Top 918 Quotes & Sayings by Famous Chefs - Page 9

Be careful what you wish for - getting to be a successful business and maintaining it is so hard. Anyone can be good one night; being good over several years is incredibly difficult.

Time is an illusion anyway. You can create as much time as you want.

I adore pigs, and I love eating them and cooking them, and I love using the whole animal.

Some people do get nervous about cooking for me, others just get extremely irritated by my interfering.

We host Thanksgiving in my mother's apartment in New York. I don't know if you've seen many New York apartment kitchens, but they are not known for spaciousness.

Sushi is something very exclusive. It is not like a McDonald's, not like a hot dog, not like a French fry. It's very high-class cooking in Japan.

I like to drink young wines, wines which are robust and have a lot of forward fruit to them.

People who drop litter really stress me out. I have been known to chase after people and say, 'Sorry, but you've forgotten something,' and then hand it back to them.

You don't have to look far to taste some of the best food the world has to offer. I'd pit my grandmother against a 3-star Michelin chef any day.

Food is life, life is food. If you don't like my approach you are welcome to go down to McDonalds.

So when I do Chinese cooking, I mix everything together, then the kids have to eat their vegetables. They won't have the patience to pick them out.

Porridge and the urban lifestyle don't mix well.

Southeast Asia food uses many different types of spices which are quite new to me, like the curry leaves which I saw at the Kreta Ayer wet market in Chinatown. With such spices used in cooking, this usually imparts a strong aroma to Southeast Asian food, which appeals to the senses.

I can't sing the praises of the crock pot enough.

Food can bring people together in a way nothing else could.

My least favorite ingredient to cook with is black pepper.

In an average week I'll be testing recipes, doing a voice-over, filming and writing. I cram everything in Monday to Friday because I refuse to give up the weekend.

Be mindful of what supermarkets are doing and demand to see their business practices. Stop throwing away food. Compost as much as you can, eat as locally and as seasonally as you can. Share knowledge and information.

While there are many varieties of grills, each with their own virtues to be sure, I prefer the standard Weber kettle grill. Don't be fooled into thinking that you need any fancy gadgets in order to take advantage of cooking over a live fire. Just a good set of tongs and you're set.

A good knife is an essential tool in the kitchen, but when you get one handmade, it becomes something special.

There's no point just telling the French that you can cook, the proof is in the pudding; if you bake them something delicious then you'll win them over.

I don't care what the haters and naysayers say. If they make jokes about me, I'll laugh because they'll probably be funny.

I want to save my people. That is the purpose of my life

I tell people all the time, you have to be in love with that pot. You have to put all your love in that pot. If you're in a hurry,just eat your sandwich and go. Don't even start cooking, because you can't do anything well in a hurry. I love food. I love serving people. I love satisfying people.

Quinoa is great for lazy day cooking because it's packed with complete proteins, but it cooks in only 20 minutes. And, you can flavor it any way you wish! I make mine with onions, lots of ground ginger, turmeric and coriander, and then whatever dried fruit and nuts I have around.

In Japanese sushi restaurants, a lot of sushi chefs talk too much.

Synthesis is like telling somebody how you really feel after carrying it around for months: the weight that pours like sand off your shoulders with getting clarity.

Gerry Dawes, I can't thank you enough for opening up Spain to me.

I like tuna when there's a definite streak of deep pink in the middle, medium rare so to speak, and it comes out best when it's not cut too thick.

Grandma played a taste test game with my sister and me when I was 3 years old. She would blindfold us and have us guess what was on the spoon: the first flavors I got were strawberry - then coffee!

The classic Italian green sauce, salsa verde, is easy to make and especially nice in the spring when bunches of fresh herbs start appearing in the farmers market or in your garden.

The pleasure of eating something because it is expensive has absolutely nothing to do with the taste of good cuisine.

Great cooking favors the prepared hands.

All of my dishes kind of have the same thing going on - I'm always going to give you the same things that I grew up with or that my mom used to make. I'm not going to use nitrogen in my tacos.

Life itself is the proper binge.

With sushi, it is all about balance. Sometimes they cut the fish too thick, sometimes too thin. Often the rice is overcooked or undercooked. Not enough rice vinegar or too much.

More and more research shows that chocolate is good for you. It's a mood elevator. It contains a lot of antioxidants and will keep us younger. It's good for your heart and acts like aspirin. It keeps your cholesterol low.

Finding specialty food items was a bit of a challenge in Asia in the early days of getting the Mozza's up and running. Everything is built on relationships, and when you start somewhere new, it takes time to develop that. Staffing can also present challenges.

When I'm doing a drawing, I'm personifying the place that is empty. A place that is unmarked.

I liked the energy of cooking, the action, the camaraderie. I often compare the kitchen to sports and compare the chef to a coach. There are a lot of similarities to it.

The great thing about pastry is there are so many avenues - it's very hard to get bored doing this.

I'll always be American in my world view and allegiance. American in the naive way I go to other countries and tell them how they should treat their poor or clean their water.

We live in a flat; my wife would be happy if we had a house with stairs. Or a little cottage in the country.

The simpler the food, the harder it is to prepare it well. You want to truly taste what it is you're eating. So that goes back to the trend of fine ingredients. It's very Japanese: Preparing good ingredients very simply, without distractions from the flavor of the ingredient itself.

Cooking is about putting food on the table night after night, and there isn’t anything glamorous about it.

I'm not great around the house, I'm pretty useless. I do little bits, but I never quite finish tidying up - I'll start, but I'll leave things unwashed in the sink. It has been known to irritate people somewhat.

Fresh herbs really belong anywhere you put them.

I'm one of three judges on 'MasterChef' with Gordon Ramsay, but I don't want my own show. I'm kind of used to the sidekick gig.

Life's too short to just breeze on by.

I'm the king of napping. I can nap and I snore. Then I wake up, go to the toilet, wash my face, have a coffee and it's like a brand new day.

When I was growing up, Chef Charlie Trotter inspired me a lot.

Every time you make a fruit crisp for me, you are my favorite person in the world. It's something delicious and warm, right out of the oven. I mean, what more could anyone want? And all you're doing is taking the best fruit of the season, putting a crumb topping on it and putting it in the oven.

This is going to sound weird, but when I was a kid my old man used to tell us that he was a Sioux Indian warrior in his former life. Native American culture was always big in my house - I don't know why.

Impossible is just an opinion, nothing else!

I'm in the kitchen five days a week, no matter what, and one or two of those days I'm on the line. Not because I have to be, but because I want to be.

The essence of a thoughtful spring menu is bringing the table to life with flavorful color!

Under no circumstances trust a lean cook.

Experience, which plays such an important part in culinary work, is nowhere so necessary as in the preparation of sauces, for not only must the latter flatter the palate, but they must also very in savour, consistence, and viscosity, in accordance with the dishes they accompany.

Novelty is the universal cry - novelty by hook or by crook! It is an exceedingly common mania among people of inordinate wealth to exact incessantly new or so-called new dishes.

The holidays stress people out so much. I suggest you keep it simple and try to have as much fun as you can.