Top 918 Quotes & Sayings by Famous Chefs - Page 10

Whenever people are faced with any sort of adversity... they tend to gravitate toward things that make them comfortable, and things that they feel are important.

It was not easy with a newborn, asking your wife to give up the family home and your security.

Letting go of the need for perfection releases a burst of energy - and guess what - you may accidentally do a good job.

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.

I love Italian food; it's soulful like French food. Italian food is original and homey; it's market-driven, but also can be locally sourced.

Watch a French housewife as she makes her way slowly along the loaded stalls... searching for the peak of ripeness and flavor... What you are seeing is a true artist at work, patiently assembling all the materials of her craft, just as the painter squeezes oil colors onto his palette ready to create a masterpiece.

A perfect chutney needs patience. If you are cooking it, cook it on a low flame; the flavors come out the best that way.

I'd love everyone to try authentic Italian food.

I like to reactivate my body after a long journey by getting the sun in my eyes.

Turkey, unlike chicken, has very elegant characteristics. It has more of a cache than chicken. Turkey is a delicacy, so it should be presented in such a way.

As long as you remember what you love and why you love it, it will never be far from your heart - or your plate.

I really don't do much on the night of Thanksgiving other than bring the wine and carve the turkey. My contribution comes the day after, in the form of breakfast. I usually just forage through the leftovers for things that will go well with eggs.

It's not that hard to make good food.

Time has ruined a lot of the way we eat and we approach food.

The decisions you make are a choice of values that reflect your life in every way.

Meat has become a passion for me.

Like a musician expresses himself through music and a writer's expression is in his writings, cooking is my mode of expression.

To me, food is as much about the moment, the occasion, the location and the company as it is about the taste.

What is the ultimate purpose of life? It's to give.

There's a particular quality that those of us who live on the border share; we can switch from being Mexican to being American in an instant just by scanning our surroundings. Not everybody has this superpower; it takes a very specific kind of upbringing to instill a deep pride in two very different cultures.

My mind might be conservative, but at heart, I was always a socialist.

I studied cooking in Spain after college.

I am what I am. A fighter.

All communities, and low-income communities especially because of food insecurity and lack of access to healthy foods, need more farmers markets, need more community gardens and urban farms. It would be great if people living in communities had the tools and resources to grow food in their own backyard - community-based food systems.

No tablecloths, silver cutlery, fine porcelain, sommeliers, or deep wine lists - that's fine. But no service or hospitality? That's going too far.

The duty of a good Cuisinier is to transmit to the next generation everything he has learned and experienced.

Spaghetti is love.

I believe that cuisine is the most important link between nature and culture.

Vegetables deplete soil. They're extractive. If soil has a bank account, vegetables make the largest withdrawals.

I'm very inspired by other cultures and very often use what I perceive to be exotic ingredients.

It took me all my life to learn how to salt a tomato.

Instead of going out, I'm trying to encourage people to have a memorable experience in their own home. We call it 'Delicioso Night In.' I invite the people I care about the most. Then, when I get a lot of people together, I like to have finger foods.

At times, it was an incredible blessing to have all the attention; at times it was a logistical nightmare.

I understand Christmas, and I understand Easter. But Halloween is one of those things where, if you don't grow with it? The French, they tried Halloween for a few years, and I think they're dropping it.

Walk humbly but walk confidently. People want to follow confident, humble leaders.

80 percent of our global fish stocks are fully exploited, overly exploited or have collapsed. Two billion people rely on the oceans for their primary source of protein.

I was brought up to believe I could achieve anything. My mother instilled in me the belief that there was always something great coming. For example, even though I'm afraid of flying, I always think the plane can't crash because there are so many better things still to come.

I love doing demonstrations. I think to be a great chef you have to be a great teacher. I love doing classes with people who love food and enjoy food, bringing them all around one table so to speak.

It's quite true to say that if you work with marvellous fresh ingredients, the simplest dish is taken to another level.

A smile can heal a thousand wounds.

Chronic malnutrition, or the lack of proper nutrition over time directly contributes to three times as many child deaths as food scarcity. Yet surprisingly, you don't really hear about this hidden crisis through the morning news, Twitter or headlines of major newspapers.

It's around the table and in the preparation of food that we learn about ourselves and about the world.

Fruit often ends up rotting in the crisper drawer. Well, that's the wrong place to put it. Out of sight, out of mind. The kids all know where the junk-food shelf is. Make the fruit that easy to get to. Put a big huge bowl of fruit on the counter.

Being a great baker and pastry chef requires the upmost open mind. I try every dessert that comes my way!

My favorite comfort food would have be braised beef. You know, beef, slow-cooked in a Dutch oven or in a slow cooker until it falls apart with simple mushrooms, some onions and lots of fresh thyme and garlic.

My first taste memory is pickle. Even as a kid, I was really weird. I liked chillis. I used to climb up the shelves in my grandmother's pantry. The pickle jar was kept right at the top. One time, I dropped the jar and it broke. I was totally busted.

Like my father before me, I'm a very passionate person, with boundless energy and tremedous willpower.

I'm a big believer that we get the politicians we deserve.

I work out four to five days a week, alternating three workouts.

When I turned 15, I left school having failed to make the minimum grade. With little direction I enlisted at the local culinary school. Here the academic demands were less rigorous.

I love brunch because it's breakfast and lunch why not.

Life just doesn't hand you things. You have to get out there and make things happen. that's the exciting part.

I grew up in a family where the women were just nuts. They didn't stand around in cardigans making polite conversation while they chopped tomatoes.

I tried to start my own religion in high school. I was very eccentric. I've always loved attention.

I think, British food, it's had a bad rap.

You don't want to make a steady diet of just lettuce. You don't want to make a steady diet of fried chicken.

Excellence requires us to prepare in advance.

Just over 800 people were gathered around the cooking stage, all eager to learn about my five-minute flavor cooking. The demonstration had to be done right then and there, in front of everyone.

One of the greatest pleasures of my life has been that I have never stopped learning about Good Cooking and Good Food

The thing I like most in my kitchen is my marble counters. Everybody said not to use marble because it's fragile, it stains, it cracks, and it doesn't remain beautiful. But I love marble.