A Quote by Maneet Chauhan
The level of competition on 'Iron Chef' was very intense. In fact, I feel like the show provides chefs with a stamp of approval and in many ways lets them know that 'they've arrived.' It was a tough journey, to say the least, but in the end, it provided me with an example how hard work and persistence pays off.
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We have very professional, amazing chefs that are contestants. Most of them have their own restaurants and are settled, recognized chefs in Mexico. That gives the show [Top Chef] a different level completely; the gastronomic level is very high. It makes it all more interesting and the competition is just harder and harder.
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.
How many chefs when I was a young boy shouted at me during service? All I ever said was "Yes, chef." The customer is the most important. If the chef overreacts, fine. At the end of service, you apologize.
When your family is with you, it is not the hardest part. The hardest part is not giving up! Sometimes you stop and see everything and you do not know if everything that you are doing is going to pay off. If you work hard, it is going to pay off. But, you will not know until it actually pays off! It is easy to say: "I am not doing this anymore. It's not working!" But, there is a time that you invested so long and so much, that giving up is not an option! You need to keep on going and believe that persistence definitely pays off.
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.
Anybody who knows me knows I'm passionate about American football. I gave this game everything I had. In college, that's what I looked to do. Everything. Everything for so long, and all you hear growing up is that hard work pays off, hard work pays off, hard work pays off.
Many of them have accomplished a lot before they ever get to 'Top Chef' although they're not well known. The show just provides them with a platform. There's just one winner and on some seasons you can get numerous chefs that are really good. Even if they don't win, they're all talented.
Obviously, I love Japanese food. My favorite TV show of all time, without exception, is 'Iron Chef.' Not the stupid American version; 'Iron Chef' Japanese; the real one, the one that was on in Japan... my DVR for years was set to record almost every single 'Iron Chef' episode.
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'm a realist - yes, I know: darn, I'm unlikely to have a love scene with Chris Hemsworth anytime soon, if ever. But I also believe that persistence and hard work pays off.
How many chefs do we know that prefer cooking for chefs than they do customers, yet customers are returning repeatedly and it's the level of support that determines the level of success that restaurant will have.
Chefs hate desserts. The smartest thing a chef can do is hire a great pastry chef. Cooking savory food is all about feel - you season something, you taste it, you go back in and adjust, more butter, more olive oil, more acid, whatever you want to get it to taste the way you want. Pastries are like a science project. To me, the greatest chefs are the ones who have the greatest feel for food, while the greatest pastry chefs have to be people that are extremely precise.
To be an Olympian - not many people can say that. But first of all, I've got to make the team, and I know a lot of hard work is going to go into it, so hopefully it pays off.
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.
Being asked by Oprah Winfrey to be on her show and do her eyebrows in 2006 - to me, that was like getting an Oscar. It was a stamp of approval from a woman that is incredible. It propelled my career to a different level.
The stroke has given me another way to serve people. It lets me feel more deeply the pain of others; to help them know by example that ultimately, whatever happens, no harm can come. 'Death is perfectly safe,' I like to say.
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