Top 918 Quotes & Sayings by Famous Chefs - Page 2

Part of being successful is about asking questions and listening to the answers.

Food feeds both the body and soul - there are clear reasons to eat a balanced diet, but there are also reasons you cling to your mom's secret chicken noodle soup recipe when you're sick.

Some people never contribute anything positive to society, they may even drain our resources, but most of us try to do something better, to give back.

People talk about perfect timing, but I think everything is perfect in its moment; you just want to capture that.

Even when you have doubts, take that step. Take chances. Mistakes are never a failure - they can be turned into wisdom.

You don't need a silver fork to eat good food.

It's so fun to get creative with various colors in the kitchen. The challenge is finding how to get enough color without letting the flavor overpower - unless that's what you want!

I have spent more time in my life working and being in restaurants than being at home. I immediately feel comfortable entering a restaurant, and I feel even more comfortable in the back with the chef and cooks.

If it doesn't taste good it doesn't go on the menu.

I always knew I wanted to be a chef.

Success is an absurd, erratic thing. She arrives when one least expects her and after she has come may depart again almost because of a whim.

Baking is both an art and a science.

I'm a traditionalist, so for me, black coffee is cool.

I've changed for the better. I'm much more selfless and humble and you're reminded about what life's really about. You love your kid so much that you just want to be a brilliant role model for them. It cleans up your act a bit.

Your life moves to a better place when you move at a sustainable pace

If you're a happy person around food, you can be a professional chef. It's fueled by passion.

Every meal should end with something sweet. Maybe it's jelly on toast at breakfast, or a small piece of chocolate at dinner - but it always helps my brain bring a close to the meal.

'Shkoff' is to eat. 'Shkiaff' is to slap. Like, 'Gettouttahere I'm gonna give you a couple of shkiaffs,' or, 'Forget presentation, just shkiaff the food onto the plate.'

Cakes are special. Every birthday, every celebration ends with something sweet, a cake, and people remember. It's all about the memories.

Food's delicate. You have to handle it with finesse. You can't just be a big ogre.

Absolutely, there is a connection between food and love. I always say, when there's love in my heart or I'm feeling particularly good, the food comes out that much better. And so I think Valentine's Day is a special day.

I'm not a fighter, but in my mind I'm fighting every day. 'What's new? What am I doing?' I'm fighting myself. My soul is samurai. My roots aren't samurai, but my soul is.

As a restaurateur, my job is to basically control the chaos and the drama. There's always going to be chaos in the restaurant business.

Conventional agriculture has never succeeded in feeding the world, and it's never produced anything good to eat. For the future, we need to look toward alternatives.

The painter, sculptor, writer, and musician are protected by law. So are inventors. But the chef has absolutely no redress for plagiarism on his work; on the contrary, the more the latter is liked and appreciated, the more will people clamour for his recipes.

I think that if everyone did at least embrace a more plant-centered diet, it would improve public health.

In the eighties, we had the ladies who lunch, the power lunch - everything was power. At the beginning of the nineties, things changed.

I get all of my motivation from my customers.

The biggest challenge of being a pastry chef is that, unlike other types of chefs, you can't throw things together at a farmer's market. When you're working with baking powder and a formula, you have to be exact. If not, things can go wrong.

A great cook is made from having a great sense of hospitality and trying to make people happy. Then there's natural talent. Perhaps you have a feel for ingredients, the pots, the pans and stoves, that type of thing.

Locally produced foods - defined as those harvested within a 100-mile radius of one's home - have a lesser impact on the environment because of the decreased need for transportation from source to consumer.

Ambition drives you on, ability certainly helps, but the fickle finger of fate and luck are great things.

In all professions without doubt, but certainly in cooking one is a student all his life.

My family came from Ecuador.

We are stronger as a group than an individual. Think in a cooperative and communal way, set up local food hubs and create growing communities.

One of my favorites is chilaquiles. It's corn tortilla chips in a simple, brothy tomato sauce with a little chile for heat. It's wonderfully homey. It has irresistible crispy bits and I love to eat it. And you can play around with it - add chicken, sliced red onions, or all these different things that can easily dress it up.

Grilling is an easy tradition to start at any age! To get started, one only needs a modest investment in equipment and a little bit of outdoor space.

I'm going to scream this from the mountain top, there's no such thing as 'a curry.' There's six kazillion different kinds of curry. When someone asks how to make chicken curry, I have to ask 'Which one?'

The great thing about cake is it doesn't feel like work. You forget about work. Kids, adults, they all get the same look in their eye when they're decorating cakes... That's the magic right there.

My mother and my grandmother are pioneers of Mexican cuisine in this country, so I grew up in the kitchen. My mom, Zarela Martinez, was by far my biggest influence and inspiration - and toughest critic.

Critique, feedback, reaction to one's work or the way they have presented it, regardless of intention, is a gift.

We have to pay attention to one another, regardless of how someone may look or act, look again. Looking at people is like looking at art. I may look at a painting and dislike it because I don't understand it but then I'll look deeper and I'll see things better.

You are always going to face forces that can bring you to your knees.

Baking may be regarded as a science, but it's the chemistry between the ingredients and the cook that gives desserts life. Baking is done out of love, to share with family and friends, to see them smile.

With two women every week in England and Wales being killed by their partner or ex-partner, we need to act now to end domestic violence. I am only too pleased to add my name to the Real Man campaign for Women's Aid.

See, I'm a believer that people are born with a sense of cooking. It's something within them that really gives them the ability to create and to understand flavors.

Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements.

I began cutting up fish when I was a little kid.

Part of being a good chef is being able to work well with others and make things work under different circumstances.

I always like to say that no matter what you want to do in life, if you stick with it, you're bound to eventually get good at it!

Life is too short for cuisine minceur and for diets. Dietetic meals are like an opera without the orchestra.

Life is brimming with things to be discovered and known, skills to be mastered, challenges to be overcome. And when you are discouraged, dig a hole in the earth and think of the possibilities. So many things can be planted in your lifetime, skills that once mastered will bear fruit forever. . . . Pluck up some enthusiasm for the business of life, for the loamy matter that supports us all. Become a handyman and spread your skills wide, digging deeper into the earth's crust to uncover its secrets.

Country to me is living life at its simplest: Learning to appreciate a sliced vine-ripe tomato with a dash of salt, served between two slices of good bread and eaten over the kitchen sink.

It matters not how simple the food - a chop, steak or a plain boiled or roast joint, but let it be of good quality and properly cooked, and everyone who partakes of it will enjoy it.

A great introduction to cultures is their cuisine. It not only reflects their evolution, but also their beliefs and traditions.

When you cook it should be an act of love. To put a frozen bag in the microwave for your child is an act of hate.

I saw a very old man, literally eating his own human waste out of hunger. I went to the nearby hotel and asked them what was available. They had idli, which I bought and gave to the old man. Believe me, I had never seen a person eating so fast, ever. As he ate the food, his eyes were filled with tears. Those were the tears of happiness.

My vision is to not only define food and cooking as an art, but to go back to the roots of cooking and showcase the process through a more simplistic, ethereal approach as an expression of life and living.

Cooking is an art and patience a virtue. Careful shopping, fresh ingredients and an unhurried approach are nearly all you need. There is one more thing - love. Love for food and love for those you invite to your table. With a combination of these things you can be an artist

I refuse to eat a fried egg if the white is still runny or transparent. I really can't be doing it. I always have to flip it over.