Top 918 Quotes & Sayings by Famous Chefs - Page 12

I'm just trying to cook good food, and I'm not afraid to do whatever I need to do to keep the food evolving.

If you get hungry mid-day, a banana is the best snack at your desk, after a workout, or in between classes. Fruit is a very good snack in general.

First and foremost I am a chef, whether behind the stove at one of my Northern California restaurants or for the past 15 years in front of the camera on my Food Network cooking shows. Creating new dishes and flavor combinations that bring cooks and our restaurant guests pleasure is my job and I love it.

One of the problems of our youth is that the family unit is broken up. When we'd sit down to dinner together as a family, we'd learn about each other. We had something people don't get today.

When the chickpeas are still warm from boiling, you get warm hummus, which feels more like a meal. And it's not that hard. Just plan ahead, soak them all night, and dump them in the food processor.

You need to be confident. You need to know who you are as a person and as a human. But make sure that you go through the world with humility and respect for others.

We eat every day, and if we do it in a way that doesn't recognize value, it's contributing to the destruction of our culture and of agriculture. But if it's done with a focus and care, it can be a wonderful thing. It changes the quality of your life.

Tending 100-year-old vines, I've been fortunate to craft highly rated, small production, estate grown wines since 1998. A labor of love, our wines are sustainably farmed, carry the story of my family in every glass and are simply the most satisfying of all my personal endeavors.

Neurophysiologists will not likely find what they are looking for, for that which they are looking for is that which is looking.

It's important to have balance in your life between work and play.

A kitchen without a knife is not a kitchen.

The work of volunteers impacts on all our lives, even if we are not aware of it.

Going to Goa was a rite of passage for me, because it's where I learnt that you could mix fish with really strong flavours.

Having family time to reflect on your day is the best.

I don't consider myself a rock star chef, I really don't. I cook for a living and I try to help out as many people as I can in my life and that's all I care about. I don't care about the fame of television, I use to a lot.

Let's face it: if you and I have the same capabilities, the same energy, the same staff, if the only thing that's different between you and me is the products we can get, and I can get a better product than you, I'm going to be a better chef.

People are thrown off by someone who looks feminine, but is also strong. It's not that pretty girls aren't smart, it's that women aren't strong.

I think health is the outcome of eating well.

In general I love to eat anything. I enjoy anything that is well prepared, a good spaghetti, lasagna, taco, steak, sushi, refried beans.

I eat vegetarian a lot. I buy only fresh ingredients and cook from scratch - that way, when I feel like snacking and look in my fridge, it's: 'Oh, baby carrots or chocolate soy pudding. Take your pick.'

I don't want people to look at my menu and see just the ingredients. I want to take them on a journey.

In business everyone is out to grab, to fight, to win. Either you are the under or the over dog. It is up to you to be on top.

I think we shouldn't buckle up our creativity. You've got to experiment!

I'm trying to do something that I have kind've a clue how to do.

I started in the kitchen of a Holiday Inn in Birmingham. I wanted to be a sponge, wanted to learn and progress. I knew I didn't want to work in a hotel forever, but I had some good teachers there.

In the springtime, we have softshell crab from Maryland, which I'd never had until I came to America. In the summer and early fall, we have striped bass, 'stripeys,' which come all the way up the Hudson River but mostly gather in the sound at the tip of Long Island, off Montauk.

There are five elements: earth, air, fire, water and garlic.

I like seafood in general. I feel when you have really good quality Canadian seafood; you don't really need to do much to it. It's just some of the best in the world. It also has this kind of briny, salty quality to it, that you don't have to season much. You can use the natural flavours of the ocean to your benefit.

I'd love to motorcycle right across Russia.

The difference between football and baseball is that pretty much every possible situation in baseball has probably happened by now, maybe thousands of times over the years.

Nose-to-tail eating is not a bloodlust, testosterone-fueled offal hunt. It's common sense, and it's all good stuff.

Italian food really reflects the people. It reflects like a prism that fragments into regions.

I'm a generous host, but I'm a difficult and interfering guest. When I go around to other people's houses and they're cooking, I'm always telling them what to do.

Ramen is a dish that's very high in calories and sodium. One way to make it slightly healthier is to leave the soup and just eat the noodles.

I bought an organic rice milk. Frozen.....I'm not going to make something I don't know how to make, I don't have a recipe for.

All great chefs have two things in common. First, they respect nature as the true artist, and they are just cooks. Second, everything that they do is an extension of them as a person.

There is a lot of food culture that goes on in the home and in the community in non-traditional ways. Food is a lot more than restaurants.

You've got to live life to the fullest. You just enjoy every beautiful thing there is to enjoy.

Be curious, learn and read as much as you can about food. Don't worry about making money. Focus on learning at various venues before you settle down for a steady position.

I grew up around food and in a restaurant, so it never dawned on me that this was a thing to do; it just was. Then I found it as a profession in my mid-twenties after years of bad decisions and depression. The first step was going to the bookstore and learning about this craft. Then applying in kitchens and just getting to work.

Asian food is very easy to like because it hits your mouth very differently than European food does. In European food, there may be two things to hit - maybe sweet and salty, maybe salty-savory, but Asian kind of works around, plus you have that distinct flavor that's usually working in Asian food.

When we're ill, one of the last things we have that we can enjoy is food.

Everyone can cook. If you try. If you put a little love into it.

In Italy, food is an expression of love. It is how you show those around you that you care for them. Having a love for food means you also have a love for those you are preparing it for and for yourself.

If you have a sweet tooth, you'll have a sweet mouth when you're done, because all your teeth are going to be sweet.

Guests love to be 'wowed' in Las Vegas. They enjoy and embrace new tastes, new flavors, and they come to expect the unexpected in Las Vegas.

If someone wants to order a cake, I might say, 'OK, when do you want to eat it? What time are your guests arriving? 6 P.M.? So you might be done with dinner around 8:30? Fine, you can pick up the cake at 4. Any earlier than that, it won't be good, it won't be fresh.'

Repetitiveness and discipline are the secrets of cake decorating. The art comes from the meticulous technique, the way it does for a dancer.

I was a ravenous child. I'm a ravenous adult. I love to eat.

Food is culture. Food is an identity, a footprint of who you are.

I came literally to the table with a wealth of knowledge by simply understanding how food should taste.

I love to create, and to me, the ultimate freedom of expression is a blank canvas or a block of clay to capture whatever emotions your imagination gives it.

Shows like 'Top Chef,' 'Hell's Kitchen' have helped bring attention to the culinary world on a whole, but you have to be cautious it doesn't get out of hand.

You don't need a vacuum sealer to sous vide, but let me go on record saying it helps. Once you cook your vacuum-sealed food, it can stay in fridge for about a month.

While I hold my own political views, it's important not to get too wrapped up in individual candidates and personalities, but instead to focus on the real issues.

I like the hot dogs at Dodger Stadium.

Fifty thousand dollars' worth of cabinets isn't going to make you a better cook; cooking is going to make you a better cook. At the end of the day, you can slice a mushroom in about three inches of space, and you can carve a chicken in a foot and a half. So it doesn't matter how big the kitchen is.

Surround yourself with people that really care about not just you, but also the world and the things that you believe in.

Pasta is the one food I can't live without. It's the food I eat to fuel my running.

There's a freshness to the approach of teen chefs. They're lighthearted, and they're not afraid to take risks.