Top 918 Quotes & Sayings by Famous Chefs - Page 11

I can't live without activity; I can't be sedentary.

I think all chefs who pursue great flavor have good ethics.

When you're eating something and your palate tells you what's missing, that's when you start combining.

They know what my standards are. They know what I need and how to get it to me, and they know how to communicate with me if for some reason they can't get it.

I really love muscle cars. I don't think people might realize that about me. I really want to go to an auto auction and blow my life savings on a Camaro. They have such design around them, such panache.

You need to know your craft.

There’s something about pleasure I find annoying.

I wanted to take nouvelle cuisine further, to the point where we were breaking down the essence of taste and sensation, reconfiguring food as a series of really intense hits on the tongue.

One of the things that helped me a lot as I was starting out in my career was that I got myself to France and Europe and California, and spent time immersing myself in those culinary traditions. I'd encourage future chefs to dive into whatever culture most excites them, and that they want to cook.

I believe history and tradition is something solid and something we can rest on. I am not crazy about putting new spices in chocolate.

Poverty is relative, and the lack of food and of the necessities of life is not necessarily a hardship. Spiritual and social ostracism, the invasion of your privacy, are what constitute the pain of poverty.

I was chef to the French Presidents between '56 and '59, finished with de Gaulle, and during de Gaulle I remember serving Eisenhower, Nehru, Tito, Macmillan; those were the heads of state at the time. I never saw anyone. No one would ever, ever, ever come to the kitchen. You couldn't even see them.

It was quite a challenge to make people eat crab ice cream.

My father always said, 'If you love what you do, you won't mind slogging through it for several hours a day.

Give yourself enough time to really learn how to cook.

I practice self-control and staying active. Running round the kitchen keeps me moving.

And I like asking questions, to keep learning; people with big egos might not want to look unsure.

Having realised that in cooking there was a vast field of study and development, I said to myself, 'Although I had not originally intended to enter this profession, since I am in it, I will work in such a fashion that I will rise above the ordinary, and I will do my best to raise again the prestige of the chef de cuisine.'

Have fun. Do something nobody else had done before, or has done since.

I would like for everybody to be able to say that I've never lied to them.

Casseroles are one-pot-wonders!

I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.

I always turn to Wendell Berry for inspiration on food, community, agriculture, and, well, just being a human.

We all have firm favourites we bring out at a dinner parties, but it's nice to try something a bit more edgy, or more time-consuming.

Like the turtle, you need to stick your neck out to make progress.

When I was a teenager, my idol was the Dutch footballer Johan Cruyff. He's the only person I've ever asked for an autograph.

No one could touch the home cooking of an Italian woman. French women, they are very intelligent, very sexy - but they don't like to cook.

All field sports people are doing is turning an inevitable necessity into a pleasure. If the animal is going to be killed anyway, why not take pleasure in it?

Indian spices can find a place in any cuisine. It's just a matter of opening your mind and palate to new flavors.

I've spent my whole life pushing sugar. People aren't going to stop eating sugar-we shouldn't throw the baby out with the bathwater. When you're with a group of people and you take a bite of a really great dessert, the conversation just stops. We don't want to get rid of those moments.

Everybody likes pizza! It's a quick and easy clean-up meal.

I'm a girl, and I'm a cook- I just like to cook, and I don't like to worry about the distinctions. We're just supposed to make good food.

My cooking attracted celebrities. I met Sylvester Stallone. He squeezed my bicep and said: 'I don't usually eat your kind of food, but for you, I ate it.' I haven't got a clue what he'd eaten but he asked me to cook for his wedding feast when he married Jennifer Flavin at Blenheim Palace.

I think the biggest thing is clean as you go. Wash all your knives, cutting boards, dishes, when you are done cooking, not look at a sink full of dishes after you are done. Cleaning as you go helps keep away cross contamination and you avoid having food borne bacteria.

After guest appearances, I got the offer to do the show as the successor of Arthur Schwartz. It's so much fun.

My parents both worked full time. I remember a lot of simple meals. Everything I know about cooking is self-schooled.

Unlike leftover pasta, leftover risotto is viewed by Italians as a gift. Cooks shape it into balls or stuff it with a pinch of stewed meat or cheese. Then they bread and deep-fry the fritters until golden brown, yielding arancini, the indulgent 'little oranges' I can never resist.

Any sauce whatsoever should be smooth, light (without being liquid), glossy to the eye, and decided in taste. When these conditions are fulfilled, it is always easy to digest, even for tired stomachs.

I've just turned 60 and, looking back, I realise all the time I spent worrying I achieved nothing.

When you find a waiter who is a waiter and not an actor, writer, musician or poet, you've found a jewel.

Gleaming skin; a plump elongated shape: the eggplant is a vegetable you'd want to caress with your eyes and fingers, even if you didn't know its luscious flavor.

With all the hybrid stuff and things like that, I think that's a fabulous direction to go with cars in that sense. As someone who grew up around muscle cars, I'll never not be able to not love a muscle car. Not that I don't care about the environment, that's not it. But I adore muscle cars.

I simply don't believe in failure. In itself, it doesn't exist. We create it. We make ourselves fail.

I've always wanted to be someone with credibility, and I want my food to speak for myself.

I'm meticulous about tasting everything at the restaurant, so I taste all the preparations before lunch and dinner. That means tasting around 50 dishes twice. There are times when I think I can't taste another thing.

On many occasions, an informal buffet and casual seating offer a little more intimacy than a loud gathering around a big table.

Where is it written that a smart woman can't also be stacked?

Chefs are nutters. They're all self-obsessed, delicate, dainty, insecure little souls and absolute psychopaths. Every last one of them.

When I was paralysed by polio at 13, I went into an isolation hospital and couldn't sit up, so I only took liquid food from spouted cups which the masked nurses would bring in and feed to me. I saw my parents only through glass; we couldn't touch.

I know AEW will be welcomed by wrestling fans here in the U.S. and throughout the world who are ready for something new and authentic. AEW will work hard to deliver on that promise.

In truth, I am a single mother. But I don't feel alone at all in parenting my daughter. Krishna has a whole other side of her family who loves her, too. And so Krishna is parented by me, but also by her grandmother and aunts and cousins and uncles and friends.

When you grow up close to poultry and fields and gardens and open-air markets, you can't help but develop an instinct for quality food.

I eat soup noodles for comfort. In fact, noodles of any kind. It's a food that is very easy to eat; it's very soothing and comfortable, too. If I could choose any, I'd say buckwheat was my favourite: it has a very good flavour and is healthy, too.

Creole is New Orleans city food. Communities were created by the people who wanted to stay and not go back to Spain or France.

I love biscuits. I have a real thing for a biscuits, and if it's not made right, I'm gonna come down hard on somebody.

I created 'Dinner: Impossible' with a guy named Bryan O'Reilly and I shot the pilot as a 30 minute show and we sold it.

The very best hotel I've stayed in is the Intercontinental on Park Lane. We went there for the Chelsea Flower Show a few years ago, and it was sheer luxury. Everybody had a smile on their face. I came home and changed all my pillows because the hotel ones were so beautiful.

The real Paul Hollywood is shy.

The secret to having an epically beloved bakery is consistency.

Paris is great. I stay at the Ritz Paris - I'm good friends with the Director, Frank Klein, and the owner. I lived there 3 years; I was the only foreigner working at Maxim's. They only took French, which was a mistake.