood, but you can vary the seafood from prawns and squid to crab meat or even small pieces of firm fish such as monkfish, John Dory or gurnard.

Italian food is seasonal. It is simple. It is nutritionally sound. It is flavorful. It is colorful. It's all the things that make for a good eating experience, and it's good for you.

As a boss, as a CEO, as a creative director, as a chef, I've learned that failure will always come. I've learned to give it a big squeeze, smile at it, humble myself to it and then use it as a springboard to send me on my way to strength, success, and fulfillment.

I just drink regular drip coffee, but I'm kind of a coffee baby.

Cooking and baking is both physical and mental therapy.

Typically a weekend retreat for the heart, soul and palate, brunch is the perfect way to unwind and reconnect.

We're all so busy we don't make time to enjoy our lives, good company and good food.

Most ceramic plates, bowls, and cups have an unglazed rim around the very bottom, where the piece was in contact with the floor of the kiln. This unglazed ceramic is harder than metal and can be used just like a sharpening stone.

A lot of people believe Italian food is tasty because there are a lot of ingredients. But they don't understand that the reason why it's tasty is because there are less ingredients than in any other cuisine.

Stockholm's a wonderful city if you love food - it's spectacular.

Diabetes is not curable. It's sustainable.

Sugar brings happiness. Eating it once or twice a week in a dessert, that's what life is about. There is nothing wrong with it.

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.

The zeitgeist tells us that we 'should' prefer dark chocolate much the same as we should prefer wine, coffee, and whiskey with flavor profiles that run toward the extreme. But sometimes I just want to eat something accessible and enjoyable without embarking on a cerebral tasting exercise.

Nothing could be more French than pastry.

I grew up in Fall River, Massachusetts. My background was modest, and I worked at a Portuguese bakery in town.

Food is one part of the experience. And it has to be somewhere between 50 to 60 percent of the dining experience. But the rest counts as well: The mood, the atmosphere, the music, the feeling, the design, the harmony between what you have on the plate and what surrounds the plate.

Cooking is like painting or writing a song. Just as there are only so many notes or colors, there are only so many flavors - it's how you combine them that sets you apart.

Food, to me, is always about cooking and eating with those you love and care for.

For me to go to a restaurant and eat something that is not only good, but totally new, is a double thrill. Double the enjoyment.

I was determined to share my positive approach and not let diabetes stand in the way of enjoying my life.

To me, there's no great chef without a great team.

I like me better naked. I don't mean that in a vain way... When you put clothes on, you immediately put a character on. Clothes are adjectives, they are indicators. When you don't have any clothes on, it's just you, raw, and you can't hide.

Making sushi is an art, and experience is everything.

Having sharp, great knives will enable you to cook very precisely. Knife skills are essential in cooking.

What I've enjoyed most, though, is meeting people who have a real interest in food and sharing ideas with them. Good food is a global thing and I find that there is always something new and amazing to learn - I love it!

I love the culture of grilling. It creates an atmosphere that is festive but casual.

This is what people don't understand: obesity is a symptom of poverty. It's not a lifestyle choice where people are just eating and not exercising. It's because kids - and this is the problem with school lunch right now - are getting sugar, fat, empty calories - lots of calories - but no nutrition.

I love the sensation of being out in the open air, far away from all the distractions of modern life. I will usually disappear for a couple of hours, and that time on my bike is quite sacred, as it's when I do all my serious thinking. Sometimes I will stop off at bikers' cafe and have a bacon sandwich.

Food brings people together on many different levels. It's nourishment of the soul and body; it's truly love.

Food should be fun.

There are no failures in life: only learning opportunities.

The true mark of professionalism is the ability to respect everyone else for their styles and always find something positive in every dining experience and highlight it in your thoughts and words.

Your pantry is your first line of defense against food-borne illness and things like high blood pressure and cholesterol.

I am honored to receive the James Beard award and so incredibly proud of my entire team at Eleven Madison Park.

I feel like there's a dignity in silence and I think if I retaliate to negativity with negativity then we've evened out. And I don't need to even that out because if somebody's being negative, I need to be the better person.

For me, the good food starts with good product.

Determine who you are and what your brand is, and what you're not. The rest of it is just a lot of noise.

Being a chef isn't the ideal career to intersect with parenting, but I try to be in my kids' lives as much as possible.

I want wins and losses to matter. That is the point of wrestling, everyone is striving to be a champion and your stature in the company is marked by your win-loss record.

Cooking is creating emotion.

I use my non-stick pans as very specific tools. They're my egg pans. They live by themselves, in a cabinet. They go in their own home. They will never get scratched.

People will travel anywhere for good food - it's crazy.

Pastry is different from cooking because you have to consider the chemistry, beauty and flavor. It's not just sugar and eggs thrown together. I tell my pastry chefs to be in tune for all of this. You have to be challenged by using secret or unusual ingredients.

My restaurants are never opened on Thanksgiving; I want my staff to spend time with their family if they can. My feeling is, if I can't figure out how to make money the rest of the year so that my workers can enjoy the holidays, then I don't deserve to be an owner.

I love Seattle. I lived out in Seattle for a while, and the food there is so phenomenal. It's so fresh and gorgeous, and just beautiful and simple. I really love that place.

I tell a student that the most important class you can take is technique. A great chef is first a great technician. 'If you are a jeweler, or a surgeon or a cook, you have to know the trade in your hand. You have to learn the process. You learn it through endless repetition until it belongs to you.