Top 918 Quotes & Sayings by Famous Chefs - Page 4

Kids get very animated when it comes to food and it's nice to see how they react.

What's happened to society is we've become really pretentious. But there was a time in my life where I really had to choose between boiling potatoes and paying my gas bill, so I'd buy a can of potatoes.

Sustainability includes how you run your business, and my bottom line includes how you treat your people. Sustainability starts with your staff.

A tender beef roast with a well-browned exterior is about as easy to pair with wine as a dish can be. You have your pick of just about any medium- to full-bodied red wine, from any place.

Taxi drivers are the ones who pay me the most attention. They seem to be into River Cottage and have a dream of moving to the country, so I have chats with them.

I've traveled all over. I've been to all 50 states. With my dad in the Navy, I lived in the Philippines from nine to 12, and I had dog, monkey, lizard, everything. Then I was in Hawaii, and I'm spear-fishing, catching octopus with my hands.

I spend a lot of time apologizing for the things I say when I am hungry. That's why breakfast, for me, is non-negotiable. It's an insurance policy against saying things I'll regret before my blood-sugar levels have stabilized.

Go to the grocery store and buy better things. Buy quality, buy organic, buy natural, go to the farmers market. Immediately that's going to increase the quality of the food you make.

I am living proof that the American dream still exists. It is still alive and well. There is only one trick, you have to be willing to roll up your sleeves and work very, very hard.

I take everything out of the fridge and see what we can make. We talk about what we could possibly create, and if there is something on the turn that we could save, we chop it up and put it in the freezer.

In my eyes, baking and pastry-making is like a science - all the measuring of quantities and temperatures.

Being on "Top Chef" opens a lot of doors and gives you a wider audience than you may have had before. It was super-scary when I first finished the show, having no idea what to expect and wondering why my Facebook was blowing up.

When I was in college, I used to write little ditties and short stories and poetry for my friends. Writing a book is another thing. It is so much different from my traditional day of dirty fingernails and greasy hair and hot pans.

Creative risks will always outweigh technical mistakes.

I'd rather bake 14 times a day than bake one time a day and have all the bakers go home, and then everything's 14 hours old by the time anyone eats it. No.

How my parents are in the kitchen is a good indicator of their parenting style. Mum cooks for sustenance, wants to get in and out, the job done quickly. My Dad wants to prance around in the kitchen, create a curry - and a mess - and entertain everyone.

Lionel Blair came bouncing up once and said, 'I love you two.'

My own favorite way to cook and eat razor clams is to simply dredge them in a mix of seasoned flour and cornmeal, then pan fry them in butter until crisp and golden. Be careful not to overcook them so they stay tender, not tough and chewy.

I can be a romantic. The way to every woman's heart is through her stomach. Food is at the core of everything.

I believe in tradition and innovation, authenticity and passion.

The public health of five million children should not be left to luck or chance.

Criticism is an interesting beast. For some of us, it can be received, regardless of tone, and used to learn more about ourselves and work. For most, it can shut us down, belittling the opposing side's opinion, testing their 'experience' in our field of choice, and ultimately leading to a harder stance, often misplaced.

Marcus Samuelsson is a chef who inspires me everyday. He has such a deep understanding of flavors and techniques. His food is representative of the diverse world that we live in. What he has done in Harlem with Red Rooster is very special. Marcus is not just a chef, he's a food activist.

I've always had fond memories of cooking Thanksgiving.

Without the assistance of eating and drinking, the most sparkling wit would be as heavy as a bad soufflé, and the brightest talent as dull as a looking-glass on a foggy day.

Store spices in a cool, dark place, not above your stove. Humidity, light and heat will cause herbs and spices to lose their flavor.

The older I get, the more I realize the truth is the simpler the food, the more exceptional it can be.

Water is one of the basic needs of survival of mankind and water can destroy it, too. That is the power of NATURE. But there is an even more powerful dimension of NATURE which is a blessing to humans; courage, intelligence, compassion and the power to stand again.

Bullying is killing our kids. Being different is killing our kids and the kids who are bullying are dying inside. We have to save our kids whether they are bullied or they are bullying. They are all in pain.

Being a Punjabi, it is very hard to say this, but Punjabi food is very overrated.

Change is always good. You can't keep tradition all the time. Yes, Grandma cooked on a wood stove but she would have used electricity if she could.

Cooking is about passion, so it may look slightly temperamental in a way that it's too assertive to the naked eye.

My own preferred fitness regime is to use my bicycle.

I believe that London is the most exciting food city in Europe.

I think, when I was younger, I was cooking to impress. Sometimes the dish would have 15 things on the plate. That's cooking only for yourself. As you get more mature, you take all the superfluous things away, and you get the essential flavor. Now I cook for people, not for myself.

I'm the happiest man in the world.

Every good jam tart deserves the finest preserve.

In Scotland there's just some of the best produce. I mean Argyll and Bute has a longer coastline than France.

Fine dining is an occasional treat for most people.

A recipe is not meant to be followed exactly - it is a canvas on which you can embroider.

TV is great and can open up doors, but if you aren't there to cook because you love it, don't go. Don't go to "Top Chef" just to be "famous." It's annoying to our profession and what we all love to do. You want to compete against like-minded people.

I've never been able to contemplate failure. Success is everything.

For a menu to come together, you have to have sweetness, saltiness, crunchiness... it's all about balance.

Critics are like eunuchs: they know how, but they can't do it.

It's the best, being able to work on so many different things I love. There's nothing else I'd rather be doing.

These days it's cool to be ethnic and to be different, but when I was a kid, it was not cool - at all. My friends would come over and my mom would make crepes with eggs, stuffed with mozzarella cheese, tomatoes and spinach. And they'd be like, 'What is this?'

Peace and happiness, begin, geographically, where garlic is used in cooking.

Food can be expressive and therefore food can be art.

The first day in Tokyo was disorientating - all neon, gadgets and extreme politeness - but I was surprised to find that I have a lot in common with the Japanese because they're bonkers about food.

Most people think to make green bean casserole around Thanksgiving and Christmas, but honestly, I make this dish more during the summer, when green beans can be found fresh at the market. I think it is the perfect meal when served with crusty bread, a bountiful salad, and a cup or two of wine.

Chef Thomas Keller was an inspiration to me and many, many young cooks like me. He told us that the role of the new, modern chef is different.

In catering, you're always changing; the client is always dictating to you in terms of their wishes.

People do need to stay healthy and eat right to keep the body fit and functioning. But, our sweet tooth is a part of this wonderful machine, so we have to honor it and spoil it from time to time... to time.

Having been to Europe and working and traveling there, the restaurants my wife and I remember were always off the beaten trail restaurants. So I tried to seek a little 'off the beaten trail,' but cool area.

Grilling takes the formality out of entertaining. Everyone wants to get involved.

The dish that changed my life was tom yum kum. You start with a pot of water, add lemongrass, lime leaves, lime juice, coriander, mushrooms, and shrimp; ten minutes later, you have the most incredible, intense soup.

I've put my whole heart into cooking dishes that I am passionate about on 'Girl Meets Farm', and this has been met with such great support from the whole team and the Food Network and now our viewers.

I really see food as subjective. It's a creative outlet. It's something that you do for fun. It's a gray area. It's not black and white or right and wrong.

For me, if there's anything that would represent me and my style of cooking, it would be a seafood platter. Maybe a perfectly shucked oyster with a bit of lemon and cocktail sauce or mignonette sauce.

Kids are very visual, and they might not eat a food just because of its colour.