A Quote by Cat Cora

Following the devastating India Ocean tsunami of 2004, I founded Chefs for Humanity, modeled after Doctors Without Borders, but comprised of chefs. There wasn't anything out there like it, and there was a definite need for chefs to be able to offer assistance and aid to those suffering from hunger and/or malnutrition worldwide.

Cat Cora

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Able After Aid Anything Assistance Borders Chefs Definite Devastating Doctors Doctors Without Borders Following Founded Humanity Hunger India Like Malnutrition Need Ocean Offer Out Suffering Those Tsunami Without Worldwide

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Cat Cora
American - Chef
Born: January 1, 1968

Cat Cora

I found most of my learning has taken place after culinary college, when I travelled and met chefs and non-chefs.

Ranveer Brar

I'll basically eat anything that a chef puts in front of me. One of the reasons is respect for the chef. I watch chefs eat at other chefs' restaurants, and they're very aware not to leave anything over because the chef is watching very closely. It's a very sincere interaction when two chefs are cooking for one another.

Jon Favreau

The New Nordic diet originated in 2004, when the visionary chefs Rene Redzepi and Claus Meyer called a symposium of regional chefs to address the public's increasing consumption of processed foods, additives, highly refined grains, and mass-produced poultry and meat.

Kate Christensen

Ferran Adria

I've always been fascinated by chefs and the worlds of chefs - what they do is incredibly cinematic.

Jon Favreau

The reason that chefs become chefs is that they're not allowed into rooms with windows.

A. A. Gill

Chefs don't become chefs just to earn stars - that's not the goal.

Alain Ducasse

I kind of think of engineering like the chefs at a restaurant. Nobody's going to deny chefs are integrally important, but there's also so many other people who contribute to a great meal.

Ben Silbermann

I wasn't manufactured. I was cut from the cloth of the very old world of gastronomy. There was no such thing as celebrity chefs, chefs were trained and I like to think that I still represent those old values from that world and the opportunities that I am offered I often say no to.

Marco Pierre White

Young chefs, famous chefs, home cooks, and everyone who loves food and cooking-we all depend on Larousse Gastronomique. It is the only culinary encyclopedia that is always up-to-date.

Daniel Boulud

Chefs have only been able to work in restaurants, high-end cuisine. Why? Why haven't they been able to find other scenarios? For those chefs who want to do avant-garde cuisine, should they be finding their income in a restaurant? These are the kind of questions we are asking ourselves. So the new scenario will allow them to do whatever they want to do, whenever they want to do it.

Ferran Adria

It's quite weird knocking that out of them and telling them to forget cooking for chefs; forget what chefs say about your food.

Gordon Ramsay

I don't think the rating system places too much pressure on chefs. I prefer to put the pressure on my chefs to perform to the top standards.

Alain Ducasse

I feel like a lot of the pastry chefs and chefs I worked for and worked under were always really, really big on the philosophy of 'everyone's in it together in the food world.'

Christina Tosi

In Singapore, there is this life and locals and restaurants and then big casinos and an array of chefs, and even Miami is almost close to Vegas when it comes to an amazing presentation of chefs. But they don't have these massive hotels that have become their own culinary villages.

Daniel Boulud

A Quote by Cat Cora

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