Top 918 Quotes & Sayings by Famous Chefs - Page 6

Don't play safe. Cook outside of your comfort zone, otherwise you're just going to do the same things.

It's a fallen world. We eat and sacrifice in the process.

I'd never been religious, but I'd always obeyed my elders. My decision to become an omnivore was fraught, not because it was a religious transgression but because it was my first act of self-assertion as a young adult.

I think my family, especially having three teenage sons, keeps my cooking at home grounded and very approachable. I'm definitely not making spumas in my kitchen, that's for sure!

The best way to be global is to be local.

Each season I find myself constantly inspired by 'The Biggest Loser' contestants. Their tenacity and willingness to learn new, healthy habits is tremendous and the results speak for themselves. I am honored to be part of such an inspiring program that helps inspire positive change in so many lives.

All my grandchildren bake. On a Saturday, Annabel's boys, Louis and Toby, always bake. Louis makes a chocolate cake, Toby makes banana or lemon drizzle. They're 12 and 10, and they can do it totally on their own. My son's twin girls, Abby and Grace, are 14; they make birthday cakes and like to do it on their own with Mum out of the way.

To me when a mother puts food in a microwave for her children, it is an act of hate

Sauces in cookery are like the first rudiments of grammar - the foundation of all languages.

A sharp knife is the best tool you can have in the kitchen.

People come to me with their heads held high and announce that they do not eat sugar anymore, as though they have tackled one of life's deadly sins. My response is to ask them how long they have had this problem and if they have considered seeing a psychiatrist.

If you look at the carrying capacity of agricultural areas throughout the world, their ecological habitats are changing. So I think we're looking at - in our lifetime - great collapses of food services.

I’m not afraid of the real truth. There is nothing you can tell me about yourself that is going to make me clutch my pearls.

Creating deluxe cuisine is like playing a sport. Always competitive. Always challenging. And if you slow down a bit, you can no longer return to the top level.

Sometimes, I pinch myself. Through everything, its about hard work... believing in yourself and in the American dream. Believe that you can make something out of yourself.

People with chile peppers on their chef pants shouldn't be allowed in the kitchen.

I love how the men stand around cooking the barbie while the women have done all the work beforehand doing the marinade and making the salads and then everybody says, 'what a great barbie' to the guy cooking. A barbecue is just the ultimate blokes' pastime, isn't it?

Some of the best cooks that I've cooked with, whether it's in New York or Chicago or even here in Philadelphia, are actually Ecuadorians. And there's something about their palates that really just inspires me, and has a really deep sense of flavor.

I'm encouraged because you pick up any food magazine and there's two or three recipes involving Indian spices.

The hardest thing for a chef is to become comfortable with what you do. Not to be too neurotic and worried with what you are doing and how wrong or right you are.

I love hospitality, and I love cooking. The kitchen is where I feel most at ease and where I feel most like myself.

But once in a while you might see me at In and Out Burger; they make the best fast food hamburgers around.

I like to cook with the philosophy of using great ingredients and not altering them too much.

I love history because when you strip away the social and political aspects, it's really just a bunch of fun stories.

As far as cuisine is concerned one must read everything, see everything, hear everything, try everything, observe everything, in order to retain in the end, just a little bit.

Indian food has been huge in the UK forever and ever, but that's because it has a historical rooting. America, I think is really ripe for it. There's been so much interest in Indian culture.

The problem many people have with Italian food is they over-complicate it. Italian food is extremely simple.

I did a show a long, long time ago called 'Cooking Mexican'. It was a studio show as opposed to on-location like the one I do now. Before my first show, I was a cooking instructor, and I did a whole lot of classes for home cooks about Mexican food.

I don't necessarily think veganism is going to save the world.

I think a lot of people think being in the kitchen is being really serious, and especially that baking is very serious, very straitlaced. For me, it's about figuring out your voice, finding your personality, and getting in the kitchen to explore.

I like Chinese and Indian food, but only every couple of weeks.

Cleanliness is very important. If you let kids make a total mess in the kitchen and then leave, you're not really teaching them anything.

You need good energy and you need to be fit because it's very tiring. A lot of the work is quite heavy and quite smelly. That's why girls drift out of the kitchen because they get fed up smelling like fish and vegetables and things like that.

I think I can poach a pretty mean egg the old-fashioned way.

Supermarkets don't really sustain a community, and they completely remove people from the food chain.

Cooking is an expression that crosses boundaries.

A molcajete is a stone mortar and pestle from Mexico. They're great for grinding spices and making salsa and guacamole because they give everything a nice coarse and rustic feel. I've never collected anything, but I think I might start collecting these because each one is decorated differently.

I want to always keep going. I don't want to ever stop.

I have nothing against turkey. We eat turkey for Thanksgiving in my house.

What I love about Thanksgiving is that it's purely about getting together with friends or family and enjoying food. It's really for everybody, and it doesn't matter where you're from.

Everything is so unstable in these times of progress at any cost, and social customs and methods of life alter so rapidly, that a few years now suffice to change completely the face of usages which, at their inception, bade fair to outlive the age - so enthusiastically were they welcomed by the public.

I'm not a movie star, but I still get my photograph taken when I walk down the street, hundreds of times. I never say no.

I tell everybody the same thing: You have to make every dish so when you taste it, you should remember it when you go home.

The process and organization leading up to cooking the egg can tell you a lot about the cook.

At home, my food is just sort of comfort food. It's not super fancy, but it's certainly tasty.

We only get better by pushing ourselves.

Every morning the cuisinier must start again at zero, with nothing on the stove. That is what real cuisine is all about.

Do not be afraid to talk about food. Food which is worth eating is worth discussing. And there is the occult power of words which somehow will develop its qualities.

Pork - no animal is more used for nourishment and none more indispensable in the kitchen; employed either fresh or salt, all is useful, even to its bristles and its blood; it is the superfluous riches of the farmer, and helps to pay the rent of the cottager.

Given that it takes up to 16 pounds of grain to produce one pound of meat, I think we can also go a long way toward ending hunger and saving the environment as well.

Everybody wants to support his own region and economy and farming. If we can preserve the land and if we can preserve the ocean, we all know, deep inside that we're doing the right thing.

Thinly slicing even the bulkiest vegetables, like cauliflower, broccoli, brussels sprouts, or cabbage, then aggressively cooking them in a hot skillet and finishing with a shower of spices means they cook and develop flavor super quickly.

I do love my full English breakfast, but not every day. What I can't do without first thing in the morning, though, is my Danish pastry or a croissant - anything with a laminated dough, enriched with butter to make it beautifully golden and flaky.

I live my normal life. I love what I do, and try to look after myself as much as I can.

I feel that good food should be a right and not a privilege, and it needs to be without pesticides and herbicides. And everybody deserves this food. And that's not elitist.

I think baking is very rewarding, and if you follow a good recipe, you will get success.

A real woman is someone who knows what she wants. If you want to stay home, that's fine, but you have to be clear-eyed.

Like all Iranian kids, I grew up feeling strongly that the best part of dinner was tahdig, the crisp, golden crust that forms at the bottom of every pot of Persian rice - and sometimes other dishes, too.

I cook all the time, and I cook all different kinds of things, but never Mexican at home. That's my work.

Keep your character several steps ahead of your talent