A Quote by Haley Bennett

You'll see me on 'Top Chef' someday. My Midwestern hospitality needs an outlet, you know? — © Haley Bennett
You'll see me on 'Top Chef' someday. My Midwestern hospitality needs an outlet, you know?
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.
If a filmmaker is making a movie about a nice Midwestern family or a story that needs a very white character or a black or a Chinese, then I don't expect to go up for it. But I know, especially in places like New York, there's no excuse not to see various colors.
Many chefs of a certain caliber do not see me as a chef. I don't have a restaurant. They see me as a TV food personality, not a chef. I've gotten respect, trust me, they respect me, but I think that I can't hit that particular level of respect from them until I have a successful Vegas restaurant that not only makes money but creates unbelievable food and a fabulous experience. I don't think people think I can cook, and they don't think I know what the hell I'm doing.
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 would say that, from an agricultural perspective, I have a little bit of concern, because some of the folks I don't know are particularly supportive of the renewable fuel industry and the renewable fuel standard, which is a big part of certainly Midwestern agriculture. I'm hopeful that, when we see his ultimate selection for ag secretary, that we will see someone who is a strong advocate for renewable fuels, and what that means to Midwestern producers. And, for that matter, now, all over the country, we're seeing more and more of the biofuels being produced from a variety of sources.
Young people want to be famous before they know how to cook, before they know how to treat people, before they know what hospitality means. I stayed in France for seven years and Austria for three, so before I was a chef anywhere I was already cooking for 10 years.
You're so beautiful," said Alice. "I'm afraid of looking at you and not knowing who you are." "I think that even if you don't know who I am someday, you'll still know that I love you." "What if I see you, and I don't know that you're my daughter, and I don't know that you love me?" "Then, I'll tell you that I do, and you'll believe me.
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.
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.
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.
Top Chef is a very smooth-running machine. All the people working there are incredibly professional and absolutely at the top of their game.
'Top Chef' is a very smooth-running machine. All the people working there are incredibly professional and absolutely at the top of their game.
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.
Someday I'll fly Someday I'll soar Someday I'll be so damn much more Cause I'm bigger than my body gives me credit for
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.
Hospitality is always an act that benefits the host even more than the guest. The concept of hospitality arose in ancient times when the reciprocity was easier to see: in nomadic cultures, the food and shelter one gave to a stranger yesterday is the food and shelter one hopes to receive from a stranger tomorrow. By offering hospitality, one participates in the endless reweaving of a social fabric on which all can depend-thus the gift of sustenance for the guest becomes a gift of hope for the host.
This site uses cookies to ensure you get the best experience. More info...
Got it!