Top 1200 Iron Chef Quotes & Sayings

Now everybody thinks that once you do Top Chef, then 13 weeks later you're a chef. Nobody wants to learn to cook anymore.

I'm crazy lucky. I was trying to be a filmmaker. I was doing Second City classes as a way to be creative. I was a PA for a long time. I was working as an assistant editor on 'Iron Chef America' when I got 'SNL.' It was one of those situations where you're concentrating in one thing and the peripheral thing popped.

I love 'Iron Chef' and I love 'Chopped.' I watch both of them. I think it is crazy what those chefs go through.

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.

In fact, studies show that vegans tend to get more iron than meat eaters. Vitamin C from fruits and vegetables increases iron absorption. Meanwhile, dairy products reduce iron absorption significantly.

You are in school, and you hear about 'Iron Chef' and think, 'One day, I have to be on 'Iron Chef.'

I wonder what Tommy Morris would have had to say to all this number 6-iron, number 12-iron, number 28-iron stuff. He probably wouldn't have said anything, just made one of those strange Scottish noises at the back of his throat like someone gargling.

I learned so much from 'Iron Chef' about ingredients, about the courage to put yourself out there.

I kind of do not like the word chef. Chef, giving you a sense of hierarchy and power. To be a good cook and to be a good leader, it has to come from within and to understand others.

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.

The type of cuisine I do, especially after being on 'Iron Chef' for several years, is a lot of global cuisine. My strength has always been Mediterranean cuisine across the board from Morocco, Spain, Italy, Greece, France, but I think now I'm doing a lot of very different cuisines all the time.

There are divisions between a culinary chef and a dessert chef, also called a pastry chef. There are specializations within the pastry chef field. Some pastry chefs specialize in baking breads, while others are master cake designers. Each field requires an exceptional level of creativity and attention to detail.

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'm a big vitamins girl. I take iron because, especially being a female athlete, I have to make sure iron levels are good to go.

In the course of history, men come to see that iron necessity is neither iron nor necessary.

I was hired as a sous-chef at a restaurant on the Upper East Side. The chef liked to drink - some mornings we would find him sleeping. Two weeks after its opening, I became the chef. I was 20 years old, and way over my head. I had to hire the cooks and do the menus.

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.

A shirt look good when you iron it but if you iron too much, it gonna get burned.

When you have a chef that wants to be in the spotlight, maybe after one or two appearances on a show, they think they're at a certain level that they haven't reached yet in the kitchen. Shows like 'Top Chef', 'Hell's Kitchen' have helped bring attention to the culinary world.

I watched 'Iron Chef ' for years, and I thought, 'That's playing for the New York Yankees.' I made that my version of being Derek Jeter, and I worked really, really hard to win that.

I want to talk to the bullied kids of the world. Tell them to hang on, it will get better. Know that an 'Iron Chef,' actors, musicians, artists and all successful people have probably been bullied in their life. And the best part of your life is yet to come. Whatever it takes to live, do it!

I train my chefs with a blindfold. I'll get my sous chef and myself to cook a dish. The young chef would have to sit down and eat it with a blindfold. If they can't identify the flavor, they shouldn't be cooking the dish.

I feel very passionate about maintaining the same level of standard and respect for the food as an Iron Chef myself.

I enjoy what I do because it keeps evolving - when I was a cook, I wanted to be a chef de partie; when I was a chef de partie, I wanted to be a chef; when I was a chef, I wanted to be a restaurateur, and now I am a chef entrepreneur. I am still fulfilling my dream.

A chef is a chef, a cook is a cook; a lorry driver is a lorry driver and a designer is a designer. I've never heard anyone say that Philippe Starck is a chef. The important thing is dialogue. If I said to Norman Foster that he was a chef he'd say "No", but he might have a dialogue with chefs. People have said to me for many years that I'm not a chef and that I'm an artist instead, but I always say, "No, I'm a chef." I just have dialogues with designers.

Becoming the first Indian woman to compete on Food Network's 'Iron Chef' and 'Next Iron Chef' was really a great accomplishment and led to my spot as a judge on 'Chopped.'

The level of competition on 'Iron Chef' was very intense. In fact, I feel like the show provides chefs with a stamp of approval and in many ways lets them know that 'they've arrived.' It was a tough journey, to say the least, but in the end, it provided me with an example how hard work and persistence pays off.

I'm not a celebrity chef. I'm a chef that happens to have television shows and a chef that happens to do media.

When I worked as a chef I had a happy brigade. I didn't run it with a rod of iron because I didn't need to me. I honestly believe that relaxed happy staff will be reflected in the food.

Chef Thomas Keller was an inspiration to me and many, many young cooks like me. He told us that the role of the new, modern chef is different.

But, did the Divinity [of Christ] suffer? [...] The holy fathers explained this point through the aforementioned clear example of the red-hot iron, it is the analogy equated for the Divine Nature which became united with the human nature. They explained that when the blacksmith strikes the red-hot iron, the hammer is actually striking both the iron and the fire united with it. The iron alone bends (suffers) whilst the fire is untouched though it bends with the iron.

The chef that grew up with the grandma who cooks tends to always beat the chef that went to the culinary institute. It's in the blood.

Iron sharpens iron, and that's one man getting another guy ready to play.

I want to be a chef, but I'm only a fat girl chef; like, I only like to make fat comfort food. I'm not, like, a healthy chef person.

The exposure from 'Iron Chef' has been helpful, but at the end of the day your product and your service determine whether you get customers or not. If people decide to eat out less during a recession, the first restaurants that they will cut out are the ones that don't do a great job.

One must dig deeply into opposing points of view in order to know whether your own position remains defensible. Iron sharpens iron.

I'll basically eat anything that a chef puts in front of me. One of the reasons is respect for the chef. I watch chefs eat at other chefs' restaurants, and they're very aware not to leave anything over because the chef is watching very closely. It's a very sincere interaction when two chefs are cooking for one another.

I caddied for a guy who was a very good player, and he gave me a set of clubs, just a starter set: 5-iron, 7-iron, 9-iron, putter and driver. I just loved it. How I developed my swing was to just grab a club and start banging balls.

Iron necessity is a thing which in the course of history men come to see as neither iron nor necessary.

When it comes to Pakistan, the first word that comes to the mind of the Chinese is 'iron brother.' To us Chinese, Pakistan is always a trustworthy friend who is as solid as iron. Actually, Chinese netizens refer to Pakistan as 'Iron Pak.' This testifies to the strength of China-Pakistan friendship.

When I was a teenager, I worked in New Orleans for a chef named Paul Prudhomme. That was a very important time in my life as a chef. I developed my palate and learned a lot. And here I am now. I specialize in modern Mexican and contemporary Latin cuisines.

If you have the ability to work with people smarter than you, always try to be the least smartest person in the room and surround yourself with talent, because iron sharpens iron.

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.

Chef means boss and in France you get an office chef and you get a chef on a building site, etc. So I'm a chef de cuisine, chef of the kitchen, and that means that I'm in charge of a team.

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

I love food shows: Anthony Bourdain, Iron Chef, Chopped, you name it.

I've been experimenting more and more with LN2, liquid nitrogen. I've used it in battle on 'Iron Chef America,' but have also made some great ice creams at home for my family. Since it freezes basically on contact, you can have ice cream ready in mere minutes.

The iron from that meteorite and the iron from your blood have common origin in the core of a star.

If you are caught on a golf course during a storm and are afraid of lightning, hold up a 1-iron. Not even God can hit a 1-iron.

'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.

I was not in 'Iron Man 2,' but I take a daily iron supplement.

I don't think it's a good advert for any restaurant, a fat chef, and secondly, who wants to eat a dessert when the chef's a fat pig.

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.

They say never trust a skinny chef, but the fact is, to stay healthy when you're a chef means you have to work twice as hard.

How many chefs when I was a young boy shouted at me during service? All I ever said was "Yes, chef." The customer is the most important. If the chef overreacts, fine. At the end of service, you apologize.

Obviously, I love Japanese food. My favorite TV show of all time, without exception, is 'Iron Chef.' Not the stupid American version; 'Iron Chef' Japanese; the real one, the one that was on in Japan... my DVR for years was set to record almost every single 'Iron Chef' episode.

Chef and Ubuntu are often inseparable in serious server deployments, making mutual integration a must for our users. We're excited to offer Chef as part of the Ubuntu distribution and to deliver easy bare metal provisioning with MAAS and Chef.

The earth yields up her stores, of every ill The instigators; iron, foe to man, And gold, than iron deadlier.

I'm a good cook, and I look at something like 'Iron Chef' and think, 'It's a good thing I already know how to cook' - because I would never think I could do it if I watched these shows.

In case of a thunderstorm, stand in the middle of the fairway and hold up a one iron. Not even God can hit a one iron.