A Quote by Marcus Samuelsson
You have to balance, but you can be aggressive as a chef. It benefits the food. You have to be passionate. You can't be angry cooking.
Quote Topics
Quote Author
Related Quotes
I'm not a chef. But I'm passionate about food - the tradition of it, cooking it, and sharing it.
I'm a home cook and love to read about food, but I'm not trained as a chef. I'm just really into cooking and passionate about it.
I am a chef through and through. Everything I do - whether it is cooking for kids in Harlem or cooking in a fine dining establishment - all my days are consumed by food.
If you are a chef, no matter how good a chef you are, it's not good cooking for yourself; the joy is in cooking for others - it's the same with music.
I'm a bit of a gourmet chef. I love cooking - mostly Thai food.
IMBECILE!" the chef shouted. "Next time why don't you just put your whole HAND in the food, hey? Yes, your whole hand, or maybe your FACE! I arrange the food on plates with care, are you understanding what I am telling you? It is part of the art form of cooking, yes? A lovely plate of food is a thing of beauty! And then you, NUMBSKULL, come along and put your fat greasy FINGERS all over my plate, and SHAKE the plate, and move my food all around the plate until it looks like pigs' vomit!" "Chef Vlad!" I cried out in delight.
I wasn't passionate about food until I'd been cooking for a while. I started long before food became part of the mainstream media. I just wanted to cook, period.
Cooking, I mean, food, cooking foods is just everything that I do from morning to night. It's how I choose to live my life: through cooking, people that are in food culture. And I love it.
I sometimes think the chef end of cooking is not the real end of cooking. Cooking is all about homes and gardens, it doesn't happen in restaurants.
I sometimes think the chef end of cooking is not the real end of cooking. Cooking is all about homes and gardens, it doesn't happen in restaurants
Only when a chef changed the way you saw the world, through cooking, did food truly become art, and that was rare indeed.
I feel very passionate about maintaining the same level of standard and respect for the food as an Iron Chef myself.
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.
Huh - Why is Max in the kitchen?" Dr.Martinez: "We're cooking." Gazzy: "She's just keeping you company, right?" Dr.Martinez: "No, she's cooking." Nudge: "Cooking...food?" Max: "Yes, I'm cooking food, and it's great, and you're going to eat it, you twerps!
Part of what makes a great chef is the ability to adapt, cook, and to taste. A great chef will use all their food knowledge, food memories, and senses to work with each ingredient and apply themselves to the dish they are creating.
Whenever I'd go to restaurants, the main chef came out and was cooking for me, and he's asking me how the food is. I get, like, VIP service, so it's weird.
Related Authors
Ainsley Harriott Quotes
English
Chef
Alex Guarnaschelli Quotes
American
Chef
Alice Waters Quotes
American
Chef
Christina Tosi Quotes
American
Chef
Gordon Ramsay Quotes
Scottish
Chef
Jose Andres Quotes
Spanish
Chef
Julia Child Quotes
American
Chef
Lidia Bastianich Quotes
American
Chef
Marco Pierre White Quotes
British
Chef
Mario Batali Quotes
American
Chef
Rick Stein Quotes
English
Chef
Roy Choi Quotes
South Korean
Chef
Ruth Reichl Quotes
American
Chef
Samin Nosrat Quotes
American
Chef
Tom Douglas Quotes
American
Chef
Yotam Ottolenghi Quotes
Israeli
Chef