Top 918 Quotes & Sayings by Famous Chefs - Page 7

A good cook is not necessarily a good woman with an even temper. Some allowance should be made for artistic temperament.

I'm a big archery person. I grew up shooting bows. Some people play golf, I do this.

Today, in the newspapers and magazines, the first sentence is, my restaurant is expensive.

I love Pushkar because of the Pushkar Fair, which happens every fall - it's this camel festival, with ornately-dressed camels, camel races. But the reason I truly love this city is the Hindu mythology behind it.

Over the years since I left home, I have kept thinking about the people I grew up with and about our way of life. I realize how much the bond that held us had to do with food.

My life has been such a blur since I was 18, 19 years old. I haven't even had time to contemplate my own life. By forcing yourself to write your life story you learn a great deal about yourself.

Everyone has different tastes and palates. Most of the time I put a smile on people's faces but sometimes you get people who have a different view and you take that on board and see what you can make of it.

They say never trust a skinny chef, but the fact is, to stay healthy when you're a chef means you have to work twice as hard.

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. [Other] Japanese restaurants … mix in some other style of food and call it influence, right? I don't like that. … In Japanese sushi restaurants, a lot of sushi chefs talk too much. 'This fish from there,' 'This very expensive.' Same thing, start singing. And a lot have that fish case in front of them, cannot see what chef do. I'm not going to hide anything, right?

My business partner Robert De Niro knows a lot about hotels; he opened the Greenwich Hotel in New York City.

I realized very early the power of food to evoke memory, to bring people together, to transport you to other places, and I wanted to be a part of that.

If people grow things themselves, their children understand, then schools in the area know that this community's generating something with its own energy, to consume.

Well, my mom is Japanese. She moved to the U.S. when she was a teenager. And so, her food is - she did all of the cooking at home for the most part.

My wife, she is so good. She was a famous singer - had a show in Carnegie Hall, did a big city tour for RCA. Then she made the mistake of marrying me. The next year, another tour, but the third year, she had Mario and said, 'Either I'm a mother or a singer.'

I always use my 'Holy Trinity' which is salt, olive oil and bacon. My motto is, 'bacon always makes it better.' I try to use bacon and pork products whenever it can.

If you want to go way way back, then I'm Scottish. My great great grandfather was Scottish, James Gordon Harriott, and a white Scotsman too.

I think steak is the ultimate comfort food, and if you're going out for one, that isn't the time to scrimp on calories or quality.

Food is national security. Food is craft. Food is everything, when you think about it.

We don't eat nachos in Mexico.

Cooking is one of the most zen things - you have to be there.

My go-to ingredients that are also pantry-friendly start with freeze-dried berries. They're so potent with both flavor and color and can grind up into a fine powder and give you a smooth frosting or cake.

True success will come when you have the courage to be yourself.

The key to good grilling is to recognize that you are setting yourself up to cook in a whole new environment. This is actually one of the main purposes of grilling - to get yourself outside.

I'm not an environmentalist, or a doctor, or a nutritionist.

The kitchen oven is reliable, but it's made us lazy.

For many of us, clean water is so plentiful and readily available that we rarely, if ever, pause to consider what life would be like without it.

I'll always be Chinese first. It probably isn't politically correct to say or something that the majority understands; I can change my shoes, I can swap my passport, but, I'll always have this face.

Culture and tradition have to change little by little. So 'new' means a little twist, a marriage of Japanese technique with French ingredients. My technique. Indian food, Korean food; I put Italian mozzarella cheese with sashimi. I don't think 'new new new.' I'm not a genius. A little twist.

I always tell people a clean cooking area is a clean mind which is available for the creativity.

As long as you're willing to be called a fool, you can create anything, do anything, be anything.

I think that reading is always active. As a writer, you can only go so far; the reader meets you halfway, bringing his or her own experience to bear on everything you've written. What I mean is that it is not only the writer's memory that filters experience, but the reader's as well.

You've got to listen to your guests.

If the divine creator has taken pains to give us delicious and exquisite things to eat, the least we can do is prepare them well and serve them with ceremony.

I'm always looking for a way to get some spice into my cooking but, generally, the French don't like spicy food.

Once you understand the foundations of cooking - whatever kind you like, whether it's French or Italian or Japanese - you really don't need a cookbook anymore.

I love working out. It's my release. I've done it since I've been in the military.

You know what, I don't really watch a lot of cooking shows, but what's great about them is that it inspires a lot of the younger generation so, you know, with cooking shows and reality shows and the social media, I think it really makes our industry a hotter industry.

I believe what makes cooking in Las Vegas different from cooking in most other cities are the guests that dine with you in Las Vegas.

It's really important to teach people how to get food, how to grow it, how to pick it, how to prepare it and what's safe to eat.

I kind of feel like I've been eating professionally for a long time. I've tasted everything. If there's a sausage, you know what? I know exactly what it tastes like. I love them all. But right now it's more important for me to not have all that grease and fat in my body.

I think careful cooking is love, don't you? The loveliest thing you can cook for someone who's close to you is about as nice a valentine as you can give.

How can you question Chris Jericho's work ethic?

Spices are very hot, very hip. I love spices. I've always loved the Mediterranean flavors.

I did a brief stint with set design and stage design. And I tried playwriting, too.

In the 20th century, the French managed to get a death on the myth that they produce the world's best food. The hype has been carefully orchestrated, and despite the fact that the most popular food in the last quarter has undoubtedly been Italian, the French have managed to maintain that mental grip.

I'm like a kid in a sweet shop every day. It's slightly cringey how much fun I have.

Open your refrigerator, your freezer, your kitchen cupboards, and look at the labels on your food. You'll find 'natural flavor' or 'artificial flavor' in just about every list of ingredients. The similarities between these two broad categories are far more significant than the differences.

I truly feel that food is a celebration of life. It's the most important, most valuable gift that God gave humans.

People are so used to eating terrible pancakes, no matter how you mess up, they're going to be great. And if you make fresh orange juice, they'll be over the moon.

We [chefs] are competitive, although I think you need to be careful with competitiveness as it can become quite negative.

The type of cuisine I do, especially after being on 'Iron Chef' for several years, is a lot of global cuisine. My strength has always been Mediterranean cuisine across the board from Morocco, Spain, Italy, Greece, France, but I think now I'm doing a lot of very different cuisines all the time.

My mother worked in a chocolate factory, so when I came home from school, I had a piece of baguette with dark chocolate in it. I remember her smelling like chocolate.

I learnt a lot from eating junk food.

The Cheesecake Factory's not that bad.

Creating one single story often requires experimenting and planning and falling on your literary rear more than once before you find the way that works for your particular tale. The most important issue is to keep on trying until you get it right.

I love mayonnaise. It's one of the first lessons I teach my cooking students. Turning eggs and oil into an emulsion - that creamy, satisfying third thing - feels like magic.

I'm a bit of a glutton - I eat too much of all that is good to eat.

It's not the microwave that's the problem, it's what people put into them. I know people lead busy lives but they should try to sit their children down at the table once a week and cook them simple food.

Bologna is the best city in Italy for food and has the least number of tourists. With its medieval beauty, it has it all.

Chicago is a city of neighborhoods, and I love that. It's cool to have different foods from all over the world within a stone's throw of my house.