A Quote by Gordon Ramsay
I don't think it's a good advert for any restaurant, a fat chef, and secondly, who wants to eat a dessert when the chef's a fat pig.
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I want to be a chef, but I'm only a fat girl chef; like, I only like to make fat comfort food. I'm not, like, a healthy chef person.
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.
Chef means boss and in France you get an office chef and you get a chef on a building site, etc. So I'm a chef de cuisine, chef of the kitchen, and that means that I'm in charge of a team.
I was hired as a sous-chef at a restaurant on the Upper East Side. The chef liked to drink - some mornings we would find him sleeping. Two weeks after its opening, I became the chef. I was 20 years old, and way over my head. I had to hire the cooks and do the menus.
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.
I enjoy what I do because it keeps evolving - when I was a cook, I wanted to be a chef de partie; when I was a chef de partie, I wanted to be a chef; when I was a chef, I wanted to be a restaurateur, and now I am a chef entrepreneur. I am still fulfilling my dream.
Many chefs of a certain caliber do not see me as a chef. I don't have a restaurant. They see me as a TV food personality, not a chef. I've gotten respect, trust me, they respect me, but I think that I can't hit that particular level of respect from them until I have a successful Vegas restaurant that not only makes money but creates unbelievable food and a fabulous experience. I don't think people think I can cook, and they don't think I know what the hell I'm doing.
I would love to date a chef. I'd probably get really fat, but I don't care.
A chef is a chef, a cook is a cook; a lorry driver is a lorry driver and a designer is a designer. I've never heard anyone say that Philippe Starck is a chef. The important thing is dialogue. If I said to Norman Foster that he was a chef he'd say "No", but he might have a dialogue with chefs. People have said to me for many years that I'm not a chef and that I'm an artist instead, but I always say, "No, I'm a chef." I just have dialogues with designers.
I hired a full-time chef, so I wasn't taking that time to order pizzas or eat Wild Wings or stuff like that. I travel somewhere, I'm gone for a long period, I have a chef. I think that elevated my game.
There's some great TV, but it's kind of like dessert: It's good to have once in a while, but you can't eat it all day, or you're gonna get really fat and probably die.
Now everybody thinks that once you do Top Chef, then 13 weeks later you're a chef. Nobody wants to learn to cook anymore.
Chicken fat, beef fat, fish fat, fried foods - these are the foods that fuel our fat genes by giving them raw materials for building body fat.
When you have a chef that wants to be in the spotlight, maybe after one or two appearances on a show, they think they're at a certain level that they haven't reached yet in the kitchen. Shows like 'Top Chef', 'Hell's Kitchen' have helped bring attention to the culinary world.
There is often with restaurant reviews in particular, I think, this kind of impulse to be deferential and bow down to the greatness of the restaurant and the greatness of the chef, and then with great regret to say, "And yet, all is not as it should be in the kingdom," and I didn't want to do any of that.
By the age of 18, I was very fat. My dad would say there's a Spall fat gene. But I was fat because I ate loads. I used to go and buy six or seven chocolate bars and eat my way through them.
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