Top 918 Quotes & Sayings by Famous Chefs - Page 5

I think the future for young chefs is much brighter than it was 40 years ago. Because people have become so much more interested in food. That will not stop. We cannot go back now. We cannot go back to frozen.

Take a trip to the forest and experience the greatness of getting on your knees and picking your own food and going home... and eating it.

To teach is great, but to inspire is divine.

Why not mix this and that? If soy goes well with fish, how come no one does beef carpaccio with soy? Why do we have such a taste and not another? It's all about culture. There is something, however, that I really don't like: bell peppers.

Fame hurt. People thought I was a sellout chef and stopped coming to my restaurant.

When you talk about avant-garde cuisine, the surprise factor is really important. For example, I love looking at blogs and the photos, but I'm not that keen on other people taking photos of my dishes.

I want my recipes to be clever examples of a bigger story, a celebration of resource responsibility and spending with purpose.

I'm a sucker for a packet of biscuits. I can eat a whole pack in 10 minutes.

A lot of young chefs today get carried away by trends, by influences, by movements.

Kitchens are hard environments and they form incredibly strong characters.

So you can say, 'Get Big Government out of here, and don't tell me what to eat,' but when kids are going to school, and they're being fed junk, we're pretty much telling them what to eat, and we're telling them junk is OK.

My biggest challenge is cooking traditional French dishes, which usually require very specific techniques and methods. That's just not my style... I cook from the soul.

Google 'broccoli casserole' and make the first recipe you find. I guarantee it will be disappointing.

If you cook chopped tomatoes with all of their juices, it takes a long time for the sauce to reach the right consistency. By then, the freshness is gone.

The Caprese salad perfectly represents the colors of the Italian flag. While I am not so sure that the colors of the flag stem from the cuisine, there is no denying that those colors do evoke a typical Italian plate.

I think there needs to be a general consciousness raising among consumers. So many consumers aren't aware of the backstory. They see the end product in the supermarket but don't know all the steps that it took to get it there, who helped to get the food there.

Food should be simple, colorful and accessible to everybody.

Despising cowardice in others, I wished to prove myself no coward. Believing in the good, the gentle, the beautiful things of life, I addressed myself to the sweet duty of keeping these attributes for my children's sake and my own. And in striving to provide a living for them, I found a success beyond my wildest dreams.

'Chef' doesn't mean that you're the best cook, it simply means 'boss.'

No matter how bad your day is, when you start talking about cookies or cakes or pies, or you bring someone cookies, there's just not bad news. The worst news is, 'Hey, there's sugar in that.'

I am not someone who ever feels bad about eating a big bowl of pasta for dinner.

I was born on the eighteenth of December, 1935, in the town Bourg-en-Bresse, about thirty miles northeast of Lyon, the second of three sons of Jeanne and Jean-Victor Pepin. Weighing only two and one half pounds, I nearly died at birth.

Stop being a vegan and start enjoying what you eat.

Self-control is true power.

Don't be afraid to adapt new ingredients into your own techniques, and traditional ingredients into new recipes.

I think for a chef, to have a signature dish is a tough question to answer. On one, you don't want to be associated necessarily with just one thing that you think you might do well. On the other side, you've got to commit to owning up to certain things.

One must cook a piece of meat a thousand times before one begins to truly understand it.

If you were a Colombian, you would have your version of an empanada. If you are an Argentinean, you might find a dough that's baked and has a butter sheen on it. And then in Ecuador, you'll find more crispy-fried empanadas. So, yeah, every culture has their own version of empanadas.

I still love making hamburgers on the grill. I guess whenever I eat them childhood memories come up for me.

The law of diminishing returns is something I really believe in.

In Turkey, butchering was a low-class, degrading job. Now, thanks to me, all the kids want to become butchers.

I can't understand why anyone would want to reduce vinegar.

I live a very low-key life.

At the end of the day, when the food has all been served and savored, what's left is your connection to the people around your fire

The restaurant industry is brutal.

Life is all about sharing. If we are good at something, pass it on. That is the pleasure I get from teaching - whether it is television or books. We should all share.

Airplanes are a good place to concentrate because you get no emails, no phone calls.

There is no typical day, not when there are so many people out there that I care about that can't access good food in their neighborhoods.

I did skit comedy online for many years, beginning around 2001. Around 2006 I started watching a lot of food television and got re-interested in food. I come from a very food-obsessed family. But I also wanted to do my own thing, which was the comedy.

I imagine I appear very outgoing, and I do enjoy people and parties and being involved in life. I am also a very private person, and I value my quiet time. I think people assume I am just a party animal, and in truth, I need to recharge my battery just like everyone else.

Everyone has days when things can go wrong. That doesn't make you a bad pastry chef - that makes you human.

Days off are few and far between in the restaurant business. But on an hour off, I like to have a glass of wine with my wife.

I don't think there's anything wrong with a hot dog or other convenience foods, as long as they're balanced with fresh vegetables. It's hard to ignore 95 percent of the grocery store.

Dining should be something that isn't always taken extremely seriously.

I loved the minute I realized I was good at cooking. Like, I had a moment - I made a roasted chicken, and I remember watching people's faces as they ate it, and I thought at that time, 'Oh, I am good at this.'

Baking can be done with a few simple ingredients, so it's about simplicity and nostalgia - people are reminded of their childhood.

Recipes tell you nothing. Learning techniques is the key.

A piece of jewelry is in a sense an object that is not complete in itself. Jewelry is a ‘what is it?’ until you relate it to the body. The body is a component in design just as air and space are. Like line, form, and color, the body is a material to work with. It is one of the basic inspirations in creating form.

Who is in your life asking you the tough questions?

The secret of a happy marriage is finding the right person. You know they're right if you love to be with them all the time.

If you have extraordinary bread and extraordinary butter, it's hard to beat bread and butter.

I don't know too many parents that want to feed their kids soda, but high-fructose corn syrup is cheap. The price of soda in 20 years has gone down 40 percent while the price of whole foods, fruits and vegetables, has gone up 40 percent and obesity goes up right along that curve.

If we make it national policy that we will support small farmers the way we support agribusiness, we'll suddenly see it change in terms of the cost of organic food.

It's never been my goal to create something that is found on the internet elsewhere. I only want to create things that are new.

My job the same as carpenter. What kind of house you want to build? What kind of food you want to make? You think your ingredients, your structure. Simple.

I love coming home to Melbourne. The first thing I do is have a coffee. It's just so much better here than anywhere else. It's better than in Italy and I travel a lot. I crave it.

My Mom always cooked healthy. Greek food lends itself to cooking healthy.

I've been a cook all my life, but I am still learning to be a good chef. I'm always learning new techniques and improving beyond my own knowledge because there is always something new to learn and new horizons to discover.

If I had one piece of advice for people - if they are cooking from the Alinea cookbook, the Betty Crocker cookbook or the back of the box - read through the entire recipe first before reaching for any ingredients, and then read again and execute the directions.

There are divisions between a culinary chef and a dessert chef, also called a pastry chef. There are specializations within the pastry chef field. Some pastry chefs specialize in baking breads, while others are master cake designers. Each field requires an exceptional level of creativity and attention to detail.